Smoked Salmon And Asparagus Puffs Recipes

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FETTUCINE WITH SMOKED SALMON AND ASPARAGUS



Fettucine with Smoked Salmon and Asparagus image

Categories     Dairy     Fish     Pasta     Vegetable     Quick & Easy     Horseradish     Salmon     Asparagus     Spring     Dill     Gourmet

Yield Makes 4 servings

Number Of Ingredients 6

8- to 9-oz dried egg fettuccine
1 lb asparagus, trimmed and cut diagonally into 1/2-inch pieces
1 cup heavy cream
1 tablespoon drained bottled horseradish
2 tablespoons chopped fresh dill
6 oz smoked salmon, cut into 1/2-inch-wide ribbons

Steps:

  • Cook pasta in a large pot of boiling salted water according to package instructions. Add asparagus to pot for last 3 minutes of pasta-cooking time.
  • While asparagus is boiling, heat cream, horseradish, and dill in a large skillet over moderate heat just until hot, about 1 minute. Drain pasta and asparagus and add to cream mixture, tossing. Gently toss in salmon and season with salt and pepper.

SMOKED SALMON PUFFS



Smoked Salmon Puffs image

These little bites look impressive, but they aren't hard or expensive. Because the cream cheese filling is so flavorful, you need only a small amount of smoked salmon. The pastry can be baked ahead (and even frozen for up to a month).

Provided by Food Network Kitchen

Categories     appetizer

Time 1h30m

Yield about 40 puffs (10 to 12 servings)

Number Of Ingredients 10

One 9-ounce sheet frozen puff pastry, thawed
1 large egg, beaten
2 tablespoons white wine vinegar
3 sun-dried tomatoes (not packed in oil)
1 Kirby cucumber or 1/4 English cucumber
8 ounces cream cheese, at room temperature
2 tablespoons finely sliced chives
Kosher salt
2 ounces smoked salmon
1/2 teaspoon black sesame seeds

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.)

ASPARAGUS AND SMOKED SALMON BUNDLES



Asparagus and Smoked Salmon Bundles image

Provided by Giada De Laurentiis

Categories     appetizer

Time 30m

Yield 4 to 6 side servings

Number Of Ingredients 6

1 bunch asparagus, ends trimmed (about 20 spears)
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary leaves
Pinch kosher salt
Pinch freshly ground black pepper
4 to 6 ounces thinly sliced smoked salmon (1 slice per asparagus spear)

Steps:

  • Preheat the oven to 400 degrees F.
  • Lay the asparagus on a foil-lined baking sheet. Drizzle with olive oil. Sprinkle with rosemary, salt, and pepper. Roast until cooked and starting to brown around the edges, about 10 minutes. Remove from the oven and transfer to another baking sheet to cool.
  • Once the asparagus have cooled, wrap each spear in a slice of smoked salmon. Arrange on a serving platter and serve at room temperature.

SMOKED SALMON ASPARAGUS PINWHEELS (PARTY SANDWICHES)



Smoked Salmon Asparagus Pinwheels (Party Sandwiches) image

These pinwheels are absolutely delicious... don't wait for a party to make them, whip them up for a weekend brunch or evening snack! You can make these up to 1 day ahead and refrigerate. You should get around 48-50 pinwheels/sandwiches if you slice each bread roll into 8 pieces, but it will depend on how large you slice them, so servings is only estimated. Don't purchase the completely square slices of bread, purchase the sandwich loaf that is higher on the top. Plan ahead these need to chill for a minimum of 2 hours before slicing. You can also make these with fresh steamed asparagus, but I prefer the canned better.

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 2h30m

Yield 48-50 serving(s)

Number Of Ingredients 6

1 (8 ounce) package cream cheese, softened
1/4 cup mayonnaise
6 slices soft sandwich bread (crusts removed, can use white or whole wheat bread I like to use both)
12 ounces smoked salmon
6 canned asparagus spears
1 pinch cayenne (optional)

Steps:

  • In a bowl stir together softened cream cheese and mayo; season with a pinch of cayenne pepper or to taste (if using) mix very well to combine.
  • Remove crusts from ends of bread slices.
  • Using a rolling pin roll out the bread slices to flatten slightly.
  • Divide/spread the the cream cheese mixture between the 6 slices of bread.
  • Divide and top with smoked salmon slices.
  • Place one asparagus spread along the shorter end of each slice of bread (trim ends more if necessary to roll).
  • Roll each slice of bread up firmly.
  • Wrap EACH roll of bread up firmly in plastic wrap and refrigerate for at least 2 hours or up to 24 hours.
  • Remove from fridge, using a serrated knife, slices each roll into 6-8 pieces.
  • Cover and refrigerate pinwheels if not serving immediately.

SMOKED SALMON WRAPPED WHITE ASPARAGUS



Smoked Salmon Wrapped White Asparagus image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 11

1 bunch white asparagus
2 quarts vegetable oil
1 cup cream cheese, room temperature
1/2 pound smoked salmon, chopped
1 teaspoon kosher salt and freshly ground black pepper blend
1 lemon, zested
1 cup panko bread crumbs
1 teaspoon minced thyme leaves
1 teaspoon minced parsley leaves
2 tablespoons truffle oil
Chopped herbs of choice, for garnish

Steps:

  • Bring a large pot of water to a boil over medium heat. Prepare the asparagus by breaking off any tough bottom sections, rinse well and add to the boiling water for 2 minutes. Remove the asparagus and submerge in an ice bath, to stop the cooking process.
  • Preheat the vegetable oil in large deep pot to 350 degrees F.
  • In a standing mixer with paddle attachment, add the cream cheese and blend until smooth, 2 to 3 minutes. Turn the mixer off and add the salmon, salt and pepper blend and the lemon zest and mix for additional 2 minutes. Remove the mixture from the mixer to a small bowl. Apply the softened salmon cream cheese to the exterior portion of the asparagus, leaving the top 1-inch exposed. In a small bowl, blend the panko, thyme, and parsley. Roll the cheesed asparagus into the bread crumbs until well coated. Carefully add the asparagus, in batches, to the oil and fry until golden brown about 2 to 3 minutes. Once cooked, remove asparagus from oil and allow to drain on a paper towel-lined plate. Arrange the asparagus on a serving dish, drizzle with the truffle oil and garnish with herbs of choice.

SMOKED SALMON AND ASPARAGUS QUICHE



Smoked Salmon and Asparagus Quiche image

Make and share this Smoked Salmon and Asparagus Quiche recipe from Food.com.

Provided by josamky1063

Categories     Vegetable

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 13

1 1/2 cups all-purpose flour
1 1/2 teaspoons sugar
1 teaspoon onion salt
1/2 cup vegetable oil
2 tablespoons milk
1 (3 1/2-4 1/2 ounce) package smoked salmon, flaked
1 (10 ounce) package frozen asparagus cuts, thawed and drained
1 cup shredded havarti cheese (4 ounces) or 1 cup monterey jack cheese (4 ounces)
3 eggs
1 cup whipping cream (heavy)
2 teaspoons chopped fresh dill weed or 1 teaspoon dried dill weed
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Heat oven to 425°F Mix flour, sugar and onion salt in medium bowl. Beat oil and milk in measuring cup with fork until creamy. Pour oil mixture over flour mixture; stir until dough forms.
  • Pat dough on bottom and side of ungreased pie plate, 9x1 1/4 inches, or quiche dish, 9x1 1/2 inches. Sprinkle salmon over crust. Cut off bottom one-third of each asparagus spear; reserve top spear portions. Chop asparagus ends; sprinkle over salmon. Sprinkle cheese evenly over asparagus.
  • Beat eggs, whipping cream, dill weed, salt and pepper in medium bowl with wire whisk. Slowly pour egg mixture over quiche ingredients. Arrange reserved asparagus in spoke fashion on top of quiche.
  • Bake 15 minutes. Reduce oven temperature to 325°F Bake 40 to 45 minutes longer or until knife inserted in center comes out clean. If necessary, cover edge of crust with strips of aluminum foil after 10 to 15 minutes of baking to prevent excessive browning. Let stand 10 minutes before cutting.

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