Salmon Теrrine

Make a Salmon Terrine with fresh and smoked salmon, eggs, sour cream, and parsley. This elegant french recipe is a refined and delicious appetizer and it is perfect for cold buffets. Serve the terrine with mayonnaise, vegetables, or a green salad.

Salmon Terrine

Natalija
This Salmon Terrine is served cold and gets even better the next day. Very convenient to prepare in advance.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 servings

Ingredients
  

  • 500 g salmon fillet with no skin or bones
  • 5 eggs
  • 250 г sour cream
  • 1/4 cup parsley chopped
  • 250 g smoked salmon cut into small pieces
  • Salt and freshly ground black pepper

Instructions
 

  • Preheat oven to 390° F (180°C). Grease a loaf pan using cooking oil.
  • Cut the fresh salmon into pieces and mix with a food processor.
  • Add the eggs and mix well.
  • Add the sour cream and parsley.
  • Add the smoked salmon, salt and pepper. Mix with a spatula.
  • Pour the batter into the loaf pan and bake in preheated oven for 35-40 minutes.
  • Allow the salmon terrine to cool before removing it from the pan. Serve the dish chilled.
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Cheese and Garlic Stuffed Tomatoes

You can serve this Cheese and garlic stuffed tomatoes as a starter or as a salad.

Cheese and Garlic Stuffed Tomatoes

Natalija
Prep Time 20 minutes
Total Time 20 minutes
Servings 6 people

Ingredients
  

  • 18 large cherry tomatoes
  • 2-3 garlic cloves
  • 1 cup grated cheese american, cheddar, etc.
  • fresh herbs chives, parsley, basil leaves
  • 2-3 Tbs mayonnaise
  • salt and pepper to taste

Instructions
 

  • Cut off the top of cherry tomatoes. Keep the tops for presentation.
  • Using a small spoon, scoop out the insides of the tomatoes. Place the tomatoes upside-down on a paper towel.
  • Remove juice and seeds from the pulp. Mince the pulp.
  • Press garlic using a garlic press. Mix the cheese and garlic together.
  • Add mayonnaise, finely chopped herbs and tomato pulp. Salt and pepper to taste. Mix well.
  • Using a spoon, add cheese filling to the tomatoes and place the tops back on top of your cherry tomatoes.
  • Refrigerate tomatoes before serving.
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Tomato Tart

Who said that tarts are only for dessert? Fill a square of puff pastry with colorful mosaic of tomatoes, cheese, Dijon mustard, herbs de Provence. Then surprise your friends or family with this savory piece of artwork.

Tomato Tart

Natalija
This mediterranean tart is a must make. You can make it with tomatoes of the same or different size, of different colors and different varieties. The most important thing is that they are ripe and flavorful. Perfect dish for small crowds.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8 persons

Ingredients
  

  • 1 sheet all butter puff pastry
  • 1-2 Tblsp Dijion mustard
  • 5-6 tomatoes
  • 30 g shreaded cheese (parmesan)
  • Salt and freshly ground black pepper to taste
  • herbs de provence (optional)
  • couple basil leaf (optional)

Instructions
 

  • Cut tomatoes into thin (0.5 cm) slices. Put them in a single layer on paper towel. Pat dry with paper towel.
  • Preheat the oven to 375°F. On the floured piece of parchment paper roll out the puff pastry and poke all over with a fork, to release the steam while baking.
  • Evenly spread with dijon mustard.
  • Arrange the tomatoes on top. Fold the edges of dough.
  • Season with salt and pepper, sprinkle with cheese and herbs.
  • Bake on the bottom rack of the oven for about 25-30 minutes until the tomatoes are cooked through and the cheese is softening and colouring at the edges.
  • Cut the tart into quarters, garnish with fresh basil and serve.
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Puff Pastry Swirls With Smoked Salmon

What could be better with puff pastry than sour cream and smoked salmon? Kids and adults will really appreciate these savory small appetizers. The best part is, they are very simple to make. All it takes is spreading the filling onto the puff pastry, rolling it up, cutting it into rolls and bake.

Puff Pastry Swirls With Smoked Salmon

Natalija
You can cut the puff pastry sheet in half and make two rolls, but this is only if you want to make them super tiny.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings 15 pieces

Ingredients
  

  • 1 sheet all butter puff pastry
  • 2 Tbsp sour cream
  • A bit of dill fresh or dried
  • ground black pepper to taste
  • 200 g smoked salmon slices

Instructions
 

  • Roll the puff pastry out with rolling pin into 1/2 inch thick square. Spread the sour cream on the top. Leave about 1cm around the edges. Sprinkle with tiny chopped dill.
  • Arrange the smoked salmon evenly on top of the puff pastry sheet.
  • Starting at one end, roll the pastry up as tightly as possible.
  • Tightly cover with plastic wrap, and chill in the fridge for about 30 minutes. It will be much easier to cut cold roll.
  • Preheat the oven to 380 degrees F. Line a baking sheet with parchment paper. With a very sharp knife, cut the roll into 1 cm slices.
  • Remove the plastic wrap and transfer them to the baking sheet.
  • Bake for about 15 -20 minutes until the “snails” are puffed and golden.
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Smoked Salmon Puffs

These are irresistible little Smoked Salmon puffs, filled with a delicate cream made of smoked salmon. Excellent as an appetizer with a glass of Champagne!

Check out my other recipes with puff pastry.

Smoked Salmon Puffs

Natalija
Prep Time 45 minutes
Cook Time 50 minutes
Total Time 1 hour 35 minutes
Servings 40 small puffs

Ingredients
  

Dough

  • 200 ml water or milk
  • 100 g unsalted butter
  • 3 pinches of salt
  • 120 g all purpose flour
  • 3-4 eggs
  • 1 egg yolk (optional)

Salmon filling

  • 250 g smoked salmon cut into pieces
  • small onion minced
  • 1 clove of garlic minced
  • 1 Tbsp sour cream
  • 1 Tbsp olive oil
  • 3 Tbsp freshly squeezed lemon juice
  • Salt and freshly ground black pepper
  • 100 ml heavy cream( 35%) very cold
  • Some fresh dill, or chive, minced
  • Few pinches of paprika for decoration

Instructions
 

Dough

  • Preheat oven to 390 degrees F. Line two baking sheets with parchment paper. In a pot, add water, butter and salt. Bring to a boil and remove from the heat.
  • Add flour and mix well, until the dough comes away from the walls and forms into a ball.
  • Add the eggs one by one. Stir well. The dough should become smooth and shiny.
  • Place saucepan back on the heat and keep mixing for about 30-50 seconds, to dry out the moisture. Remove from the heat.
  • Transfer the dough to a piping bag.
  • Pipe puffs (no bigger than a walnut). Space the puffs on the baking sheet, because the dough will rise.
  • Lightly brush the top of puffs with egg yolk.
  • Bake for 20-25 minutes or until the puffs are puffed and golden brown in color. Do not open the oven while baking. Remove from the oven, let them cool down completely and carefully transfer to a flat surface.

Smoked salmon filling

  • In a food processor, combine the smoked salmon with the onion, garlic, sour cream and olive oil. Process until smooth.
  • Season with salt, pepper and lemon juice. Mix once more.
  • Whip heavy cream, until soft peaks form.
  • Gently fold in salmon mix into the whipped cream. Add the minced fresh dill.
  • Cut puffs in half. Transfer the filling to a pastry bag and fill the puffs. Replace the top.
  • Dust puffs with paprika. Serve right away or keep in the refrigerator.
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Easy Puff Pastry Cheese Sticks

These crispy, flaky, cheesy sticks require just a few ingredients and 15 minutes of your time. Very easy to put together with absolutely no experience needed. They go with dips, salads, soups, beer and yet, kids favorite crunchy snack.

More recipes with puff pastry on my cooking blog.

Easy Puff Pastry Cheese Sticks

Natalija
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 6 servings

Ingredients
  

  • 1 sheet all butter puff pastry
  • 1 egg yolk
  • 50 g shredded cheese
  • Some Herbes de Provence or any herbs of your choice
  • freshly ground black pepper (optional)

Instructions
 

  • Preheat oven to 375 degrees F. On a parchment paper roll out the puff pastry.
  • Whisk the egg yolk and spread evenly over the puff pastry.
  • Sprinkle cheese, herbs and pepper on top of the yolk mixture. Slice with a pizza cutter into 1 cm strips.
  • Bake for 7-9 minutes.
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Creamy And Buttery Deviled Eggs

Deviled eggs are the perfect healthy appetizers and always welcome at a party. This is very easy recipe of stuffed eggs with softened butter and a bit of garlic.

Stuffed Eggs

Natalija
To cook a perfect boiled eggs, simply place eggs in a large saucepan. Cover them with cool water by 1 inch. Cover pan with a lid and bring to a boil over high heat, boil for 6 to 7 minutes over medium heat for perfect hard boiled eggs.
Prep Time 15 minutes
Total Time 15 minutes
Servings 10 people

Ingredients
  

  • 10 hard boiled eggs
  • 2 tsp softened butter
  • 1 1/2 Tbsp mayonnaise
  • 2 garlic cloves
  • salt to taste
  • 1 pinch cayenne pepper
  • fresh dill

Instructions
 

  • Carefully peel the eggs and slice them in half lengthwise. Remove yollk and transfer it to a medium bowl.
  • Mash the yolk with a fork until crumbly.
  • Add the mayonnaise, butter,garlic, salt and pepper and combine until incorporated.
  • Place the mixture in a piping bag fitted with a medium tip (or teaspoon), pipe the yollk mixture into the whites.
  • Garnish with fresh dill.
  • Refrigerate before serving.
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Tuna pate with smoked salmon

Delicious Tuna and Smoked Salmon Pate is an amazing appetizer served with fresh or toasted bread.

Tuna pate with smoked salmon

Natalija
Prep Time 15 minutes
Total Time 6 hours 15 minutes
Servings 6 people

Ingredients
  

  • 160 g tuna in water drained
  • 5-6 slices smoked salmon
  • 160 g mascarpone cheese
  • 1/2 onion chopped
  • salt and pepper to taste
  • fresh dill to taste

Instructions
 

  • In a bowl, combine together mascarpone cheese and tuna, mash it with fork.
  • Add chopped dill and minced onion, salt and pepper.
  • Add finely chopped smoked salmon and stir together.
  • Transfer to a small dish and garnish with chopped fresh dill or with thin slices of salmon. Cover with food plastic wrap.
  • Chill in the fridge for at least 6 hours.

Notes

Keyword smoked salmon, tuna pate
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Salmon in Puff Pastry

Who says you need to make a special dough for amazing appetizers? Thank goodness for puff pastry! It is so easy to use and you can buy it in the freezer section at any grocery store. I want to introduce you to this delicious puff pastry packets that are filled with salmon, sour cream and herbs. And can be served with any green salad of your choice. It’s great for brunch, lunch, or light dinner. This will definitely be on my holiday table this year.

Salmon in Puff Pastry

Natalija
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings 8 servings

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium onion
  • 2 tbsp sour cream
  • 200 g fresh salmon skinless, boneless
  • Salt and freshly ground black pepper to taste
  • Some fresh dill finely chopped
  • 1 sheet all butter puff pastry
  • 1 egg

Instructions
 

  • Heat olive oil in a skillet over medium-high heat. Add finely chopped onion cook and stir until tender.
  • Cut salmon into small cubes. Season with salt and pepper, add sour cream, cooked onion and fresh dill. Gently mix.
  • Preheat oven to 380 degrees F. Line baking sheet with parchment paper.
  • Gently roll out the dough to a thickness of about 1/2 cm. Using 8 cm round cookie cutter carefully cut out circles.
  • Place pastry rounds on a flat surface, divide salmon mixture between them and spread one tea spoon over pastry, leaving a 1/2 cm border all around.
  • Brush pastry borders with water. Top with pastry rounds and press edges together firmly to seal.
  • Place the pastry packets on baking sheet and brush with egg yolk.
  • Make a small hole in the middle of the top of each lid. Use a paring knife to score the top of the pastry as desired. Be careful not puncture through.
  • Bake for about 20 minutes, or until golden.
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Fresh Vegetable Salsa

Fresh Vegetable Salsa is great for a Mexican style party, as well as for spicy dish lovers. This traditional Mexican sauce can be served with corn chips and tortillas. But also very good with meat, fish or simply as a summer salad.

Fresh Vegetable Salsa

Natalija
If you don’t have jalapeños, you can use chili powder. Lime can be replaced with a lemon. The taste will be different, but still delicious.
Prep Time 15 minutes
Total Time 45 minutes
Servings 4 people

Ingredients
  

  • 4 tomatoes diced
  • 1 english cucumber diced
  • 1 sweet pepper (any color) cored and diced
  • 1 onion diced
  • 1 clove garlic diced
  • 1/2 jalapeno pepper diced
  • cilantro chopped
  • salt and freshly ground pepper to taste
  • 1 lime

Instructions
 

  • Combine all ingredients in a bowl. Refrigerate for about 30 minutes, then serve.
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