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Cut the salmon into small pieces, mix with chopped onion, pepper and olive oil, leave to soak overnight.
Put a round ring for the shape on a plate, put the cream cheese, press it well.
Put the soaked salmon on top, put it in the fridge for a few hours, then remove the form.
Serve with toast.
Preparation of scalded dough for choux shells
We put in a bowl, on the fire, water, butter, a pinch of salt and a pinch of pepper. Let the butter melt and the liquid reaches the boiling point, then add all the flour and mix intensely, until it absorbs all the liquid and we get a homogeneous dough.
Let the dough cool well and incorporate into it, one at a time, the three hours. Let the dough cool for 30 minutes.
We assemble and bake the shells for the choux
Turn the oven to 180 degrees.
We put the dough in a posh with two stars and we create rolls out of it, in the tray lined with baking paper. We create them at distances of 2 cm, to allow them space to expand during the heat treatment.
Bake the choux shells at 180 degrees for 30 minutes, or until they brown nicely on the surface.
Let them cool well before cutting them.
We prepare the cream cheese with smoked salmon
We mix all types of cheese in a bowl. We add sm & acircnt & acircnă at & acirct c & acirct to get a creamy composition.
Chop the smoked salmon into small pieces and mix them with the cream cheese.
Chop a few sprigs of green dill and a few basil leaves and add them to the smoked salmon br & acircnză composition.
We can add a little paprika, a little nutmeg, or ground cumin, for extra flavor and color.
Cut a cap from the chilled choux and fill them with this smoked salmon cream cheese.
& Icircn hope you liked this idea, we wish you more preparation choux appetizer recipe with cream cheese and smoked salmon and enjoy it!
Bagels with cream cheese and salmon
I made two options today bagels with cream cheese and salmon, one with arugula and another with cucumbers.
You can add radishes, avocados, according to your preferences and depending on what you have in the fridge.
There is no point in specifying quantities, everyone doses their ingredients as they like, some prefer the layer
of thicker cream cheese, others more salmon or more cucumbers.
Of course, instead of bagels you can use buns or slices of bread.
bagels (or buns, or slices of bread, what do you have)
arugula leaves (or lettuce / baby spinach)
corn canned Sun Food
I used crispy corn from Sun Food & ndash 100% healthy preserves.
Simple, like any sandwich. I used Almette cream cheese with the onions I have
added extra finely chopped green onions for extra flavor.
Cut the bagel pretzels in half, grease abundantly with cream cheese mixed with green onions,
we put the arugula leaves or, as the case may be, the cucumber slices, the salmon and on top we put the corn kernels
crispy and sweet. Sprinkle with dried dill and chilli flakes and eat with gusto.
New Year's Eve Appetizer Recipes Recipes: cheese and salmon appetizer recipe & broccoli tomato entree
Christmas recipes are still in high demand these days, but let's not forget that NEW YEAR'S EVE is approaching. And then we will definitely look for the most interesting recipes to make a New Year's Eve meal as special as possible.
So let's embark on the culinary adventure of New Year's Eve and deal with two recipes for festive appetizers, delicious entrees and very "fetish".
New Year's Eve appetizer recipe: entree with tomatoes and broccoli
Ingredients entree recipe with tomatoes and broccoli
10 medium tomatoes
1 kg of broccoli
4-5 tablespoons mayonnaise (lighter or fatter)
salt and pepper to taste
Appetizer recipe with tomatoes and broccoli
Wash the tomatoes well and cut a lid on them. Peel a squash, grate it and squeeze the juice. During this time, the broccoli is boiled in salted water.
When the broccoli has boiled, remove and drain for 10 minutes.
Now you have to cut the broccoli into small pieces and mix it with mayonnaise, salt and ground pepper!
With this composition thus prepared, the tomatoes that you will cover will be filled with the initially cut lid.
Appetizer recipe with cheese and salmon
Ingredients entree recipe with cheese and salmon
200 gr Philadelphia cheese (or other fresh cream cheese)
2 tablespoons fat cream
salt and pepper
100 gr smoked salmon
a spoonful of finely chopped dill
5 gr gelatin
slices of bread or ciabatta
How to prepare entree with cheese and salmon for the New Year's table
First mix the cheese with sour cream and season with salt and pepper to taste.
Then add the chopped salmon and dill, then the gelatin hydrated in water and put on the fire (according to the instructions on the sachet).
Place the slices of bread on a plate and carefully place the cheese and salmon composition on each slice.
The appetizer thus prepared is cooled until it hardens (approximately 1 hour), after which it can be served at the table.
Our house sinaia new year menu, New Year's Eve Apertive Dessert Recipes, New Year's Eve appetizer recipes with cheese and salmon, beef salad decorated for Christmas,
Appetizer cake with cream cheese, salmon and mushrooms
250 gr flour
100 gr finely chopped black olives
1 teaspoon sweet paprika
1 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon rosemary powder
2 cloves of garlic
3 tablespoons olive oil
20 gr yeast
Method of preparation
Put the ingredients in a bowl and mix well. Knead the dough and leave it to rise for 45 minutes. then we put it in a round shape (20 cm in diameter) and let it rise again for 30 minutes and then put it in the oven over medium heat. When it is baked, take it out of the mold and let it cool.
Mix the two types of cheese and sour cream until smooth. Stop 5-6 tablespoons of this cream and add the finely chopped mushrooms, finely chopped peppers, finely chopped salmon and chopped dill to the rest. Hydrate the gelatin in 2-3 tablespoons of water, then melt it and then mix it with the cheese composition just before using the cream not earlier.
The top is cut into three slices. We place the first sheet on the plate, we put half of the cheese composition over which we place slices of pressed ham. We repeat the operation and fish the second countertop.
Top with cream cheese that I put aside earlier.
I then decorated with slices of dried salami, slices of tomato and cucumber.
Cones with salmon and cream cheese - a creamy and quick appetizer!
INGREDIENT 500 gr. puff pastry dough 2 egg yolks 125 gr. cream cheese 100 gr. smoked salmon 1 tablespoon chives PREPARATION 1. Spread the puff pastry on the table and cut it into strips about 2 cm wide. 2. Draw 2 or 4 equal rectangles on aluminum foil, cut them out and wrap them by hand, like a cone. Take a strip of dough and roll it on a cone of aluminum foil, lightly overlapping its edges. 3. Arrange the cones on a tray lined with baking paper, grease them with egg yolks and place the tray in the preheated oven at 180˚C for 20-25 minutes. 4. In a bowl, mix the cream cheese, finely chopped salmon and chives. 5. Using a bag for garnish, fill the cones with the cream prepared earlier. 6. Enjoy with pleasure!
250 gr raw salmon fillets (without skin)
125 gr smoked salmon
50 gr butter (at room temperature)
2 tablespoons sour cream (fermented or sour cream)
1 tablespoon neutral olive oil
2 tablespoons chopped green onions (chives or a little dill)
5 chopped parsley threads
1 teaspoon horseradish (from the jar)
salt, pepper, chili
300 ml milk
1 bay leaf
1 tablespoon Pernod (or 1 star anise)
a few green onions (or 1/2 very small onion)
Appetizer baskets with avocado cream and salmon
With this style of Appetizer baskets I think you're used to me. I say that because Appetizer baskets with Beef Salad and Appetizer baskets with cheese and beets, are in the top 10 most viewed recipes.
I like them a lot, I find them elegant, easy to make and with them at any table, success is guaranteed. Another recipe similar to this is Mini-Tarts with cream cheese and salami.
Method of preparation:
The working method compared to the other recipes, differs only from how we cut the sheets, into squares or circles. The pie sheets are unwrapped, the ones we don't work with are covered with a damp napkin, otherwise they dry quickly and break. We take a sheet, spread it and stop it with a little oil or melted butter.
For starters, we prepare the peanut sauce. In a bowl, add the peanut butter, soy sauce, brown sugar, lime juice, freshly grated ginger and chili sauce. Mix everything well with a teaspoon and then mix with a whisk.
For spring rolls, prepare the vegetables. We wash them, dry them and put the salad in a bowl,
cut the carrots, bell peppers and cucumbers into thin sticks, remove the seeds from the cucumber and keep only the firm pulp, clean the avocado and slice it as thin as possible, sprinkling it with lemon juice so that it does not oxidize. Grate or slice the red cabbage and chop the parsley and mint.
After we have all the vegetables ready, we start to form the packages.
Take one sheet of rice at a time, put it on a chopper and moisten it with a brush with water so that it softens. Place a salad leaf on the rice sheet, then a little chopped parsley and mint, carrot sticks, red cabbage, cucumber sticks, avocado slices and red pepper sticks. Season with salt and pepper and then start to form the roll.
Fold the bottom, then the top and finally the sides, forming the roll carefully so that the rice sheet does not break. Place the rolls formed on a wet shredder until the other rolls are formed. Then place them carefully in a round tray and serve them with the peanut sauce prepared at the beginning.
With this recipe you can welcome your loved ones, giving them a & # 8222symphony & # 8221 of color and flavor. The recipe is prepared with fresh vegetables and is enjoyed with a glass of plain natural mineral water AQUA Carpatica, the ideal combination of hydration and healthy snack.
Cashew cheese cream with turmeric
We are fasting but often have a craving for at least some dairy, if not meat.
A much healthier replacement and of post of cream cheese is cheese cream
made of seeds cashew. It is very simple, it is very filling and healthy
and we can do it in several combinations. I added green onions, dill and turmeric
(turmeric) another very healthy ingredient. If you put a little, do not essentially change the taste of the dishes,
but it gives them a yellow, natural color. I also use it for desserts, instead of dye.
You can read more about turmeric here.
300 g cashew (raw, not fried)
1/2 teaspoon Himalayan salt
2 tablespoons inactive yeast
3 green onions (green part only)
& ndash quantities for 3-4 people & ndash
Hydrate the cashew overnight (or at least 4-5 hours), in enough water to cover it.
Drain it, rinse it a little and put it in a blender with 100 ml of water, salt,
turmeric and inactive yeast (if you do not have turmeric and inactive yeast, you can give them up).
Both inactive yeast and turmeric can be found in plafars and in some supermarkets.
Inactive yeast gives it an extra flavor. Looks like this:
We put the blender in operation, until we obtain a fine and homogeneous paste (if necessary,
we stop the blender and with the help of a teaspoon, we clean the walls of the deposited cream).
Put the pasta obtained in a bowl and add the finely chopped onion and dill.
We can also put pepper (optional). Serve on black / wholemeal bread or on toast
with peppers, carrots, cucumbers or salad. It is very good and healthy, it is worth trying.
Another option would be to put garlic or finely chopped bell pepper in it.