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Stars with cheese paste and smoked salmon

Stars with cheese paste and smoked salmon


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Very refined and easy to make.

  • a packet of frozen French dough
  • a box of greasy cottage cheese
  • 100 g fillets of smoked salmon
  • 2 tablespoons lemon juice
  • a bunch of green dill

Servings: -

Preparation time: less than 30 minutes

RECIPE PREPARATION Stars with cheese paste and smoked salmon:

The smoked salmon is mixed with the cheese until it becomes a fine paste, mixed with finely chopped dill and lemon juice. Put in the cold.

The dough sheet is left to thaw and cut into stars. Bake over medium heat until swollen and lightly browned. When they have cooled, fill them with salmon paste and cheese.


Smoked mackerel paste

We didn't make big plans for the end of last year. We avoided parties in the city or trips to the mountains and ended up spending time quietly at home, with some neighbors. Each family prepared something for the festive meal, and I chose to make some appetizers, pulled pork for the main course and a dessert. Among the appetizers was smoked mackerel paste, a recipe I've been waiting for a long time to make.

Although, at first glance, the combination of fish and cheese seems a bit inappropriate, in the case of this pasta, or pate, if you want, it's super tasty. It was very successful, which took me by surprise. I didn't expect all the guests to praise her so much and supplement her portions. It was the dish that was finished first and left with requests to give them the recipe, so I promised they would find it on the blog.

Smoked mackerel paste is extremely easy to prepare, which can only be another argument to put it on the "cooking" list. I thought it was a good idea to serve it with a horseradish beet salad and that worked great.


350 g fresh salmon, rare skin and bones,
1 onion,
1/2 teaspoon thyme,
1-2 bay leaves,
5-6 peppercorns,
70 g smoked salmon,
1 yolk,
1 tablespoon olive oil,
juice of 1 quarter lemon,
2 tablespoons yogurt,
50 g butter, melted at room temperature,
a few green onions (green only) or a few chives,
salt, freshly ground pepper,

Put the fresh salmon in boiling water, add a little salt, a few peppercorns, 1/2 teaspoon thyme, 1-2 bay leaves, 1 onion cut in half, leave for 10-15 minutes. Remove, break into small pieces and allow to cool.

During this time in a bowl add the yogurt, egg yolk, butter, oil, lemon juice, salt mix well with the mixer until the mixture becomes homogeneous.

Add the small pieces of boiled salmon, the small pieces of smoked salmon, finely chopped onion. Mix again with the mixer for a few seconds.

Let cool for at least 30 minutes.


TAGLIATELLE WITH SMOKED SALMON AND TARHON

Among the extremely easy and very quick recipes that we can prepare at home at any time with just a few ingredients, there are also these tagliatelle with smoked salmon and very fragrant fresh tarragon. I hadn't made pasta in a long time, so today at noon I got everything I needed and here I am ready in the blink of an eye with a generous portion of delicious and undeniable delicious tagliatelle.

Ingredient:

  • 300 gr. fresh tagiatelle
  • 150 gr. smoked salmon
  • 250 ml. sour cream for cooking
  • 20 gr. parmesan race
  • 10 tarragon leaves
  • 4 basil leaves for garnish

Preparation method:

1 In a 2-liter pot, boil enough water with salt to prepare the pasta, which will be ready in just two minutes from when the water starts to boil.

2 Break the smoked salmon into small pieces and chop the tarragon leaves.

3 Put on a low heat a small pan in which you add the cooking cream, and when it heats up enough add the 20 gr. grated Parmesan cheese and stir continuously for 2-3 minutes, until it melts and forms a homogeneous sauce.

4 Season as you like with salt and pepper, then add the fresh tarragon leaves to the cheese sauce.

5 Strain the pasta quickly and mix them with the warm sauce, mixing them well so that they are "dressed" completely.

6 Arrange on plates with smoked salmon pieces on top and decorate with fresh basil for extra flavor and taste.


Cornets with cottage cheese and smoked salmon

Cornets with cottage cheese and smoked salmon from: lasagna sheets, cottage cheese, sour cream, lemon juice, salmon, salt, pepper.

Ingredient:

  • 5-6 lasagna sheets
  • 300 g of cottage cheese
  • 3 tablespoons sour cream
  • 1 tablespoon lemon juice
  • 10 slices of smoked salmon
  • salt
  • white pepper

Method of preparation:

Boil the lasagna sheets in salted water according to the instructions on the package. After they have boiled, drain them and place them next to each other on a board.

Mix the cottage cheese with the cream and add the lemon juice. Season with salt and pepper to taste.

Grease the lasagna sheets with the cheese paste, cut them in half and place a slice of salmon on each square.

Roll into a cone shape (you can fix with toothpicks) and decorate with fresh thyme or mint leaves.


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Method of preparation

Omelet with vegetables and ham

The recipe is for two portions. The potato is cleaned and boiled in water with a pinch of salt for about 15 minutes.

Ornamental appetizer 2

Preparation: Slice the salmon (which you want) cut the tomatoes into a flower shape and cut the cheese


  • 1 packet puff pastry (275 g)
  • 300 g cream cheese
  • 100 g sour cream (24% fat)
  • 200 g smoked salmon
  • 50 g olives
  • 1 or
  • 2 tablespoons dill

Unwrap the puff pastry dough and divide it into 12 pieces that you place in a muffin tray.

In a bowl, mix cream cheese, sour cream, chopped salmon and dill. Then chopped olives, egg and mix well.

Distribute the composition evenly in the 12 baskets.

*If you want, decorate them with seeds or greens for a more beautiful look.

Bake appetizers for 30-35 minutes at 180 ° C, preheated oven.

Serve cold appetizers. Enjoy!

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Extra fine fish paste and tasty simple recipe

Extra fine fish paste and tasty simple recipe. An appetizer paste of tuna, sardines, mackerel, salmon or other canned fish (or boiled at home), with frothy butter and lemon juice. There is nothing simpler! An old recipe from our grandparents' time.

Through festive appetizers prepared for my daughter's birthday was this one too fish paste with butter and lemon. Marlene is a big fan of fish and enjoys it every time I cook it for her. He likes it a lot salmon (raw or smoked), trout, bream but also carp (especially bread or platelet).

In the past years I made salty biscuit sofas with smoked salmon and cream cheese for her birthday & # 8211 recipe here.

Or smoked fish salad with mayonnaise and potatoes & # 8211 recipe here.

This year I made them canned tuna fish paste and I also presented it on salty crackers. Very good came out! See the white plate below, in the foreground. Behind it is an appetizer & # 8211 recipe here.

You can also try sardine paste (anchovies) & # 8211 fish paste with butter and capers (recipe here).

There are many fish pasta recipes, but the one with butter I like the most. There are also versions with mayonnaise, butter mix with mayonnaise or cream cheese. In some, add finely chopped onions. I went for the classic recipe, as did my great-grandmother Buia from Sibiu.

Butter recommended for this fish paste is a weaker one, with 65% fat (not 82%)! Why? Because the paste doesn't come out too greasy and doesn't harden so much in the fridge.

The fish used was in its own juice (not in oil!) because butter has enough fat. Of course, it doesn't make sense to buy very expensive cans with large pieces of fish because you will crush it with the blender anyway.

From the quantities below you get a bowl of fish paste enough for 8-10 people. What remains can be stored in the refrigerator for 3-4 days.