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Appetizer suggestions using smoked salmon

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  • Sunshine Girl Dec 23, 2004 04:13 PM
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Hi all, and happy holidays!

Scored a bunch of smoked salmon courtesy of the holiday goodie baskets we've been getting.

Looking to create some kind of app/hors d'oeuvre (sp.?) using such smoked salmon for a christmas day get-together.

I'm finding so-so reviews on places like epicurious for cucumber/creme fraiche/salmon recipes...

got any "solid five-star" recipes you are wanting to share?

Thanks in advance!

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  1. S.G., Buy some won-ton wrappers, sesame seeds and sesame oil along with some chives and some wasabe paste. Fold the wrappers over twice to form a triangle, lightly brush with sesame oil, sprinkle lightly with sesame seeds. Place on a non-stick baking sheet and bake at 350 degrees until toasty brown. (This doesn't take very long.) When cool, top with salmon, chives and just a touch of the wasabe paste. A sprinkle of vinegerette is a nice final topping. These are wonderful.

    1. Little crisp potato pancakes, topped with creme fraiche, smoked salmon and a bit of dill...yum!

      1. m
        Marion Morgenthal

        Smoked salmon and cucumber rolls from Epicurious. Mine didn't come out looking quite as perfect as the photo (shocker!!), but it didn't stop them from disappearing.

        Link: http://www.epicurious.com/recipes/rec...

        1 Reply
        1. re: Marion Morgenthal
          f
          farmersdaughter

          The salmon/cucumer rolls are wonderful. I made them for a holiday party last year and they got scarfed up!

        2. mix 3/4 creme fraiche and 1/4 sour cream with sea salt and chopped chives to taste. Boil baby red potatoes until tender. Let potatoes cool, then cut them in half. Scoop out most of center of each half. Put a little dollop of chive mixture in each potato half, then roll up small piece of smoked salmon and place inside potato. Top with a few salmon eggs(salmon caviar) and sprig of dill. Delicious and impressive.

          1. p
            Pius Avocado III

            Toasted slices of baguette dabbed with mustard and topped with salmon and a sprinkling of salt-packed capers.