Best Brie Smoked Salmon Stackers Recipes

SMOKED SALMON AND BRIE QUICHE

Smoked Salmon and Brie Quiche image

I found this in the latest (winter 2006) "Food & Drink" magazine put out by the LCBO (Liquor Control Board of Ontario). So many of their recipes are simple and so very tasty...just as this one is. I have used milk in the place of cream and it has worked out just fine. Makes a great meal with a nice green salad

Provided by Lambkyns

Categories Lunch/Snacks

Time 50m

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

1 (9 inch) frozen deep dish pie shell
1 cup 10% cream
3 eggs
1 pinch cayenne
3 ounces double cream brie cheese, cut into 1/2-inch pieces
3 ounces smoked salmon, cut in 1/2-inch slices
2 green onions, thinly sliced

Steps:

Bake shell according to directions and cool.
Whisk cream, eggs and cayenne.
Scatter onions, cheese and salmon evenly all over bottom of pie shell.
Carefully pour in cream mixture.
Bake for approximately 30-35 minutes in the centre of 350 oven, until set and golden.
Cool 5 minutes before slicing.

Nutrition Facts : Calories 162.6, Fat 11, SaturatedFat 3.6, Cholesterol 93.1, Sodium 229.9, Carbohydrate 9.6, Fiber 0.3, Sugar 0.3, Protein 6.1

SMOKED SALMON AND BRIE PIZZA

Smoked Salmon and Brie Pizza image

Make and share this Smoked Salmon and Brie Pizza recipe from Food.com.

Provided by teapotter

Categories Very Low Carbs

Yield 8-10 as a starter, 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1/2 cup extra virgin olive oil, approximately
1 lb brie cheese
12 ounces smoked salmon
1 small red onion
to taste fresh dill sprig, for garnish
to taste basic pizza dough

Steps:

To prepare the Brie, discard the rind and cut the cheese in small pieces.
Slice the onion very thinly and quarter the slices. Separate the onion pieces.
Cut the salmon into small pieces.
Prepare the dough and preheat the oven as directed in the basic recipe. Shape the pizza dough.
Divide the dough and roll into small pies, about 3 to 4 inches in diameter. Prick dough all over with the tines of a fork, then brush with olive oil.
Transfer the pie to the preheated baking surface and bake until the crust just begins to brown, about 6 minutes.
Remove from the oven and cover with the cheese, leaving a 1/2 inch border around the edges.
Arrange the salmon and onion on top and drizzle evenly with olive oil.
Return to the oven and bake until the crust is golden brown and puffy, the cheese begins to melt and the salmon is heated through, about 4 minutes.
Remove from the oven to a cutting tray or board and lightly brush the crust with olive oil.
Garnish with the dill.
Slice and serve immediately.
Recipe found on the Chatelaine recipe forum site. - - - - - - - - - - - - - - - - - -

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