An Edible Mosaic™

Everyday Fare With Extraordinary Flair

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Home » Neufchatel

All Through the Year Cheer Prize Announcement & Recipe for Salmon Sliders on Bagels

December 8, 2009 by Faith 21 Comments

If you want to participate in this month’s All Through the Year Cheer event, remember that your recipe can be for anything that says Christmas to you!  You can submit as many recipes as you want, and there will be a prize for the winner…

 

 

One Year Subscription to Cooking Light Magazine
One Year Subscription to Cooking Light Magazine

(Photo from Cooking Light) 

The prize is a one year subscription to Cooking Light magazine!

 

Onto the sliders!  Who doesn’t love a good bagel?  Yeasty, slightly sweet, slightly salty…crisp and golden on the outside, chewy and dense – but not too dense – on the inside.  If you’ve ever had lox (which is cured salmon) with cream cheese on a bagel, you’ll know where I was going with this recipe.  These little sliders are the perfect addition to an appetizer party, but you could use larger bagels and make them full-sized burgers.

close-smallSalmon Sliders on Bagels

 

(Yield:  4-6 sliders)

 

Scallion Sauce (see below)

4-6 mini whole wheat bagels, lightly toasted

2 (4 oz) salmon fillets, cut into large chunks

1/2 small white onion, coarsely chopped

Dash Worcestershire sauce

1 tsp grill or steak seasoning blend (my mix has coarse salt, black and red pepper, garlic, and paprika)

1 tsp sesame seeds

1/2 tsp dried dill or 1 TB minced fresh dill

Olive oil (for the pan)

 

Scallion Sauce:

2 oz Neufchatel cheese

2 TB Greek yogurt

2 TB minced fresh scallions or chives

Dash salt and pepper

 

For the scallion sauce:  Stir together all ingredients and refrigerate until ready to use.

 

For the sliders:  Pulse the salmon and onion in a food processor until it has the consistency of ground meat.  Transfer this mixture to a bowl and add the Worcestershire sauce, grill seasoning, sesame seeds, and dill; mix together just until combined.  Form this into 4 to 6 patties, depending on how big your bagels are.  Preheat a large pan over medium heat; add enough olive oil to coat the bottom of the pan, then cook the burgers (with the lid on) for 4-5 minutes on each side or until fish is fully cooked.

 

Serve the sliders on the bagels, topped with scallion sauce.

img_2069-small

salmon-sliders-small

 

 

 

Peaches and Cream French Toast Sandwiches with Warm Peach Compote

September 26, 2009 by Faith 16 Comments

These pretty sandwiches were made with the last of the local peaches I had purchased…a true last taste of summer!  They’re headed off to Natasha of 5 Star Foodie for her Peaches and Cream 5 Star Makeover.    A Note on the Sweetness:  I don’t mind the tang of Neufchatel cheese, but if you want it a little sweeter you could either combine the cheese with honey to taste, or you could serve this with warm maple syrup or honey.   If you haven’t checked out my giveaway yet, check it out here!     Peaches and Cream French Toast Sandwiches with Warm Peach Compote […]...

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Roasted Vegetable Ravioli in Vegetable Broth

August 24, 2009 by Faith 19 Comments

Autumn is almost in the air.  Within a month the air will be crisp, the nights will be cool, and the leaves will start to turn their brilliantly stunning shades of yellow, red, and orange.  It’s almost sad to see summer go, but autumn is by far and away my favorite season (and probably the best reason for living in upstate New York).  With its roasted vegetables and warm broth, this soup is the perfect introduction to fall.   The roasted vegetable and Neufchatel filling for this ravioli would also be delicious tossed with some pasta or spread on crostini…that way you would get to […]...

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Hello and welcome to An Edible Mosaic! This is my recipe collection of international favorites and updated American classics with an emphasis on seasonal dishes. Here you’ll find a focus on real foods that sustain body and mind, bring people together, and make a house a home.

 

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An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

meet faith

I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to email me with questions or comments.

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affiliate disclosure

An Edible Mosaic is monetized in part though affiliate links, and as an Amazon Associate I earn from qualifying purchases. This means that if you click on an affiliate link and/or purchase an item after clicking on an affiliate link, I may receive a percentage of the sales price. I only recommend products that I love and use. To learn more, please read my Privacy Policy.

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