Wild Smoked Salmon Appetizers Recipes | Fairhaven Bay Seafoods (2024)

Adapted from a delicious recipe from Culinary Thymes. You will need a 6 inch cake or spring form pan for this yummy party appetizer.

Ingredients:

• 1 lb. cream cheese, room temperature
• 1 Tbls fresh lemon juice
• 3 Tbls chopped fresh dill
• 1/2 tsp salt
• freshly ground black pepper to taste
• 8 oz. FAIRHAVEN BAY SEAFOODS
  smoked salmon, chopped
• 1/2 cup sour cream
• 1 (2 oz.) jar black lumpfish caviar, drained
• 1 bunch chives, chopped

1. Line a 6 inch cake or spring form pan with plastic wrap, letting some hang over the sides.
2. In a standing mixer, beat the cream cheese until smooth. Add the lemon juice, dill, salt and pepper and beat until combined.
3. Layer cheese mixture and drained smoked salmon in the cake pan, ending with a layer of cheese mixture. Cover with plastic wrap and refrigerate overnight.
4. Remove the plastic wrap from the top of the pan. If using a cake pan, invert the cheese/salmon layers onto a serving platter. If using a spring form pan, release the side panels of the pan to release.
5. Remove the plastic and spread the sour cream over the top with a spatula. Spoon the caviar onto the top, carefully spreading it all over. Top with the chopped chives. Serve with toast points. Prep Time: 30 min. Serves: 6-8

• 4 toasted Nori sheets
• 4 cups cooked Sushi rice
• 4 ounces FAIRHAVEN BAY SEAFOODS smoked salmon, broken into chunks

Place Nori Sheet with shiny side down and spread one cup of sushi rice over the surface. Place the salmon and jicama slices with a dab of wasabi near the edge of the Nori and roll. Seal the edge with water and slice into discs. Serve with ginger, soy sauce and additional wasabi. Makes appetizers for four.
© Mary Ellen Carter.

• Entire contents of an 8 oz. FAIRHAVEN BAY SEAFOODS smoked salmon pouch (do not drain out liquid)
• 8 ounces of cream cheese
• 2 – 4 tablespoons chopped fresh dill
• for added spice try crushed red pepper
• add fresh lemon juice until you can taste it (about 1/4 cup)

Beat ingredients until well blended and fluffy. Add lemon juice and dill last. Transfer to a small bowl, cover and refrigerate for up to 3 days.
© Mary Ellen Carter

Serve with your favorite salsa!

• Eight 6-inch flour tortillas
• 4 ounces FAIRHAVEN BAY SEAFOODS smoked salmon
• 4 ounces goat cheese, room temperature
• 2 tablespoons olive oil

Spread ¼ of the goat cheese over a tortilla; layer the smoked salmon on top. Place another tortilla on top. Brush with a little olive oil. Heat a skillet to medium high. Cook the quesadilla for 1 minute on each side until golden. Slice into wedges. Repeat with remaining tortillas. Serves 4.
© Mary Ellen Carter

• 12 slices FAIRHAVEN BAY SEAFOODS smoked salmon
• 4 tablespoons olive oil
• 1 garlic clove, crushed
• 12 slices rustic-style bread
• Rocket or salad leaves
• 2 tomatoes, deseeded and chopped
• ½ red onion, very finely sliced
• 1 tablespoons balsamic vinegar
• Pinch of caster sugar

Preheat a char-grill pan or the grill. Sprinkle 3 tablespoons of the olive oil over the bread and spread each piece with a little crushed garlic. Char-grill or grill the slices of bread until lightly browned on one side only. Arrange a few rocket or salad leaves and the slices of smoked salmon onto the toasted side of each piece of bread. Mix together the tomatoes and red onion with the remaining olive oil. Add the balsamic vinegar and caster sugar. Stir well, then spoon some onto each bruschetta. Serve.

Cook’s Tip: Balsamic vinegar gives the best flavor, though you could use red or white wine vinegar as an alternative.

Basic savory muffin recipe adapted from America’s Test Kitchen

• 3 cups all-purpose flour
• 1 tbsp baking powder
• 3/4 tps salt
• 4 oz. FAIRHAVEN BAY SEAFOODS
  smoked salmon, roughly chopped
• 4 oz. Gorgonzola cheese, crumbled (about 1 cup)
• 3 tbsp finely chopped chives
• 1 1/4 cups 2% milk
• 3/4 cup sour cream
• 1 egg
• 3 tbsp unsalted butter, melted & cooled

Preheat oven to 350 degrees F. Coat a muffin tin with cooking spray.

In a large bowl, whisk together flour, baking powder and salt. Add chopped smoked salmon, crumbled Gorgonzola cheese and chives, and stir to combine.

In a medium bowl, whisk together milk, sour cream, egg and melted butter until the mixture is smooth. Fold milk mixture into the flour mixture until combined. The batter will be very thick.

Using a 1/3-cup measuring cup coated in cooking spray, divide the batter between the 12 muffin cups.

Bake until the muffin tops are just starting to brown and a toothpick inserted in the center comes out with a few crumbs attached, about 25 minutes.

Let the muffins cool in the pan, about 5 minutes, and then remove from pan and let cool for 5 additional minutes before serving. Makes 12 muffins

Fairhaven Bay Seafood… Simply the best.