I need a recipe for a starter with smoked salmon?

Question

It is for a dinner party for 8 people

Answer 1

Canape recipe with smoked salmon:

Mini toasted bread, for canapes
Cream cheese, like Philadelphia
Chives for decoration

Simple and original

Also smoked salmon with mustard works pretty well.

Enjoy!!

Answer 2

Try this little starter: smoked salmon parcels: a hundred seventy five complete fats cream cheese a million Tbsp lemon juice a million Tbsp freshly chopped chives pepper a million rasher smoked bacon grilled till crispy after which chopped finely a hundred and fifty g smoked salmon combined salad leaves viniagarette dressing and lemon wedges and chives to grnish. Soften cheese by way of beating good, stir in lemon juice, chives, bacon and seasoning. Lay slices of salmon criss go in an egg cup or if feeling hungry in small ramekins. Fill with cheese combo and fold excessive of the salmon to make little parcels, prove onto a plate of salad leaves, sprinkle with viniagarette and lay chives criss go on best, very legitimate loking and well tasting, now not heavy, makes a first-rate starter. I forgot to mention flip parcels over in order that joins are at the backside.!!

Answer 3

Alder Plank Smoked Salmon
This smoked salmon derives its flavor from Alder wood planks

INGREDIENTS:

* brine
* 1 (3 pound) salmon fillet
* freshly ground black pepper to taste
* 1/8 cup packed brown sugar
* 1/2 teaspoon salt
* 1 tablespoon water

DIRECTIONS:

1. Soak the salmon fillet in a brine solution for at least 4 hours, but preferably overnight. Also, submerge the alder wood plank in water, placing a heavy object on top of it to prevent floating.
2. Preheat an outdoor smoker for 160 to 180 degrees F (70 to 80 degrees C).
3. Remove the salmon from the brine, rinse thoroughly under cold running water, and pat dry with paper towels. Remove the wood plank from the water, and lay the fish out on the plank. Season with freshly ground black pepper.
4. Smoke the salmon for at least 2 hours, checking after 1 1/2 hours for doneness. The fish is done when it flakes with a fork, but it should also not be too salty. As the fish smokes, the salt content reduces. Adjust the cooking time and salty flavor to your taste. (Note: Smoking a fillet can take 2 to 6 hours depending on your taste, the size of the fillet, and the fat content of the fish.)
5. During the last 30 minutes of smoking, mix together the brown sugar and water to form a paste. Brush this liberally onto the salmon.

Prep Time: 15 Minutes
Cook Time: 6 Hours
Ready In: 10 Hours 15 Minutes
Servings: 10

Answer 4

Try this little starter: smoked salmon parcels: a hundred seventy five full fats cream cheese 1 Tbsp lemon juice 1 Tbsp freshly chopped chives pepper 1 rasher smoked Viscount St. Albans grilled except crispy after which chopped finely 150 g smoked salmon combined salad leaves viniagarette dressing and lemon wedges and chives to grnish. Soften cheese via beating well, stir in lemon juice, chives, William Maxwell Aitken and seasoning. Lay slices of salmon criss pass in an egg cup or if feeling hungry in small ramekins. Fill with cheese mixture and fold excessive of the salmon to make little parcels, prove onto a plate of salad leaves, sprinkle with viniagarette and lay chives criss go on prime, very reputable loking and excellent tasting, not heavy, makes a best starter. I forgot to claim flip parcels over so that joins are on the backside.!!

Answer 5

try this little starter: smoked salmon parcels: one hundred seventy 5 finished fat cream cheese a million Tbsp lemon juice a million Tbsp freshly chopped chives pepper a million rasher smoked 1st Baron Verulam grilled until eventually crispy and then chopped finely 150 g smoked salmon mixed salad leaves viniagarette dressing and lemon wedges and chives to grnish. melt cheese by beating properly, stir in lemon juice, chives, 1st Baron Verulam and seasoning. Lay slices of salmon criss pass in an egg cup or if feeling hungry in small ramekins. Fill with cheese blend and fold severe of the salmon to make little parcels, teach onto a plate of salad leaves, sprinkle with viniagarette and lay chives criss pass on excellent, very professional loking and good tasting, no longer heavy, makes an outstanding starter. I forgot to assert turn parcels over so as that joins are on the bottom.!!

Answer 6

Chocolate Fondue Three Ways
Recipe Courtesy of Emeril Lagasse


Recipe Summary
Prep Time: 20 minutes
Yield: 12 servings
User Rating: No Rating


3 pounds high quality chocolate, finely chopped
2 1/4 cups heavy cream
Splash of Creme de Mint
Splash of Nocello
Splash of Grand Marnier
Garnishes:
Pound cake, cut into bite-size pieces
Shortbread cookies
Biscotti
Coconut macaroons
Large strawberries with stems
Bananas
Place 1 pound of chocolate in its own fondue pot. Turn the pot setting to medium or 5. In a saucepan, heat the cream. When the cream comes to a simmer, remove from the heat and pour 1/3 over each pot of chocolate. Whisk each pot until smooth. Splash a different liquor into each pot and whisk until smooth. Serve the fondues with the various garnishes.

Answer 7

smoked salmon tar tare

chop smoked salmon
chopped chives
cream cheese
diced peeled tomatoes
diced cucumber

mix all with enough cream cheese to bind and salt and pepper line small individual molds with cling film place mix inside chill remove before you want to serve them

you can serve with a few small lettuce leaves fresh french bread

and lemon and olive mixed for a dressing with some more chopped chives in it

Answer 8

This one is beautiful:

Cured salmon with sweet citrus asparagus and dill hollandaise
by Gary Rhodes
from Great British Menu

Serves 4
Preparation time overnight
Cooking time 10 to 30 mins

Ingredients
For the cured salmon
450g/1lb salmon fillet (preferably middle-cut), pin bones removed
25g/1oz coarse sea salt
25g/1oz caster sugar
1 tsp crushed white peppercorns
1 lemon, zest only

For the sweet citrus dressing (makes approximately 150ml/5fl oz)
50g/2oz caster sugar
50ml/2fl oz water
2 lemons, juice only
1 strip lemon zest
1 star anise
1 stalk lemongrass, finely chopped
150ml/5fl oz olive oil
salt and freshly ground black pepper

For the dill hollandaise
6 tsp white wine vinegar
2 tsp caster sugar
175g/6oz unsalted butter
2 free-range egg yolks
1 lemon, juice only
2 tsp Dijon mustard
2 tbsp freshly chopped dill
salt and freshly ground black pepper

For the asparagus
8 asparagus spears, peeled
handful watercress sprigs
salt and freshly ground black pepper


Method
1. Lay the salmon fillet skin-side down on a large sheet of cling film. Stir together the salt, sugar, pepper and lemon zest until well combined. Spread the mix on top of the fillet before wrapping in the cling film.

2. Lay the salmon on a tray, salted side up, placing another tray on top carrying a weight roughly equal to that of the salmon. The fish can now be refrigerated for 24 hours to complete the curing process, the salt and sugar mix dissolving into the fillet, leaving a 'cooked' finish.

3. For the dressing, boil together the sugar and water. Once the sugar has dissolved, add the lemon juice and zest, star anise and lemongrass. Simmer the syrup for several minutes. Remove from the heat and leave to infuse for several hours before straining. Once strained, whisk the olive oil into the liquid and season with salt and freshly ground black pepper.

4. To make the hollandaise, rapidly simmer together the white wine vinegar and caster sugar, allowing the quantity to reduce in volume by half before removing from the hob.

5. Melt the butter in a saucepan and simmer for two minutes. Remove from the heat and leave to cool until warm. Alternatively, place the butter in a bowl, cover and microwave just until melted. The butter will now have separated, leaving all the milky white solids in the base of the pan and the clear clarified butter on top.

6. Place the egg yolks, lemon juice and 2 tbsp of water in a blender and blend briefly to combine. While blending, slowly ladle in just the warm clear butter until it is all incorporated to a thick, creamy consistency.

7. Whisk the reduced vinegar, mustard and chopped dill into the hollandaise, seasoning with salt and freshly ground black pepper. This sauce must be kept just warm before serving.

8. Plunge the asparagus into boiling salted water until just tender before refreshing quickly in iced water. Cut each spear into 4-5 pieces.

9. To serve, simply unwrap the salmon, wiping clear of any lemon zest before dividing into twelve slices.

10. Place 3 slices of salmon on each plate. Season the asparagus and watercress with salt and freshly ground black pepper, along with a few spoonfuls of the sweet citrus dressing. Neatly arrange the salad with the salmon, offering a small dish of dill hollandaise with each.

Answer 9

salad plus bits of smoked salmon

Answer 10

You can make canapes (little crackers or pieces of bread, with a little butter, small slice of salmon, lemon, pepper, caviar if you can afford it, a leaf of parsley)