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Cheese balls with smoked salmon

Cheese balls with smoked salmon

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A delicious and quick snack1

  • 200 g cream cheese
  • 100 g smoked salmon
  • ½ dill connection
  • 2-3 strands of green onions

Servings: 4

Preparation time: less than 30 minutes

RECIPE PREPARATION Cheese balls with smoked salmon:

Put the cream cheese in a large bowl, then chop the green onion and do the same with the salmon. Put the chopped ingredients over the cream cheese and mix well until you get a homogeneous composition.

Form balls of cheese the size of a walnut from the cheese composition, which you roll in chopped dill.

Keep the appetizers in the fridge until ready to serve.

Method of preparation

Heat the milk together with a butter.
Rub the eggs well with a little salt over which you add the lemon juice and the milk in which we melted the butter, mixing the composition well.
Pour water mixture mixed with dry yeast over the composition and knead. The result is a slightly sticky dough. Leave to cool for an hour.
The salmon is cut into thick strips of a finger, the parsley is cut coarsely, the tuna is peeled and the cheese is crushed by hand. Mix the ingredients well in a bowl (you can add an egg to better bind the composition).
Preheat oven to 170 degrees (medium)
Sprinkle flour on the work table and on the rolling pin and divide the dough into 3 parts and then spread it not very thin. Put the dough in the shape of a tart and add the filling.
Bake for 30 minutes or until lightly browned.

From the above ingredients I got 2 tarts and a small stuffed bread.

The taste is spectacular. so good that the little one ate a tart himself!

Mustard Crust Potatoes

Cut the potatoes into thicker slices and boil them in water with a pinch of salt. When the potatoes

Eggplant salad with leurda and mayonnaise

Put the eggplant in a tray with baking paper and put on medium heat to bake. Come back

Appetizers with smoked salmon

Smoked salmon is one of my favorite foods! If it were something cheaper it would be the perfect food & # 8211 healthy, tasty, versatile! These appetizers are absolutely bestial, they cook quickly, and they definitely impress. I go at any time of the day, but also to a festive meal!


  • 100 g smoked salmon
  • 4 slices of rye bread (you can also use slices of toast, I used both options & # 8211 can be seen in the pictures)
  • thin slices of cucumber
  • thin slices of tomatoes
  • thin slices of red bell pepper
  • a teaspoon full of horseradish paste
  • a tablespoon of sour cream
  • a teaspoon of good quality mustard
  • salt and ground pepper

First make the sauce. Mix sour cream with horseradish paste, mustard, salt and ground pepper. Put a little sauce on the slices of bread. Put the cucumber slices. On each slice of cucumber put a larger drop of sauce and then strips of smoked salmon. Put the tomatoes and peppers over the salmon. And that's it! In 10 minutes you have a very tasty appetizer! Good appetite!

Potatoes, they will be washed, then they will be boiled whole about 30 minutes (until the tip of a fork easily enters).

After the cooking time, potatoes drain the water, leave to cool in a strainer, to be peeled and cut into washers of about 2 cm (on a worktop, then use immediately to avoid darkening)

a round Yena pot (diameter 24 cm, or a ceramic pot), well greased with butter and wallpapered with biscuit will put a bed of potato slices, continuing with a layer of smoked salmon strips.

surgery it will be repeated until the ingredients are finished (the last layer should be potatoes).

Because the smoked salmon is slightly salty, avoid sprinkling the potatoes with salt, following their seasoning at the end in the composition of beaten eggs.

Separately, in a bowl, beat eggs with dry spices (salt, pepper, rosemary, oregano, etc.), milk and flour, until a homogeneous mixture is obtained that is poured on the whole surface of the potatoes.

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts

The dish will be placed in the preheated oven at 190 degrees for 15 minutes.

Near the end, with approx 5 minutes, the dish will be taken out of the oven, then sprinkled grated parmesan, then put it back in the oven to catch that au gratin crust.

Baked smoked salmon potatoes, will be served hot, in individual plates, decorated for appetizing appearance with a red paprika powder.

Recipes and menus in the 21st week of diversification

Foods introduced this week: sesame and egg white. I gradually introduce the egg white, as I did with the yolk.

Monday, March 21st

Lunch: Pea puree with mint and chicken. Peas are rich in vegetable protein. I don't often combine it with animal protein, but I do make exceptions.

Tuesday, March 22

Lunch: Quinoa with broccoli, zucchini, leeks and parsnips.

Dinner: Oatmeal boiled in coconut milk with vanilla and mango.

Wednesday, March 23

Lunch: Chicken with cauliflower, leek, zucchini and carrot. I put baby carrots because they are sweeter.

Dinner: Pumpkin cream soup.

Thursday, March 24

Lunch: Beef with zucchini, tomatoes, parsnips, parsley root and onion.

Dinner: Yogurt with chia seeds (ground). If last week he refused yogurt, this week he accepted it without any problems.

Friday, March 25

Breakfast: Stop with nectarine.

Lunch: Pasta with baked vegetables. I also introduced a small part of egg white.

Dinner: Gray with goat's milk, mesquite and prunes. It was a delight! I made some balls out of semolina. I placed them on the tray and she ate happily. I was surprised because, until now, he touched the food, but he didn't take it to his mouth. He gave up after a few balls, but it is a progress. I don't think he liked the (sticky) texture.

Saturday, March 26

Breakfast: For yourself banana. I proposed pieces to him. He managed to banana without any problems, but he didn't like the pear, although it was soft and juicy.

Lunch: Sweet potato balls with salmon and sour cream. She ate everything, all alone. He really liked the combination.

Dinner: Cous cous with cheese, pumpkin and cinnamon. I adapted to the evolution and I did another round of balls for dinner. They were a success!

Sunday, March 27

Breakfast: Delight with apples and sesame. I grated Susan and included it in the preparation.

Dinner: Polenta balls with cheese and yogurt.

  • For some it may be a small thing, but for me it is a great satisfaction to see her eat alone, with her hand, without overturning the plate (in the picture she holds the plate so that it does not escape :))), without throwing the food on foot. He is a classically diversified child, as you know, he was never stuffed with food and he did not reach the age of two without putting his own food in his mouth as some say & # 8222theories & # 8221. So far I declare myself satisfied and at peace with my choices.

On the facebook page of the blog I try to come up with complementary information related to diversification, which you will find in the album "Diversification" in the form of photo schemes: the age at which foods are introduced, how they are prepared, the nutrients they each contain. food, etc. I mention, once again, that the schemes are made based on the information accumulated. Find more recipes on the blog, in the section "Babies grow up" - "Diversification" - "Recipes and menus for babies".

I propose to share with you each week what foods I introduced and how my little girl reacted to each of them. In order not to lose our journey through food, I invite you to subscribe to the blog newsletter or to like the facebook page.

eggs they will boil hard (about 10 minutes), then they are left to cool and peeled, and will be cut in half lengthwise (separating the yolks from the egg white).

Avocado it will be cut in half lengthwise (removing the seeds), and with the help of a spoon the pulp will be removed in a bowl.

Avocado pulp you can pass it with a fork (the core is soft and creamy), seasoning to taste with: salt, pepper, lemon juice and olive oil, mixing the ingredients until completely homogenized with a spatula.

Avocado paste obtained will be divided equally into two bowls.

One part will mix with boiled yolks finely chopped or grated on a large mesh (to be visible in avocado paste), and the other part will mix with the finely chopped egg whites.

On fsmoked salmon ileus it will be chosen from the two pastas obtained beforehand, or they can spread slices of toast and serve for breakfast or as a snack on a Sunday afternoon.

Tricks and ideas

Avocado paste can still be improved with slices of black or green olives, with finely chopped chives or decorated with halves of cherry tomatoes (if it will be served as an appetizer at a festive meal).

Quiche (tart) with smoked salmon, leek and goat cheese

Quiche, specific to French cuisine, is characterized by two elements: a & # 8220 cream & # 8221 of eggs and milk / cream and a & # 8220 shell & # 8221 of sandy dough, butter and flour, & # 8220 shell & # 8221 usually baked & # 8220in blind & # 8221 ( without filling, but with & # 8220weights & # 8221 & # 8211 ceramic or metal balls or beans). As a filling, you can put pieces of meat, vegetables or cheese in a variety of combinations. Basically, you can play according to your heart's desire and inspiration and you will get, without too much effort, a delicious appetizer.
This time I chose smoked salmon, leeks and goat cheese. For the sandy dough shell see the recipe here.

Ingredients (for a 30 cm tart):
& # 8211 smoked salmon 300 g
& # 8211 goat cheese 200 g
& # 8211 leek, only white side 2 pcs.
& # 8211 green onion 1 link
& # 8211 eggs 6 pcs. small or 5 pcs. bigger
& # 8211 milk 400 ml
& # 8211 olive oil 2 tbsp
& # 8211 lemon juice 2 tbsp
& # 8211 salt, pepper

After putting the tart form in the oven to bake the dough blindly, heat the oil in a non-stick pan and lightly heat the sliced ​​leeks. Put the hardened leek on the bottom of the tart.

On top of the leek, put the sliced ​​salmon, sprinkle with lemon juice, and then put the sliced ​​goat cheese.

The last & # 8220strat & # 8221 consists of sliced ​​green onions (you can replace it, for even greater effect, with green chives). In a bowl, beat the eggs, then add the milk. Add a pinch of salt and pepper and mix well. Pour the composition into the tart, over the salmon, cheese and green onions. Put in the hot oven at 200 degrees Celsius and leave for about 30 minutes or until the composition of milk and eggs has set and browned slightly.

Remove from the oven and let the quiche & # 8220 breathe & # 8221 for about 10 minutes before serving.

Cheese balls with smoked salmon - Recipes

The quiche, specific to French cuisine, is characterized by two elements: a & # 8220 cream & # 8221 made of eggs and milk / cream and a & # 8220 shell & # 8221 made of sandy dough, butter and flour, & # 8220 shell & # 8221 usually baked & # 8220in blind & # 8221 (without filling, but with & # 8220weights & # 8221 & # 8211 ceramic or metal balls or beans). As a filling, you can put pieces of meat, vegetables or cheese in a variety of combinations. Basically, you can play according to your heart's desire and inspiration and you will get, without too much effort, a delicious appetizer. This time I chose smoked salmon, leeks and goat cheese.

Posted in 300-400 kcal, Appetizers, Fish and seafood Tags: french appetizer, goat cheese, french cuisine, leek, smoked salmon and goat cheese quiche, smoked salmon quiche, appetizer recipe, goat cheese tart recipe, leek tart recipe, quiche recipe, tart recipe , smoked salmon, cheese tart, leek tart, salmon tart, french tart No Comments & # 187

Quiche with spring herbs and salmon

Few things are less appetizing than leftover fish for dinner. Eating it cold is not good, if you heat it it dries too much. As the #stopwastingromania problem is not to be thrown away, the best idea is to combine it with creamy ingredients, which will somehow preserve its flavor and texture.

The quiche that revived last night's piece of salmon also saved two bundles of leurdă plus one watercress from the market, because it's still a waste to let the wonderful spring greens wither on the stalls.

For the base of fragile dough or brisée dough, I mixed with my fingertips 100g of diced cold butter and 200g of flour plus a pinch of salt, until they turned into crumbs.

I tied the dough with 2-3 tablespoons of cold water, working it just enough to turn it into a ball that must be rested for 20 minutes in the cold.

I then spread out a thin sheet, slightly larger than the tart shape I had placed, pricked it with a fork and put it in the fridge for another 20 minutes.

With useless beans placed over the brisée pasta and the oven heated to 200 ° C, the ‘blind’ baking took 20 minutes.

During this holy third of the dough dough for 20 + 20 + 20 minutes, there was enough time to prepare the filling:

  • I sautéed leurda and watercress in two cubes of butter.
  • I formed the quiche machine from 300g of fresh cream of 30% fat, 2 whole eggs and 2 egg yolks, salt and a nutmeg powder. The remaining egg whites can be stored in the freezer for up to 12 months.

When the blind cooking time had elapsed, I removed the beans and sprinkled the chopped salmon and greens over the dough, followed by the appliance. I baked for another 25 minutes at 180 ° C, after which four people said they were very happy with another salmon dinner.

Quiche is a delicious way to capitalize on seasonal vegetables in combination with almost any protein you have on hand, left over from dinner or that feels awkward in the fridge. Welcome.

Cream cheese with smoked salmon

It is always good to have some cream at home fresh cottage cheese (Almette, Philadelphia, etc.) with or without the addition of herbs / onions, some smoked salmon and possibly some green onions. If you also want it to look good, you will need some more berries Red pepper.

All you have to do is cut the salmon fillet into small pieces and mix it well with the cream cheese (you can use a simple fork for this purpose). You will (hopefully) get a spreadable cream, which you can spread on slices of toast / baguette.

Then garnish with thin slices of green onions and red peppercorns.

Have fun and see you healthy again!

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