Salmon Tartines With Horseradish Whipped Cream Cheese Recipes

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SMOKED SALMON TARTINES



Smoked Salmon Tartines image

Provided by Ina Garten

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 18

8 slices whole-grain bread, sliced 1/4 inch thick, toasted
2 ripe avocados, seeded, peeled, and sliced crosswise 1/4 inch thick
1 lemon, halved
Kosher salt and freshly ground black pepper
8 slices smoked salmon (about 8 ounces)
Gravlax Sauce, recipe follows
1 small red onion, halved and thinly sliced crosswise in half-rounds
Dill fronds, for serving
2 tablespoons Dijon mustard
1 tablespoon honey mustard
1 teaspoon whole-grain mustard
1/2 teaspoon ground mustard
1 1/2 tablespoons sugar
2 1/2 tablespoons good white wine vinegar
2 1/2 tablespoons good olive oil
1 1/2 tablespoons grapeseed oil
2 tablespoons minced fresh dill
1/2 teaspoon kosher salt

Steps:

  • Place the toasted bread on a cutting board and overlap slices of avocado on each piece of bread, using a quarter to half an avocado for each, depending on the sizes of the avocado and the bread.
  • Sprinkle the avocado with lemon juice, then sprinkle with salt and pepper. Place one large slice of salmon on top, ribboning it to fit. Drizzle with a tablespoon of the Gravlax Sauce. Garnish with some red onion, sprinkle with the dill fronds, salt, and pepper, and serve with extra sauce on the side.
  • Whisk together the Dijon mustard, honey mustard, whole-grain mustard, ground mustard, sugar, and vinegar in a medium bowl. Combine the olive and grapeseed oils in a small measuring cup. Slowly add the oil mixture to the mustard mixture, whisking constantly, until emulsified. Stir in the dill and salt.

SMOKED SALMON WITH HORSERADISH CREAM



Smoked Salmon with Horseradish Cream image

Start with very cold cream, and keep it chilled between whipping and serving.

Categories     Onion     Low Fat     Dinner     Horseradish     Salmon     Healthy     Bon Appétit     Anniversary     Appetizer

Number Of Ingredients 28

Pickled cucumber:
1/4 cup sugar
1/4 cup malt vinegar
2 tablespoons distilled white vinegar
1 teaspoon kosher salt
2 small shallots, thinly sliced
1 Fresno chile, thinly sliced into rings, seeds removed
1 jalapeño, thinly sliced into rings, seeds removed
1 small cucumber, cut into 1/2" spears
Pickled Red Onion:
1 dried chile de árbol
1 cinnamon stick, lightly crushed
3 whole cloves
1 cup distilled white vinegar
1/2 cup sugar
1 teaspoon kosher salt
1 small red onion, thinly sliced into rings
Horseradish Cream and Assembly:
3 tablespoons finely grated peeled horseradish
2 teaspoons fresh lemon juice
2 teaspoons white wine vinegar
1 teaspoon sugar
1/4 teaspoon English mustard powder
1/2 cup heavy cream
Kosher salt, freshly ground pepper
freshly ground pepper
6 ounces cold-smoked salmon, skin removed, cut into 1/2" pieces
Dill sprigs and parsley sprigs (for serving)

Steps:

  • Pickled cucumber:
  • Bring sugar, both vinegars, salt, and 1/3 cup water to a boil in a small saucepan, reduce heat and simmer, stirring, until sugar is dissolved, about 2 minutes. Remove from heat and add shallots, Fresno chile, and jalapeño. Let cool.
  • Place cucumber spears in a glass jar and pour cooled liquid over. Cover jar and chill at least 3 hours.
  • Do ahead
  • Cucumber can be pickled 1 day ahead. Keep chilled.
  • Pickled Red Onion:
  • Bring chile, cinnamon, cloves, vinegar, sugar, and salt to a boil in a medium saucepan. Reduce heat and simmer, stirring, until sugar is dissolved, about 2 minutes. Add onion and cook, stirring, until just softened and bright pink. Transfer to a heatproof jar with a slotted spoon.
  • Let brine cool, then pour over onion.
  • Do Ahead
  • Onion can be pickled 1 week ahead. Cover and chill.
  • Horseradish Cream and Assembly:
  • Mix horseradish, lemon juice, vinegar, sugar, and mustard powder in a small bowl.
  • Whisk cream in another small bowl to soft peaks. Gently fold in horseradish mixture; season with salt and pepper.
  • Divide salmon, pickled cucumber, and pickled red onion among plates. Top with dill and parsley sprigs; season with pepper. Serve with horseradish cream alongside.

SMOKED SALMON WITH HORSERADISH CREAM



Smoked Salmon with Horseradish Cream image

Provided by Paul Grimes

Categories     Milk/Cream     Appetizer     Hanukkah     Quick & Easy     Dinner     Horseradish     Salmon     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 4

1 cup chilled heavy cream
3 tablespoons bottled white horseradish
2 teaspoons Dijon mustard
1 pound sliced smoked salmon

Steps:

  • Whisk cream with horseradish, mustard, and 1/4 teaspoon pepper until it is thick and holds soft peaks. Serve salmon with horseradish cream on the side.

WHIPPED HORSERADISH SAUCE



Whipped Horseradish Sauce image

This is a fabulous addition to prime rib and other cuts of beef. The whipped cream tones down the heat of the horseradish, so even kids like this. Plus it's pretty! You can substitute 1/4 cup of freshly grated horseradish for the 3 tablespoons of prepared horseradish.

Provided by FOKLMEMBER

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 5m

Yield 16

Number Of Ingredients 4

1 cup heavy cream
1 pinch white pepper, or to taste
1 dash hot pepper sauce (such as Tabasco®)
3 tablespoons prepared horseradish

Steps:

  • Whisk the cream in a mixing bowl until stiff peaks form. Lift your beater or whisk straight up: the cream should form a sharp peak that holds its shape. Season with the white pepper, hot sauce, and horseradish. Stir to combine.

Nutrition Facts : Calories 52.9 calories, Carbohydrate 0.8 g, Cholesterol 20.4 mg, Fat 5.5 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 3.4 g, Sodium 16.1 mg, Sugar 0.2 g

SALMON TARTINES WITH HORSERADISH-WHIPPED CREAM CHEESE



Salmon Tartines with Horseradish-Whipped Cream Cheese image

For brunch and beyond, velvety gravlax or luscious smoked salmon rests on a cloud of cream cheese that's been spiked with grated horseradish and lemon zest. Choose the store-bought whipped kind for a mousse-like texture, or beat the regular kind with heavy cream for a richer result. The hypnotic pumpernickel swirls in marble rye bread have a hint of mellow cocoa; capers, red onion, and dill supply more spark.

Provided by Greg Lofts

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 15m

Yield Makes 4

Number Of Ingredients 9

1/4 cup cream cheese (2 ounces), room temperature
1/4 cup cold heavy cream
1/2 teaspoon finely grated lemon zest, plus wedges for serving
2 teaspoons freshly grated horseradish (or 2 tablespoons prepared horseradish, drained and squeezed of excess moisture), plus more to taste
4 slices marble rye bread
4 ounces sliced gravlax or smoked salmon
Capers, drained (rinsed and drained, if salt-packed), for serving
Thinly sliced red-onion rounds, for serving
Trout roe, salmon roe, or caviar; and fresh dill, for serving (optional)

Steps:

  • In a bowl, beat together cream cheese and cream until light, fluffy, and approximately doubled in volume; fold in lemon zest and horseradish, adding more horseradish to taste if desired. Divide evenly among bread slices, spreading to edges. Top with gravlax, capers, onion, roe, dill, and more horseradish to taste. Serve with lemon wedges.

SMOKED SALMON WITH APPLE-HORSERADISH CREAM AND BLACK BREAD



Smoked Salmon with Apple-Horseradish Cream and Black Bread image

Provided by Robin Miller : Food Network

Categories     appetizer

Time 16m

Yield 4 servings

Number Of Ingredients 10

6 cups broccoli florets, steamed and divided
1/4 cup grated Macintosh apple
1/4 cup low-fat plain yogurt
1/4 cup light mayonnaise
1 teaspoon Dijon mustard
1 tablespoon prepared horseradish
1 (12-ounce) package smoked salmon
1 loaf black bread, sliced into wedges
Lemon wedges
Capers

Steps:

  • Steam broccoli in a colander over simmering water or in the microwave until tender-crisp. Set aside.
  • Meanwhile, in a medium bowl, whisk together apple, yogurt, mayonnaise, mustard, and horseradish. Arrange salmon on a serving platter. Arrange black bread slices alongside and garnish with lemon wedges and capers. Serve half of the broccoli with this meal and reserve remaining broccoli (about 2 cups) for another recipe.

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