Salmon hors d’oeuvres are made simply, but look fancy

Yankee Chef logoBy Jim Bailey

Simple yet fancy, these are delicious smoked salmon appetizers. I think the buttery flavor of inexpensive, round crackers pairs perfectly with fish so heave-ho to the fancy crisps and opt for a truly frugal, but better tasting base for your summer get-together.

Crunchy salmon bites

Smoked salmon bites

12 ounces smoked salmon, cut into bite-sized pieces
20 crackers of your choice
4 ounces Neufchatel, Fontina or brie cheese, room temperature
2 tablespoons sour cream
Juice from 1 lemon
1 teaspoon grated lemon rind
1/2 teaspoon Worcestershire sauce
1/4 teaspoon black pepper
2-3 tablespoons diced water chestnuts
Freshly chopped or dried rosemary

Mix the Neufchatel cheese, sour cream, lemon juice and zest, Worcestershire sauce and black pepper in a bowl until well combined.

Lay out your crackers on a serving platter. Spoon equal amounts of cheese mixture onto each cracker. Top with a chunk of smoked salmon, followed by some water chestnuts and a sprinkle of rosemary over the top. Chill for at least 1 hour before serving.

Yankee Chef book coverSchiffer Books of Pennsylvania has released Jim Bailey’s new book The Yankee Chef: Feel Good Food for Every Kitchen. It contains more than 550 traditional New England comfort-food recipes tweaked for today’s palates with hundreds of kitchen tips and food facts. The hardback book is 312 pages and contains 200 color images. Its ISBN is 978-0-7643-4191-5 and the cost is $34.99. The book can be ordered through Misty Valley Books, 802-875-3400.


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Filed Under: Community and Arts LifeThe Yankee Chef

About the Author: Jim Bailey is a third generation Yankee Chef, New England food historian and newspaper columnist. His first cookbook, simply titled The Yankee Chef, has been published. He welcomes all feedback, questions or comments at

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