Ingredients
Philadelphia Flatbread with Smoked Salmon & Sweet Pickled Onion
Serves: 8
100g Philadelphia Original Cream Cheese
100ml hot water
¼ teaspoon salt
1 teaspoon sugar
1 teaspoon fresh dill, roughly chopped
100ml white wine vinegar
Pinch black pepper
½ red onion, finely sliced
1 large flatbread
60g smoked salmon
20g watercress
Philadelphia Smoked Salmon Roll-ups
Serves: 8
80g Philadelphia Garlic & Herbs
½ green pepper, finely sliced
½ red pepper, finely sliced
1 teaspoon lemon juice
180g smoked salmon
Salmon & Philadelphia Wrapped Asparagus
Serves: 8
100g Philadelphia Original Cream Cheese
125g asparagus tips
Zest of half a lemon
½ teaspoon dill, finely chopped
1 pinch of black pepper
3 teaspoons lemon juice
60g smoked salmon
To Garnish
Dill sprigs
Lemon rind, thinly sliced
Pomegranate
Philadelphia Smoked Salmon & Cucumber Roses
Serves: 8
100g Philadelphia Garlic & Herbs
150g smoked salmon (cut into strips the same size as the cucumber)
1 cucumber
1 teaspoon capers, roughly chopped
Zest of half a lemon
2 teaspoons lemon juice
To Garnish
5g dill
Chilli, finely sliced
Preparations
Philadelphia Flatbread with Smoked Salmon & Sweet Pickled Onion
1. To a small bowl add the hot water, dill, black pepper, salt, and sugar. Stir until the sugar and salt are dissolved.
2. Add the red onion, stir to combine. Cover and leave to pickle for at least 20 minutes or over night.
3. Cook or warm your flatbread as per the packet instructions. Once cooked, remove the edges and cut into uniform squares.
4. Spread over the Philadelphia Original Cream Cheese and top with smoked salmon, rocket salad, and your sweet pickled onion.
5. Serve & enjoy!
Philadelphia Smoked Salmon Roll-ups
1. Lay out two large layers of cling film.
2. Next lay out your smoked salmon over the cling film making sure the edges overlap by around half a centimeter (once laid out, you’ll want your smoked salmon to be 6 x 8 inches.)
3. Spread the Philadelphia Garlic & Herb over the smoked salmon in one even, thin layer. Making sure to leave 2-cm of smoked salmon exposed at either end.
4. Lay your sliced peppers along the edge closest to you.
5. Lift the cling film to tightly roll the smoked salmon up and place in the fridge for 2-3 hours. After this point, carefully up wrap and slice into 10 equal slices. Enjoy! .
Salmon & Philadelphia Wrapped Asparagus
1. Add the Philadelphia Original Cream Cheese to a bowl along with the lemon juice, zest, dill, and black pepper. Stir to combine.
2. Next, add the Philadelphia Original Cream Cheese mix to a piping bag and set aside.
3. Place a pan of lightly salted water over a medium heat and bring to a simmer. Add the asparagus and simmer for 2 minutes.
4. Drain and leave too cool.
5. Once cooled, slice each asparagus tip in half at a harsh diagonal and place them side by side. Set aside.
6. Slice the smoked salmon into small strips long enough to wrap around your two halves of asparagus.
7. To assemble your canapes, take a smoked salmon slice and pipe half a tsp of Philadelphia mix onto the center. Place two halves of your asparagus over the top and wrap in smoked salmon.
8. Turn over and garnish with a small amount of dill into the Philadelphia.
9. Serve and enjoy!
Philadelphia Smoked Salmon & Cucumber Roses
1. Remove the ends of the cucumber. Using a vegetable peeler, peel the cucumber lengthwise into thin slices. (Stop slicing when you hit the seeds!)
2. Dry the cucumber ribbons in between two pieces of kitchen roll for 10 minutes.
3. Meanwhile add the Philadelphia Garlic & Herbs to a bowl along with the capers, and lemon zest and juice. Stir to combine.
4. Spread 1 teaspoon of Philadelphia Garlic & Herb evenly over the cucumber and place a slice of smoked salmon over the top.
5. Tightly roll up and garnish the centre with dill and chilli.
