How To make Smoked Salmon and Dill
1/3 lb Smoked salmon, thinly sliced
Dill, to taste 3 oz Package cream cheese, soften
Cream Fresh ground pepper Dark bread Bunch watercress Horseradish Combine the horseradish, pepper, cream cheese, and enough cream for cheese to spread easily. Place bread slices between pieces of wax paper and roll until thin. Spread cheese on bread, top with salmon, sprinkle with dill. Top each slice with watercress and roll. Wrap each roll in plastic wrap and chill. To serve, slice each roll in about six pieces.
How To make Smoked Salmon and Dill's Videos
Smoked Salmon Latkes with Creamy Lemon Dill Sauce | Appetizer | Quick Cooking | Recipe
Smoked Salmon Latkes With Creamy Lemon Dill Sauce
5 gold potatoes (small to medium size) Should yield 2 cups grated
4 oz Smoked Salmon
Creamy Lemon Dill Sauce
⅓ cup sour cream
¼ cup cream cheese
Zest and juice of ½ lemon
Salt and pepper to taste
¼ tsp dried dill leaves
2 garlic cloves (finely grated)
Smoked Salmon Dip
The smoked salmon flavour in this dip is outta this world! Can't buy dip this good in a tub.
This is How I get PERFECT Smoked Salmon EVERY Time
This delicious smoked salmon recipe is brined in a wet brown sugar and citrus brine then finished with a sweet orange glaze for incredible flavor. The taste of this smoked salmon is amazing, and you can serve it hot or cold.
Smoked salmon is a process where fresh salmon is either cold or hot smoked. Hot smoking is where the salmon is smoked at temperatures between 120° and 180° until the desired internal temperature is achieved. You can also hot smoke the salmon for several hours if you plan to wrap it, cool it, and serve it cold after several days, but the texture can be dry.
The other method is cold smoking which smokes at temperatures between 70° and 90° for several hours and even up to a few weeks. If smoking for several weeks, it turns the fish into salmon-jerky. If you brine the salmon and cold smoke it for several hours, you will get something known as lox.
My smoked salmon recipe is known as kippered salmon. This method is brined and hot smoked and can be served hot or cold. I prefer to cook it to 140° to 145° internally because I like to eat it warm.
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Ingredients for this recipe:
• 3 cups water
• 2/4 cups packed light brown sugar
• 1/3 cup sea salt
• zest of 1 orange
• zest of 1 lemon
• 4 to 4 ½ pound side of salmon
For the Glaze:
• ½ cup brown sugar
• Juice of 1 lemon
• Juice of 1 orange
• ½ stick unsalted butter
• 1 tablespoon soy sauce
Smoked Salmon Tea Sandwich with Dill Cream Cheese
Looking for an appetizer to impress your guests? Check out this extremely easy to make Smoked Salmon Tea Sandwich with Dill Cream Cheese. Get the writte recipe at
Smoked Salmon Dip - Quick & Easy!
You will love our smoked salmon dip recipe. It’s creamy and absolutely delicious. This salmon dip is lovely served with thick kettle chips, crackers, sliced bread, and spread onto bagels.
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We both love this recipe for smoked salmon dip. It’s straightforward to put together and lasts for a few days in the fridge, making it perfect for preparing ahead of time. Serve this in the evening as a dip or in the morning as a spread for toast or bagels.
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Crostini - 4 delicious ways!
Crostini - with 4 fabulous topping options! Crispy little toasts rubbed lightly with garlic, then topped with your choice of the folliwing:
- Smoked Salmon with Lemon Dill Cream Cheese
- Caprese
- Shrimp/Prawns with Avocado
- Mediterranean Mix
The Crostini bread can be made days and days in advance - it stays crispy for ages!
toppings/