Best Herb Cheese Stuffed Salmon Recipes

STUFFED EGGS WITH SMOKED SALMON AND HERB CHEESE

Stuffed Eggs with Smoked Salmon and Herb Cheese image

Deviled eggs become extraordinary when topped with sliced salmon lox.

Provided by By Betty Crocker Kitchens

Categories Appetizer

Time 25m

Yield 12

Number Of Ingredients 4

Ingredients

6 eggs
1/4 cup mayonnaise or salad dressing
1/4 cup garlic-and-herb spreadable cheese
4 oz sliced salmon lox

Steps:

In 2-quart saucepan, place eggs in single layer. Cover with cold water at least 1 inch above eggs. Cover and heat to boiling; remove from heat. Cover and let stand 20 minutes; drain. Immediately run cold water over eggs or place them in ice water until completely cooled.
Peel eggs; cut in half lengthwise. Slip out yolks and place in small bowl. Mash yolks with fork. Stir in mayonnaise and cheese.
Reserve 2 slices of salmon for garnish. Coarsely chop remaining salmon; fold into yolk mixture. Fill egg whites with yolk mixture, heaping it lightly. Arrange on serving dish.
Cut reserved salmon crosswise into 1/2-inch-wide strips, trimming to about 1 inch long. Loosely roll up pieces of salmon into rosebud shape. Place 1 rosebud on each egg.

Nutrition Facts : Calories 100, Carbohydrate 0 g, Cholesterol 115 mg, Fat 1, Fiber 0 g, Protein 5 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 0 g, TransFat 0 g

HERB CHEESE STUFFED SALMON

HERB CHEESE STUFFED SALMON image

Categories Fish Bake Healthy

Number Of Ingredients 8

Ingredients

1 slab Salmon
1 lemon
5.2 oz semisoft cheese with garlic & herbs
1 cup soft breadcrumbs
Sea salt
1/3 cup freshly shredded Parmesan cheese
1/4 cup butter
2 tablespoons pine nuts, toasted.

Steps:

Thaw fish, if frozen. Rinse fish & pat dry. Pre heat oven to 435 degrees. Finely shred enough peel from lemon to make 2 tablespoons. Cut lemon in wedges ans set aside. In small bowl combine semisoft cheese and lempn peel. In top of each filet, from about 1/2 inch from one edge, cut a pocket, taking care not to cut all the way through the fish. Spoon cheese mixture into pockets. Season fish with salt. Place in a shallow baking pan. Set aside. In small bowl combine bread crumbs, parmesan cheese, butter and pine nuts. Sprinkle over filets, pressing lightly. Bake, uncovered, about 14 minutes or until salmon flakes when tested with fork. Serve with lemon wedges.