Best Smoked Salmon Mascarpone Tortilla Recipes

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SMOKED SALMON QUESADILLAS



Smoked Salmon Quesadillas image

From her kitchen in Chiniak, Alaska, Becky Applebee serves golden tortilla wedges filled with a rich combination of smoked salmon, cream cheese, Swiss cheese, garlic and dill. They're a snap to whip up for the salmon lovers in your family.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 3 servings.

Number Of Ingredients 8

4 ounces cream cheese, softened
2 tablespoons sour cream
1 teaspoon dill weed
1 garlic clove, minced
2 tablespoons butter, softened
6 flour tortillas (8 inches)
4 ounces smoked salmon, diced
2 cups shredded Swiss or cheddar cheese

Steps:

  • In a small bowl, combine the cream cheese, sour cream, dill and garlic. Spread butter over one side of each tortilla. Place three tortillas, buttered side down, on a griddle or large skillet. spread with cream cheese mixture; sprinkle with salmon and cheese. Cover with remaining tortillas, buttered side up., Cook over low heat for 2-3 minutes or until golden brown. Turn and cook 2-3 minutes longer or until cheese is melted. Cut into wedges.

Nutrition Facts : Calories 829 calories, Fat 50g fat (28g saturated fat), Cholesterol 143mg cholesterol, Sodium 1176mg sodium, Carbohydrate 55g carbohydrate (3g sugars, Fiber 0 fiber), Protein 40g protein.

SMOKED SALMON ROLLS WITH ARUGULA, MASCARPONE, CHIVES, AND CAPERS



Smoked Salmon Rolls with Arugula, Mascarpone, Chives, and Capers image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 24 hors d'oeuvres or 6 appetiz

Number Of Ingredients 7

5 ounces mascarpone (about 2/3 cup)
2 tablespoons small brined capers, rinsed
2 tablespoons minced fresh chives
1 teaspoon freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
3/4 pound smoked salmon, cut into 24 thin slices, 2 to 3 inches on the short side (presliced salmon is fine)
48 small tender arugula leaves

Steps:

  • Mix the mascarpone with 1 tablespoon of the capers, 1 tablespoon of the chives, and the lemon juice. Season with salt and pepper.
  • Lay the salmon slices out on a cutting board so that they are all arranged with a short side facing you, with plenty of space above and below each slice. (If necessary, fill and roll the slices in batches).
  • Put a spoonful of the mascarpone mixture on the narrow end of 1 slice. Lay 2 arugula leaves, fanned slightly apart, across the mascarpone, so that the tips of the leaves will project several inches from one end of the roll, and roll up the salmon. Stand the roll upright, the arugula leaves pointing upward, on a platter large enough to hold all 24 rolls. Repeat the process with the remaining slices. Cover and refrigerate until serving.
  • Remove from the refrigerator, sprinkle with the remaining 1 tablespoon each capers and chives, and serve.

SMOKED SALMON ROTOLLOS



Smoked salmon rotollos image

These classy canapes look sophisticated yet are so simple to make - a great way to impress your guests at a party

Provided by Merrilees Parker

Categories     Buffet, Canapes, Starter

Time 10m

Number Of Ingredients 7

300g cream cheese
1 tbsp lemon juice
2 tbsp chopped dill
generous pinch of black pepper
4 large flour tortillas
350g smoked salmon
serve with extra dill and rocket leaves

Steps:

  • Mix the cream cheese with the lemon juice, chopped dill and plenty of black pepper. Spread over 4 large flour tortillas and cover with the smoked salmon. Roll up like a Swiss roll, trim off the ends and discard. Wrap tightly in cling film, twisting the ends firmly to enclose. Place in the fridge until you are ready to use. To serve, take a sharp knife and slice on the diagonal. Serve with extra dill and rocket leaves.

Nutrition Facts : Calories 100 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 5 grams carbohydrates, Protein 5 grams protein, Sodium 1 milligram of sodium

OVEN-BAKED SMOKED SALMON, PEPPER & PESTO TORTILLA



Oven-baked smoked salmon, pepper & pesto tortilla image

Use up leftover potatoes in this indulgent Spanish omelette packed with earthy smoked salmon, sweet, roasted red peppers and pesto

Provided by Cassie Best

Categories     Dinner, Lunch, Supper

Time 50m

Number Of Ingredients 7

a little oil , for greasing
8 eggs , beaten
300g cooked potatoes (roasted or boiled are fine), chopped into chunks
140g smoked salmon , torn into small pieces
4 roasted red peppers , from a jar, torn or chopped into small pieces
4 tbsp pesto
salad leaves , to serve

Steps:

  • Heat oven to 180C/160C fan/gas 4. Line a 22cm tart or flan case with a sheet of baking parchment, pushing it into the sides and leaving a 1cm overhang over the top - this is easiest if you scrunch up the parchment first to make it more pliable (don't worry about it looking too neat). Grease the parchment with a little oil.
  • Beat the eggs in a bowl with some seasoning, add the potatoes, smoked salmon and peppers, stir together, then pour into the lined tart case. Spoon blobs of the pesto over the top. Bake the tortilla for 30 mins until just set and starting to brown. Cool for 5 mins before cutting into wedges, or leave to cool completely and serve cold with salad.

Nutrition Facts : Calories 757 calories, Fat 37 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 17 grams sugar, Fiber 17 grams fiber, Protein 34 grams protein, Sodium 4.6 milligram of sodium

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