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.
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!
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.
eep warm.
For the dip, mix the creme fraiche, lemon
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.
ousse with bits of pink salmon in it.
Add salt
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.
an with one-third of smoked salmon, allowing salmon to overhang.
Place
he center, add the eggs, salmon and 1 tbsp oil and
Blend all items in blender, starting with cheese, then vinegar, Worcestershire sauce and oil from salmon.
Add all other ingredients.
Dip may be thinned with water or more mayonnaise. Serve either as dip or spread.
Flake the salmon into a medium bowl. Add cream cheese, 1/8 - 1/4 t liquid smoke, 1 or 2 T horseradish and 1 T lemon juice. Mix well. Cover w/plasice wrap, refrigerate overnight. Serve with crackers.
Chop 8 oz of the smoked salmon and stir into the cream
ot suggested salt as the smoked salmon is salty, but do add
side.
Lay slices of smoked salmon over base to completely cover
Combine salmon, onion, cream cheese, lemon juice, pepper, milk and scallions in food processor.
Process until smooth.
Gently fold in 2 teaspoons caviar.
Cover and refrigerate for at least 2 hours.
(I put it in a mold.) May be prepared 2 days before serving.
Garnish with 1 teaspoon caviar and scallion greens. Serve with crackers.
In bowl of food processor, process sour cream, mayonnaise, salmon, lemon juice, and horseradish until smooth and creamy, scraping down sides of bowl once or twice. Transfer mixture to medium mixing bowl; stir in dill. Season to taste with salt and pepper. Chill until flavors meld, about 1 hour. (Dip can be covered and refrigerated for up to 3 days.).
Peel deseed and dice 1 cucumber.
Place cream cheese, sour cream, lemon rind and lemon juice in a bowl and stir until smooth and then add dill, capers, diced cucumber and salmon and stir gently to combine and cover with plastic wrap and refrigerate for 30 minutes for flavours to develop.
Meanwhile, cut remain cucumbers in half and thickly slice diagonally.
Serve dip with radish, celery, sliced cucumber, carrot and crackers (if you can leave the stalk/leaves on the radishes and carrots it makes for an attractive presentation.
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.
aste.
Blend or fold salmon and cream cheese. (Nota Bene