For the herbed cream cheese, combine the zest, herbs and cream cheese in a small bowl and season with freshly ground black pepper.
Spread the herbed cream cheese on the bread. Top half the slices with salmon, then cover with the remaining slices. Cut crusts off sandwiches and cut into quarters or fingers, to serve.
Remove bones and skin from salmon.
Let cream cheese soften. Mix thoroughly salmon and cream cheese.
Add Worcestershire sauce, liquid smoke and horseradish (these amounts can be changed according to taste).
Form into a ball, roll in nuts and refrigerate.
This can be used as a dip without the nuts.
Makes a nice hors d'oeuvres, or dip for cocktail parties.
Place cream cheese, dill, garlic powder and chili
In a processor mix together the flaked salmon, cream cheese, lemon juice and horseradish; blend until just smooth, occasionally scraping down sides of bowl.
Add in smoked salmon and dill; using on/off turns, blend JUST until salmon is finely chopped.
Season with salt and pepper to taste.
Cover and refrigerate mixture for 6-24 hours before serving or spreading on crackers or bread.
Delicious!
Mix cream cheese and capers in a small bowl.
Spread smoked salmon slices with cream cheese mixture; roll up jelly-roll fashion.
Cut rolls into 16 1/2 inch slices.
Place a romain leaf on each serving plate. Place 4 salmon rounds in a row down the center of each leaf.
Garnish with lemon wedges and serve with bagels.
Spread one teaspoon of butter on one side of each slice of bread.
Mix the dill into the cream cheese.
Spread the cream cheese on the buttered sides of bread.
Layer the salmon on the cream cheese on one slice of bread, and cover with other bread slice.
Cut the sandwich on the diagonals to create four triangles.
any bubbles). Serve warm with Cream Cheese Glaze and garnish with fresh
In large bowl, beat together cream cheese, horseradish, smoked barbecue sauce, lemon juice, pickle relish, chopped walnuts and chopped green onions.
Add drained and boned salmon or tuna.
Beat well.
Put in covered dish and refrigerate until used.
Spread on crackers, bread or vegetable slices.
In a medium-size mixing bowl, combine cream cheese, Parmesan cheese, mayonnaise, oregano, Worcestershire sauce, chives and garlic powder. Mix well. Shape the mixture into a ball and refrigerate it until ready to serve.
Mix together the cream cheese and pecans. Refrigerate until chilled.
Blend together the mayonnaise and cherry syrup. Refrigerate until chilled.
Arrange lettuce leaves on individual plates. Place a pear half on lettuce.
Place a round ball of cream cheese mixture in the pear half. Top with a spoonful of mayonnaise mixture and place one maraschino cherry on top.
Sprinkle with grated cheese and serve.
Sift flour and soda.
Set aside.
Combine egg, honey, oil and milk.
Add flour mix and blueberries.
Partially fill each muffin cup with batter.
Add small ball of cream cheese; add batter to fill 2/3 of cup.
Bake at 350\u00b0 for 20 to 25 minutes.
Mix all together and shape into a ball.
Chill 1/2 hour.
Roll ball in nuts and parsley.
\"This recipe is good served on Triscuits crackers.
Serves 8 but sometimes I use 3 to 4 packages of cream cheese to stretch the recipe.\"
hird of smoked salmon, allowing salmon to overhang.
Place cream cheese, cream and lemon
Place cream cheese in a large bowl.
Beat with an electric mixer set at med-high speed until smooth.
Add onion, lemon juice, 1 TBSP. parsley, horseradish, liquid smoke, garlic pwd. And salt to cream cheese and mix well.
Flake the salmon.
Stir salmon into cream cheese mixture.
Shape the salmon mix into 1 large ball or 2 small balls.
Combine pecans and remaining parsley in a small bowl.
Coat salmon ball with pecan mixture. Chill, tightly wrapped in plastic wrap, for 1 hour.
Serve with wheat crackers.
Mix together the cream cheese, sour cream, lime juice and lime zest. Stir in the dill and cucumber and season with salt and pepper to taste.
To serve, spread half of the cream cheese mixture at the bottom of four small glasses. Add the salmon, then the rest of the cream cheese. Top with salmon caviar and garnish with dill tips.
In a food processor, add cream cheese, lemon juice, dill and capers. Combine for a few minutes (not to much as cream cheese will be to watery).
Toast chosen bread.
Once the bread has been toasted spread cream cheese mix thickly onto both pieces of bread.
Top with the smoked salmon and red onions.
Drain salmon; remove bones and flake with a fork.
In medium bowl or processor, combine cream cheese, lemon juice, onion, horseradish, liquid smoke and salt.
Mix well.
Gently mix in salmon and form into a ball.
Wrap in plastic wrap; chill until firm, about 1 hour or up to 2 days.
Before serving, combine pecans and parsley and coat salmon ball with mixture.
Drain salmon.
Remove bones and skin and flake.
Mix cream cheese, lemon juice, onion, horseradish, salt and liquid smoke. Add salmon.
Form into ball and chill at least 4 hours.
Lightly press nuts and parsley on salmon ball to garnish.
Drain salmon, remove bones and flake.
In small bowl of electric mixer
put the cream cheese and blend in lemon juice, onion,
horseradish,
salt, Worcestershire, cayenne and liquid smoke.
When
well
blended,
gently
stir
in
flaked salmon. Shape into
a
ball.
Combine pecans and parsley and spread on sheet of
waxed
paper.
Turn
salmon
ball
into this mixture until well coated.
Wrap in waxed paper and chill.
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.