We love smoked salmon and wanted to develop a dip that was on the “lighter” side.  In order to do this, we used creme fraîche instead of typical cream cheese.  The cucumber adds a fresh crunch to the other delicious flavors.  This dip turned out great.  We hope you enjoy it as much as we did!

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Smoked Salmon Dip with dill and cucumber

Course Appetizer

Cuisine American

Servings 6

Ingredients

• 8 ounces smoked salmon chopped
• 7 ounces creme fraîche
• 1/2 cucumber peeled seeded and diced
• 1 Tbsp chopped fresh dill
• 1 Tbsp chopped fresh chives
• 2 tsp rinsed capers
• 6 dashes hot sauce
• Sea salt and fresh ground pepper to taste
• 3 Tbsp red onion minced (optional)

Instructions

• Place creme fraîche in a medium bowl.  Stir until smooth.  
• Add the remaining ingredients and fold together, being careful not to break up the salmon.
• Place in the refrigerator for at least one hour to let the flavors meld.  Serve with crackers.

Want to impress your friends or just your “sweetie pie,” make this fresh-tasting, fast and elegant smoked salmon pasta dish.  On the table in less than fifteen minutes!

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Smoked Salmon and Pasta

Course Main Course

Cuisine American

Servings 4

Ingredients

• 1 pound fresh linguine or angel hair pasta
• 4 Tbsp olive oil
• 2 Tbsp fresh lemon juice
• 1 Tbsp capers rinsed
• 1 Tbsp whole grained mustard
• 1/2 red onion thinly sliced
• 10 slices smoked salmon
• 2 Tbsp fresh dill chopped
• 2 Tbsp Italian parsley chopped

Instructions

• Cook fresh pasta according to directions.    
• While the pasta is cooking, place the olive oil, lemon juice, capers, mustard and onion in a small pan and heat over low heat until contents are warmed through - about 2 minutes.
•  Drain the pasta and stir in the lemon mixture.
• Top with sliced salmon, dill and parsley.
• Add fresh ground pepper.
• Serve in large pasta bowls with warm bread.

Instead of serving salad as a first course, try this potato and smoked salmon dish.  Jumbo cooked shrimp easily substitutes for the salmon if one of your guests does not care for smoked salmon.

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Potato & Smoked Salmon Starter

Course Appetizer

Cuisine American

Ingredients

• 1 pound fingerling potatoes - variety of colors
• 8 ounces smoked salmon sliced thin
• 8 ounces creme fraîche
• 1 Tbsp chives minced
• 1 Tbsp dill minced
• 1 tsp capers drained

Instructions

• Boil fingerling potatoes until fork-tender, about 15 minutes.  (At this point you can place potatoes in a warming tray or low-temperature oven to keep warm until your guests arrive.)
  
• Mix together the creme fraîche, herbs, and capers in a small bowl.
• To assemble, cut each potato in half and place 4 halves on a salad plate.     
• Top each potato with a spoon full of the creme fraîche mixture.
• Take a piece of smoked salmon (or shrimp), fold it in half and put on top of potato and creme fraîche.
• Top with a sprig of dill.  
• Serve warm.

By having a few ingredients on hand, you can put this appetizer together in no time.  Purchase smoked salmon in the package and it will last several months before opening.   Purchase a baguette, slice it, and freeze the slices in a freezer bag – it will last for about a month.  Capers come jarred and have along shelf  life.  Cream cheese, red onion, and dill sprigs are all that’s left to buy.  This elegant appetizer will get your simple celebration started in minutes!

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Elegant Smoked Salmon Appetizer

Course Appetizer

Cuisine American

Servings 12

Ingredients

• 1 package sliced smoked salmon
• 1 baguette
• 8 ounces softened cream cheese or whipped
• 1/2 jar capers
• 1 small red onion sliced very thin optional
• dill sprigs or chives

Instructions

• Slice the baguette into thin angled slices.  
• Spread a thin layer of cream cheese on each baguette slice.  
• Top with capers (about 6-8 per slice) and red onion.  
• Add a piece of smoked salmon that covers about 3/4 of the bread.  
• Top with a sprig of dill or chives.  
• Place on a pretty platter and serve.