SMOKED RECIPES: Smoked Salmon Spread . . . Smoked Salmon and Bried Napoleons . . . Smoked Turkey and Cheese Panini

Smoked Salmon Spread

Approximately 8 ounces smoked salmon measured by volume

8 ounces fat-free cream cheese (at room temperature)

½ medium onion (chopped)

1 level teaspoon dried basil leaves (crushed)

½ teaspoon garlic powder

Fresh ground pepper to taste

Parsley (optional)

Process the salmon and onion in a food processor. Mix salmon, onion and spices with cream cheese by using a metal spatula until cheese is thoroughly mixed with ingredients.

Tip: Refrigerate several hours or overnight before serving.

Smoked Salmon and Brie Napoleons

HERB BUTTER:

½ stick butter (4 tablespoons), softened

1 teaspoon Dijon mustard

1 teaspoon capers, drained and very finely chopped

1 teaspoon finely chopped fresh dill tops

½ teaspoon lemon zest

NAPOLEONS:

8 large round crackers, such as Breton wafers

Small wedge brie, rind cut off and discarded, cut into pieces roughly the size of the crackers

8 thin slices smoked salmon, of a size that will fit neatly on a cracker

In a small bowl, mash and stir the softened butter with a plastic spatula, spoon or fork until it’s creamy. Add mustard, capers, dill and lemon zest. Mix well. Refrigerate, tightly covered, for an hour or two or overnight.

Just before serving, spread each cracker generously on one side with the herb butter.

Start with one cracker, butter side up. Top it with a piece of brie. If you’ve bought sliced salmon, cut it to a size that will fit neatly atop the brie; if unsliced, slice it as thinly as possible and trim it to fit if necessary. Top with another buttered cracker, another piece of brie and another slice of salmon. Garnish with a little dab of butter, a teeny dill feather, 3 capers and a little lemon zest. Repeat to make a total of 4 napoleons.

Yield: 4 appetizers

Approximate nutritional analysis per appetizer: 268 calories, 20 grams fat, 68 percent from fat; 5 grams carbohydrates, 17 grams protein, 61 milligrams cholesterol, 837 milligrams sodium.

Smoked Turkey and Cheese Panini

1 ciabatta bread or large sub roll or baguette (about 8 ounces)

1 tablespoon olive oil

2 medium garlic cloves, crushed

½ pound sliced, low-sodium, smoked turkey breast

½ cup sliced, drained, canned roasted red peppers

½ cup crumbled goat cheese

Several fresh basil leaves

Olive oil spray

Cut bread into two 5-inch pieces and slice them open lengthwise. Spread olive oil on the top half and sprinkle garlic over the oil. Place turkey on the bottom half. Place roasted red pepper over the turkey. Sprinkle goat cheese over the red pepper and top with 5 or 6 basil leaves. Cover with the top half.

Use a panini press if you have one. Otherwise, heat a nonstick skillet, large enough to hold both paninis, over medium-low heat and spray with olive oil. Add the paninis and press down with a lid for about 3 minutes. Turn over and repeat another 3 minutes.

Yield: Serves 2.

Approximate nutritional analysis per serving: 586 calories (29 percent from fat), 19 grams fat (7.3 grams saturated), 94 milligrams cholesterol, 44.3 grams protein, 58 grams carbohydrates, 2.1 grams fiber, 766 milligrams sodium.

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