Salmon Appetizers Recipes

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SALMON APPETIZERS

As a cook for a commercial salmon fishing crew, I found this recipe to be a wonderful variation in the use of salmon. The roll-ups are terrific as an addition to a festive Mexican meal or as a delicate prelude to a steak dinner. -Evelyn Gebhardt, Kasilof, Alaska

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield about 4 dozen.

Number Of Ingredients 7



Salmon Appetizers image

Steps:

  • Drain salmon; remove any bones. In a small bowl, combine salmon, cream cheese, salsa, parsley and cilantro. Add cumin if desired. Spread about 2 tablespoons of the salmon mixture over each tortilla., Roll each tortilla up tightly and wrap individually. Refrigerate for 2-3 hours. Slice each tortilla into bite-sized pieces.

Nutrition Facts : Calories 58 calories, Fat 3g fat (1g saturated fat), Cholesterol 12mg cholesterol, Sodium 95mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

1 can (15 oounces) salmon, drained, bones and skin removed or 2 cups flaked cooked salmon
1 package (8 ounces) cream cheese, softened
4 tablespoons salsa
2 tablespoons chopped fresh parsley
1 teaspoon dried cilantro
1/4 teaspoon ground cumin, optional
8 flour tortillas (8 inches)

SALMON CUP APPETIZERS

Delicious, dainty appitizers, easy to make ahead of time and just put together an hour before you need them, A great flavour, just the thing to serve your guests with a drink before dinner

Provided by JoyfulCook

Categories     < 60 Mins

Time 1h

Yield 60 Appetizers

Number Of Ingredients 10



Salmon Cup Appetizers image

Steps:

  • Take each slice of bread and cut three circles per slice of bread approx 2 inches wide. continue until all are cut. using a cookie cutter.
  • Using your rolling pin roll each piece until thin (this should make them at least 3 inches across)and spread each side thinly with the garlic butter.
  • pre heat oven to moderate ( 170c).
  • push into patty pans and cook until slightly golden brown - 15 - 20 minutes, sometimes its worth flipping them over in the pan just to make sure the base is well cooked then remove and cool.
  • The Filling.
  • Drain the Salmon well. when you open the can actually push the lid into the can to get out as much juice as possible and remove any skin and bones. Beat the cream cheese until soft, add the salmon, sour cream, salad dressing and lemon juice, coriander, chives, salt and pepper, beat all together for one minute.
  • Put at least one heaped teaspoon of the filling into each bread case, garnish with a few pieces of Chives and serve.
  • NB. both the bread cups can be made at least 24 hours ahead, keeping the bread cups in a sealed plastic bag and the filling the the fridge, they can then be put together at the last minute.

Nutrition Facts : Calories 42.1, Fat 2, SaturatedFat 1, Cholesterol 6.6, Sodium 58.9, Carbohydrate 4.4, Fiber 0.2, Sugar 0.5, Protein 1.6

20 slices white bread
75 g garlic butter
250 g cream cheese
210 g salmon, -red
1 tablespoon sour cream
1 tablespoon salad cream
2 teaspoons lemon juice
1 tablespoon coriander, fresh, chopped
1 tablespoon chives, fresh, chopped
salt and pepper

SALMON TARTLET APPETIZERS

These make standout appetizers. The filling alone is also good in a loaf. mdash;Carolyn Kyzer, Alexander, Arkansas

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 2 dozen.

Number Of Ingredients 15



Salmon Tartlet Appetizers image

Steps:

  • In a bowl, beat butter, cream cheese and flour until smooth. Shape tablespoonfuls of dough into balls; press onto the bottom and up the sides of greased miniature muffin cups. , In a bowl, combine eggs, milk, butter and lemon juice. Stir in crumbs, parsley, sage, salt and pepper. Fold in salmon and onion. Spoon into shells. , Bake at 350° for 30-35 minutes or until browned.

Nutrition Facts : Calories 229 calories, Fat 15g fat (8g saturated fat), Cholesterol 83mg cholesterol, Sodium 448mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 0 fiber), Protein 11g protein.

1/2 cup butter, softened
3 ounces cream cheese, softened
1 cup all-purpose flour
FILLING:
2 large eggs
1/2 cup milk
1 tablespoon butter, melted
1 teaspoon lemon juice
1/2 cup dry bread crumbs
1-1/2 teaspoons dried parsley flakes
1/2 teaspoon rubbed sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14-3/4 ounces) salmon, drained and bones removed
1 green onion, sliced

CLASSIC SMOKED SALMON APPETIZER

Make and share this Classic Smoked Salmon Appetizer recipe from Food.com.

Provided by Donna Matthews

Categories     No Cook

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 11



Classic Smoked Salmon Appetizer image

Steps:

  • Beat together until smooth cream cheese, milk, lemon juice, dill weed, and bottled hot pepper sauce.
  • Arranged smoked salmon, small bowl of herbed cream cheese and bread on medium-sized serving platter.
  • Garnish with red onion, capers, lemon slices and dill.

Nutrition Facts : Calories 225.1, Fat 15.6, SaturatedFat 8.9, Cholesterol 51.5, Sodium 649.9, Carbohydrate 9.6, Fiber 1.1, Sugar 1.2, Protein 11.8

8 ounces thinly sliced smoked salmon
12 slices rye cocktail bread
1/2 cup red onion, thinly sliced
3 tablespoons capers
lemon slice
fresh dill sprig
8 ounces cream cheese, softened
2 tablespoons milk
1 teaspoon lemon juice
1 teaspoon dill weed
4 -5 drops bottled hot pepper sauce

CHEESY SMOKED SALMON APPETIZERS

A simple appetizer that always looks impressive. Can be made up to 1 day in advance. Keep refrigerated. This uses one large packet of the smoked sliced salmon that you find in the deli. The appetizers should look similar to small sushi rolls

Provided by Jubes

Categories     Australian

Time 15m

Yield 15-20 serving(s)

Number Of Ingredients 5



Cheesy Smoked Salmon Appetizers image

Steps:

  • Lay a sheet of good quality baking paper or a double layer of aluminum foil on your bench top. Spread the salmon onto the paper to form a large square shape. Overlap each slice- there should be no gaps and you must be able to roll the salmon later and have the slices hold together.
  • In a bowl mix all remaining ingredients. Spread this mixture over the salmon.
  • Using the paper or foil. Roll the salmon. The cream cheese will end up in the centre of the salmon rolls. Refrigerate until required.
  • Slice into approx one inch rolls (they'll look like small sushis). Sprinkle with extra finely chopped chives, or parsley.

200 g of sliced smoked salmon (must be finely sliced)
250 g cream cheese
1/4 cup chives, finely chopped
1/4 cup parsley, finely chopped
1 lemon, rind of, finely grated

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