Thaw puff pastry sheet. Cut into 6 squares.
Preheat oven to 425 degrees F.
Mix salmon, cream cheese, sour cream, parsley, green onions, seasoning, hot sauce and salt & pepper.
Scoop about 1/4 to 1/2 cup salmon mixture onto each puff pastry square.
Bring corners of puff pastry together and pinch closed.
Combine egg & water for an egg wash and brush on top of puff pastry.
Cook in 425 oven for 20 minutes.
In a small bowl combine cream cheese, salmon, dill leaves and a squeeze of lemon juice. Season to taste, mixing well.
Spread over 2 tortillas. Divide the arugula leaves and roasted pepper evenly over each tortilla.
Cover each with a second tortilla. Cut each in half, creating a total of 4 pieces. Place one in a preheated sandwich press.
Cook 2-3 minutes, until crisp and golden. Transfer to a board and cut into wedges. Repeat with remaining quesadillas. Serve with lemon wedges.
Blend cream cheese, smoked salmon, chives (or scallions), horseradish and pepper in a small bowl.
Refrigerate until ready to use.
aste.
Blend or fold salmon and cream cheese. (Nota Bene: reserve some
xcept for Nova Scotia Lox & cream cheese.
Using two spoons or
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!
se an electric beater), combine cheese, lemon juice, lemon zest, garlic
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.
Drain the salmon and remove any bones, then
Drain the salmon, remove bones and pieces of skin, and place the salmon into a bowl. Flake the salmon apart with a fork. Stir in onion, lemon juice, horseradish, and salt until mixture is well combined. Stir in smoked salmon cream cheese spread, a few spoonfuls at a time, until the spread is very well combined. Pack into a serving container, and sprinkle with parsley to serve.
Peel cucumbers and slice them into 1\" circles. Arrange on a platter as desired. Place in the refrigerator while preparing the cream cheese.
Place cream cheese, dill, horseradish, and cream in a large bowl. Beat until well combined (a handheld mixer really helps here.).
Spread 1 teaspoon of cream cheese on top each cucumber slice (more or less to taste), then top each slice with a bite sized piece of smoked salmon. Insert a toothpick down the center to keep in place.
Serve at once, or keep in the refrigerator until needed.
Blend salmon and cream cheese together in a bowl.
Stir in sour cream, green onion, dill, vinegar, salt, and pepper.
Mix thoroughly.
Chill for at least an hour and serve with crackers or vegetables.
Place a sheet of mountain bread on a chopping board.
Spread cream cheese all over the bread.
Cover the bread with finely sliced smoked salmon.
Roll up tightly.
Cut into 2 cm slices.
Serve.
Mix together the salmon cream cheese, cucumber, and salt until smooth.
Spoon about a teaspoonful of the mixture into the center of each leaf.
Roll the leaves up into a tight roll.
Wrap the blossom stems around the leaf and tie tightly.
Chill for up to an hour before serving.
In a small bowl add all the ingredient.
Mix well, making sure that everything is blended.
Taste and adjust seasonings if necessary.
Wrap and place in fridge for 30 minutes to 2 hours.
Toast bagel and add the cream cheese mixture to it.
Enjoy, enjoy, enjoy.
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.
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.
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.
nd a third of the cream cheese together in a bowl.