Best Salmon Cream Cheese And Caviar On Pumpernickel Rounds Recipes

Pumpernickel Topped With Smoked Salmon image

Provided by mslevis

Categories Cheese

Time 5m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 (200 g) package smoked salmon
1 loaf pumpernickel cocktail bread
1 (250 g) package cream cheese
1 red onion
1 (125 ml) jar capers
1/4 cup fresh dill weed

Steps:

Nutrition Facts : Calories 295, Fat 24.2, SaturatedFat 14.2, Cholesterol 80.2, Sodium 1119.3, Carbohydrate 5.8, Fiber 1.1, Sugar 1.4, Protein 14.8

Smoked Salmon Canapes image

Provided by Bergy

Time 20m

Yield 32 Canapes, 8 serving(s)

Number Of Ingredients 7

3 medium cucumbers
2/3 cup reduced-fat cream cheese
1/4 cup smoked salmon, chopped
2 tablespoons horseradish
32 slices pumpernickel rounds
1/4 cup red caviar
parsley (to garnish) or dill sprigs (to garnish)

Steps:

With a vegetable peeler remove and discard a long strip of the green outer peel.
On the same side continue to pare long thin strips edged in dark green until you reach the seedy portion (You should get about 3 strips). Rotate the cuke a quarter turn and continue paring.
You will need 3 dozen strips Bring a saucepan of water to a boil and add strips and blanch for 5 SECONDS Refresh in cold water and dry on paper towels.
Blend together the cream cheese, smoked salmon and horseradish.
(You can do the strips and mix the salmon/ cheese the day before you are serving, store in the fridge) Shortly before serving spread the cheese/salmon mixture on the pumpernickel rounds, Drape a cuke strips on each and top with a small dollop of caviar.
Garnish the serving platter with parsley or dill.

Nutrition Facts : Calories 90.5, Fat 5.3, SaturatedFat 2.6, Cholesterol 60.2, Sodium 229, Carbohydrate 6.2, Fiber 0.7, Sugar 2.2, Protein 5.7

Salmon, Cream Cheese and Caviar on Pumpernickel Rounds image

Yield Makes about 50

Number Of Ingredients 11

Olive oil
1 1-pound center-cut skinless salmon fillet (about 1 1/2 inches thick)
3 fresh fennel fronds (from 1 fennel bulb)
8 ounces smoked salmon, chopped
1 8-ounce package cream cheese, room temperature
1 tablespoon fresh lemon juice
3 tablespoons chopped fresh chives or green onion tops
2 8-ounce packages sliced Westphalian-style or Danish-style pumpernickel bread (about 20 slices)
3 2-ounce jars red salmon caviar
Additional fresh fennel fronds or chopped fresh chives
Lemon wedges

Steps:

Preheat oven to 350°F. Place large piece of foil on baking sheet; brush with oil. Place salmon fillet in center of foil; sprinkle with salt and pepper. Place 3 fennel fronds atop salmon. Enclose salmon in foil. Bake until salmon is just opaque in center, about 30 minutes. Unwrap salmon; cool completely.
Remove any bones from salmon. Place salmon in processor. Add smoked salmon, cream cheese and lemon juice. Blend to coarse puree using on/off turns. Transfer to bowl. Mix in 3 tablespoons chives. Season with salt and pepper.Using 1 1/2- to 1 3/4-inch-diameter cookie cutter or biscuit cutter, cut out rounds from pumpernickel bread. (Salmon spread and pumpernickel rounds can be made 1 day ahead. Cover and chill salmon spread. Store pumpernickel rounds in sealed plastic bag at room temperature.)
Spread 1 tablespoon salmon mixture atop each pumpernickel round. Top with 1/4 teaspoon salmon caviar. Garnish with additional fennel fronds or chives. Place on platter. Surround with lemon. (Can be made 4 hours ahead. Cover and chill.)