Time 15m Yield 12 servings. Number Of Ingredients 6 Steps:
In a small bowl, combine cream cheese and dill. Spread on rye bread. Top with salmon and red onion. Garnish with dill sprigs if desired.
Time 20m Yield 12 Number Of Ingredients 9 Steps:
Stir onion, capers, dill, lemon juice, and Dijon mustard together in a small bowl to make relish. Season with salt and pepper. Cut sourdough baguette into 24 thin slices. Cut salmon into 24 pieces. Spread cream cheese on each slice of bread, add 1 piece of salmon, and top carefully with relish. Place on a serving dish.
Time 20m Yield 1 cup spread. Number Of Ingredients 11 Steps:
In a large bowl, combine the salmon, celery and onions. In a small bowl, combine the mayonnaise, lemon juice, salt, pepper and Liquid Smoke if desired. Pour over salmon mixture; toss to coat. Cover and refrigerate for at least 1 hour. , Just before serving, place cucumber slices on bread or crackers and top with salmon mixture. Garnish with dill, parsley and/or pimientos.
Yield Makes 8 servings Number Of Ingredients 6 Steps:
Combine cheese, juice and Sriracha in a bowl. Spread a layer of cheese mixture on each daikon slice; top with salmon and garnish with chives.
Time 20m Yield 32 Canapes, 8 serving(s) Number Of Ingredients 7 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.
Time 30m Yield 12 tarts Number Of Ingredients 8 Steps:
Prreheat oven to 180°C. Hard boil eggs. Cool and remove shells. Remove crust from bread. With a rolling pin flatten bread to half the thickness. Thinly butter bread and trim to fit small muffiin tins. Push bread - butter side down - into muffin tiins and bake 12-15 mins until golden brown. Cool on wire rack. Finely chop eggs mix with creme fraiche and season with salt and pepper and chives. Divide between the 12 cases. Top each one with salmon and 1/2 teaspoon of caviar.
