Best Salmon Appetizers Recipes

SALMON APPETIZERS

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.

CHEESY SMOKED SALMON APPETIZERS

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.

SALMON TARTLET APPETIZERS

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.

SALMON AND CREAM CHEESE CREPE APPETIZERS

Steps:

• Make Crepes: mix flour and salt. Add milk, eggs and butter. Beat with a hand mixer for 2 minutes until very smooth. Let batter rest 30 minutes before making crepes.
• You need to get 14 crepes out of this about 7 inches wide.You will trim these later.
• Heat non-stick skillet and brush with a small amount of oil. Remove pan from heat, pour batter in middle all at once and twirl the pan with your wrist. Once spread, return pan to heat. Cook on the first side until the edges start to get golden. Flip and cook another minute on the second side. Make all the crepes, stacking them as you go. no need to oil the pan again, after the first crepe.
• Once the crepes have cooled, trim them all to the same size. Make them about 6". Using a lid from a margarine container works great.
• Make the salmon layer: In a small bowl, mash salmon with 1/4 cup mayo, chives and pepper. Make sure the salmon mixture has no lumps, it needs to be smooth and spreadable.
• Make cream cheese layer: Make sure the cream cheese is room temperature. In a small bowl, mix with bacon and 2 tbsp mayo. Stir until smooth.
• On a cutting board, lay out two crepes (This will be the bottom layer of each of the two stacks). Spread 1/6 of the salmon on each. Place another crepe on top of each stack, spread 1/6 of the cream cheese. Continue, until you have two stacks of 7 crepes with alternating layers of salmon and cream cheese. I Save the two most attractive looking crepes for the top layers.
• Wrap each stack in plastic wrap and chill at least an hour. Before serving, slice each stack into 12 wedges and garnish with green olives with no pit so that you can stick a toothpick thru it.

WASABI AND SALMON CUCUMBER APPETIZERS

Steps:

• About twenty minutes before you want to start working, set the cream cheese out on the counter to soften. (You can skip this step, if necessary, but it will mean a bit more effort in the next step, mixing the cream cheese with the wasabi.)
• When the cream cheese is softened, combine the wasabi powder and water to make a smooth paste. Mix the cream cheese in with the wasabi paste until it is combined.
• Wash the cucumbers well and then peel them lengthwise in alternating strips.
• Slice the cucumbers into disks about an eighth to a quarter inch thick.
• Top each cucumber slice with a fold of smoked salmon.
• Put a ½ tsp. of cream cheese atop the salmon.
• Secure each appetizer with a toothpick.
• Serve on a tray.
• Note: Takes a half hour of active labor plus about twenty minutes to soften the cream cheese.

SMOKED SALMON APPETIZERS

Steps:

• Spread bread with cream cheese spread.
• Top with remaining ingredients.

STUNNING SALMON "PATE" APPETIZERS (EASY!)

Steps:

• 1. heat the baguette just so that the outside is crispy and the inside is soft. About 2-3 mins in a preheated 350 oven. Cut the ends off of the baguette. Cut in half or quarters for easier filling. With a long seraded knife carve out the bread within the crust. (save for other things)Put the bread aside. Make your filling.
• 2. Mix the Salmon and the cream cheese together. A fork or your hands work best for this. As soon as it is well incorporated, add the next 5 ingredients and blend well with fork. This takes a while. You don't want the mixture too loose, or it will not slice well in the baguette.
• 3. Mix through mixture with a fork. The Ketsup just adds a little sweetness and makes it PINK, which is how we think of salmon! (Truth be told, I usually use shrimp Cocktail sauce, but had none in the house today. Cocktail sauce gives you the right flavors and a bit of heat with the horseradish!)However, if you don't have cocktail sauce, lemon, ketsup and a bit of cayenne, does the same thing.
• 4. Stuff the hollowed out baguette pieces, pushing down constantly, and checking the other end to see your progress! I find that a 1/2 tsp measuring spoon is a great tool for this. It's not as hard as it sounds!
• 5. Wrap the stuffed roles up tightly with plastic wrap and put into the refrigerator for at least two hours. They should cut nicely after that. Even better the next day. Slice into 1/2 inch slices and serve.

SMOKED SALMON MINI CHEESECAKE APPETIZERS

Steps:

• Heat oven to 325ºF.
• Combine cracker crumbs and butter; press onto bottoms of 24 paper-lined mini muffin cups, adding about 1 tsp. to each cup.
• Beat cream cheese, mustard and pepper in medium bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in remaining ingredients. Spoon over crusts.
• Bake 15 min. or until centers are almost set. Cool in pan 10 min. Remove to wire racks; cool completely. Refrigerate 3 hours.

SALMON AND CAVIAR CREPES APPETIZERS

Steps:

• Process water, milk, butter and salt in the food processor; add flour and process until smooth.
• Transfer to glass measure.
• Coat a 7", nonstick skillet with cooking spray; heat over medium-high heat.
• Fill a 1/4 cup measure halfway with batter; add to pan, tilting to cover bottom.
• Cook 1 minute; loosen edge and turn out onto plate (crepe should be just lightly colored).
• Repeat, making 11 more crepes, stacking on plate.
• Spread 1 rounded teaspoon creme fraiche down center of the crepe. Top with 2 strips salmon and 1/4 teaspoons each dill and caviar. Fold in sides and roll up. Cut in half on the diagonal.
• Repeat. Makes 24 pieces. *Can be made ahead and stored, covered in the refrigerator for up to 1 hour.

SALMON CUP APPETIZERS

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.

SALMON-PIMIENTO APPETIZERS

Steps:

• In medium bowl, mix salmon, cheese spread, mayonnaise, onions and pepper. Spread evenly on bread slices.
• Cut cucumber slices in half almost to edge and twist; place on salmon mixture. Garnish with dill weed sprigs.