Smoked Salmon Goat Cheese Appetizers are perfect bites to serve over joyous holidays. However, in my humble opinion, these are divine perfection all year round.

Sometimes, instead of these rather gourmet crackers, I would serve it with toasted bruschetta. It is just so fancy, yet unbelievably easy.

Truth to be told, this is my absolute favorite to munch on especially if we have a Swedish table; which is a Scandinavian meal, originating obviously in Sweden, served buffet-style foods on a table.

Well, I love shopping in Cosco for the best quality foods. I am not sponsored and paid by them to talk about it.

I don’t go frequently, but perhaps once every two weeks to get my favorite charcuterie board products.

Needless to say, you could get it anywhere, but I love certain premium brands. Also, buying in bulk if I know we will have guests.

Tap here for more appetizer recipes.

It is significantly more inexpensive, I get an incredible amount of food as well as the excellent quality.

So, for my party of six, I picked up Norwegian Smoked Salmon Slices. Actually, I got a couple of packages. Authentic flavors of the smoked ready to eat salmon are Peppered, Traditional, Dill.

Of course, I served it with other things, such as a cheeseboard and my deviled eggs, which are amazing.

Anyway, this salmon pack of 12 ounces includes a packet of so amazingly delicious honey mustard dill sauce.

I am certain it is not a massive deal to make your recipe for honey-mustard dill sauce, but since salmon came with it, I used it.

If you for any reason dislike goat cheese, you could use any other creamy cheese.

Goat cheese just goes perfectly together with smoked salmon. Capers are somewhat must-have with these appetizing bites.

With this being said, aren’t these amazingly delicious-looking? You must agree that these look fire.

I know it is nothing new to the world or extraordinary, but I am desperately trying to build up my appetizer recipes. I just had to post Smoked Salmon Goat Cheese Appetizers.

If you get inspired by my post and decide to make these yummy appetizers, please tag om Instagram.

@sandraseasycooking using hashtag #sandraseasycooking. Thank you so much and happy cooking!!!

Yield: SERVES 5

Smoked Salmon Goat Cheese Appetizers

Prep Time: 10 minutes

Total Time: 10 minutes

Smoked Salmon Goat Cheese Appetizers are perfect bites to serve over joyous holidays. However, in my humble opinion, these are divine perfection all year round.

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Ingredients

• 12oz/440g smoked salmon slices, more if needed
• 5oz/150g crackers, any on hand, more if needed
• 10oz/300g goat cheese
• 1/4 cup capers

Instructions

1. Spread goat cheese on top of the crackers, add salmon and capers.
2. Drizzle with the sauce if any. Honey-Mustard Dill sauce is really amazing with this. You can find recipes online.
3. If the salmon slices are to large or wide, slice in half to make perfect bites.

Notes

You may use toasted bread slices or bruschetta.

Use any other creamy cheese if you dislike goat cheese.

Always get more so you do not run out. These are really quick to make so you can serve them in just a few minutes.

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Much like a cottage or shepherd’s pie, my easy fisherman pie is one amazing meal that you must try.

What is the difference you ask?

Well, this easy fisherman pie recipe is made with fish instead. We absolutely love this for our Friday supper or Sunday lunch.

You can even mix different types of fish, depending on which one is in season and creates a meal fit for a king or a queen.

Now, let us talk about fish. I got my fish from Sitka Salmon Shares, but allow me to tell you a bit more about them. I really believe in this company, and I love what they are doing.

Fish is without a doubt the best one that I had in a long time. You will not be disappointed, plus the fish comes to your doorstep which is fantastic but read more about Sitka Salmon Shares below.

CLICK HERE FOR MORE TASTY FISH RECIPES

Sitka Salmon Shares Is:

Wild: Wild-caught from the pristine waters of Southeast Alaska

Community-based: Sourced from traditional fishing communities. Supported by a Midwest community of conscious consumers.

Premium: Harvested and hand-processed individually. lash-frozen at the peak of freshness to ensure the highest quality, guaranteed.

Sustainable: Harvested using hook-and-line methods to minimize negative ecological impact.

Traceable: The only fully-integrated Midwest CSF. 100% traceability from boat to doorstep.

Just: Owned by a collective of carefully selected small-scale family fishermen, all of whom retain 20-30% more of the retail value or their harvest.

Convenient: Home delivered directly to your door, with recipes, newsletters, and more

Conscious: Carbon offsets purchased and 1% of revenue donated back to the wild.

I really hope you guys like this recipe because it is amazing and so delicious. It is not even that complicated, but I went a step further and separated each step so it is easier for you to make at home.

You can use any fish and throw in shrimps as well. It’s absolutely phenomenal. That being said, if you have a chance to get fish from Sitka Salmon Shares, your fish recipes will taste even better. I can guarantee you that.

If you try Easy Fisherman Pie please tag me on Instagram. @sandraseascyoocking using hashtag #sandraseasycooking. Thank you in advance!

Baking dish by Xtrema Ceramic Cookware.

Yield: Serves 6

Easy Fisherman Pie Recipe

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

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Ingredients

• MASHED POTATO TOPPING
• 1 1/2 lbs. (750g) Idaho potatoes, more if you like
• 1/2 cups (118 ml) Half and half
• 3 tbsp (42 g) Unsalted butter,
• Salt to taste
• FISH
• 16 oz (500 g) Wild Alaskan Coho Salmon
• 16oz (500 g)Wild Alaskan Pacific Cod
• 10 oz (300g) Wild Alaskan Rockfish
• 2 cups (475 ml) Whole Milk
• 1/4 onion, chopped
• SAUCE
• 2 tablespoons (28 g) unsalted butter
• 3-4 tbsp (30 to 40 g) plain, all-purpose flour
• 2 1/2 cups (600ml) Whole Milk, splash more if needed
• 3.5 oz (100 g) grated Swiss cheese, or any on hand like sharp cheddar, grated gruyère cheese, etc,
• 1/2 tablespoon Lemon Juice
• Generous pinch of salt and freshly ground pepper
• TOPPING
• ⅓ cup chopped flat-leaf parsley, for garnish and adding on the fish
• 4-5 hard-boiled eggs, sliced in half
• 3 oz swiss cheese (or grated gruyère cheese)

Instructions

POTATOES

1. Peel potatoes and cut into quarters. Place in a saucepan and cover with cold water. Season with salt. Place over medium-high heat and bring to the boil. Cook for about 20 minutes or until potatoes are just tender when you pierce it with the fork.
2. To cooked and drained potatoes, add about 1/2 cup or 118 ml of half and half, and 3 tablespoons the unsalted butter. Crush the potatoes, an and combine with half and half (or cream, milk) and butter until smooth. It doesn't have to be perfectly smooth. Lumps are welcome for this dish. Set aside.

FISH PREP

1. If the fish is frozen, defrost it. You may leave it overnight in the fridge.
2. Place all fish and chopped onion in a large saucepan. Cover with milk. Place over medium-low heat and bring to a slow simmer. Poach fish for about 5 minutes. Using a slotted spoon, transfer fish to a baking dish. Strain the milk into a bowl and discard excess. Set aside to cool. By the way, I remove skin, however I like to add in the pot with the fish just to add more flavor. After poaching discard it.

SAUCE

1. Meanwhile, make the sauce. Melt the butter in a heavy-bottomed pan over low heat and stir in the flour. Add milk bit by bit, stirring after every addition until you have a smooth, silky sauce. Bring to the rolling boil, then reduce to a simmer and cook for 6 to 10 minutes, or until thickened.
2. Add in the grated cheese, then squeeze in the lemon juice and keep stirring until the cheese is melted. Season with salt and little black pepper, then remove from the heat.

ASSEMBLY

1. Preheat oven to 375 F (190 C).
2. Place fish in the baking dish, pour over with the sauce, then add some cheese, equally scatter about the handful of swiss cheese.
3. Chop into smaller pieces hard boiled eggs then add them over fish. Add a bit of chopped parsley.
4. Spoon or pipe the mashed potato over the fish, starting at the edge of the dish and working inwards. Scatter with cheese over the top and bake in the oven for about 45 minutes, the sauce is bubbling up at the sides and the top is golden.
5. Allow it to cool down for at least 10 minutes and served with vegetables such as spinach, peas, and carrots, etc. or maybe just a bowl of mixed green.

Notes

• You can use any fish that you prefer or like, and throw in shrimps as well. It’s absolutely phenomenal. The most popular fish is white fish such as haddock or cod, salmon and shrimp. I have seen it with crab as well, but I say use whatever fish you go. Also, use of that is more affordable to you.
• There is no right or wrong. I believe that everyone have their own household staple fierman pie. Some using wine, some spinach, peas or mushrooms, etc.
• I use fish, white creamy sauce, boiled eggs, cheese and mashed potatoes. That's how my family likes it so I am making it this way.
• Over time it will be easier and easier to prep and make this dish but it is really not complicated.
• You can make this in dutch oven as well.

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Lemon, garlic, and butter are just meant to be part of the shrimp meals. This is our favorite shrimp recipe, plus I totally toss these with creamy pasta. HEAVENLY! These shrimps are fantastic with cauliflower rice, zoodles (zucchini noodles), spaghetti squash or over bowl greens. If none of those is a good option for you, then take a loaf of Italian or French bread and dip and eat. I tell you it is so delicious.

So good! I might or might not have done that in the past. The aroma and flavor of these are seriously the best. This is such an easy and amazingly delicious recipe that you must make. 

I made this often when I have a date with my husband and I don’t want to go out, or when I have a movie night with my girlfriends. The best memories are made over a meal! 

Happy Cooking!!!

If you make a recipe inspired by me @sandraseasycooking ⬅please tag me and use➡ #sandraseasycooking

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Lemon Garlic Butter Shrimp

Lemon, garlic, and butter are just meant to be part of the shrimp meals. Delicious and flavorful shrimps in 20 minutes.  

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 4

Author Sandra | Sandra's Easy Cooking

Ingredients

• 5 tablespoons Unsalted Butter
• 1 1/2-2 pounds Shrimp with a tail peeled and deveined
• Sea salt and Ground Black Pepper to taste (A good pinch of both)
• 3-5 cloves Garlic minced
• 1/2 tablespoon Dried Parsley
• 1 tablespoon Lemon Juice use ripe Lemon
• 1/4 teaspoon Organic Tumeric Powder optional, read notes
• Zest of one Lemon

GARNISH

• Fresh chopped parsley

Instructions

1. Clean, peel and devein shrimp then pat dry with a kitchen paper towel.
2. Melt 2 tablespoons of unsalted butter in a skillet or saute pan over medium heat.
3. To the butter add cleaned, shrimp and season the shrimp with sea salt and ground black pepper, to taste. Cook about two minutes on each side, the shrimp is cooked when it turns completely pink, make sure to stir; Remove from the pan and set aside on a platter or a plate.
4. Add the remaining 3 tablespoons of unsalted butter in the skillet, then add the garlic and cook for about one minute.
5. Add lemon juice, and turmeric powder. Cook, while slightly moving the skillet or just stir the butter, garlic, lemon juice, and turmeric together. Cook it for a couple of minutes on medium-high temperature, continuously stirring.
6. Return the shrimp back to the skillet and stir to coat the shrimp with butter mixture and cook for additional minute or so. Add lemon zest and stir again. This is just to combine all the flavors and allow the shrimp to soak in the lemony flavor.
7. Take off heat. Taste test, and add more salt or lemon juice to please your taste buds.
8. Garnish with parsley if you desire. The best served over pasta.

Recipe Notes

I add turmeric powder for the color, plus it got amazing health benefits. It is optional!!! If the shrimp are precooked and frozen, thaw it completely. Submerge the shrimp under cold water and let it sit until defrosted for about 10-15 minutes. Then take a kitchen paper towels and make sure to dry the shrimp completely before cooking it. It is precooked so you don't need as much time to cook on each side.