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.
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.
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.
dd the clam juice, smoked salmon, tomatoes (break up tomatoes while
Heat coconut oil in a pot over medium-high heat. Add onion and cook until translucent, about 5 minutes. Add green beans and saute until nearly tender, about 3 minutes. Pour in stock and bring to a boil. Add salmon, curry powder, and garlic powder. Add coconut cream, reduce heat, and simmer until salmon flesh flakes easily with a fork, 3 to 5 minutes. Season with salt and pepper; garnish with basil.
Drain salmon, reserving 2 teaspoons liquid.
Flake.
Combine reserved liquid with salmon, cream cheese, onion and liquid smoke. Blend thoroughly.
Refrigerate several hours.
Form mixture into a log 6 to 8-inches long.
(Optional:
Sprinkle with parsley and form pimiento into small bow for garnish.)
Serve with crackers. Makes 1 1/2 cups.
I usually double recipe.
combine crab meat, rice, butter, cream cheese, garlic and herbs (except
Cook fettucine or other type pasta until al dente.
Meanwhile, saute onion in butter till soft in a heavy skillet or cast iron frying pan.
Add smoked salmon, cream and heat gently, stirring together until smooth.
Drain fettucine noodles, add the Salmon sauce, pepper to taste and stir-in gently.
Sprinkle with fresh basil and serve hot.
Serve this pasta recipe with french bread and have parmesan cheese at the table.
br>Add the spinach mixture, salmon, cream, lemon peel and juice, and
Preheat oven to 400\u00b0F. Lightly coat 2 - 8 oz ramekins with oil.
Combine heavy cream, chives and Parmesan then pour evenly into prepared dishes. Break 2 eggs into each dish. Season. Place dishes in a small roasting pan. Pour boiling water into roasting pan a 1/3 of the way up the side of the ramekins. Bake for 10 mins, or until egg yolks are just set.
Spread salmon cream cheese over toast. Serve with baked eggs.
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
or with a little whipped cream (recipe follows) or cinnamon on top
Combine salmon, cream cheese, spring onions, parsley, sweet chili sauce and lemon juice. Transfer to a serving container and chill until ready to serve.
Serve with crusty bread.
Heat the oil in a wok over a medium-high heat. Add the leek and pepper then stir in the garlic and ginger. Saute for 2-3 mins. Season.
Add the salmon, cream and coconut milk to the wok and simmer for 4-5 mins, until the fish is cooked through. Garnish with parley before serving.
PREHEAT THE OVEN to 375\u00b0F.
STIR TOGETHER the smoked salmon, cream cheese, onion, milk, and horseradish in a medium bowl.
Add salt and pepper to taste.
When well blended, put the mixture in a small baking dish, preferably one suitable for serving.
Sprinkle the almonds on top and bake until the mixture is bubbly and the almonds are lightly browned, 12 to 15 minutes.
Serve warm with crackers, bread slices, or vegetables.
nonstick frying pan. Season salmon fillets then saute for 1
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!
br>Combine the softened cream cheese, smoked salmon, cream, lemon juice, and black