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Philadelphia Smoked Salmon Canapés Four Ways

Let’s get festive! What's better than a Philadelphia and smoked salmon canape recipe? How about four? Enjoy! 😍🎅🏻

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.