Best 10 Smoked Salmon Butter Recipes

SMOKED SALMON AND HERB BUTTER

Steps:

• For the herb butter, combine the butter, garlic, scallions, dill, parsley, juice juice, salt and pepper in the bowl of an electric mixer fitted with a paddle attachment. Beat until mixed, but do not whip.
• To serve, spread some herb butter on a slice of bread and top it with a slice of smoked salmon.

SMOKED SALMON ON IRISH SODA BREAD WITH CHIVE BUTTER

Steps:

• Slice the soda bread into thin slices, about 1/4-inch, and cut each slice into a rough 2-inch square until you have 16 pieces. Wrap the remaining bread in plastic wrap and store in a cool dry place. Mix the butter and chives together and spread a small amount onto each square. Top with a small fold of salmon and garnish with a sprig of fresh dill.
• Preheat the oven to 375 degrees F.
• Put the oatmeal into the bowl of a food processor and pulse until finely ground. Pour into a bowl and add the flour, sugar, baking soda, salt, raisins and caraway seeds. Stir well to combine. Pour the buttermilk in and stir quickly until well combined. Shape the dough into a round about 6 inches in diameter and put onto a baking sheet. Place into the top half of the oven and bake 30 to 40 minutes, until lightly brown on top. When tapped, the bread will give off a firm, hollow sound. Remove from the oven and let cool.

SMOKED SALMON AND SCALLION SCRAMBLE WITH WHOLE GRAIN TOAST WITH GOAT CHEESE BUTTER

Steps:

• Whisk the eggs together until smooth and season with salt and pepper. Melt 1/4 cup butter in a large nonstick saute pan over medium heat until it begins to shimmer. Add the eggs and slowly cook over low heat until soft mounds have just formed. Stir in about three-quarters of the salmon and all of the green onions. Give the mixture one last fold and then remove from the heat. Spoon the mixture onto a serving platter and garnish with the remaining salmon.
• Stir together the goat cheese, remaining butter and the honey, and season with salt and pepper. Spread over the warm toast and serve with the eggs, or spoon the eggs on top of the toast.

HERBED BUTTER AND SMOKED SALMON SANDWICHES

Steps:

• In a medium bowl, fold together the butter, herbs, capers and lemon zest. Spread the butter onto each slice of bread. Top half of the slices with salmon, followed by an even layer of sliced radishes. Drizzle lemon juice over radishes and sprinkle lightly with salt. Form into sandwiches with remaining bread slices. Trim off the crusts and cut sandwiches into quarters, or use cookie cutters. Serve immediately or cover with a tea towel until ready to serve.

SMOKED SALMON BUTTER

Steps:

• Stir all ingredients in small bowl until well blended. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.)

SMOKED SALMON AND AVOCADO WITH LEMON CAPER BUTTER ON PUMPERNICKEL BREAD

Steps:

• In a small bowl cream together the butter, the lemon juice, the capers, and salt and pepper to taste and spread the lemon caper butter on one side of each slice of bread. Layer half the bread slices with the salmon, the onion, the avocado, and the sprouts and top the sandwiches with the remaining bread slices, pressing them firmly.

SMOKED-SALMON CANAPES WITH CHIVE-MUSTARD BUTTER

Steps:

• Mix light butter substitute, Dijon mustard and 1 1/2 tablespoons chives in small bowl. Spread scant 1 teaspoon mixture over each bread slice. Divide smoked salmon among bread slices. Cut each bread slice into 4 equal triangles. Sprinkle salmon on bread with remaining 1 1/2 tablespoons chives and ground pepper.

SMOKED SALMON ON IRISH SODA BREAD W/ CHIVE BUTTER

Steps:

• 1. Slice the soda bread into thin slices, about 1/4 inch thick and cut each slice into a rough 2-inch square until you have 16 pieces.
• 2. Mix the butter and chives together and spread a small amount onto each square. Top with a small fold of salmon and garnish with a sprig of fresh dill.

SMOKED SALMON PATE WITH PARSLEY BUTTER

Steps:

• Chop the smoked salmon, removing all hard pieces, bones etc. Pound in a mortar or process in a blender till smooth, then add the butter cut in small pieces. The butter should be cool and firm, but not too hard.
• When all is amalgamated into a smooth paste, add the cream, plenty of freshly ground black pepper, cayenne and lemon juice to taste.
• Turn into a small dish and chill for several hours.
• (I don't have quantities for the parsley butter as it depends on how much you want to make!) Take as much butter as you think you'll need for the crackers/bread and a representative amount of fresh parsley and mix them together. Pop it in a serving dish and return to the fridge for an hour or so to reset properly.
• I tend to then scoop it out in to little balls, which wastes some of the butter, but looks pretty!
• If you've made too much butter you can save it for another day and use it as a normal butter spread, but bare in mind that the parsley flavour increases in strength (which I like!) the longer you leave it. I've left the butter for 3 weeks before using again and it was still perfect.
• Serve the pate and butter garnished with a sprig of parsley or perhaps a curl of smoked salmon, and with hot toast/malba toast/french bread.

DELMONICO'S SMOKED SALMON AND BRIE CREPES WITH HERBSAINT BUTTER

Steps:

• Preheat oven to 350°F.
• In a saucpen, over medium heat, combine the shallots and Herbsaint.
• Season with salt and cayenne.
• Bring the mixture to a boil.
• Reduce the heat to medium-low and simmer until the mixture reduces by half.
• Add the cream and continue to cook for 2 minutes.
• Remove from the heat and whisk in the butter, a couple of pieces at a time.
• Season with Worcestershire and hot sauce (if using).
• Strain through a fine-mesh sieve and keep hot.
• Olace a couple slices each of the salmon and cheese over the bottom of each crepe.
• Roll each crepe up tightly.
• Place in a buttered casserole dish and bake for about 4-6 minutes, or until the cheese starts to melt.
• Fry the spinach until crispy, about 1 minute.
• Remove and drain on paper towels.
• Season with salt.
• To serve, spoon the sauce in the center of each plate.
• Lay a couple of the crepes in the center of the sauce.
• Garnish with some of the fried spinach.