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.
SMOKED SALMON WITH FRESH DILL AND CAPERS
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
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
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
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 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
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
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
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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