Best 5 Smoked Salmon Fromage Blanc And Caper Spread Recipes

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Indulge in a symphony of flavors with our enticing Smoked Salmon Fromage Blanc and Caper Spread. This delectable spread combines the richness of smoked salmon, the tangy creaminess of fromage blanc, and the piquant pop of capers, creating a harmonious balance of textures and tastes. Elevate your culinary repertoire with three versatile recipes featuring this exquisite spread.

1. **Smoked Salmon and Fromage Blanc Crostini**: Transform simple crostini into a gourmet appetizer by topping them with our velvety spread, smoked salmon slices, and a sprinkle of fresh herbs.

2. **Cucumber Canapés with Smoked Salmon and Fromage Blanc**: Delight your guests with these elegant canapés, where crisp cucumber slices serve as the base for a dollop of the spread, crowned with smoked salmon rosettes and a touch of caviar.

3. **Smoked Salmon and Fromage Blanc Stuffed Avocados**: Embark on a culinary adventure with these stuffed avocados, filled with a vibrant mixture of the spread, smoked salmon, diced vegetables, and a squeeze of lemon juice.

Here are our top 5 tried and tested recipes!

SMOKED SALMON WITH FRESH DILL AND CAPERS



Smoked Salmon with Fresh Dill and Capers image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 19

1 yellow onion, diced
1 tablespoon pureed garlic
1 yellow peppers, diced
1/2 cup white wine
2 cups bechamel, recipe follows
1 cup cream
8 ounces brined smoked salmon
4 tablespoons capers, plus 2 tablespoons, fried for garnish
Salt and pepper
1 1/2 limes, juiced
1 tablespoon fresh chopped dill
Serving suggestions: over cooked pasta
Saute the onions, garlic, and yellow peppers. Deglaze the pan with white wine, add the bechamel, cream, smoked salmon, and 4 tablespoons capers. Slowly bring to a boil.
Season to taste.
Add the lime juice and fresh dill just before serving over pasta. Garnish with deep fried capers.
3 tablespoons butter
3 tablespoons flour
1 quart half-and-half, at about 150 degrees F
1 onion whole, with a bay leaf attached with 2 cloves

Steps:

  • Melt the butter add all the flour at one time and cook until a sandy texture is achieved. Slowly add the half-and-half, mixing well, and bringing to a boil after each addition. Add the onion with the bay leaf and clove, and simmer for 45 minutes.
  • Strain before using.

SMOKED SALMON SPREAD



Smoked Salmon Spread image

Provided by Ina Garten

Categories     appetizer

Time 1h25m

Yield 1 1/2 pints

Number Of Ingredients 8

8 ounces cream cheese, at room temperature
1/2 cup sour cream
1 tablespoon freshly squeezed lemon juice
1 tablespoon minced fresh dill
1 teaspoon prepared horseradish, drained
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 pound (4 ounces) smoked salmon, minced

Steps:

  • Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with crudites or crackers.
  • If you can find it, I prefer Norwegian salmon; it's drier and less salty than other smoked salmon.

Nutrition Facts : Calories 118 calorie, Fat 9 grams, SaturatedFat 5 grams, Cholesterol 42 milligrams, Sodium 150 milligrams, Carbohydrate 1 grams, Protein 7 grams, Sugar 1 grams

SMOKED SALMON SPREAD



Smoked Salmon Spread image

Typically we serve this spread with breadsticks or crackers. But for a delicious change, put a spoonful onto some thick grilled slices of sourdough bread, then top it with a squirt of lemon and a few grinds of pepper. The creamy, pale pink spread, melting into the crevices of the crunchy toast is irresistible.

Provided by MarieRynr

Categories     Spreads

Time 10m

Yield 2 cups

Number Of Ingredients 11

12 ounces cream cheese, at room temperature
1/3 cup sour cream
1 tablespoon fresh lemon juice
6 dashes Tabasco sauce
3 scallions, white and green parts, thinly sliced
3 tablespoons capers, rinsed and drained
8 ounces smoked salmon, coarsely chopped
3 tablespoons chopped fresh dill or 1 tablespoon dried dill
fresh ground black pepper
fresh dill, for garnish
crackers or breadstick, for serving

Steps:

  • Puree the cream cheese, sour cream, lemon juice and tabasco in a food processor.
  • Add the scallions, capers, salmon, chopped dill and pepper, and pulse to blend.
  • Garnish with the dill and serve chilled or at room temperature with crackers.

THE BEST SMOKED SALMON SPREAD



The Best Smoked Salmon Spread image

The perfect way to stretch pricey smoked salmon: Here, it's crumbled in cream cheese with fresh herbs and seasonings.

Provided by Jay

Categories     Appetizers and Snacks     Seafood

Time 15m

Yield 10

Number Of Ingredients 9

1 (8 ounce) package cream cheese, softened
6 ounces smoked salmon, chopped
¼ cup capers, or to taste
2 tablespoons chopped green onion
1 ½ teaspoons chopped fresh dill
¼ cup heavy whipping cream
3 dashes Worcestershire sauce
3 drops hot pepper sauce
1 squeeze fresh lemon juice

Steps:

  • Process cream cheese in a food processor to soften completely; add salmon, capers, green onion, dill, cream, Worcestershire sauce, hot pepper sauce, and lemon juice. Process the mixture again until creamy and smooth.

Nutrition Facts : Calories 120.1 calories, Carbohydrate 1.1 g, Cholesterol 36.7 mg, Fat 10.8 g, Fiber 0.1 g, Protein 5 g, SaturatedFat 6.5 g, Sodium 312.1 mg, Sugar 0.1 g

FRESH AND SMOKED SALMON SPREAD



Fresh And Smoked Salmon Spread image

This recipe appeared in The Times in 1998, with a review of the "Le Bernardin Cookbook" by the chef Eric Ripert and Maguy Le Coze, Le Bernardin's owner. This fresh and smoked salmon spread pairs well with toasted bread, which is how they preferred to eat it each day at lunchtime.

Provided by Florence Fabricant

Categories     appetizer

Time 2h

Yield 4 cups, 8 to 12 servings

Number Of Ingredients 10

1 bottle dry white wine
2 tablespoons chopped shallots
1 teaspoon fine sea salt, plus more to taste
2 pounds fresh salmon fillet, fat trimmed, cut in 1-inch cubes
6 ounces smoked salmon, fat trimmed, cut into tiny dice
2 tablespoons thinly sliced fresh chives
1/4 cup fresh lemon juice
1 cup mayonnaise, homemade or prepared
1/4 teaspoon freshly ground white pepper
Toasted baguette slices, for serving

Steps:

  • Place wine, shallots and 1 teaspoon of the salt in a large saucepan and bring to a boil. Add the fresh salmon and poach for 40 seconds. Drain in a sieve and run cold water over the fish just to stop the cooking. Drain well and refrigerate until cold, at least 1 1/2 hours. Discard the poaching liquid.
  • Place smoked salmon in a large bowl and stir in the chives. Add the poached salmon and use the side of a wooden spoon to shred the salmon as you mix. Stir in the lemon juice, mayonnaise and pepper. Add sea salt to taste.
  • Refrigerate up to 6 hours, then serve with toasted baguettes.

Nutrition Facts : @context http, Calories 433, UnsaturatedFat 23 grams, Carbohydrate 3 grams, Fat 31 grams, Fiber 0 grams, Protein 22 grams, SaturatedFat 6 grams, Sodium 499 milligrams, Sugar 1 gram

Tips:

  • When choosing smoked salmon, look for a variety that is firm and has a deep, smoky flavor.
  • Fromage blanc is a soft, creamy cheese that is similar to cream cheese. It can be found in the dairy section of most grocery stores.
  • Capers are small, pickled green berries that add a salty, briny flavor to the spread.
  • To make the spread, simply combine the smoked salmon, fromage blanc, capers, and lemon juice in a food processor or blender until smooth.
  • The spread can be served immediately or stored in the refrigerator for up to 3 days.
  • Serve the spread on crackers, bagels, or bread.

Conclusion:

Smoked salmon fromage blanc and caper spread is a delicious and easy-to-make appetizer that is perfect for any occasion. It is also a great way to use up leftover smoked salmon. The spread can be served immediately or stored in the refrigerator for up to 3 days.

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