What a delicious appetizer and they are so cute.
Either you are one of those people who like smoked salmon or you say no thank you.
I think smoked salmon is something you acquire a taste for; after you have prepared salmon just about every other way possible and are ready to venture out and try something new. I’m not sure when I had my first smoked salmon but I probably didn’t like it immediately and then I tried it again in a Smoked Salmon Martin Spread and loved it.
There’s a lot you can do with that little package of smoked salmon that is pre-sliced and ready to use. You could crumble it and put it in an omelette, top deviled eggs with a sliver, put it in some sushi, try it in a quiche, throw it into a hot bowl of pasta along with some lemon and capers and a little butter and of course put it on top of a bagel with cream cheese and capers and some finely chopped red onion.
If you don’t want to make the boursin from scratch, you can buy it in a container in the dairy section of your grocery.
You really can’t beat fresh smoked salmon done on an outside smoker. My husband has done it many times on our Kamado Joe grill/smoker; and usually it is just done with some lemon pepper and dill or our favorite Strawberry’s Shake-On Bar-B-Que Seasoning.
If you are caught short on time for a quick appetizer, try this little appetizer.
BLAST FROM THE PAST: This Smoked Salmon Chip is about the easiest appetizer you will ever make. My daughter-in-law’s mother commented on this recipe and said she doesn’t even like salmon and she loves, loves, loves this little appetizer. Use a thick chip when making it for more crunch.
Salmon, cucumber and ingredients for boursin cheese.
Mix the herbs with the softened cream cheese.
I used a zesting tool to remove a few strips of skin around the cucumber; that gives a nice look to the cut cucumber.
Slice cucumbers into 1/2-3/4″ pieces. I used a waffle cutter.
Put a small piece of salmon (about 1″-1 1/2″ down on surface. Our a few pea sprouts down on top of slice.
Roll up from one end and put seam side down. If you can’t find pea sprouts or micro greens you could also use some thin slivers of green onion which would definitely complement the salmon or even put a few capers on the inside of the salmon.
Put in container, cover and refrigerate until ready to serve. I got about 30 of these from a 4 oz. package of smoked salmon.
Using a very large decorator tip (or you cold just put small spoonful of mixture) pipe some of the softened boursin mixture on top of each cucumber (or cracker).
I love my little fish picks; they came from pickonus.com
Top the cheese/cucumber slice with one of the salmon rolls.
Put on tray and sprinkle with a little lime zest. Enjoy.
- 1-4 oz. pkg. sliced smoked salmon, cut slices into 1/3rds
- 2-8 oz. pkg. cream cheese, softened
- 2 tsp. dill weed
- 2 tsp. dried basil
- 2 tsp. caraway seeds, crushed
- 2 cloves garlic, finely minced
- 1/2 tsp. lemon pepper seasoning
- In a mixing bowl, mix the softened cream cheese, dill weed, basil, caraway seeds, lemon pepper and garlic until smooth and creamy. Shape into a ball and chill until ready to use. (For this appetizer you want it room temperature so you can pipe it onto the cucumber or cracker.)
- Cut the smoked salmon into about 1" pieces.
- You can pipe the cheese onto a cracker or cucumber slice then top with the rolled up salmon pieces.