Add the clam juice, smoked salmon, tomatoes (break up tomatoes while
Combine cheeses, yogurt and hot sauce in food processor and process until smooth.
Fold in the smoked salmon. A teaspoon or more skim milk can always be used to thin the cheese if necessary. This can be a vegetable or cracker dip.
In a bowl add cream cheese and mayonnaise; mix until smooth.
Dice smoked salmon into small pieces.
Add green onion and salmon.
Chill and serve.
Warm cream cheese in the microwave until slightly runny.
Mix cream cheese with chopped smoked salmon until combined.
Stir in tobasco, sour cream and mayonnaise until smoothly combined.
Stir in garlic and green onions.
Cover and refrigerate for at least 2 hours (to let the flavors mingle and get to know each other).
Serve with crackers, tortilla chips, french bread, pretzel rods, celery sticks or your favorite dip-delivery implement!
Blend the first 5 ingredients in processor until smooth.
Add pepper and flaked smoked salmon.
Process gently.
Transfer to bowl.
Cover and refrigerate to blend flavors.
ousse with bits of pink salmon in it.
Add salt
eep warm.
For the dip, mix the creme fraiche, lemon
go through the whole recipe here, but you can use
Mix the mascarpone, cream cheese, capers and chives, lemon zest and enough lemon juice to flavour it, but not enough to make it runny.
Season really well.
Spread the mascarpone mix over all the bread slices, then cover completely with a layer of salmon.
Put one bread slice on top of another, so you have a four separate stacks, each 2 deep (with smoked salmon on top).
Carefully cut each into 6 bite-sized squares with a serrated knife.
Dip the ends of the squares in chives and decorate with extra shreds of lemon zest if you like.
ot the ends) with the smoked salmon so that the pieces just
Fry the onion gently in the butter until softened.
Add the potatoes, stock and milk.
Simmer until potatoes are tender.
Add smoked salmon and parsley and season well.
Heat everything through and squeeze some lemon juice over.
Combine eggs, milk and herbs in a shallow bowl. Season to taste and whisk well.
Heat butter in a frying pan on medium. Dip each piece of ciabatta in egg mixture for a few seconds on each side.
When butter is foaming, cook ciabatta for 2-3 mins on each side, until golden. Drain on paper towels.
Serve topped with smoked salmon and sour cream. Sprinkle with extra chives and accompany with spinach.
ill, Old Bay Seasoning, tomatoes & smoked salmon. Cook 3 minutes. Then add
n food processor, add onion, smoked salmon, salmon fillets (cut into 1\" pieces
utter, milk & bread. Stir in salmon, egg yolks, lemon juice, onion
he ingredients EXCEPT the salmon. (It's best when ingredients are at
Cut up the broccoli into bite sized pieces and crumble the smoked salmon.
Over medium heat, heat the alfredo sauce.
Add the broccoli and smoked salmon.
Add salt and pepper to taste.
Warm until heated through.
Enjoy as a sauce to the pasta.
an with one-third of smoked salmon, allowing salmon to overhang.
Place
he center, add the eggs, salmon and 1 tbsp oil and
Lightly \"pickle\" the cucumber by finely slicing it and tossing it with the salt, sugar and lemon juice. Set aside for at least 30 minutes.
Meanwhile, spread the rye bread slices with the butter or cream cheese. Arrange the radish slices on top, then top with folds of smoked salmon. Drain the cucumber and layer this on top of the salmon. Top with the cooked shrimp.
Sprinkle fresh dill over the smorrebrod and serve with lemon wedges for squeezing. Serve 2 smorrebrod per person.