Mini Herbed Scones With Smoked Salmon


Recipe From

Provided by Ina Garten

Time 10m

Yield 2 to 3 servings

Categories main-dish


  • Place the cream cheese, scallions, dill, parsley, milk, and salt in the bowl of an electric mixer fitted with the paddle attachment and mix on low speed until blended.
  • Slice each bagel into 3 rounds lengthwise to make 6 pieces. Spread cream cheese on top of 3 of the rounds and a slice of smoked salmon top of the cream cheese. Place the 3 remaining rounds on top of the smoked salmon and serve.

Smoked Salmon and Herb Cream Cheese Bagels image

Number Of Ingredients: 8


  • 8 ounces cream cheese, at room temperature
  • 1 tablespoon minced scallions, white and green parts
  • 1 tablespoon minced fresh dill
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon milk
  • Pinch of kosher salt
  • 2 bagels
  • 3 slices smoked salmon


Start with a boxed pie crust, and simply add cream cheese, salmon and veggies for a perfect finger food.

Recipe From

Provided by By Betty Crocker Kitchens

Time 40m

Yield 14

Categories Appetizer


  • Heat oven to 400°F. In medium bowl, stir cream cheese, capers, lemon peel and pepper until well mixed.
  • Remove crusts from pouches; unroll on lightly floured work surface. With 4-inch round cookie cutter, cut 7 rounds from each crust, rerolling scraps once. Spread about 1 tablespoon cream cheese mixture onto each round to within 1/2 inch of edge. Fold edge of each crust over filling, pleating crust slightly as necessary. Place on ungreased cookie sheet. Brush crust edges with egg.
  • Bake 16 to 20 minutes or until crust is light golden brown. Top each galette with 1 heaping teaspoonful red onion, 1 piece of salmon and chives. Serve warm.

Mini Salmon Galettes image

Number Of Ingredients: 9


  • 1 container (8 oz) chives-and-onion cream cheese spread
  • 2 tablespoons capers
  • 1 teaspoon grated lemon peel
  • 1/2 teaspoon freshly ground pepper
  • 1 box refrigerated pie crusts, softened as directed on box
  • 1 egg, slightly beaten
  • 1/3 cup finely chopped red onion
  • 1/4 lb smoked salmon, broken into 14 pieces
  • Chopped fresh chives, if desired


Herb mayonnaise provides a simple addition to this juicy salmon dish- a hearty seafood dinner!

Recipe From

Provided by By Betty Crocker Kitchens

Time 2h45m

Yield 6

Categories Entree


  • In 12-inch skillet, heat all ingredients for the Salmon except salmon, Herb Mayonnaise and lemon wedges to boiling; reduce heat to low. Cover and simmer 5 minutes.
  • Cut salmon into 6 serving pieces. Place salmon in skillet; add water to cover if necessary. Heat to boiling; reduce heat to low. Simmer uncovered about 14 minutes or until salmon flakes easily with fork.
  • Carefully remove salmon with slotted spatula; drain on wire rack. Cover and refrigerate about 2 hours or until chilled.
  • Meanwhile, in small bowl, mix all Herb Mayonnaise ingredients; cover and refrigerate until serving. Serve salmon with Herb Mayonnaise and lemon wedges.

Cold Poached Salmon with Herb Mayonnaise image

Number Of Ingredients: 18


  • 2 cups water
  • 1 cup dry white wine, nonalcoholic white wine or apple juice
  • 1 teaspoon salt
  • 1/4 teaspoon dried thyme leaves
  • 1/4 teaspoon dried oregano leaves
  • 1/8 teaspoon ground red pepper (cayenne)
  • 1 small onion, sliced
  • 4 black peppercorns
  • 4 sprigs cilantro
  • 2 lb salmon or other medium-firm fish fillets
  • 3/4 cup mayonnaise or salad dressing
  • 1 1/2 tablespoons chopped fresh or 1 1/2 teaspoons dried dill weed or tarragon leaves
  • 1 tablespoon chopped fresh chives
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon lemon juice
  • 1 1/2 teaspoons Dijon mustard
  • Dash of ground red pepper (cayenne)
  • Lemon wedges, if desired

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