Best 9 Smoked Salmon Cheese Cups Recipes

SMOKED SALMON CHEESE SPREAD

Steps:

• Place the first seven ingredients in a food processor; process until blended. Transfer to a serving dish; sprinkle with walnuts and dill. Refrigerate, covered, until serving. Serve with crackers.

SMOKED SALMON FILO CUPS

Steps:

• Preheat the oven according to the package instructions for the filo cups. Put the filo cups on a baking sheet and bake until golden brown and crispy according to the package instructions. Let cool.
• In a medium bowl, mix together the cream cheese, salmon, creme fraiche, capers, shallot, lemon zest and juice, 1 tablespoon of the dill and 1 tablespoon of the chives. Transfer the mixture to a ziptop bag. Cut an approximately 1-inch opening in the corner of the bag. Pipe the salmon mixture evenly among the filo cups, filling them to the top.
• Mix together the remaining dill and chives, then sprinkle some of the herbs on top of each cup to garnish. Serve immediately.

SMOKED SALMON CHEESE CUPS

Steps:

• Thaw phyllo shells as directed on package. In medium bowl, mix all remaining ingredients except pecans until well mixed. Spoon into 1-quart resealable food-storage plastic bag. Seal bag; cut 1/2 inch off 1 corner of bag.
• To serve, pipe or spoon cheese-salmon mixture into each phyllo cup. Sprinkle each with pecans.

CUCUMBER CUPS WITH DILL CREAM AND SMOKED SALMON

Steps:

• Trim ends from cucumbers and cut crosswise into 24 (3/4-inch-thick) rounds. Scoop a 1/2-inch-deep depression from one side of each round with a small melon-baller, forming little cups. Drain cucumbers, cup sides down, on paper towels for 15 minutes.
• Beat cream cheese, chopped dill, lemon zest, lemon juice, and black pepper together in a bowl. Spoon 1/2 teaspoon cheese mixture into each cucumber cup. Top each cup with 1 salmon strip and 1 dill sprig.

SALMON CUPS WITH CHEESE SAUCE

Steps:

• Preheat oven to 375 degrees and start your water boiling for step 6.
• In a bowl, combine the cornflakes, milk, eggs, butter, onion, garlic salt, pepper, and salmon.
• Divide into 4 equal portions.
• Place four greased 8 ounce custard cups in a 11 X 7 X 2 inch baking dish.
• Fill cups with salmon mixture; gently press down with a spoon until flattened.
• Fill baking dish with boiling water to a depth of 1 inch.
• Bake, uncovered, for 30 minutes or until a meat thermometer reads 160 degrees.
• For cheese sauce: in a medium sized saucepan, melt butter over medium heat.
• Stir in flour until smooth; gradually add the milk.
• Bring to a boil; cook and stir for one minute or until thickened.
• Add cheese, pimentos, salt, garlic, and pepper; cook and stir until cheese is melted.
• Pour over salmon.

GOAT'S CHEESE, AVOCADO & SMOKED SALMON CUPS

Steps:

• Preheat the oven to 190°C, and grease 2 x 12-hole mini muffin pans.
• Roll out the bread slices to flatten them slightly and, using a biscuit cutter, cut 1 x 7 cm circles from each slice. Brush the bread rounds with olive oil and gently press them into the lightly greased muffin pans; and bake them for 6-8 minutes, until they are crisp and golden; then cool them on wire racks.
• Lightly mash the goat's cheese in a bowl and fold through the salmon, avocado, juice and pepper to taste; and spoon into the bread cups just before serving.

SMOKED SALMON AND CREAM CHEESE BITES

Steps:

• Cover each bagel chip with cream cheese. Drape small slices of salmon on top of each. Place capers on top and cover with green onions.

SALMON MOUSSE CUPS

Steps:

• In a small bowl, beat the cream cheese and butter until smooth. Add flour and mix well. Shape into 24 balls; press onto the bottom and up the sides of greased miniature muffin cups. , Bake at 350° for 10-15 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks to cool completely., For filling, in a large bowl, beat cream cheese until smooth. Add the salmon, broth, sour cream, onion, lemon juice and salt until blended. Spoon into the shells. Refrigerate for at least 2 hours. Sprinkle with dill.

OMELET WITH SALMON & CREAM CHEESE RECIPE BY TASTY

Steps:

• Crack the eggs in a bowl and whisk them together with a splash of milk. In a separate bowl, mix chives with cream cheese, add ground pepper to taste, and combine. Set aside remaining leftover chives for garnish.
• Heat up your frying pan with a knob of butter over medium heat. Once the butter has fully melted, pour half of the egg mixture into the pan. Slightly whisk the egg in the pan until it starts to set so that it cooks more evenly.
• Once the egg mixture has set, flip the omelet and cook the other side until it is slightly golden brown.
• Once the omelet is cooked, fold it in the pan, then transfer to a plate.
• Repeat the process for the second omelet.
• Grind some salt & pepper over the omelets and top the omelets with small pieces of the smoked salmon. Then place a scoop of cream cheese on top of the smoked salmon. Finish the dish off by sprinkling the remaining diced chives over the omelet.
• Serve.