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!
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.
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.
eas in boiling salted water for 2-3 mins. Drain and
usse with bits of pink salmon in it.
Add salt
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.
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.
For the fritter mixture, combine the
aucepan of salted boiling water for 20 mins, or until tender
ill, Old Bay Seasoning, tomatoes & smoked salmon. Cook 3 minutes. Then add
utter, milk & bread. Stir in salmon, egg yolks, lemon juice, onion
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.
For the crepes, place the flour
Directions for PINWHEELS:
Mix the cream
Add the clam juice, smoked salmon, tomatoes (break up tomatoes while
russels sprouts in boiling water for about 5 mins until almost
b>For each tortilla round spread cream cheese over all.
Lay smoked salmon
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.