Smoke Salmon Rounds Recipes

SMOKED SALMON ROUNDS WITH BLACK SESAME SEEDS

Steps:

• Combine salmon, shallot, chives, lemon zest and black pepper in a silver bowl.
• Lay out sesame seeds on a plate. With your hands, form smoked salmon balls about 3/4 inch in diameter. Roll in sesame seeds and place on serving platter.
• Serve with a tiny dollop of sour cream.

SMOKE SALMON ROUNDS

Steps:

• Mix cream cheese, dill and lemon peel until well blended.
• Slice the cucumber into 48 slices, 1/4 inch thick.
• Cut the salmon into 48 small pieces.
• Top each cucumber with 1 tsp of the cream cheese mixture.
• Roll up smoked salmon pieces and place on cream cheese topped cucumbers.

SMOKED SALMON PUFFS

Steps:

• Position an oven rack in the center of the oven, and preheat to 400 degrees F. Line a rimmed baking sheet with parchment.
• Unfold the pastry, and cut out rounds with a 1 1/2-inch round cookie cutter (you should get roughly 40). Space them at least 1 inch apart on the prepared baking sheet. Lightly score the center of each round with a 3/4-inch cookie cutter (don't press all the way through). Lightly brush each round with the egg.
• Invert another rimmed baking sheet on top of the dough rounds, and bake for 5 minutes. (Covering the rounds helps them puff straight up evenly.) Remove the top baking sheet, and continue to bake until golden, 8 to 10 minutes more. Let the rounds cool completely on the baking sheet, then use the handle of a wooden spoon to gently punch a hole in the middle of each round. (The baked pastry can be stored at room temperature in an airtight container for up to 1 day or frozen for up to 1 month.)
• Meanwhile, microwave the vinegar and sun-dried tomatoes in a small bowl, covered, for 30 seconds; let cool. Reserve 1 teaspoon of the vinegar, and finely chop the tomatoes. Finely shred the cucumber, and squeeze out all the excess moisture. Mash together the tomatoes, reserved vinegar, shredded cucumber, cream cheese, chives and 1/4 teaspoon salt with a fork in a medium bowl until smooth. Transfer the cream cheese filling to a pastry bag or resealable plastic bag (cut off the tip). (The filling can be refrigerated for up to 1 day.)
• Tear or cut the salmon into 40 small pieces, and roll each into a rough rosette shape. Pipe some of the filling into each puff. Top each with a piece of salmon, and sprinkle with sesame seeds. (The salmon puffs can be refrigerated for up to 2 hours.)

SMOKED SALMON, AVOCADO AND CUCUMBER BITES

Steps:

• Slice the cucumber approximately 1/4-inch thick and lay flat on a serving plate.
• Add the avocado and lime juice to a bowl and use a fork to mash until creamy.
• Assemble the bites by spreading a small amount of avocado on each cucumber, then topping with a thin slice of smoked salmon.
• Garnish each bite with finely chopped chives and cracked black pepper. Serve immediately.

SMOKED SALMON ON SOURDOUGH ROUNDS WITH CAPER-DILL RELISH

Steps:

• Stir first 5 ingredients in small bowl to blend. Season with salt and pepper.
• Spread cream cheese over baguette slices. Top each with 1 salmon piece, then generous 1 teaspoon relish. Arrange appetizers on platter.