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May 19, 2016

3 QUICK + Delish Dishes using Smoked Salmon

Smoked Salmon Crostini

This elegant appetizer features toasted baguette slices topped with smoked salmon, fresh herbs, and creamy cheese spread.

Yield: 24 servings (serving size: 2 crostini)

Ingredients:

  • 1/2 cup chopped fennel bulb
  • 1/4 cup chopped green onions
  • 1 tablespoon extravirgin olive oil
  • 2 teaspoons chopped fresh dill
  • 1 teaspoon grated lemon rind
  • 1 1/2 tablespoons fresh lemon juice
  • 1 teaspoon freshly ground black pepper
  • 3/4 pound cold-smoked salmon, cut into thin strips
  • 48 (1/2-inch-thick) slices French bread baguette, toasted (about 1 1/2 pounds)
  • 1/2 cup light garlic-and-herbs spreadable cheese (such as Alouette Light)
  • Fresh dill sprigs (optional)

Preparation:

Combine the first 8 ingredients; cover and chill at least 1 hour. Spread each toast slice with 1/2 teaspoon cheese; top each with 1 tablespoon salmon mixture. Garnish with fresh dill sprigs, if desired.

Nutritional Information (amount per serving)   Calories 112   |   Fat 3 g   |   Protein 5.7 g   |   Carbohydrate 15.5 g   |   Fiber 1 g


Smoked Salmon + Egg Sandwich

VF smoked salmon + egg sandwich

This decadent sandwich would be perfect for brunch. You can also use soft-boiled eggs in place of the poached eggs.

Yield: 4 servings

Ingredients:

  • 4 cups water
  • 1 tablespoon white vinegar
  • 4 large eggs
  • 1/4 cup (2 ounces) 1/3-less-fat cream cheese
  • 2 tablespoons minced red onion
  • 1 tablespoon chopped dill
  • 3/8 teaspoon kosher salt
  • 4 (1-ounce) slices whole-grain bread, toasted
  • 1 cup fresh arugula
  • 4 ounces smoked wild salmon
  • 1/4 teaspoon black pepper

Preparation:

1. Bring water and vinegar to a simmer in a 12-inch skillet over medium heat. Add eggs, 1 at a time; simmer 3 minutes or until desired degree of doneness.

2. Combine cheese, onion, dill, and 1/8 teaspoon salt; spread 1 tablespoon cheese mixture over each bread slice. Top each serving with 1/4 cup arugula and 1 ounce salmon. Remove eggs from pan with a slotted spoon; top each sandwich with 1 egg. Sprinkle with 1/4 teaspoon salt and pepper.

Sustainable Choice: Look for salmon that’s labeled “wild Alaskan salmon,” and you can be sure you’re getting sustainable seafood.

Nutritional Information (amount per serving)   Calories 219   |   Fat 10.5 g   |   Protein 16.5 g   |   Carbohydrate 14.4 g   |   Fiber 2.3 g


Deviled Eggs with Smoked Salmon + Herbs

VF deviled eggs with smoked salmon + herbs

Use any combination of herbs you like for this easy and tasty starter.

Yield: 8 servings (serving size: 2 stuffed egg halves)

Ingredients:

  • 8 large eggs
  • 1/4 cup fat-free sour cream
  • 1 tablespoon chopped fresh chives
  • 2 tablespoons reduced-fat mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 teaspoons minced fresh tarragon
  • 2 teaspoons minced fresh dill
  • 1/4 teaspoon freshly ground black pepper
  • 2 ounces cold-smoked salmon, finely chopped
  • 16 small dill sprigs (optional)
  • 16 small tarragon sprigs (optional)

Preparation:

1. Place eggs in a large saucepan. Cover with cool water to 1 inch above eggs; bring just to a rolling boil. Remove from heat; cover and let stand 15 minutes. Drain and rinse with cold running water until cool.

2. Peel eggs; cut in half lengthwise. Place yolks in a medium bowl; mash with a fork until smooth. Add sour cream and next 7 ingredients (through salmon); stir well. Spoon mixture into egg white halves (about 1 tablespoon in each half). Garnish with dill and tarragon sprigs, if desired.

Nutritional Information (amount per serving)   Calories 95   |   Fat 5.8 g   |   Protein 8.1 g   |   Carbohydrate 2.6 g   |   Fiber 0.0 g