Process cream cheese in a food processor to soften completely; add salmon, capers, green onion, dill, cream, Worcestershire sauce, hot pepper sauce, and lemon juice. Process the mixture again until creamy and smooth.
Add the clam juice, smoked salmon, tomatoes (break up tomatoes while
o hold a slice of smoked salmon spread out flat.
Divide the
Blend all ingredients except salmon until creamy.
Stir in the boneless / skinless smoked salmon and enjoy!
Mix cream cheese and smoked salmon until well blended.
Add onion or chives plus lime juice.
Place in small bowl or form into ball.
Refrigerate 1 hour or longer.
Beat cream cheese in large mixer bowl until creamy.
Add 3 ounces smoked salmon, coarsely chopped, and beat at low speed until blended. Add minced onion, mayonnaise, yellow mustard and minced garlic.
Beat at high speed until well blended.
Serve with crackers or breadsticks.
Makes 2 cups.
Stir together the cream cheese, sour cream, heavy cream, lemon pepper, and dill in a bowl until smooth. Fold in the green onions and smoked salmon until evenly mixed. Refrigerate 1 hour before serving.
Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth.
Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix.
Add the smoked salmon and mix well.
Chill and serve with crudites or crackers.
go through the whole recipe here, but you can use
an with one-third of smoked salmon, allowing salmon to overhang.
Place
nd red onion together.
Spread the cream cheese mixture evenly
ork surface.
Arrange the smoked salmon slices on the cling film
atter. Swirl the pan to spread the batter in a thin
350 \u00b0F). a .
Leek spread: In a skillet, soften the
he ingredients EXCEPT the salmon. (It's best when ingredients are at
Place all ingredients in food processor and blend to smooth spreading consistency.
Smoke your own salmon to reduce the cost of this recipe.
Makes 8 ounces of spread.
For the fennel remoulade, trim fennel, reserving small fronds. Using a mandoline or sharp knife, thinly slice fennel and place in a bowl. Add mayonnaise, mustard, capers and lemon juice and stir to combine.
Spread bread with butter. Place smoked salmon slices on bread. Top with fennel remoulade, onion, salmon roe and reserved fennel fronds. Serve.
ortilla round spread cream cheese over all.
Lay smoked salmon on half
side.
Lay slices of smoked salmon over base to completely cover
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.