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Old 10-28-2006, 06:51 AM   #11
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These are quite good........

Pepperoncini Stuffed with Smoked Salmon and Dill Cream
Recipe courtesy of Gourmet Magazine


Recipe Summary
Yield: 20 hors d'oeuvres

20 pepperoncini (pickled Tuscan peppers, about two 9-ounce jars), drained
4 ounces cream cheese, softened
2 tablespoons unsalted butter, softened
2 tablespoons minced fresh dill
2 tablespoons minced shallot
2 teaspoons fresh lemon juice
3 ounces thinly sliced smoked salmon, finely chopped

Trim the stem ends of the pepperoncini at an angle and, wearing rubber gloves, discard the seeds and ribs. Let the pepperoncini drain on paper towels. In a bowl cream the cream cheese with the butter until the mixture is smooth, add the dill, the shallot, and the lemon juice, and combine the mixture well. Stir in the salmon and salt and pepper well. Transfer the mixture to a pastry bag fitted with a 1/2-inch decorative or plain tip, and pipe the smoked salmon and dill cream into the pepperoncini. The pepperoncini may be prepared 1 day in advance and kept covered and chilled.
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Old 10-28-2006, 10:20 AM   #12
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Location: Straits of Juan de Fuca
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these are tasty little morsels...

SMOKED SALMON TARTS


4 piecrusts -- refrigerated, 9"
1 1/2 cups half and half
4 eggs -- beaten
1/4 pound salmon -- smoked & chopped
2 ounces Monterey Jack cheese -- shredded
1/4 cup green onions -- minced
1/2 teaspoon dillweed -- dried, whole
1/4 teaspoon salt
1/8 teaspoon pepper

Cut each piecrust into 14 circles, using a 2 1/2" round cutter. Place rounds in greased miniature (1 3/4") muffin cups; trim excess pastry.
Combine 1/2 & 1/2 and eggs in medium bowl; stir w/wire whisk till well blended.
Stir in salmon & remaining ingredients.

Spoon 1 T. salmon mixture into each pastry shell. Bake at 375 for 25-30 min. or till set.
Remove from pans, & cool on wire racks.

TO STORE: Freeze tarts in a labeled airtight container up to 2 weeks.
TO SERVE: Thaw at room temp. Place on baking sheets; cover and bake at 375 for 5-10 min. or till hot.
Yield:
"4 dozen"

Serving Ideas : Wines: White:California or Washington Sauvignon Blanc; French or New Zealand Riesling
Red: California Melot, or Pinot Noir; Australia Shiraz; Oregon Pinot Noir
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What great ideas everyone is posting - gotta love smoked salmon!! ;)
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Old 11-15-2007, 08:59 PM   #13
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Location: Boston area
Posts: 2,488
Quote:
Originally Posted by boufa06 View Post
Here is a recipe for you:

SMOKED SALMON PATE
300gm smoked salmon
125gm unsalted butter
1 small onion, finely chopped
2 tsps lemon juice
1 tsp French mustard
2 tbsps cream
1/4 tsp tabasco
1 tsp drained capers

Process all ingredients until smooth, stopping occasionally to scrape down the side of the bowl. Spoon mixture into serving dish. Smooth top of pate with knife or spatula. Refrigerate several hours or overnight until firm. Serves 4 to 6.
Bump. Could someone help me with the U.S. equivalents for the smoked salmon and butter, please?

Lee
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Old 11-15-2007, 09:58 PM   #14
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Location: Perth, Western Australia
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This is a site link on DC which may be of use.

Food Conversion Charts

Based on that site, 10.5 oz of smoked salmon, and about 4.4oz of butter. I work in metric too so don't know the accuracy of the site.
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Old 11-15-2007, 11:32 PM   #15
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Qsis, are you still interested in some more appys? This one's really kewl.

Smoked Salmon Lollipops
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Old 11-16-2007, 01:43 AM   #16
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Also try this link
Tasmanian Atlantic Salmon

Several of the recipes can be adapted for smoked salmon instead.
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Old 11-19-2007, 04:26 AM   #17
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These are fantastic:

SALMON CANAPES

INGREDIENTS:

1/2 cup cream cheese, softened
1/2 cup smoked salmon, chopped
2 Tbsp fresh dill, chopped (I omitted this, since I didn't have any on hand)
1/2 red onion, diced
Dense pumpernickel rounds, squares, or quartered sandwich slices

DIRECTIONS:

1. Blend the cream cheese, salmon, and dill.
2. Spread the salmon mixture on top of each round. Arrange on a plate and top with diced onion. (I sprinkled a little freshly ground black pepper on top). Garnish with lemon wedges and fresh dill.

Serves 6
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Old 11-19-2007, 11:11 AM   #18
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Salmon, Bousin garlic spread, small piece of red onion on a good quality cracker..

Something about fresh onion with smoked salmon.....
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