Camembert Topped Salmon Recipes
WENDY'S SMOKED SALMON & CAMEMBERT ROUNDS
These are so good and easy, especially if you make the bread rounds up to a week before they are needed.
Provided by Ninna
Categories Cheese
Time 35m
Yield 24 rounds
Number Of Ingredients 8
Steps:
- Cut two 5cm (2") circles from each slice of bread; brush both sides of circles lightly with melted butter and place on oven tray.
- Bake in moderate oven 200degC (400degF) 10 minutes or until golden brown; cool.
- Beat extra butter until creamy, beat in lemon juice and dill, spread on bread round, top with small piece of smoked salmon then a wedge of camembert cheese.
- Bake in moderate oven 200degC (400degF) 5 to 7 minutes or until cheese is just beginning to melt; garnish with dill or caviar.
- These can be made up several hours before they are needed, just refrigerate, then bake just before serving.
Nutrition Facts : Calories 116.8, Fat 8.4, SaturatedFat 5, Cholesterol 22.5, Sodium 250.7, Carbohydrate 6.4, Fiber 0.3, Sugar 0.6, Protein 4
SMOKED SALMON & CAMEMBERT FRITTATA
Make and share this Smoked Salmon & Camembert Frittata recipe from Food.com.
Provided by English_Rose
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F
- Layer the smoked salmon over the base of a greased 17 x 25cm (base) x 4cm deep ovenproof dish. Diagonally slice the trimmed asparagus.
- Arrange over the smoked salmon. Top with the sliced camembert.
- Whisk together the eggs and cream with salt and freshly ground pepper. Pour over the camembert.
- Bake for 30-35 minutes or until puffed and golden.
- Set aside for 5 minutes to cool slightly. Serve with baby salad leaves and crusty bread.
Nutrition Facts : Calories 419.2, Fat 30.1, SaturatedFat 14.8, Cholesterol 490.6, Sodium 984.1, Carbohydrate 2.7, Fiber 0.3, Sugar 1.2, Protein 33.2
THE BEST BAKED SALMON
This simple baked salmon really hits all the right notes: tangy, sweet, savory, a little spicy and crunchy. Cooking a larger piece makes for a nice presentation. Topped with buttery golden breadcrumbs and parsley, it's perfect for a weeknight dinner yet fancy enough to serve to guests.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Line a baking sheet with foil. Mix the brown sugar, paprika, garlic powder, cayenne pepper, 1 teaspoon kosher salt and a generous amount of freshly ground black pepper in a small bowl. Mix the panko with the parsley, butter, 1/4 teaspoon kosher salt and a few grinds of black pepper in another small bowl.
- Place the salmon skin-side down on the prepared baking sheet and spread the surface with the Dijon. Press the brown sugar mixture all over the salmon then top with the breadcrumb mixture. Crimp all four sides of the foil to create a border around the salmon, this will help collect the juices so they don't spread and burn. Bake until the breadcrumbs are golden brown, and the salmon is firm and flakes easily when pressed, 15 to 18 minutes. Cut into four equal portions for serving.
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