Best Smoked Salmon With Apple Horseradish Cream And Black Bread Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SUPER SIMPLE SMOKED SALMON CROSTINI



Super Simple Smoked Salmon Crostini image

Make and share this Super Simple Smoked Salmon Crostini recipe from Food.com.

Provided by LifeIsGood

Categories     Scandinavian

Time 25m

Yield 24 crostinis

Number Of Ingredients 8

24 slices baguette (thin slices, from 1 small loaf)
2 tablespoons olive oil
4 ounces cream cheese
2 tablespoons chopped fresh dill
1 tablespoon prepared horseradish
kosher salt
black pepper, to taste
4 ounces smoked salmon

Steps:

  • Heat oven to 400°F Place the baguette slices on a baking sheet and brush both sides of the bread with the oil. Bake until golden brown, 4 to 5 minutes per side.
  • In a small bowl, combine the cream cheese, horseradish, and 1 tablespoon dill; season with ¼ teaspoon each salt and pepper.
  • Dividing evenly, spread the cream cheese mixture on the toasted baguette slices. Top with the salmon and sprinkle with the remaining tablespoon of dill.

Nutrition Facts : Calories 217.3, Fat 4.1, SaturatedFat 1.4, Cholesterol 6.4, Sodium 384.9, Carbohydrate 36.4, Fiber 1.6, Sugar 1.8, Protein 8.7

SMOKED SALMON AND HORSERADISH CHEESECAKE



Smoked Salmon and Horseradish Cheesecake image

Provided by Michael Symon : Food Network

Time 1h10m

Yield 6 servings

Number Of Ingredients 9

16 ounces cream cheese, at room temperature
2 ounces cornstarch
1-ounce horseradish juice
1 teaspoon salt
1 egg
4 ounces heavy cream
12 ounces diced smoked salmon
6 bagels split and toasted
1 red onion sliced thin

Steps:

  • Preheat oven to 350 degrees F. In a standing electric mixer fitted with a paddle, cream the cream cheese, cornstarch, horseradish juice and salt. Add egg and heavy cream. When filling is mixed thoroughly add diced smoked salmon and fold it in. Place in buttered 8-inch springform pan and bake for 1 hour or until cheesecake sets up. Remove from oven and let cool to room temperature. Slice into 6 equal portions and serve with bagels and sliced onions.

OPEN FACE SMOKED SALMON FINGER SANDWICHES WITH HERBED HORSERADISH CREAM CHEESE



Open Face Smoked Salmon Finger Sandwiches with Herbed Horseradish Cream Cheese image

Provided by Giada De Laurentiis

Categories     appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 11

5 ounces cream cheese, at room temperature
1 1/2 tablespoons chopped fresh chives
2 teaspoons prepared cream-style horseradish
1/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
2 teaspoons drained capers, coarsely chopped
Zest of 1 lemon
4 slices pumpernickel bread
1/2 bunch watercress, stems removed
8 ounces thinly sliced smoked salmon
6 fresh chives, cut into twenty-four 1-inch pieces, for garnish

Steps:

  • In a medium bowl, combine the cream cheese, chopped chives, horseradish, pepper, salt, capers and lemon zest until smooth.
  • Arrange 4 bread slices on work surface. Spread 2 tablespoons of the cream cheese mixture over each bread slice to cover. Lay the watercress in an even layer on top. Top with smoked salmon. Using a 2-inch round cookie cutter, cut 3 or 4 circles out of each slice of bread. Place a dollop of the cream cheese mixture on top and garnish with 2 pieces of chive.
  • Arrange the sandwiches on a platter and serve.

SMOKED SALMON AND APPLE CARPACCIO



Smoked Salmon and Apple Carpaccio image

Provided by Giada De Laurentiis

Categories     appetizer

Time 27m

Yield 4 to 6 servings

Number Of Ingredients 6

6 (1/4-inch thick) slices rosemary or olive bread, quartered
6 ounces Nova Scotia smoked salmon
1 small green apple, such as Granny Smith, halved and cut into very thin slices
1 tablespoon capers, rinsed and drained
Extra-virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper

Steps:

  • Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
  • Place the bread on a baking sheet in a single layer. Bake for 10 to 12 minutes until lightly brown and crisp. Cool to room temperature, about 10 minutes.
  • Arrange the smoked salmon in a single layer on a serving platter. Lay the apple slices on top. Sprinkle the capers over the salmon and apple slices. Drizzle with olive oil and season with salt and pepper, to taste. Serve with the toasted bread.

SMOKED SALMON WITH HORSERADISH CREAM



Smoked Salmon with Horseradish Cream image

Provided by Paul Grimes

Categories     Milk/Cream     Appetizer     Hanukkah     Quick & Easy     Dinner     Horseradish     Salmon     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 4

1 cup chilled heavy cream
3 tablespoons bottled white horseradish
2 teaspoons Dijon mustard
1 pound sliced smoked salmon

Steps:

  • Whisk cream with horseradish, mustard, and 1/4 teaspoon pepper until it is thick and holds soft peaks. Serve salmon with horseradish cream on the side.

Related Topics