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2. The 3-Ingredient Appetizer I Always Make for the Holidays

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   Transfer the cream cheese mixture to the prepared baking dish. Bake until beginning to bubble, about 20 minutes. If desired, broil the top for 1 to 2 minutes until golden brown.

3. These 90 Tasty Christmas Appetizers Will Get the Party Started

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   Layer them with ham, cheese, and ranch-flavored cream cheese for an instant crowd-pleaser. ... Get Ree's Smoked Salmon Dip recipe. ... Cranberry Brie Bites. For a speedy appetizer, try these bite ...

4. Smoked Salmon and Caper Grilled Appetizer Pizzas Recipe - AOL

   homepage.aol.com/food/recipes/smoked-salmon-and...

   Using long handled tongs, flip crust, brush lightly with oil and grill an additional 1 to 2 minutes or until crust is lightly browned. Remove crusts from grill to a platter or baking sheet. Evenly spread cucumber-dill cheese spread onto each pizza crust. Sprinkle each with smoked salmon mixture. Place pizzas back onto grill.

5. Smoked Salmon Cocktail Crêpes Recipe - AOL

   homepage.aol.com/food/recipes/smoked-salmon...

   5 oz hot-smoked salmon, skinned and flaked into small pieces; 4 oz cream cheese, at room temperature; 3 / 8 cup mascarpone; 1 tsp lightly packed finely grated lemon zest; 1 tsp fresh lemon juice

6. Smoked Salmon and Caper Grilled Appetizer Pizzas Recipe - AOL

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7. Seattle roll - Wikipedia

   en.wikipedia.org/wiki/Seattle_roll

   The fundamental recipe consists of raw salmon and cream cheese, usually along with cucumber and/or avocado, and sometimes masago or tobiko. Variations include ingredients such as smoked or seared salmon. [2] Noted by Seattle food critics, it can be found at numerous restaurants in Seattle.

8. Smoked Salmon and Caper Grilled Appetizer Pizzas Recipe - AOL

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9. List of raw fish dishes - Wikipedia

   en.wikipedia.org/wiki/List_of_raw_fish_dishes

   Raw salmon, lightly cured in salt, sugar, and dill. Usually served as an appetizer, sliced thinly and accompanied by a dill and mustard sauce with bread or boiled potatoes. Made by fishermen in the Middle Ages, who salted salmon and lightly fermented it by burying it in the sand above the high-tide line. Today it is no longer fermented.