Once considered a luxury item reserved for special occasions, smoked salmon is today both affordable and readily available.
Frozen smoked salmon can be found in nearly every major supermarket, and since a little of it goes a long way, you won’t break the bank serving appetizers that feature this silky, coral-coloured delicacy.
Many stores also offer little containers of smoked salmon “trim,” which is the odd pieces cut off when larger slices are made. This trim is perfect for using in dips and spreads.
Apart from the three recipes below, try adding a little chopped, smoked salmon to devilled eggs, scrambled eggs or egg sandwich filling. Note that the salmon referred to in this article is the cold smoked, thinly sliced variety sometimes referred to as lox, rather than hot-smoked salmon, which is usually sold in thicker fillets.
Cream Cheese Mini-Pancakes with Smoked Salmon
Pancakes:
1 cup all-purpose flour
1¼ tsp baking powder
¼ tsp kosher salt
1 Tbsp chopped fresh chives, plus additional for garnish
2 Tbsp cream cheese, softened
1 Tbsp butter, softened
1 egg
¾ cup milk
8 oz smoked salmon
Sour cream sauce:
½ cup sour cream (regular or reduced fat, not fat-free)
1 tsp creamy horseradish
¼ tsp kosher salt
To make the pancakes: in a medium bowl, whisk together the flour, baking powder, salt and chives. In another medium bowl, cream together the cream cheese and butter until smooth; add the egg and whisk until completely incorporated, then slowly whisk in the milk.
Pour the wet ingredients into the flour mixture and whisk just until incorporated and no large lumps remain. Don’t overmix. Heat a non-stick skillet over medium heat; spray it with cooking spray and then scoop tablespoons of batter into the heated pan. Cook for one minute on the first side, then flip the pancakes over and cook until they’re golden brown and spring back when lightly pressed.
Remove to a wire rack to cool and repeat process with the remainder of the batter. While pancakes are cooling, prepare the sauce by whisking all three ingredients together in a small bowl until well combined. Let sauce stand at least 10 minutes before using. Pancakes and sauce can be made up to a day ahead and refrigerated.
Allow cakes and sauce to come to room temperature before assembling appetizer. To serve, spoon about a quarter teaspoon of sauce into the centre of a pancake; top with a piece of salmon and garnish with chopped chives. Serve at room temperature; makes 10 to 12 appetizer servings.
Smoked Salmon Spread
One 250-gram package cream cheese, softened
6 oz smoked salmon, chopped
1 Tbsp capers (optional, I never use them because they’re one thing I hate)
2 Tbsp chopped green onion
1½ tsp chopped fresh dill
¼ cup whipping cream
¼ tsp Worcestershire sauce
1 tsp freshly squeezed lemon juice
¼ tsp Tabasco sauce (use more or less according to taste)
Process the cream cheese in a food processor until completely smooth; add the remaining ingredients and process again until mixture is creamy and as smooth as you like it. Serve with assorted crackers, bagel chips or sliced baguettes. Makes 10 appetizer servings.
Smoked Salmon Pizza
2 pieces naan flatbread (available two to a package in the bread section of most major supermarkets)
2 Tbsp olive oil
2 cloves garlic, minced
8 ounces soft goat cheese
2 Tbsp chopped fresh dill (divided use)
Freshly ground black pepper to taste
1 Tbsp freshly squeezed lemon juice
Finely grated zest of one lemon (divided use)
8 oz smoked salmon, coarsely chopped
½ cup thinly sliced red onion
8 brine-cured black olives (such as Kalamata), pitted and chopped
1 cup grated mozzarella or Fontina cheese
Preheat oven to 400º F. In a mixing bowl, combine the oil, garlic, goat cheese, one tablespoon of the dill, pepper, the lemon juice and half of the lemon zest; mix well.
Divide the mixture equally between the two naan breads and spread it out evenly. Arrange the salmon on top of the goat cheese mixture then sprinkle the olives, red onion, mozzarella, and the remaining dill and lemon zest evenly over top.
Bake for 12 to 15 minutes or until the edges of the crust are crisp and the cheese is melted. Cut into bite-sized pieces; makes 10 to 12 appetizer servings.
Angela Shellard is a self-described foodie. She has done informal catering for various functions. Contact: [email protected].
