Salmon Pimiento 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.

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.

SALMON CANAPES WITH DILLED HONEY MUSTARD

Steps:

• In small bowl, combine onion, mustard, honey and chopped dill weed; mix well.
• Spread each bread slice with cream cheese; top with mustard mixture. Cut each bread slice in half diagonally. Top each bread triangle with salmon and dill sprig. Serve immediately.

PIMIENTO-CHEESE SPREAD APPETIZERS

Steps:

• Reserve 16 whole olives for garnish. Chop remaining olives; place in medium bowl. Add Cheddar cheese, mayonnaise, cream cheese and red pepper; beat with electric mixer on medium speed until well blended.
• Spread about 2 tablespoons cheese mixture on 8 of the bread slices. Top with remaining bread slices. Cut each sandwich diagonally in half.
• Garnish each appetizer with 1 whole olive secured with a toothpick or decorative pick.

SALMON PATE

Steps:

• Drain, debone and flake salmon. Add the remaining ingredients except the garnishes. , On a platter, mold salmon mixture into a fish shape. Arrange almonds to resemble scales. Use slice of olive for eye, thin strips of celery for the tail. Garnish with parsley. Chill until serving. Serve with crackers. Refrigerate leftovers.