Salmon Antipasto, Salmon Messa Medley, Salmon Tapas Blend
and NEW Salmon Salsa Brava
Serving Ideas
Splendid Spreads Salmon Antipasto, Salmon Mezza Medley, Salmon Tapas Blend
and Salmon Salsa Brava require no refrigeration until opened.
Serve slightly chilled for best flavor. Index of Recipes  | Salmon Antipasto Dumplings with Cucumber-Dill Sauce Serves: 6-8 as a first course Ingredients:- 1 large cucumber
- ½ c. plain non-fat yogurt
- 2 T. light or non-fat mayonnaise
- 2 t. chopped fresh dill
- 2 T. lemon juice
- 1 clove garlic, minced
- 1 small shallot, minced
- Salt and pepper to taste
- 24 wonton wrapper, preferably 3” round
- 1 6-oz. jar Splendid Spreads Salmon Antipasto
- Fresh dill for garnish
| To prepare cucumber sauce: Peel and seed cucumber; coarsely grate using the large side of a box grater. Sprinkle grated cucumber with ½ t. salt; toss to coat and let sit 15-20 minutes. Mix yogurt, mayonnaise, dill, lemon juice, garlic and shallot in a small bowl. Squeeze water out of shredded cucumber and add to yogurt mixture. Season with salt and pepper to taste, stirring gently to blend. Cover and refrigerate.
To heat water: Fill a large kettle or Dutch oven 2/3 full of water. Place over high heat and bring to a simmer while you assemble the dumplings.
To prepare dumplings: Lay out 6 wonton wrappers on a lightly floured work surface. Spoon 1-2 t. Salmon Antipasto into the center of each wrapper. Using your finger or a pastry brush, moisten the outer edges of each wonton wrapper with water. Fold each wrapper in half, pressing edges to seal. Set aside on waxed paper, and cover lightly with a damp kitchen towel. Repeat with remaining wonton wrappers.
To cook dumplings: When water has come to a gentle simmer, carefully drop 6 dumplings into water one at a time, using a slotted spoon to keep them separated. After the dumplings begin to float, continue to simmer gently for 2-3 minutes, until the wonton wrappers are cooked. Remove cooked dumplings with a slotted spoon and drain on waxed paper. Repeat with remaining dumplings. When dumplings have cooled, place on plastic wrap on a cookie sheet. Cover with plastic wrap and refrigerate.
To serve: When ready to serve, arrange 3-4 dumplings on each individual serving plate. Stir cucumber sauce and spoon 2 T. of sauce across the top of the dumplings. Garnish with fresh dill sprigs. Pass any remaining sauce at the table.
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Serving Suggestion | Salmon Salsa Brava Quesadilla Serves: 3 Ingredients: - 1 6-oz. jar Splendid Spreads Salmon Salsa Brava
- 3 8-inch flour tortillas
- 3/4 cup shredded cheddar or Monterey Jack cheese
Optional Toppings -
Pico de gallo
Sour cream
Guacamole | Heat a non-stick skillet coated with cooking spray over medium high heat. Place 1 tortilla on the skillet, and spread 1/4 cup Salmon Salsa Brava over half the tortilla. Sprinkle with 1/4 c. shredded cheese. Fold tortilla in half and cook for 1-2 minutes, until lightly browned. Gently turn with spatula and cook for about 2 minutes on the other side, until lightly browed. Move quesadilla to serving plate and repeat with remaining tortillas. Cut finished quesadillas into triangles with a pizza cutter or knife. Serve with pico de gallo, sour cream and guacamole.
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Serving Suggestion | Salmon Salsa Brava Queso Dip Ingredients - 6 oz. Splendid Spreads Salmon Salsa Brava
- 4 oz. cream cheese, softened
Directions - Mix Salmon Salsa Brava and softened cream cheese in a microwave-safe bowl.
- Microwave on high power for 2-3 minutes, stirring once, until cheese is melted.
- Serve with tortilla chips.
| | (Note: For a more authentic Mexican flavor, substitute crumbled queso fresco for the cream cheese.) |
Serving Suggestion
| Mezza Medley 7-Layer Dip On a large serving plate, spread/layer the following items in order: - One 7-oz. container of hummus, any flavor/brand you like
- One 6-oz. jar Splendid Spreads Salmon Mezza Medley
- 1/2 cup Greek-style plain yogurt
- 1/2 cup packed, chopped fresh spinach
- 1 cup grape tomatoes, halved (or quartered if large)
- 1/2 cup chopped, pitted Kalamata olives
- 2 oz. crumbled feta cheese
- Garnish with chopped green onions or finely diced, seeded pepperoncini peppers
Serve with pita chips. Cook's note: To prevent Greek yogurt from getting watery, line a sieve with a coffee filter, place the sieve over a bowl, spoon the yogurt into the coffee filter and let sit for 15 minutes while you prepare the other ingredients. |
 Serving Suggestion | Salmon Tapas Blend Frittata
(Serves: 4-6) Ingredients - 6 eggs, lightly beaten
- 3/4 teaspoon salt, divided use
- 1/2 teaspoon pepper, divided use
- 1/2 cup milk
- 2 tablespoons olive oil
- 3/4 cup diced onion
- 1-1/2 cups frozen hash browns
- 1 6-oz. jar Splendid Spreads Salmon Tapas Blend
- 2 plum tomatoes, thinly sliced
- 2 tablespoons grated Parmesan cheese
| Directions - In a bowl, combine the eggs, milk, and 1/4 teaspoon each salt and pepper; set aside.
- In a large ovenproof skillet, heat the olive oil over medium-high heat;
- Add the onions and hash browns to the skillet; season with 1/2 teaspoon salt and 1/4 teaspoon pepper; saute, stirring frequently, until hash browns are lightly browned and onions are tender; spread in an even layer in the skillet.
- Gently spoon the Salmon Tapas Blend onto the layer of potatoes and onions, spreading lightly.
- Pour the egg mixture over the salmon and vegetables; cook over low heat without stirring.
- As eggs set, gently lift edges, letting uncooked portion flow underneath. When the eggs are almost set, broil 4-6 inches from the heat for 1 minute or until top is set but not brown.
- Top with tomatoes and Parmesan cheese. Broil 1 minute longer or until top is browned.
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Serving Suggestion | Quick and Easy Appetizer
(serves 4)
Enjoy the subtle differences in flavor from different combinations of salmon and vegetables in each bite.
What you'll need:
- A jar of Splendid Spreads Salmon Antipasto, slightly chilled
- Crackers or crostini
Empty Splendid Spreads Salmon Antipasto into a serving dish. Accompany with a basket of your favorite crackers or crostini. Allow guests to help themselves. |
Serving Suggestion | Salmon Mezza Medley
Pita Sandwich
(serves 2)
This is not your average tuna salad sandwich!
What you'll need: A jar of Splendid Spreads Salmon Mezza Medley, slightly chilled One 6" pita pocket bread Green leaf lettuce 1 tomato, sliced 1 cucumber, thinly sliced 1/4 cup crumbled feta cheese Alfalfa or other sprouts Red wine vinaigrette
| Cut pita bread in half and gently open up the pocket.
Place a layer of leaf lettuce in the pita pocket.
Spread with a generous half cup of Splendid Spreads Salmon Mezza Medley.
Top with sliced tomatoes, cucumbers and sprouts. Sprinkle with feta cheese crumbles.
Drizzle sandwich with 1 tablespoon of vinaigrette. |
Serving Suggestion | Salmon Tapas Blend Mixed Salad
(serves 2)
Serve with a glass of chilled Pinot Grigio and crusty Italian rolls for an elegant dining experience!
What you'll need:
A jar of Splendid Spreads Salmon Tapas Blend, slightly chilled 6 cups mixed green leaf, romaine and/or iceberg lettuce, torn 2 tomatoes, quartered 1 cucumber, thinly sliced 2 hard-boiled eggs, quartered 2 oz. firm white cheese, such as Asiago or Manchego, thinly shaved Red wine vinegar Extra virgin olive oil
| Arrange 3 cups of lettuce on each of 2 serving plates.
Place a generous half cup of Splendid Spreads Salmon Tapas Blend in the center.
Arrange quartered tomatoes and eggs around the edge of the plate.
Top with sliced cucumbers and shaved cheese.
Drizzle each salad with 1 tablespoon red wine vinegar and 2 tablespoons extra virgin olive oil, or to taste. |
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