(Since 1999)

Recipe Section - Over 10,000 Recipes


Home   |   Articles   |   Food Trivia   |   Today in Food History   |   Food Timeline   |   RECIPES   |   Cooking_Tips   |   Food_Videos   |   Food_Quotes   |   Who’s Who   |   Culinary Schools & Tours   |  Food_Trivia_Quizzes   |   Food Poems   |   Free Magazines   |   Food Festivals & Events

You are here > Home > Recipes

Appetizer RecipesSeafood Appetizers pg 2SALMON APPETIZERS >>>>> >  Smoked Salmon, Goat Cheese Squeeze


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


Christian O’Dowd of Cantering Caterer
Christian suggests using baby golden beets as the color is amazing and the flavor is surprisingly good and rich.
See also: Complete Turducken Holiday Menu


Simply steam the beets until soft. Immerse them in an ice bath and the skin will slide off easily. Use a melon baller to scoop out little balls of the flesh and put aside. Next, with a good quality side of smoked salmon, take the individual layers and separate – some may need to be cut in half. Lay these on parchment paper and put in the refrigerator. For the goat cheese squeeze, here is a sauce that is thick enough to stay in place but still be smooth enough to be able to be put into a squirt bottle:


    • ¼ cup good quality French goats cheese
    • ¼ cup cream cheese
    • 2 tablespoons of heavy cream
    • 1 tablespoon of chopped chive
    • 1 tablespoon of chopped red onion
    • White pepper, to taste


Put all ingredients into a food processor and pulse until blended smoothly. Put the sauce into a squirt bottle; the kind they would use for ketchup at a diner.

The last thing you need is something to skewer this hors d’oeuvre on. Christian really loves the knotted 4” bamboo skewers sold by Miya Company, Inc. at 

To Assemble:

Take a slice of salmon and make a W out of it. Slide the bamboo skewer through it, piercing the skin four times. Bunch it up about half way up the bamboo and add a golden beet. Then, lay the hors d’oeuvre on the platter that you will be using – black is perfect as the colors will really jump – and drizzle a bit of the sauce on top. The colors, flavors, and textures are amazing!


  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2020 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages