Appetizer/Snacks

Salmon Corn Chowder

Summary:

Perfect for a cold, rainy day, this chowder adds new flavor to an old favorite.

Ingredients:

• 2 cans condensed cream of celery soup
• 1 onion, chopped
• 1 cup celery, chopped
• 1 can creamed corn
• 1 can whole-kernek corn, drained
• 14 ¾ ounces cooked salmon
• 2 cups evaporated skim milk

Directions:

Combine all ingredients into a large saucepan. Cook until warmed through.

Serve with cornbread

Yield:

10

Smoked Salmon Tortilla...

Summary:

These tortilla pinwheels make a colorful combination for a wonderful party favorite.

Ingredients:

• 1 (5-ounce) package reduced-fat garlic-and-herb spreadable cheese
• 1 (8-ounce) package reduced-fat cream cheese, softened
• ¼ cup chopped red onion
• ¼ cup capers, drained
• 1 tablespoon lemon juice
• 4 ounces smoked salmon
• 8 (6- to 8-inch) tortillas

Directions:

• Cut salmon into pieces.
• In a mixing bowl, blend together both cheeses until creamy. Stir in the red onion, capers, lemon juice, and smoked salmon.
• Divide and spread the filling to cover each tortilla; then roll up jelly-roll style.
• Place seam down on a tray, and secure each roll with a toothpick. Refrigerate until well chilled.
• Cut each roll into pinwheels about 3/8-inch thick. Serve with toothpicks.
• Recipe from Holly Clegg's Trim and Terrific

Yield:

4

Savvy Salmon Egg Head

Summary:

Yield: 4 servings

Ingredients:

• 4 large hard-cooked eggs, peeled and halved lengthwise
• ⅓ cup mayonnaise
• 1 teaspoon prepared mustard
• ½ cup cooked, flaked salmon
• Salt and pepper to taste

Directions:

• Carefully remove egg yolks from hard-cooked eggs; set whites aside. Mash egg yolks in small bowl with fork.
• Stir in mayonnaise and mustard until light and fluffy.
• Stir in salmon. Season to taste with salt and pepper.
• Fill egg white halves with salmon mixture.

Yield:

4

Willet Feng's Salmon Soup

Summary:

Recipe created by Willet Feng, who attends Le Cordon Bleu Austin, TX

Ingredients:

Salmon and Spinach Soup:

• 1 shallot
• Fish bones (preferably from the head and tail)
• Farmed Salmon fillet (4 to 6 oz per person)
• Baby spinach
• 2 cans of chicken broth (14 oz each)
• 1 baguette
• 4 oz butter
• 4 garlic cloves
• 1 Tbsp chopped parsley
• Juice of 1 lemon
• Parmesan cheese
• Vegetable oil
• Cayenne pepper
• Salt
• Pepper

Directions:

Preparation Time: 30 minutes

Set a pot on medium high heat and drizzle in about one tablespoon of oil.

Thinly slice one shallot and drop it into the pot. Saute until caramelized, but not burnt (otherwise your soup will taste bitter). Once they have taken on some color, add fish bones and sear. Do not crowd the pot; split into two batches if necessary. Remove after searing. Deglaze with 2 cans of chicken broth and season with cayenne pepper and salt. Return the bones and simmer for at least 20 minutes.

Skin and thinly slice your salmon fillet against the grain. Arrange in a single layer in a bowl with baby spinach. Cover and refrigerate until ready to serve.

To serve, heat the soup until boiling, then ladle into prepared bowls. Make sure to submerge the salmon slices so they are cooked. Serve with garlic parmesan toast (recipe to follow). Serves 2 to 4.

Garlic Parmesan Toast

Preheat oven to 350 F.

First, make the compound butter. Finely mince garlic. If you dislike chunks of garlic, sprinkle kosher salt liberally over the minced garlic and press with the edge of your knife until it forms a paste. Next, run your knife through some parsley once. Then add butter (room temperature is easier to work with, but chilled is fine). Slice the butter over the garlic and parsley and give it a rough chop. Add lemon juice and season with salt and pepper. Continue chopping and smearing until combined. If making in advance, roll up the compound butter in parchment paper and store in the fridge for up to 7 days.

Slice a baguette on the bias no more than 1 inch thick. Spread compound butter on top and add parmesan cheese. Bake for approximately 15 minutes or until the cheese is melted and the baguette slices are crispy.

Yield:

2

Black Olive Tapenade Topped

Summary:

Black olives and almonds provide just the right accent for this impressive dish.

Ingredients:

Preparation time: 20 minutes
Cooking time: 12 minutes
Yield: 4 servings

• ¼ cup cold water
• 1 slice white bread
• 4 salmon fillets, skin off and pin bones removed, or steaks, 6 to 7 ounces each, about 1-inch thick
• 1 lemon
• ¾ cup pitted oil-cured black olives, such as kalamata (10 ounces with pits)
• ¼ cup sliced almonds
• 2 tablespoons drained, rinsed capers
• 2 garlic cloves, peeled
• 2 anchovy fillets
• ¼ cup olive oil
• ½ to 1 teaspoon freshly ground black pepper

Directions:

• Preheat the oven to 375 degrees. Pour ¼ cup cold water over bread and set aside to soak. Place salmon in a single layer in a lightly oiled baking dish. Cut 4 thin slices from lemon and set the rest aside.
• For the tapenade, in a food processor, add olives, almonds, capers, garlic, and anchovies. Squeeze bread in your hands to extract the water, tear in thirds, and add to processor. Using the pulse button, coarsely chop the ingredients. With the machine running, slowly add oil until tapenade is a slightly chunky, stiff sauce. Add the juice from the remaining lemon and pepper to taste. Spread 2 tablespoons of tapenade over the top of each piece of fish and top with a lemon slice. You can serve the remaining tapenade with the salmon or refrigerate the tapenade for up to a week.
• Bake salmon, uncovered, for 10 to 12 minutes until the flesh of the salmon just begins to flake at the nudge of a fork.

Shortcut

• You can substitute ready-made green or black olive spread for this tapenade. You'll need about ½ cup.
• Microwave the salmon, if desired. Use a microwavable dish; cover with plastic wrap, leaving one corner open to vent. Cook 3 minutes on high, rotate dish, and cook for an additional 2 to 3 minutes. For dinner for one, cook a single portion for 2 minutes.

Yield:

6

Salmon Napoleon

Summary:

This flaky delight of a dish is a mouth-watering way to prepare salmon three meals a day!

Ingredients:

• 800 g salmon fillet
• Salt and pepper
• Juice of 1 lemon
• 1 package frozen puff pastry dough
• 12 spring onions
• 300 g argula
• 3 scallions
• 1 dl white wine
• 1 dl white wine vinegar
• 250 g unsalted butter
• Salt and pepper
• Cayenne pepper
• 1 chervil plant

Directions:

Salmon:

• Cut the salmon up into small pieces and place them in a buttered baking dish.
• Bake at 180° C for 8-12 minutes, depending on the thickness of the pieces.

Puff Pastry:

• Divide the pastry slabs into 4 rectangles and brush with egg yolk.
• Bake at 200° C for 12-15 minutes, until the dough has risen nicely and has a golden color.
• Divide the pieces in two before filling.

Spring Onion and Argula Salad:

• Cook the vegetables for 45 seconds in lightly salted, boiling water, just before filling the puff pastry.
• Remember to drain the vegetables well first.

  Chervil Butter Sauce:

  • Peel and finely chop the scallions.
  • Remove the leaves from the chervil plant.
  • Place the stems and chopped scallions in a saucepan along with the white wine and white wine vinegar. Bring to a boil.
  • Once the mixture has come to a boil, turn down the heat until it simmers and reduce until only about 2 tablespoons of liquid remain, beyond the scallions.
  • Beat in pats of butter at low heat, turning off the heat while beating in the last of the butter.
  • Season to taste with salt and pepper and a pinch of cayenne pepper. Strain the sauce and add the chervil leaves.
  • Begin layering, starting with the puff pastry on the bottom, then a piece of salmon, then vegetables, followed by the sauce and pastry cover. Serve immediately.
   

  Recipe from PanFish ASA Chef Sverre O. Sebjørnsen

  
  

  Yield:

  4

  
  

Salmon Cheesecake

Summary:

This rich and delectable salmon cheesecake can be made days before serving and is always a crow

Ingredients:

Preparation Time: 30 minutes

Bake Time: 30 minutes

Cool Time: 1 hour 15 minutes

Stand Time: 1 hour 15 minutes

• 1-½ cups finely crushed crispy rye or sesame crackers
• 6 tablespoons butter or margarine, melted
• 2 tablespoons grated Parmesan cheese
• 1 8-ounce package cream cheese, softened
• 2 eggs
• ½ of an 8-ounce tub cream cheese with salmon or plain tub cream cheese
• 1 tablespoon white wine vinegar or lemon juice
• 1 8-ounce carton dairy sour cream
• 4-ounces dry-smoked salmon, skin and bones removed, and flaked
• 1 tablespoon snipped fresh dill
• Dill sprigs (optional)
• Salmon caviar (optional)

Directions:

For crust, combine crushed crackers, melted butter or margarine, and Parmesan cheese in a medium mixing bowl. Press mixture evenly on the bottom and about 1 inch up the sides of a 9-inch springform pan. Set pan aside.

For filling, beat softened cream cheese in a large mixing bowl until smooth. Add eggs all at once. Beat on low speed just until combined. Add tub cream cheese and vinegar or lemon juice, beating on low speed just until combined. Stir in sour cream, smoked salmon, and snipped dill.

Pour into crust-lined springform pan. Place the springform pan on a shallow baking pan on the oven rack. Bake in a 350 degree F oven for 30 to 35 minutes or until center appears nearly set when shaken.

Remove springform pan from baking pan. Cool cheesecake on a wire rack for 15 minutes. Use a small metal spatula to loosen crust from sides of pan. Cool 30 minutes more. Remove sides of the springform pan. Cool 1 hour; cover and chill at least 2 hours. Garnish with fresh dill sprigs and salmon caviar, if desired. Makes 16 appetizer servings.

Preparation Tip:
Up to 1 day ahead, make and bake cheesecake. Cool, then cover and chill. 

Nutrition facts per serving:

• calories: 212
• total fat: 16g
• saturated fat: 9g
• cholesterol: 69mg
• sodium: 345mg
• carbohydrate: 13g
• fiber: 2g
• protein: 7g
• vitamin A: 16%

Recipe from Better Homes & Gardens web site: www.bhg.com

Yield:

16

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