PEPERONCINI STUFFED WITH SMOKED SALMON AND DILL CREAM
Categories No-Cook Quick & Easy Cream Cheese Salmon Hot Pepper Chill Dill Gourmet
Yield Makes 35 to 40 stuffed peperoncini
Number Of Ingredients 7
Steps:
- Trim the stem ends off the peperoncini at an angle and, wearing rubber gloves, discard the seeds and ribs. Let the peperoncini drain on paper towels. In a bowl cream the cream cheese with the butter until the mixture is smooth, add the dill, the shallot, and the lemon juice, and combine the mixture well. Stir in the salmon and salt and pepper to taste, transfer the mixture to a pastry bag fitted with a 1/2-inch decorative or plain tip, and pipe the smoked salmon and dill cream into the peperoncini. The peperoncini may be prepared 1 day in advance and kept covered and chilled.
STUFFED SALMON IN PHYLLO PASTRY
This is an elegant dish to serve that usually draws raves. If Salmon is not available use another fish (Chilean Sea Bass, Cod even sole just use two pieces to form the fillet)
Provided by Bergy
Categories Crab
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Stuffing:Mix gently in a bowl crab, cream cheese, onion, salt, pepper& hot sauce.
- Preparation of fish--------.
- Make a slit in each fillet about 3/4 way through.
- Divide the stuffing evenly between the 6 fillets.
- and stuff each one.
- Heat 2 tbsp oil in a hot skillet and brown the salmon fillets on both sides.
- Take out 2 sheets of phyllo pastry and cut them in half, lightly brush each piece with melted butter and layer them.
- Place a fillet with an asparagus spear on top of the (4layer) phyllo and fold the pastry over the salmon so it is completely covered.
- Repeat with remaining 5.
- You may now place the salmon in the fridge, covered, until ready to bake (can be prepared up to a day in advance).
- When ready to bake, preheat oven to 350F bake 20-25 minutes.
- Nice served with a white wine sauce or hollandaise.
WRAPPED SALMON
This is basically salmon Dijon, but with a twist. Very easy to make and delicious! Goes well with fresh steamed veggies and rice.
Provided by HEIDI S.
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cut the filets into log shaped pieces, about 2 inches wide by 5 inches long, keeping the filet portions separate. Take 2 sheets of phyllo dough, placing one on top of the other, and brush lightly with melted butter, covering the one side completely.
- Place a portion of salmon (6 ounces), on the edge, nearest you, of the phyllo dough. Sprinkle with salt and pepper to taste. Coat the portion of salmon with 1 tablespoon of Dijon mustard.
- Fold the phyllo dough, nearest you, over the salmon and make one complete wrap. Take the sides of the dough and fold them towards the center, and continue rolling up the dough. Brush all sides with butter, covering completely and place on a cookie sheet. Repeat steps for remaining portions of salmon.
- Bake in preheated oven for 20 minutes or until phyllo dough is golden brown.
Nutrition Facts : Calories 573.7 calories, Carbohydrate 23.1 g, Cholesterol 135.7 mg, Fat 35.1 g, Fiber 0.7 g, Protein 38.8 g, SaturatedFat 17.2 g, Sodium 791.4 mg, Sugar 0.1 g
PEPERONCINI STUFFED WITH SMOKED SALMON
Originally from a 1990 Gourmet Magazine.... the original recipe called for dill, I omit it and it still tastes great. A good low carb appetizer. Instead of a pastry bag I have used a ziploc with a hole cut in the corner to stuff the peppers with the cream cheese mixture.
Provided by pittgal
Categories Low Protein
Time 25m
Yield 35 peppers, 14 serving(s)
Number Of Ingredients 6
Steps:
- Trim the stem ends off the peperoncini at an angle and, wearing rubber gloves, discard the seeds and ribs.
- Let the peperoncini drain on paper towels.
- In a bowl cream the cream cheese with the butter until the mixture is smooth, add the shallot, and the lemon juice, and combine the mixture well.
- Stir in the salmon and salt and pepper to taste, transfer the mixture to a pastry bag fitted with a 1/2-inch decorative or plain tip, and pipe the smoked salmon and dill cream into the peperoncini.
- The peperoncini may be prepared 1 day in advance and kept covered and chilled.
SMOKED SALMON PHYLLO PACKAGE
Make and share this Smoked Salmon Phyllo Package recipe from Food.com.
Provided by Melanie B.
Categories Brunch
Time 23m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Mix together the cream cheese, chives, parsley, tarragon, paprika, salt (to taste), and pepper (to taste) in a bowl. You may need to add a spoonful of milk or water to thin the consistency slightly. It needs to be thick but slightly spreadable.
- Brush the melted butter on each sheet of phyllo dough and layer gently.
- In the center, right half of the phyllo rectangle, gently spread half of the cream cheese mixture, layer half of the brie slices, and sprinkle half of the onions. Add salmon slices and season with a bit of salt and pepper. It is ok if they overlap. Top the salmon with the remaining cream cheese, onions, and brie.
- Fold over the empty half of the phyllo and create a large package, sealing tightly around the edges. Make it as pretty or rustic as you prefer.
- Brush the top of the dough with melted butter.
- Bake in a 400 degree oven for about 7-8 minutes, or until outside is golden brown and flaky. Cool before slicing.
- Slice into squares and serve at a brunch or as an appetizer. It goes well with mustard, bagels, bagel chips, cheese, vegetables, fruit, etc.
- Enjoy!
Nutrition Facts : Calories 622.5, Fat 50.8, SaturatedFat 30.5, Cholesterol 162.6, Sodium 1144.8, Carbohydrate 13.9, Fiber 0.9, Sugar 0.9, Protein 28.4
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