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Smoked Salmon and Caramelized Onion Stuffed Celery Stalks

These crunchy hors d'oeuvres will be the hit of any holiday party.

  • Servings: 12

Source: Martha Stewart Living, December/January 1999/2000

Ingredients

  • 1 tablespoon olive oil
  • 1 medium red onion, peeled, thinly sliced
  • 2 teaspoons sugar
  • 8 ounces whipped cream cheese
  • 5 tablespoons white horseradish, squeezed of liquid
  • 5 ounces smoked salmon
  • 1 tablespoon finely snipped fresh dill, plus small tips for garnish
  • 9 ribs celery, strings removed, cut into 2-inch lengths

Directions

  1. In a saute pan, heat olive oil over medium heat. Add onion slices; reduce heat to low. Cook, stirring occasionally, 15 minutes. Add sugar. Cook, stirring occasionally, until onions are caramelized, about 30 minutes. Remove from heat; set aside.

  2. In a medium bowl combine cream cheese and horseradish; divide mixture between 2 bowls. Coarsely chop one-quarter of the salmon, add to half the cheese mixture; add dill, and mix. Cut remaining salmon into thin slivers; set aside. Fill half the celery with mixture. Garnish each with a sliver of salmon and a dill tip or two. Fill remaining celery with remaining cheese mixture, garnish with reserved caramelized onions, and serve.

Cook's Notes

To make one kind of stuffed celery, double the salmon or onion mixture, and eliminate the other.

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