Smoked Salmon Crostini

1 Baguette, sliced

6 oz Smoked Salmon, cut into small cubes

8 oz Whipped Cream Cheese, low fat

1 tablespoon Cream Fraiche, or sour cream

Zest and Juice of 1 Lemon

2 garlic cloves, finely chopped

1/2 jalapeno, seeded and chopped

1/8 cup Red Onion, finely chopped

2 tablespoons Capers

1/2 cup Flat Leaf Italian Parsley, chopped

2 tablespoons Extra Virgin Olive Oil

Salt and Pepper to taste

To make crostini, preheat your oven to 400 degrees F. Place sliced baguette on a baking sheet, drizzle with olive oil, salt and pepper. Bake for about 8 minutes, until bread is golden brown. Let it cool.



Meanwhile, to make salmon dip: mix well whipped cream cheese, cream fraiche, zest and juice of a lemon, season with fresh cracked pepper and a little salt. Add smoked salmon, garlic, jalapeno, red onion, capers, and parsley.

*Before adding anymore salt and pepper, make sure to taste it first, since capers and salmon are salty on their own.

To serve it: Place smoked salmon mixture over cooled off crostini or on the side.

Smoked Salmon and Spinach Frittata

1/2 pound Spinach

1/2 pound Smoked Salmon

6 Eggs

2 tablespoon Half and Half

1/4 cup Parmesan Cheese

1 Garlic Clove, minced well

1 tablespoon Olive Oil

Salt and Fresh Cracked Black Pepper, to taste

Fresh Dill, chopped

Creme Fraiche, optional

Pre-heat the broiler.  Whisk the eggs, half and half, salt, and pepper in a medium size bowl. Set aside.

Heat the oil in a medium size, ovenproof skillet over medium heat. Add spinach and garlic, saute until spinach is welted, season with salt and pepper.

Cut smoked salmon into bite size pieces and add to the spinach mixture. Pour egg mixture over the spinach-salmon mixture and cook for few minutes until the eggs start to set. Sprinkle with Parmesan cheese.

Reduce the heat to low heat and let the eggs cook for about two more minutes. Place the skillet under the broiler and let it cook until eggs are golden brown, for about 4-5 minutes.

Using the rubber spatula loosen the ends of frittata and slide it over on a plate.

Serve with fresh dil and Creme Fraiche.

 

Serves 3-4

*Perfect dish for brunch or whenever you feel like :) Goes well with Mimosas...





Smoked Salmon Pizza

One package of store bought Pizza Dough

5 oz Smoked Salmon

8 oz fresh Mozzarella

3 tablespoons Cream Fraiche

1/2 cup Grated Parmesan Cheese

1/2 cup roasted tomatoes, store bought

2 tablespoon Extra Virgin Olive Oil

Fresh Basil

Fresh Cracked Black Pepper

Pre-heat  barbecue until it reaches 400 degrees. Roll pizza dough out  on the lightly floured surface as thin as possible. Brush one side with olive oil and place the dough (the oiled side) down right on the grill. Grill for 2-3 minutes. Flip the dough, place mozzarella that has been thinly sliced, and sprinkle Parmesan cheese. Cook until the cheese is all melted, which is about 2-3 minutes. Remove the pizza off the BBQ.

Slice smoked salmon and roasted tomatoes into small bite sized pieces, and spread them evenly over the pizza. Drizzle Cream Fraiche and crack black pepper (black pepper can be left out if you like). Top with fresh basil for color.

Serves 2-3

*You can find roasted tomatoes in an antipasto section at your local grocery store.

*Pizza dough that is cooked on the BBQ is thin and crispy, just like from the pizza oven. Use any favorite topping. You can do no wrong :-)