aste.
Blend or fold salmon and cream cheese. (Nota
Roll out smoked salmon slices and spread with a layer of cream cheese. Roll up smoked salmon and cut into thin slices. Place one or two salmon slices on each cracker.
ou've blended in the salmon and onions). Add the packs
an with one-third of smoked salmon, allowing salmon to overhang.
Place
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.
he center, add the eggs, salmon and 1 tbsp oil and
Chop 8 oz of the smoked salmon and stir into the cream
ot suggested salt as the smoked salmon is salty, but do add
side.
Lay slices of smoked salmon over base to completely cover
ith cream sauce. Stir in smoked salmon and serve immediately with freshly
pinch of salt, go easy. Stir until combined and put
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.
ook until softened. Stir the salmon, cream cheese, and milk into
br>Place a layer of smoked salmon across the middle of each
ork surface.
Arrange the smoked salmon slices on the cling film
Scoop the yolks out of eggs and discard or save for another use. Run egg whites under cool water to remove any remaining yolk. Arrange whites on a serving platter.
Blend salmon, cottage cheese, chives, seafood seasoning, dill, and lemon juice in a food processor until just combined. Pour salmon filling into a plastic bag and snip off 1 corner. Pipe filling into each egg and sprinkle paprika over filling. Chill in refrigerator for at least 30 minutes.
ith 1/2 of the salmon slices and 1 teaspoon of
Preheat oven to 375\u00b0F.
Saute mushrooms.
Break salmon into small pieces. Place evenly over bottom of pie crust. Top salmon with cheese and mushrooms.
Blend cream, eggs, browned.salt, hot sauce, and nutmeg. Pour this mixture over the cheese, making sure all cheese is moist.
Bake 40-45 minutes, or until quiche is puffed and browned.
ousse with bits of pink salmon in it.
Add salt
russels sprouts and half the smoked salmon slices in the pastry. Beat