SMOKED SALMON TARTARE
Cold-smoked salmon is one of my favorite brunch foods. For an even fancier presentation, I decided to add a few ingredients and turn it into a tartare to serve atop crackers or crostini. Your guests will love this any time of day!
Provided by France C
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 10m
Yield 8
Number Of Ingredients 8
Steps:
- Combine salmon, shallot, olive oil, and brine in a bowl. Toss with a spoon until evenly combined.
- Evenly distribute salmon mixture onto crackers. Top with lemon zest, chives, and cracked black pepper.
Nutrition Facts : Calories 72.9 calories, Carbohydrate 4.5 g, Cholesterol 4.9 mg, Fat 4.1 g, Fiber 0.2 g, Protein 4.4 g, SaturatedFat 0.7 g, Sodium 254.2 mg, Sugar 0.5 g
SMOKED-SALMON CRêPE TORTE
Layers and layers of thin, tender whole-wheat crêpes and smoked salmon make a stunning multilayered cake-like torte. To serve, cut into small wedges for an appetizer or into slightly larger wedges to accompany a salad.
Provided by Mary Cech
Categories Cheese Dairy Fish Appetizer Brunch Side Dinner Lunch Buffet Cream Cheese Seafood Salmon Advance Prep Required Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 16 servings
Number Of Ingredients 14
Steps:
- To prepare the crêpes, stir the whole-wheat flour, all-purpose flour, and salt together in a medium bowl. Whisk the milk, eggs, and melted butter together in a small bowl. Pour half of the milk mixture into the flour mixture and whisk until smooth. Add the remaining milk mixture and continue whisking until the batter is completely smooth. Strain the batter through a fine-mesh strainer. Let the batter rest for half an hour before cooking.
- Line a tray with parchment paper. Heat a crêpe pan or a 7-inch nonstick sauté pan or skillet over moderately high heat. Spray the pan lightly with cooking oil or brush with melted butter. Pour 1/4 cup of batter into the side of the pan and swirl to coat the bottom, forming a thin layer. Cook until bubbles appear on the surface of the crêpe and the edges begin to brown lightly. Flip the crêpe over using a spatula. Cook the second side for about 10 seconds and turn the crêpe onto the prepared tray to cool. Continue cooking crepes until all the batter is used. You should have 11 crêpes (see Note).
- To prepare the filling, in the bowl of a food processor fitted with a blade attachment, process the cream cheese until smooth, about 30 seconds. Scrape the bowl with a rubber spatula and add the scallion, capers, lemon juice, milk, and salmon. Process for another 15 seconds, then scrape the bowl with a rubber spatula again. Blend for another 10 seconds or until the mixture looks fairly smooth. Divide the filling into 10 portions, each about 2 heaping tablespoons.
- Place a crêpe on a serving plate and spread one portion of filling completely and evenly over its surface with a metal offset spatula or the back of a spoon. Top with another crêpe and carefully spread another portion of filling on top, making sure you spread to the edges. Continue until all of the filling and the crêpes are stacked, ending with a plain crêpe on top. Cover the torte with plastic film and chill for at least 1/2 hour before slicing and serving.
- Cut the torte into small wedges with a sharp knife. Clean the knife between cuts to make a neat sliced appearance. Any remaining pieces of torte can be wrapped tightly with plastic film and stored in the refrigerator for up to 1 week.
SMOKED SALMON TARTLETS
Smoked salmon, chives, and cream cheese stand out in these mini tartlets that almost taste like a cheesecake! Perfect to serve as an appetizer alongside your favorite drink.
Provided by Gitano
Categories Appetizers and Snacks Canapes and Crostini Recipes
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Combine cream cheese, salmon, chives, garlic, salt, and pepper in a bowl; mix well. Divide equally into pastry shells and place on the prepared baking sheet.
- Bake in the preheated oven until bubbling, 25 to 30 minutes. Remove and cool to room temperature before serving.
Nutrition Facts : Calories 894.1 calories, Carbohydrate 114.5 g, Cholesterol 19 mg, Fat 44.4 g, Protein 11 g, SaturatedFat 12.4 g, Sodium 674.6 mg, Sugar 30.7 g
SMOKED SALMON TORTA
Posted for Zaar World Tour 4. Salmon, which is found on both the east and west coasts of Canada, is a special favorite there. This recipe is ideally portable for a party or a picnic. Simply slip out of the fridge and into your cooler and serve with some good crackers of freshly sliced French bread. This makes an absolutely elegant presentation. (Prep time does not include overnight chilling.)
Provided by JackieOhNo
Categories Canadian
Time 15m
Yield 3 1/2 cups
Number Of Ingredients 7
Steps:
- Beat together cream cheese and butter; add salt to taste.
- Line an 8x4-inch loaf pan with a piece of plastic wrap large enough to extend over edge of pan. Arrange dill sprigs on bottom.
- Carefully spread a third of the cheese mixture in the lined pan to make an even layer.
- Sprinkle with half the chopped dill and top with half the smoked salmon.
- Repeat layers, ending with cream cheese mixture.
- Press down lightly to compact layers.
- Cover and chill overnight.
- To serve, pull edges of plastic wrap to loosen torta; invert onto plate and carefully remove plastic wrap.
- Serve with bread and/or crackers.
Nutrition Facts : Calories 761, Fat 74.3, SaturatedFat 45.7, Cholesterol 227.2, Sodium 1078.9, Carbohydrate 3.5, Sugar 0.3, Protein 21.9
GOAT CHEESE AND SMOKED SALMON TORTA
This is the smoked salmon we always enjoy when we go and visit Dimi's nona (godmother). It's wonderful - simple, beautiful and so tasty! Thank you, nona, for always making this for us and making us feel special. To give credit where it is due, Dina got the recipe from 'The Christmas Table' by Carolyn Miller.
Provided by evelynathens
Categories Spreads
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Place the pistachios in a small dry skillet and stir over medium heat until lightly toasted and fragrant, about 5 minutes. Pour the pistachios into a colander and stir and shake them over the sink to cool them and to remove some of the skins. Chop the pistachios and set them aside.
- In a small bowl, blend together the two cheeses and a few grinds of white pepper until smooth. Line a deep 3 or 4-cup bowl or fluted mold with plastic wrap. Spoon one third of the cheese mixture inside and pack it down; level the top with a rubber spatula. Sprinkle the minced salmon evenly over the cheese and press it down with the back of a tablespoon. Spoon another third of the cheese over the salmon, pack it down, and level the top with a spatula. Sprinkle all but 1 tablespoon of the pistachios evenly over the cheese and press it down with the back of a tablespoon. Spoon in the remaining cheese, pack it down, and level the top. Cover with the overlapping plastic wrap and chill for 2 or 3 hours.
- Uncover the top of the cheese, turn the bowl upside down, and unmold the cheese onto a large plate. Remove the plastic and sprinkle the reserved pistachios on top of the torta. Let the torta sit at room temperature for 1 hour. Circle the cheese with crostini and baguette slices and serve with 2 knives for cutting into wedges and spreading on the crostini and baguette slices.
Nutrition Facts : Calories 187.7, Fat 15.3, SaturatedFat 8.7, Cholesterol 38.9, Sodium 294.5, Carbohydrate 2.7, Fiber 0.5, Sugar 1, Protein 10.3
SMORGASTARTA
Categories Sandwich Egg Herb Cocktail Party Lunch Buffet Cream Cheese Salmon Summer Shower Chill Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 Servings
Number Of Ingredients 18
Steps:
- Make fillings:
- In 3 separate bowls combine all ingredients for each filling, stirring each together until combined well. Season each filling with salt and pepper.
- Stack 4 bread slices together and with a serrated knife trim crusts from bread. Stack and trim remaining 36 bread slices in same manner.
- On a baking sheet lined with parchment paper or wax paper arrange 8 bread slices side by side in 2 rows of 4 slices each to form a rectangle. Top rectangle with half of egg salad filling, spreading evenly, and cover with 8 more bread slices in same manner, pressing gently on top and sides to form an even layer.
- Top second layer of bread with half of salmon filling, spreading evenly, and cover with 8 bread slices in same manner to form an even layer.
- Top third layer of bread with all of cream cheese filling, spreading evenly, and cover with 8 bread slices in same manner to form an even layer.
- Make layers with remaining salmon filling, remaining 8 bread slices, and remaining egg salad filling in same manner, ending with egg salad. Chill torte, covered with plastic wrap, at least 12 hours and up to 2 days.
- Make topping:
- In a bowl stir together herbs until combined well.
- Trim sides of torte and sprinkle topping over egg salad layer.
- Serve torte cut into small pieces.
More about "smoked salmon torta recipes"
EASY SMOKED SALMON AND LEEK STRUDEL RECIPE | DELICIOUS.
From deliciousmagazine.co.uk
SMOKED SALMON TARTARE: AN ELEGANT APPETIZER IN TEN …
From panningtheglobe.com
MASCARPONE AND GOAT CHEESE TORTA WITH SMOKED SALMON
From williams-sonoma.com
SMOKED SALMON PASTA (EASY RECIPE!) - THE ENDLESS MEAL®
From theendlessmeal.com
SMOKED SALMON TART RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.8/5 (4)Calories 241 per servingTotal Time 47 mins
- To make the crust: Place all of the ingredients except the vinegar in the bowl of a food processor. Pulse until the mixture looks like coarse meal. Add the vinegar and process until the mixture comes together.
- Turn the dough out onto a lightly floured work surface and fold it over on itself once or twice. Roll it into a 5" x 16" rectangle. Tuck the dough into a 4" x 14" tart pan with a removable bottom, pressing it into the corners and up the sides. Run a rolling pin across the top to trim the dough.
- Prick the crust all over with a fork, line it with foil or parchment, and fill with pie weights. Place the tart pan on a baking sheet and bake the crust for 12 to 15 minutes. Remove from the oven, remove the liner and weights, and return to the oven for 10 to 14 minutes, until the crust is golden brown all over. Remove from the oven and let cool to room temperature.
HOUSE & HOME - SMOKED SALMON TORTA RECIPE
From houseandhome.com
Estimated Reading Time 1 min
30 BEST SMOKED SALMON RECIPE IDEAS - FOOD NETWORK
From foodnetwork.com
Reviews 120Author By
SMOKED SALMON POTATO LEEK TORTA RECIPE - SIMPLY RECIPES
From simplyrecipes.com
5/5 (2)Total Time 1 hr 30 minsCategory Breakfast, Brunch, Make-AheadCalories 271 per serving
SMOKED SALMON TORTA - BIGOVEN.COM
From bigoven.com
SMOKED SALMON APPETIZER MINI TARTS – ERICA'S RECIPES
From ericasrecipes.com
SMOKED SALMON TORTA | RECIPES WIKI | FANDOM
From recipes.fandom.com
SMOKED SALMON TOAST – A COUPLE COOKS
From acouplecooks.com
SMOKED SALMON AND LEEK LAYERED TORTA RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#15-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #very-low-carbs #appetizers #seafood #canadian #easy #no-cook #dinner-party #holiday-event #picnic #salmon #fish #dietary #christmas #low-carb #low-in-something #saltwater-fish #to-go #technique
You'll also love