o hold a slice of smoked salmon spread out flat.
Divide the
In blender or food processor, combine cream cheese, cottage cheese, lemon juice and mayonnaise.
Blend until smooth.
Scoop mixture into serving bowl and stir in remaining ingredients. Chill at least 2 hours.
Serve as dip for vegetables or spread on bread.
Makes 1 1/2 cups.
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
Directions for PINWHEELS:
Mix the cream
aucepan of salted boiling water for 20 mins, or until tender
br>For each tortilla round spread cream cheese over all.
Lay smoked salmon
arlic over a medium heat for 6-7 mins until softened
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.
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
Cover and allow to rest for 20 mins.
Heat a
For the bread:.
Preheat the
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.
bout 1/3 of the salmon over the plastic wrap, overlapping