Salmon Pâté Bruschetta Recipes

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BRUSCHETTA WITH SALMON TARTARE AND ROE RECIPE - (4.3/5)



Bruschetta with Salmon Tartare and Roe Recipe - (4.3/5) image

Provided by jjadin

Number Of Ingredients 10

1 loaf crusty bread, cut into 1/2 inch thick slices
3 garlic cloves, cut in half
Extra virgin olive oil, for brushing
2 tablespoons extra virgin olive oil for marinade
18 ounces skinless salmon fillets
2 tablespoons snipped chives
2 tablespoons lime juice
Sea salt and fresh pepper, to taste
1/3 cup creme fraiche
3 heaping tablespoons salmon roe

Steps:

  • Toast both sides of the bread until golden, then rub one side of each slice with the halved garlic cloves and brush generously with the extra virgin olive oil. Cut the salmon fillets into 1/2 inch dice, place in a nonmetallic bowl with the chives, lime juice, and 2 tablespoons extra virgin olive oil, and season with salt and pepper. Serve the salmon tartare immediately on the slices of bruschetta, topped with a small spoonful of each creme fraiche and salmon roe.

SALMON PâTé BRUSCHETTA



Salmon Pâté Bruschetta image

Deliciously rich! Ideal for parties! Can be prepared in advance for last-minute quick assembly. Chill 30 minutes before serving.

Provided by Julie Bs Hive

Categories     < 60 Mins

Time 50m

Yield 24 slices

Number Of Ingredients 13

1/2 scallion, sliced
1/2 lemon, sliced
1 bay leaf, torn in half
1/2 teaspoon black peppercorns, lightly crushed
4 fluid ounces dry white wine
1 lb boneless salmon, cut into pieces
4 ounces butter, at room temperature
5 ounces smoked salmon, cut into bite-size pieces
4 scallions, white parts half the green parts, very finely chopped
1/4 teaspoon ground nutmeg
2 tablespoons very finely chopped fresh parsley
salt and pepper
24 slices French bread, each about 1/2 inch thick

Steps:

  • Put the scallion, lemon slices, bay leaf, peppercorns, and white wine in a large skillet. Add water to half fill the skillet, and bring to a boil. Boil for 2 minutes, and then reduce the heat to its lowest setting. Add the salmon pieces, cover the skillet, and let simmer for 8 minutes. Remove the skillet from the heat, keep covered, allow the salmon to cool in the cooking liquid.
  • Meanwhile, melt 1 oz of the butter in a large skillet over medium heat. Add the smoked salmon, scallions, and nutmeg and stir for about 2 minutes until the salmon looses its shiny coral color and becomes opaque. Remove from the heat and set aside until cool.
  • Drain and flake the poached salmon and put into a wide, shallow bowl. Add the smoked salmon mixture and cooking juices. Add the rest of the butter. Use your fingers to gently mix it all together until the salmon is very finely mixed. Stir in the parsley. Add salt and pepper to taste. Spoon into a bowl, cover, and chill until 30 minutes before you are ready to serve.
  • When ready to serve, preheat broiler to high. Toast the bread on both sides until golden brown and crisp. Spread the pâté on the hot toast.

Nutrition Facts : Calories 244.1, Fat 6.7, SaturatedFat 3, Cholesterol 21.4, Sodium 479.7, Carbohydrate 33.8, Fiber 2.1, Sugar 0.3, Protein 10.7

EASY SALMON PATE



Easy Salmon Pate image

This easy salmon pate is made in a food processor using smoked salmon but it works just as well with leftover poached salmon. Serve on melba toast, crackers, or baguette for a nice starter.

Provided by margaret_fullington

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Pate Recipes

Time 1h5m

Yield 6

Number Of Ingredients 5

3 ½ cups smoked salmon, torn or cut into bite-sized pieces
6 (7 ounce) containers creme fraiche
3 tablespoons freshly squeezed lemon juice, or more to taste
freshly ground black pepper to taste
2 sprigs fennel fronds

Steps:

  • Combine smoked salmon, creme fraiche, lemon juice, and a generous grinding of coarse black pepper in the food processor; blend until smooth.
  • Spoon into a bowl, adjust seasoning, and chill for about 1 hour before serving. Garnish with fennel fronds.

Nutrition Facts : Calories 804.2 calories, Carbohydrate 7.9 g, Cholesterol 301.8 mg, Fat 81.4 g, Fiber 0.1 g, Protein 21.7 g, SaturatedFat 50.4 g, Sodium 694.4 mg, Sugar 7.3 g

SALMON BRUSCHETTA



Salmon Bruschetta image

Provided by Jennifer Iserloh

Number Of Ingredients 11

1 fillet wild salmon (about 6 ounces), skin on
1/2 teaspoon salt
1 can (15 ounce) white beans, drained and rinsed
1 medium tomato, diced (about 1 cup)
1 carrot, peeled and grated (about 1/4 cup)
2 cloves garlic, finely chopped
1/4 cup fresh basil (or tarragon)
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1/4 teaspoon freshly ground black pepper
16 lowfat whole-grain crackers, such as Ryvita

Steps:

  • Fill a large saucepan with water. Bring to a rolling boil. Remove from heat, add salmon and salt and cover. Let stand until salmon is no longer translucent in the center but still dark pink and tender, 8 to 10 minutes. Remove salmon and discard skin. Transfer to a bowl and break up with a fork. Add beans, tomato, carrot, garlic, basil, vinegar, oil and pepper. Stir to combine. Separate into 2 small plastic containers. (Salmon will keep for up to 2 days.) Bring 1 container and 8 crackers for lunch. Spoon onto crackers right before eating.

SPINACH AND SALMON BRUSCHETTA



Spinach and Salmon Bruschetta image

NNNummy! After reading through several bruschetta recipes, I really wanted to try one of my own. I served these guys with a side of rice, but you could also try a salad or pasta. I always have left-overs, so feel free to tweak this one.

Provided by surfaliensurf

Categories     Rice

Time 27m

Yield 4-6 serving(s)

Number Of Ingredients 12

4 salmon fillets, about 1-inch thick
2 teaspoons lemon pepper
2 teaspoons reduced sodium soy sauce
1 medium orange, halved and thinly sliced
4 slices bread (chunky slices)
spinach dip
chives
2 cups small broccoli florets
1 cup reduced-sodium chicken broth or 1 cup bouillon
3/4 cup water
1 -2 teaspoon minced garlic
1 cup white rice

Steps:

  • Preheat oven to 450.
  • Lightly spray a shallow baking dish and set aside.
  • Rinse fillets and pat dry.
  • Season skinless side of salmon with lemon pepper. Arrange fillets in baking dish. Drizzle with the soy sauce and top with orange slices.
  • Bake, covered, for 8 to 12 minutes or until fish flakes easily with a fork.
  • Meanwhile, rice, chicken broth/bullion, water, and garlic to boil. Add broccoli and cook, covered, about 3 minutes or until it is crisp-tender.
  • Pull salmon out and set aside.
  • Toast bread in oven until light brown. Smear on a good helping of the spinach dip. Top with some of the salmon, flaked. Sprinkle with chives.
  • Serve with a side of the rice.
  • Enjoy!

Nutrition Facts : Calories 643.9, Fat 12.6, SaturatedFat 2.1, Cholesterol 165.4, Sodium 503.5, Carbohydrate 57.3, Fiber 2.7, Sugar 4.3, Protein 71.2

SALMON PATE



Salmon Pate image

This is a recipe I often use when I am expecting company. It is a perfect appetizer.-Gudrun Braker, Burnet, Wisconsin

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 16 servings.

Number Of Ingredients 9

1 can (14-3/4 ounces) salmon
3 ounces cream cheese, softened
1 tablespoon lemon juice
1 teaspoon prepared horseradish
1 teaspoon grated onion
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon Liquid Smoke, optional
Garnishes (sliced almonds, pimiento-stuffed green olive, celery rib, parsley)

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.

Nutrition Facts : Calories 69 calories, Fat 0 fat (0 saturated fat), Cholesterol 16mg cholesterol, Sodium 197mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein. Diabetic Exchanges

BAKED BRUSCHETTA SALMON



Baked Bruschetta Salmon image

Discover Baked Bruschetta Salmon, the oven-friendly version of a favorite grilled entrée. This Baked Bruschetta Salmon features shredded Parmesan, sun-dried tomatoes, slivered almond, fresh basil and zesty Italian dressing-full of rich, delicious flavors that will knock their socks off.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 6 servings

Number Of Ingredients 6

1/4 cup KRAFT Shredded Parmesan Cheese
1/4 cup oil-packed sun-dried tomatoes (about 8 tomato halves)
1/4 cup slivered almonds
1/4 cup loosely packed fresh basil leaves
1/2 cup KRAFT Zesty Italian Dressing
1 skinless salmon fillet (1-1/2 lb.)

Steps:

  • Heat oven to 400ºF.
  • Pulse first 4 ingredients in food processor until finely chopped.
  • Add dressing; process until blended.
  • Place fish on parchment-covered baking sheet; cover with tomato mixture.
  • Bake 18 to 20 min. or until fish flakes easily with fork.

Nutrition Facts : Calories 270, Fat 18 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 0.8566 g, Sugar 0 g, Protein 23 g

RED SALMON PATE



Red Salmon Pate image

A creamy spread with salmon and cream cheese. You can add pecans for a twist.

Provided by JUSTJEN33

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Pate Recipes

Time 1h

Yield 8

Number Of Ingredients 7

1 (7 ounce) can salmon, drained, flaked and bones removed
1 (8 ounce) package cream cheese, softened
1 teaspoon prepared horseradish
1 tablespoon lemon juice
2 teaspoons grated onion
1 tablespoon chopped fresh parsley
½ cup chopped pecans

Steps:

  • In a medium bowl, mix together the salmon, cream cheese, horseradish, lemon juice, and onion. Chill if necessary until firm enough to handle, then form into a ball. Roll in parsley and/or pecans. Refrigerate until serving. Serve with assorted crackers.

Nutrition Facts : Calories 191.1 calories, Carbohydrate 2.1 g, Cholesterol 41.6 mg, Fat 16.9 g, Fiber 0.8 g, Protein 8.6 g, SaturatedFat 7 g, Sodium 173.4 mg, Sugar 0.5 g

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