Sunday, November 4, 2012

Smoked Salmon Dip - Easy 10 minute appetizer

This is such a simple and tasty appetizer if you like smoked salmon.  This is also a "less than 100 calorie" recipe from Cooking Light magazine.
1/4 cup low fat sour cream (or crème fraîche)
1 1/2 teaspoons finely grated lemon peel
1 4-ounce package smoked salmon
Chopped fresh dill or chives

The easiest way to chop dill or chives is to snip the chives with scissors. You can buy these anywhere or online - check out the Kyocera Ceramic Kitchen Scissors - 2.3" Blade (Google Affiliate Ad)

1) Stir sour cream, lemon peel and dill in small bowl.
2) Crumble the salmon into another bowl.  Add the cream mixture a table spoon at a time. Stop just before it gets too creamy -- it is important to keep tasting as you go to maintain the delicious smoked salmon flavor and not let the cream cover it up too much.
3) Serve with stone wheat cracker (a somewhat bland cracker works best to bring out the taste of the salmon)

Sweet Potato & Pecan Phyllo Appetizers

This is a really delicious and healthy appetizer from cooking light magazine.
1 cup mashed cooked sweet potato
1 tablespoon sugar
1/8 teaspoon ground cinnamon
1/8 teaspoon salt
1/3 cup chopped toasted pecans
1/4 cup firmly packed brown sugar
1/2 teaspoon vanilla extract
1 egg white
2 packages mini phyllo shells (Brand Athens in frozen section of grocery near the pies, pie crusts)

1) Preheat oven to 350°
2) I usually microwave the sweet potato. Wrap in seran and microwave for 4 to 5 minutes for a medium sized.  Combine sweet potato, granulated sugar, cinnamon, and salt. Add a bit of olive oil because this paste tend to be dry based on the sweet potato
3) Combine pecans, brown sugar, vanilla, and egg white
4) Spoon about 1 teaspoon sweet potato mixture into each phyllo shell, spreading to edges. Spoon about 1/2 teaspoon pecan mixture over sweet potato mixture
5) Place filled shells on an ungreased baking sheet. Bake at 350° for 20 minutes. Cool completely on a wire rack