SMOKED SALMON CREAM CHEESE RECIPE RECIPES

SMOKED SALMON CREAM CHEESE RECIPE | EATINGWELL

Smoked Salmon Cream Cheese Recipe | EatingWell image

Tangy horseradish flavors this smoked salmon cream cheese. Serve it spread on rice crackers for an impromptu cocktail party snack.

Provided by EatingWell Test Kitchen

Categories Healthy Smoked Salmon Recipes

Total Time 10 minutes

Number Of Ingredients 5

Ingredients

8 ounces reduced-fat cream cheese
1 ounce smoked salmon, chopped
1 tablespoon chopped fresh chives, or scallion greens
2 teaspoons prepared horseradish
¼ teaspoon freshly ground pepper

Steps:

Blend cream cheese, smoked salmon, chives (or scallions), horseradish and pepper in a small bowl.

Nutrition Facts : Calories 62 calories, CarbohydrateContent 2.5 g, CholesterolContent 16.1 mg, FatContent 4.5 g, FiberContent 0.1 g, ProteinContent 2.9 g, SaturatedFatContent 2.6 g, SodiumContent 130.9 mg, SugarContent 1.8 g

POTATO CAKES WITH SMOKED SALMON & CREAM CHEESE RECIP…

Potato cakes with smoked salmon & cream cheese recip… image

Irish potato cakes, or farls, make a delicious base for these smoked salmon, cream cheese and caperberry canapés - simply slice into squares and serve

Provided by Miriam Nice

Categories Buffet, Canapes, Starter

Total Time 2 hours 30 minutes

Prep Time 25 minutes

Cook Time 2 hours 5 minutes

Yield Cuts into approx 30 pieces

Number Of Ingredients 10

Ingredients

1kg baking potatoes
100g butter, melted
100g plain flour, plus extra for dusting
1 tsp bicarbonate of soda
280g tub full-fat cream cheese
100ml double cream
zest and juice 1 lemon
200g pack smoked salmon slices, cut into strips
small bunch dill, fronds picked
50g caperberries, halved

Steps:

Heat oven to 220C/200C fan/gas 7. Prick the potatoes all over with a fork, then bake whole for 1 hr 20 mins or until crisp on the outside and fluffy inside. Set aside on a wire rack to cool. Reduce oven to 180C/160C fan/gas 4.
Once the potatoes are cool enough to handle, cut in half and scoop out the flesh into a large bowl, discarding the skins. Mash the potato really well, then mix in two-thirds of the melted butter, all the flour and the bicarbonate of soda. Season well.
Line a large (approx 35 x 25cm) baking tray with a piece of baking parchment and brush with half the remaining butter. Roll out the potato dough on a floured surface, then lay it on the lined baking tray – don’t worry if it breaks, just push the pieces back together once on the tray. Brush the dough with the remaining melted butter and bake for 45 mins or until golden brown on the outside.
Remove from the oven and allow to cool on the tray. Meanwhile, put the cream cheese in a large bowl and whisk until smooth and light. Stir in the double cream and lemon juice, and season well with black pepper. Spread the cream cheese mixture all over the surface of the cooled potato cake. Use a large, sharp knife to cut the potato cake into 30 squares, then top with the strips of salmon, the dill fronds, caperberries and lemon zest. Transfer to a serving platter and serve.

Nutrition Facts : Calories 132 calories, FatContent 9 grams fat, SaturatedFatContent 6 grams saturated fat, CarbohydrateContent 8 grams carbohydrates, FiberContent 1 grams fiber, ProteinContent 3 grams protein, SodiumContent 0.8 milligram of sodium

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