Cheese and smoked salmon rolls
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Cut the pepper into small cubes and add it over the drained cottage cheese.
Add melted cheese, finely chopped parsley leaves, salt and pepper to taste.
Mix them well to obtain a homogeneous paste.
Take slices of salmon, grease with cheese paste, at one end where we start rolling, put a slice of pepper or donut.
We form the rolls and serve them decorated according to everyone's imagination.
Appetizer tarts with cream cheese and smoked salmon
You need: 500g plain tender dough, 100g smoked salmon, a quarter of red, yellow and green bell peppers, 3-4 cherry tomatoes, a pinch of salt, seeds: sesame, cumin, 300g goat cheese, 150g fat cream for cooking, a bind dill, 1 egg to grease the dough.
Method of preparation:
1. Spread the dough a little, even out the edges and cut it into equal rectangular strips, approx. 9 strips. Prick them with a fork.
2. Grease them with egg, sprinkle the seeds and bake them at 180 ° C (medium flame) for 15-20 min.
3. Prepare the cream: Mix the crushed goat cheese with the cream, chopped dill and diced bell pepper.
4. Assemble as follows: a piece of baked dough, a layer of cream cheese and then strips of smoked salmon. Then a new layer of baked dough, cream cheese and salmon strips is placed and the last layer is the top again.
SMOKED SALMON ROLLS WITH CHEESE
For extra sophistication among festive appetizers, salmon rolls are the perfect solution. Easy to make, quick to prepare, we will definitely find a place for them at a holiday table.
300 g smoked salmon
400 g Philadelphia cream cheese
1 small dill connection
juice of 1/2 lemon
Mix the cheese, lemon juice, chopped dill, salt and freshly ground pepper. Spread the cream on the salmon fillets, arranging a small slice of pepper in the middle. We roll the salmon, let it cool for a few hours, then serve.
Rolls with smoked salmon and cream cheese
Simple and quick appetizers, which are ready in a few minutes and for which you do not need many ingredients, are ideal when you have to prepare a meal for guests or for the holidays. This recipe for salmon rolls with p & acircine and cream cheese also falls into this category.
You need to fix three ingredients plus spices (which you can omit), to get some delicious and effective appetizers, which & icirci will conquer those who will taste them.
- sliced bread (french toast)
- smoked salmon (slices as thin as possible)
- cheese cream
To start, cut the crust into slices of bread and place them 4, one next to the other, in a square shape. Cover with plastic wrap and spread with a rolling pin so that the slices of bread thin out and the edges stick together.
Grease the bread with cream cheese and sprinkle your favorite spices on top: chilli, oregano, basil, pepper, etc. Then place the smoked salmon slices next to each other. Roll everything as tight as possible with the help of plastic wrap.
Refrigerate for at least an hour. After it has cooled and coagulated, you can cut the roll into suitable slices.
Serve the salmon rolls as an appetizer or in any other combination you like.
You have to see it too.
Beat eggs with a glass of milk, then gradually add freshly sifted flour and a pinch of salt. Pour the rest of the milk and mix again, adding, little by little, 2-3 tablespoons of oil. From the dough thus obtained, bake very thin pancake sheets.
Separately, rub the cottage cheese with sour cream and finely grated Telemea cheese. Grease the pancakes with this cream. Place a salad leaf and a piece of salmon or ham on the edge.
Run with great care and tighten easily. Cut into suitable pieces, place them on a plate and let them cool for 30 minutes.
200 g of cottage cheese
100 g of Telemea cheese
100 g sour cream
150 g smoked salmon
100 g of Prague ham
a few lettuce leaves
For the dough:
500 g flour
2 glasses of milk
8 slices of smoked salmon or ham,
500 ml of milk (to turn cornstarch into sauce),
40 g cornstarch (corn flour / starch, different from corn),
40 g gruyère cheese (famous Swiss cheese, similar to hard cheese),
Cut the endives in half lengthwise, put them in boiling water and let them boil for 10-15 minutes.
Drain and place on absorbent paper to remove excess water.
The oven is preheated to 240 ° C.
In a bowl, dissolve the cornstarch with the cold milk and put it on a low heat, stirring constantly, until the mixture binds. Take it off the fire.
Roll the endives with slices of salmon or ham.
Place on a tray greased with a little butter. Pour the milk sauce over them and sprinkle with gruyère, grated cheese, salt and pepper.
Bake in the pan for 15 minutes.
Pancake rolls with cheese and smoked salmon
Mix eggs with milk, salt and flour until you get a homogeneous semi-liquid dough. Grease a non-stick pan with a little butter and put it on a moderate heat to heat. Pour a polish from the pancake batter into the hot pan and bake for 2-3 minutes on each side.
After the pancake has browned evenly on both hairs, take it out on a flat plate. Prepare the other pancakes and let them cool.
In a bowl, mix the cheese mixed with the paprika until you get a fine cream. Grease each pancake with a layer of cheese and place the smoked salmon fillets on the entire surface of the pancake. We roll the pancakes, wrap them in aluminum foil and keep them in the fridge for about an hour.
Cut the rolls into slices up to 3 cm thick, place them on a plate and, if desired, decorate them with slices of black or green olives.
Good to know ● To make fluffy pancakes, use ingredients at room temperature and let the dough rest for at least 30 minutes. ● If you want to prepare pancakes that are slightly lower in calories, you can use semi-skimmed milk, but in no case completely fat-free, as the fluffy consistency of the pancakes disappears.
How to make spreads with cheese and smoked salmon
Bread baguette, will be cut into slices of approx 1 cm, greased with a very thin layer of butter and fried on a grill well heated, or in a stove tray, wallpapered with baking paper and sprinkled with a little oil (optional).
In a bowl, put: fresh cottage cheese with a cube of butter (or 1-2 tablespoons of sour cream to make it creamier), mixing with a tel (until a fine cheese paste is obtained), will finely chopped dill, sliced chives, paprika, a few tablespoons of lemon juice to taste, cumin powder, salt and pepper, everything mixing gently, until the ingredients are completely incorporated.
Cheese paste obtained, it will be greased on lightly toasted slices of bread, over which it will be placed smoked salmon cut into strips 2-3 cm (or broken into strips), sprinkled with lemon juice, then for the appetizing look will put a few slices of red radish.
Smoked salmon cheese spreads, will sit on the plateau decorated with fresh lettuce leaves and lemon slices next to it, then served at the table.
TRICKS AND IDEAS
Another suggestion to make spreads with ingredients at hand (especially if they are also in the refrigerator), there will be those that can be used: buttered butter with butter and dill, and smoked salmon, can be replaced with chopped tuna in canned vegetable oil , or according to everyone's imagination and desire.
Puff pastry with salmon
Because the preparations for the Christmas meal are in full swing, today I propose a quick recipe, which, as easy as it is to prepare, looks great on any holiday table - Puff pastry with salmon!
In the rush for family meals, don't forget to buy puff pastry from Morarita, cream cheese and smoked salmon. That's all you need for our Salmon Puff Pastry Appetizer recipe. Preparation time? 15 minutes! Baking time? 20 minutes. That's how much it takes us to enjoy a delicious snack, an appetizer, especially at parties, because it is easy to serve, being the size of "bite-size".
Salmon puff pastry appetizer - Everything you need to know about the recipe
- We use a package of puff pastry dough from Morarita. It has 800g, respectively 2 sheets of 400g each and is ideal for this recipe.
- I have been using Morarita products for more than 2 years - pie sheets, tender dough, puff pastry dough, Cremsnit dough and I have always obtained wonderful results. I highly recommend them, especially when time does not allow you to knead complicated doughs in the house.
- The secret to puff pastry? Defrosting correctly! Either thaw the dough in the refrigerator overnight, or a few hours on the kitchen counter, at room temperature, but making sure it is still cold when we roll it.
- In terms of filling, we use a cream cheese spread, natural, because it perfectly balances the smoked salmon, which has a strong flavor and is salty.
- You can also use a cream cheese with greens, if you wish, and if the smoked salmon is not to your taste, you can replace it with very thinly sliced Prague ham or raw prosciutto.
Puff pastry appetizer with salmon - Ingredients for 6-8 servings:
- 800g puff pastry Morarita
- 150g cream cheese natur
- 400g smoked salmon fillets
- freshly ground pepper
- a yolk
- 2 tablespoons sesame seeds
Thaw the puff pastry dough until it reaches room temperature. Preheat the oven to 200 ° C with ventilation or 220 ° C static. Spread the first sheet of dough, directly in the tray, on baking paper. (use the oven tray or a tray large enough to hold the dough sheet). Grease the first sheet of dough with cream cheese in an even layer. Put the smoked salmon fillet, season with black pepper, freshly ground. Cover with the second sheet of dough and press it very well to stick evenly.
Using a pizza roll or a very sharp knife, cut into equal rectangles, taking care to cut the second sheet of dough. Grease Grease with yolk with a pastry brush and sprinkle with sesame seeds. Bake for 20-30 minutes or until Puff pastry with salmon it's beautifully browned.
Puff pastry appetizer with salmon is the most delicious when served hot, so I recommend you put it in the oven only when guests are on the road. The easiest way is to prepare everything and keep the tray cold in the fridge and put it in the oven just before serving. May you be the best!
Rolls with cream cheese and smoked salmon
Continue the series of appetizers festive with this roll of fluffy pancakes, cream cheese and smoked salmon. Everything scented with a little green chives and then cut according to imagination. & # 8220Surors & # 8221 of Cedar ham and cheese rolls, these with salmon are effective and add a touch of sophistication to your menu. cold before being cut.
If you don't like green chives or you don't have them, you can replace it with a little dill. The recipe is inspired, with some modifications, by BBC Good Food magazine. It should also be mentioned that from the quantities below I got 7 pancakes, and I cut each pancake into 6 pieces. Therefore, if you do not have a table with many guests, as I had, adjust the quantities proportionally.
& # 8211 smoked salmon 450 g
& # 8211 cream cheese (can also be light) 350 g
& # 8211 green chives 30 g
& # 8211 lemon juice 1 tbsp
& # 8211 freshly ground pepper
& # 8211 eggs 3 pcs.
& # 8211 flour 225 g
& # 8211 milk 500 ml
& # 8211 oil 2 tbsp
& # 8211 a pinch of salt
Prepare the pancakes according to the instructions HERE. Be careful, the pancakes must be a little thicker than the ones you usually fill with jam! Ideally, it should be 2 mm thick. In a bowl, mix the cream cheese with a pinch of pepper. Homogenize and add the green chives (washed, wiped and finely chopped) and lemon juice. Mix well.
Take a pancake, place it on a bottom and spread a thin and even layer of cream cheese with chives on it. Place a thin slice of smoked salmon on top and roll tightly. Wrap the pancake in aluminum foil, squeezing the ends well so that no air enters. Do the same until you finish the pancakes or the composition for them.
Remove the rolls from the foil only when serving, because it dries quickly. Cut them into rounds or to your heart's content.
Spreads with cheese and smoked salmon
An invitation to a tea or a coffee, is a means to respond to a friendly visit or even a meal, accompanied by snacks, sweets and sometimes at the end of some fine alcoholic drinks (a sparkling wine a fruit angels etc & # 8230)
We will make a snack, simple in the form of a sandwich, which can have any shape: square, round, rectangular, etc., and the dimensions can vary from the small ones (as for a sip), to the big ones.