Best 7 Ina Garten Smoked Salmon Canapes Recipes

BLINI WITH SMOKED SALMON

Steps:

• Combine both flours, baking powder, and salt in a bowl. In a separate bowl, whisk together the milk, egg, and 1 tablespoon of the clarified butter, then whisk into the flour mixture. Heat 1 tablespoon of the clarified butter in a medium saute pan and drop the batter into the hot skillet, 1 tablespoon at a time. Cook over medium-low heat until bubbles form on the top side of the blini, about 2 minutes. Flip and cook for 1 more minute, or until brown. Repeat with the remaining batter. (I clean the hot pan with a dry paper towel between batches.) Set aside.
• To serve, top the blini with a piece of smoked salmon. Add a dollop of creme fraiche and a sprig of dill.

SMOKED SALMON CANAPES

Steps:

• In a small bowl, combine cream cheese and dill. Spread on rye bread. Top with salmon and red onion. Garnish with dill sprigs if desired.

SMOKED SALMON SPREAD (BAREFOOT CONTESSA) INA GARTEN

Steps:

• Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth.
• Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix.
• Add the smoked salmon and mix well.
• Chill and serve with crudites or crackers.

SMOKED SALMON AND CUCUMBER TARTINE

Steps:

• Lay out the toast slices and divide the smoked salmon equally among the pieces. Place the cucumber slices on top of the smoked salmon, sprinkle with the lemon juice and serve.

SALMON CURED WITH DILL AND PERNOD

Steps:

• Cut the salmon fillet in 2 pieces crosswise and place one piece in a deep dish, skin side down. Combine the salt, sugar, peppercorns, and fennel seeds in a small bowl. Wash and shake dry the dill and arrange it over the fish. Sprinkle dry mixture evenly over the dill and salmon. Add Pernod over the top of salmon. Place the other piece of salmon over the dill and spices, skin side up. Cover the dish with plastic wrap or aluminum foil. Place a smaller dish on top of the plastic wrap and weight it with heavy cans. Refrigerate the salmon for at least 2 to 3 days, turning it every 12 hours and basting it with the liquid that collects.
• To serve, lay the salmon fillets flat on a cutting board and scrape off most of the dill and spices. Slice with a long, thin knife, as you would for smoked salmon. Lay the slices of bread on a cutting board, spread with the Gravlax Sauce, and place a slice of salmon on top, covering the bread completely. Cut each bread slice in half, decorate with a sprig of dill, and serve at room temperature.
• 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.

ROASTED SALMON WITH GREEN HERBS FROM BAREFOOT CONTESSA

Steps:

• Preheat oven to 425 degrees
• Place salmon in a roasting dish, and season with salt and pepper.
• Whisk together the olive oil and lemon juice, and drizzle it over the salmon.
• In a small bowl, stir together scallions and herbs.
• Pat the mixture over both sides of the salmon, so it is evenly coated.
• Pour the wine around the fish fillet.
• Roast the salmon for 10 minutes, or until just cooked in the center
• Cover with aluminum foil and let rest for 5-10 minutes.
• Serve with lemon wedges.

SMOKED SALMON DIP

Steps:

• Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with crudites and/or crackers.