21 Best Smoked Appetizers

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Smoked Deviled Eggs

Smoked Deviled Eggs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT45M · Yield: [’12’, ’12 servings’]

These Smoked Deviled Eggs with Bacon are a classic and delicious healthy appetizer! They are quick and easy to make and are perfect for brunch! Packed with protein and filled with so much delicious flavor from the dijon mustard to the onions and bacon. These deviled eggs are also Paleo, Whole30, and Keto compatible.

Ingredients

• 12 hard boiled eggs (see notes)
• ⅓ cup compliant mayo
• 1 tbsp compliant hot sauce
• 1 tbsp coconut aminos
• 2 tbsp compliant dijon mustard
• 2 tbsp minced onion
• ¼ cup cooked bacon (chopped)
• smoked paprika (for garnishing)
• green onion (optional, for garnishing)

Instructions

1. Preheat the smoker to 180F and place peeled hard boiled eggs on the grates of the smoker for 15-30 minutes. Note: the eggs may turn yellow the longer they smoke. This is normal.
2. Cut the hard boiled eggs in half lengthwise and use a spoon to scoop out the yolks.
3. Add the yolks, mayo, hot sauce, coconut aminos, dijon mustard, and onion to a food processor (or mix and mash with a fork) and process until smooth.
4. Using a piping bag or a spoon, evenly divide the yolk filling between the egg whites.
5. Top with chopped bacon and a sprinkle of smoked paprika.

2. Crispy Smoked Chicken Wings

Pit Boss Smoked Chicken Wings is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT60M · Total: PT70M · Yield: [‘6’, ‘6 servings’]

This easy Pit Boss Smoked Chicken Wing Recipe gives you tender, juicy chicken wings with super crispy skin seasoned with a homemade dry rub. Serve as-is for a smoky dry-rub wing, or toss with your favorite buffalo or BBQ sauce.

Ingredients

• 4-5 pounds chicken wings ((split into flats and drums))
• 1 tablespoon baking powder
• 3 tablespoons dry rub for smoked chicken
• ¼ cup brown sugar
• 2 tablespoons garlic powder
• 2 tablespoons Roasted Garlic and Peppers Seasoning (a Club House seasoning)
• 2 teaspoons paprika
• 2 teaspoons onion powder
• 2 teaspoons chili powder
• 1 teaspoon seasoning salt
• ½ teaspoon black pepper

Instructions

1. Preheat your pellet smoker to 250℉. Ensure your hopper is full of your preferred wood pellets.
2. Mix up the ingredients for the homemade chicken rub in a small bowl.
3. Pat the chicken wings completely dry with paper towels. Place them in a large Ziploc bag or bowl. Add the baking powder and 3 tablespoons of the dry rub. Shake until every wing is evenly coated.
4. Shake off excess coating and place the chicken wings directly on the smoker racks. Smoke the chicken wings at 250℉ for 20 minutes, flip them over, and cook for another 25 minutes until the internal temperature reaches 160-165℉.
5. Next, turn the smoker to high heat (350℉) and cook the wings for another 5 minutes, until the internal temperature reaches 175℉. Flip and rotate wings as needed to avoid any burnt spots.
6. Once the wings reach an internal temperature of 175℉, remove the wings from the grill and serve with your favorite dipping sauce or wing sauce.

3. Smoked Queso Dip

Smoked Queso Dip Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT60M · Total: PT70M · Yield: [’24’, ’24 servings’]

This smoked queso dip is rich, creamy, and layered with smoky flavor from slow melting cheese, fire roasted tomatoes, and spiced chorizo. Cooked low and slow on the smoker, it’s the ultimate crowd pleasing dip for game day, parties, and backyard gatherings.

Ingredients

• 16 oz. Velveeta Cheese (cut into cubes)
• 8 oz Cream Cheese (cut into cubes)
• 8 oz. Shredded Pepper Jack Cheese (freshly grated )
• 15 oz. Fire Roasted Tomatoes (with liquid)
• 15 oz. Green Chiles (with liquid)
• 1 lb. Cooked Mexican Chorizo
• 1 Onion (diced small)
• 2 Fresh Jalapenos (diced (optional for added heat))
• 1 cup Whole Milk (or Mexican Lager )
• 1 tbsp Smoky Paprika
• 1 tbsp Chili Powder
• 2 tsp Garlic Powder
• 1 tsp Kosher Salt

Instructions

1. Preheat smoker to 250 degrees Fahrenheit and set for indirect heat.
2. Cook chorizo in a skillet until browned. Add onion and optional jalapeños and cook until softened. Drain excess grease.
3. Add cubed Velveeta, cream cheese, shredded pepper jack, cooked chorizo mixture, fire roasted tomatoes, and green chiles with liquid, milk, and all of the spices to a foil pan.
4. Stir to evenly combine. It’s ok if it’s not mixed super well.
5. Place pan on smoker and cook for about 1 hour, stirring every 15 to 20 minutes.
6. Continue cooking until the queso is fully melted and smooth.
7. Remove from smoker, garnish if desired, and serve hot.

4. Smoked Stuffed Mushrooms

Smoked Stuffed Mushrooms is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT90M · Total: PT95M · Yield: [‘2’]

Smoked Stuffed Mushrooms are going to be your new favorite appetizer. Once you smoke mushrooms, you’ll never want them any other way.

Ingredients

• 6 large white mushrooms
• 4 oz pork sausage
• 2 oz cream cheese
• 1/4 cup shredded cheese

Instructions

1. Preheat smoker to 225.
2. Clean and remove stems from mushrooms.
3. In a small bowl, combine sausage, cream cheese, and shredded cheese.
4. Use a spoon to fill each mushroom cap with the meat and cheese filling.
5. Place the stuffed mushroom onto a small baking pan and place it in the preheated smoker.
6. Smoke the mushrooms at 225°F for 90 minutes or until the internal temperature reaches 160°F.

5. Smoked Cheese Ball

Smoked Cheese Ball is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [’24’, ’24 Servings’]

Wood smoked flavor mixed into a creamy softened cheese spread makes the perfect party appetizer. This simple to prepare Smoked Cheese Ball made with gouda, cream cheese, and covered in crushed pecans is a delicious spread.

Ingredients

• 1 cup Smoked Gouda Cheese (room temperature, shredded)
• 8 ounces Cream Cheese (room temperature)
• 1/4 cup Unsalted Butter (room temperature)
• 1 tablespoons Milk
• 2 teaspoons Liquid Smoke
• 3/4 cup Crushed Pecans

Instructions

1. Place the shredded gouda, softened cream cheese, butter, milk, and liquid smoke into either a large mixing bowl or the bowl of an electric mixer, fitted with the paddle attachment. Using either a handheld mixer or an electric mixer beat the ingredients until smooth and mixed completely.
2. Cover and refrigerate overnight or for a minimum of 12 hours.
3. Once chilled roll and shape the mixture into a ball. Place the crushed pecans into a shallow bowl or dish and roll the cheese on top to coat completely.

6. Smoky Rosemary Hummus

Smoky Rosemary Hummus is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups canned chickpeas, drained and rinsed
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 2 garlic cloves, minced
• 2 tablespoons olive oil, plus extra for serving
• 1/2 teaspoon smoked paprika
• 1 tablespoon fresh rosemary, finely chopped
• 1/4 cup water (plus more to reach desired consistency)
• 1/2 teaspoon salt, or to taste
• Optional garnish: extra rosemary sprigs

Instructions

1. 1. In a food processor, combine chickpeas, tahini, garlic, lemon juice, rosemary, and 1/4 cup water; blend until smooth.
2. 2. With the processor running, slowly drizzle in olive oil until the mixture emulsifies and is creamy.
3. 3. Season with salt and smoked paprika; blend briefly to mix through.
4. 4. Transfer to a serving bowl, drizzle with a little extra olive oil, and garnish with rosemary if desired.
5. 5. Serve with pita, veggies, or crackers.

7. Smoked Salmon Bites

4-Ingredient Smoked Salmon Bites is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Total: PT5M · Yield: [‘6’, ‘6 salmon bites’]

Smoked salmon bites can be prepared just in 5 minutes. They’re a healthy high protein appetizer that’s also high in fat. It’s nutritious, flavorful, and easy to make!

Ingredients

• Half a lemon
• Half an avocado
• 1 packet smoked salmon (100g, 3.5 oz)
• 1 small onion

Instructions

1. Slice smoked salmon into 1.5 inches (4 cm) wide strips. Mash half an avocado and squeeze in some lemon juice. It will keep the avocado from turning brown.
2. Slice the onion and layout the salmon strips. Place a teaspoon of mashed avocado onto the salmon and a little bit of onion.
3. Now roll the salmon around it and secure with a toothpick.

8. Smoked Bacon Wrapped Asparagus

Smoked Bacon Wrapped Asparagus is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT60M · Yield: [‘8’]

This Smoked Bacon Wrapper Asparagus is not only easy and delicious but also Whole30 and Paleo approved. It makes a great healthy side dish, appetizer, or addition to brunch!

Ingredients

• 1 Bunch Asparagus
• 1 lb Bacon (Whole30 Compliant)
• 2 Tbsp Olive Oil or Avocado Oil
• 1 Tbsp Apple Cider Vinegar
• 1 ½ tsp Garlic Powder
• 1 tsp Sea Salt
• ½ tsp Pepper

Instructions

1. Clean the asparagus and trim 1-2 inches from the bottom removing the woody ends.
2. Place asparagus in a shallow dish and drizzle with oil, apple cider vinegar, and sprinkle with seasonings.
3. Use your hands to coat asparagus evenly.
4. Take 3-4 spears of asparagus and wrap with one piece of raw bacon creating a bundle.
5. Preheat the smoker to 180 degrees F for 5-10 minutes and then place asparagus bundles straight onto the grill grates and smoke for 10-15 minutes. See Notes
6. Turn heat up to 350 degrees F and continue to smoke for approximately 10 minuter per side or until bacon is crisp and cooked thoroughly to your liking.
7. Remove from grill and enjoy!

9. Spicy Smoked Chex Mix

Smoked Chex Mix is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT90M · Total: PT95M · Yield: [’14’, ’14 servings’]

The hit of every party, Smoked Chex Mix is spicy, flavorful, smoky, and oh-so-good! Easy to make and fun to eat, you can even make this party mix recipe a day or two ahead of time. Dig in!

Ingredients

• 2 cups Rice Chex
• 2 cups Corn Chex
• 2 cups Life Cereal
• 2 cups Shreddies Cereal
• 2 cups pretzels
• 2 cups Goldfish crackers
• 2 cups pita crackers (small crackers)
• 1 cup roasted peanuts
• 1/2 cup butter (salted)
• 2 tablespoons Worcestershire sauce
• 2 teaspoons garlic powder
• 1 teaspoon chipotle powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika

Instructions

1. Preheat your smoker to 180-F. I use a Traeger pellet grill/smoker for this Smoked Chex Mix recipe, but any smoker will do nicely.
2. Measure all the dry ingredients and add them to a large foil pan.
3. Melt the butter and mix it with the Worcestershire sauce, garlic powder, chipotle powder, onion powder, and smoked paprika.
4. Drizzle the butter and spice mixture over the cereal, pretzels, nuts, and crackers. Then, mix well to distribute the sauce.
5. Smoke the mixture at 180-F for 30 minutes to get a good bit of smoke flavor, then turn the temperature up to 225-F.
6. Smoke the party mix for 60-90 minutes, stirring every 20 minutes or so.
7. Cool and serve!

10. Smoked BBQ Chicken Nachos

Smoked BBQ Chicken Nachos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘8’]

These Smoked BBQ Chicken Nachos are loaded with delicious toppings and so much flavor! These nachos are also quick and easy to make on your pellet grill or Traeger and will be on the table in less than 20 minutes! They are made with gluten and grain-free chips and raw grass-fed cheddar, making them a delicious primal dish.

Ingredients

• 1 bag Siete tortilla chips
• 3 cups cooked BBQ chicken (shredded or chopped)
• 5 cups raw, grass-fed cheddar cheese (shredded)
• ⅔ cups black olives (sliced)
• ¼ cup red onion (diced)
• ⅓ cup pickled jalapenos (sliced)
• guacamole
• salsa
• sour cream
• green onions
• fresh cilantro

Instructions

1. Preheat the Traeger or pellet grill to 350F with the lid closed.
2. Place the chips in the bottom of a large cast iron skillet or spread on a baking pan.
3. Sprinkle the chips with one cup of cheese then top with the chicken, olives, onions, and jalapeños. Finish by sprinkling the nachos with the remaining cheese.
4. Place the cast iron or the pan directly on the grill and cook for 10-15 minutes until the cheese is melted. Remove the pan from the grill.
5. Top the nachos with your desired toppings and enjoy!

11. Smoked Jalapeño Poppers

Smoked Jalapeno Poppers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT120M · Total: PT135M · Yield: [’12’, ’12 poppers’]

These Smoked Jalapeno Poppers are a fun BBQ or grilling party appetizer. Finger food peppers stuffed with cheese and wrapped in bacon, then cooked in a smoker. Great for summer, 4th of July, Memorial Day, and game day. Gluten free and keto low carb.

Ingredients

• 6 jalapeno peppers
• 4 ounces cream cheese (softened)
• ¼ cup grated cheddar cheese (or Colby jack, Monterey jack, or pepperjack )
• 1 Tablespoon sour cream (or plain Greek yogurt)
• ¼ teaspoon garlic powder
• ⅛ teaspoon salt
• 12 slices bacon

Instructions

1. Heat your smoker to 200°F.
2. Cut the peppers in half lengthwise from stem to end.
3. Use a spoon or knife to scrape out the seeds and white membranes from inside the peppers. A grapefruit spoon is perfect for this!
4. Mix together the cream cheese, grated cheddar, sour cream, garlic powder, salt in a small bowl.
5. Scoop the cheese mixture into each pepper, level to where the pepper was cut. If you overfill, it will leak out when cooked.
6. Start at one end and wrap the pepper with a strip of bacon, overlapping the bacon as it winds. Secure each end of the bacon with a toothpick.
7. Arrange the peppers on a tin foil lined small baking sheet.
8. Smoke for 2 hours or longer, until the bacon is crisp as preferred.
9. Serve warm with dip as desired.

12. Smoked Guacamole with Bacon

Smoky Guacamole with Bacon is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [‘6’, ‘6 Servings’]

Snack on this smoky guacamole with bacon while tailgating or watching the big game at home. Smoked avocados? It’s easy with the smoking gun!

Ingredients

• 3 bacon (strips)
• 3 avocados (peeled and seeded)
• 2 tbsp red onion (diced)
• 1/4 cup cilantro (fresh, chopped)
• 1 garlic clove (crushed)
• 1 Serrano chile (seeded and diced)
• 1 tbsp lime juice
• 1/8 tsp paprika
• 1/8 tsp black sea salt

Instructions

1. Heat a non-stick skillet over medium-high heat and add bacon strips. Cook until crisp, about 3 minutes, then turn over and cook other side. When completely cooked, remove from heat and place bacon strips on a plate covered with paper towel.
2. While bacon cools, cut avocados into small 1/2-inch cubes.
3. Place avocado pieces and crumbled bits of bacon in a large bowl and scatter red onion, cilantro, garlic, serrano chile, lime juice, paprika and black sea salt over the top.
4. Cover bowl with a lid or plastic wrap and place tube of your handheld Smoking Gun™ smoker into the bowl.
5. Turn on the smoker’s fan and light the wood chips. When chips are all burned and bowl is filled with smoke, remove tube and completely seal the bowl.
6. Let smoke sit for 5 minutes, then remove the cover.
7. Coarsely mash the ingredients together and serve immediately.

13. Venison Teriyaki Meatballs

Venison Teriyaki Meatballs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [’12’, ’12 Appetizer Servings or 4 Main Dish Servings’]

Grilled Venison Teriyaki Meatballs are flavorful and delicious. The perfect appetizer or serve over rice for a main dish that everyone will love.

Ingredients

• 1 pound ground venison
• ½ cup soy sauce
• 2 tablespoons rice vinegar
• 1 teaspoon toasted sesame oil
• 2 tablespoons honey
• 1/2 cup brown sugar
• 1 tablespoon granulated garlic
• ½ teaspoon ground ginger
• 1 tablespoon cornstarch

Instructions

1. Build a grill fire with hickory or pecan chunks for smoke flavor.
2. Form ground venison into meatballs using a medium cookie scoop. Place on a rimmed baking sheet. Refrigerate until grill is ready.
3. In a saucepan, add the soy sauce, rice vinegar, toasted sesame oil, honey, brown sugar, garlic, ginger and cornstarch.
4. Whisk together and cook over medium heat until sauce is thickened and bubbly. Remove from heat and set aside.
5. Place meatballs on the grill over indirect fire and cook with the grill closed about 8 minutes.
6. Place teriyaki sauce in a bowl. Remove meatballs from the grill into the sauce and toss to coat with tongs.
7. Return meatballs to the grill and continue to cook until meatballs reach 165° using a digital meat thermometer.
8. Place on a serving platter and serve immediately.

14. Smoked Cream Cheese with Pepper Jelly

Smoked Cream Cheese with Pepper Jelly is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT120M · Total: PT125M · Yield: [‘8’, ‘8 oz.’]

Fire up the grill and smoke infuse the perfect pepper jelly and cream cheese appetizer recipe to share with your friends and family.

Ingredients

• 8 oz. Cream Cheese Block (cold)
• 1 Tbsp. All Purpose BBQ Rub
• 1/2 cup Pepper Jelly
• Garnish with extra pickled jalapenos and bacon

Instructions

1. Preheat your grill to 250 F. and set it for indirect heat.
2. To a small cast iron skillet, add the block of cream cheese to the pan. Use a paring knife to score the top of it in a crosshatch patter if desired.
3. Coat the cream cheese in the rub on all sides, bottom, and the top. Place on the grill and smoke for up to two hours. It should puff up slightly and be hot all the way through.
4. Remove from the grill and top with the pepper jelly. Add sliced jalapenos and bacon pieces over the top if desired.
5. Serve with toasted bread rounds, crackers, and vegetables for healthier way to enjoy this dip!

15. Smoked French Onion Dip

Smoked French Onion Dip Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT120M · Yield: [‘2’, ‘2 cups’]

An easy smoked onion appetizer with smoked white onion, sour cream, chives, and cream cheese for the ultimate game day snack.

Ingredients

• 1 large white onion, cut in half from the poles
• ¾ cup sour cream
• 4 ounces cream cheese, softened
• 2 tablespoons chopped chives
• 2 teaspoons freshly squeezed lemon juice
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon kosher salt

Instructions

1. Prepare Smoker: Target 225 degrees Fahrenheit using fruit wood like apple or cherry for a sweeter flavor. For more smoke flavor, you can use oak or hickory.
2. Smoke Onion: Cut the onion in half from the poles (versus the orbital). Place the onion halves on the smoker for two hours and then remove. Let cool. You can do this the day before for easier prep.
3. Make Dip: Finely dice the onion. Combine all ingredients in a large bowl and then stir to combine. Season to taste with more salt. Serve with your favorite chips and veggies.

16. Smoked Salsa

Smoked Salsa is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT120M · Total: PT130M · Yield: [‘2’, ‘2 cups’]

Why make just a regular salsa when you can make this super flavorful smoked salsa. This salsa will be the highlight snack of any party or game day get-together!

Ingredients

• 3 vine ripened tomatoes
• 3 tomatillos
• 2 limes
• 1 red onion
• 2 poblano peppers
• 2 jalapeño (or to taste)
• ¼ cup Cilantro
• 1 tsp cumin
• 1 tsp salt
• 1 tsp pepper
• 2 tbsp extra virgin olive oil

Instructions

1. Preheat the smoker to 180*
2. Slice the limes, tomatoes, tomatillos, poblanos, and jalapeño in half. Remove the seeds from the jalapeños and poblanos and discard them. (leave the seed and ribs in the jalapenos if you like it spicier)
3. Place onto a cooling rack over a baking sheet, cut side up, and drizzle with olive oil.
4. Place into the smoker. Smoke for 2 hours. I used hickory wood, but you can use whatever wood you prefer to smoke the vegetables.
5. Remove from the smoker and allow to cool for 15 minutes.
6. Meanwhile, dice the red onion and juice the limes into a bowl removing any seeds from the lime juice.
7. Remove the stems from the poblanos and jalapeños.
8. Add tomatillos, tomatoes, poblanos, jalapeños, diced red onion, cilantro, salt, pepper, cumin, and lime juice to a food processor. Purée to your desired consistency.
9. Serve with tortilla chips. Enjoy!

17. Florida Smoked Fish Dip

Florida Smoked Fish Dip Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Yield: [‘3’, ‘3 cups’]

Bring a taste of delicious Key West smoked fish dip home with this simple and easy to follow appetizer recipe. A true fan favorite you won’t want to miss out on!

Ingredients

• 16 oz. Hot Smoked Fish (Use a whitefish )
• 4 oz. Cream Cheese (Softened)
• 2 oz. Sour Cream
• 1/4 cup Fresh Dill (minced)
• 1/4 cup Fresh Chives (minced)
• 1/2 cup Spicy Giaradinera (or pickled jalapenos )
• 1/2 Lemon (juiced)
• 6 dashes Tabasco Hot Sauce
• 1/2 tbsp. Worcestershire Sauce
• Salt and Pepper (to taste)

Instructions

1. In a large bowl, combine the softened cream cheese and sour cream together.
2. Add in the fresh herbs, giardiniera, lemon juice, Tabasco, and worcestershire sauce.
3. Use a fork to flake the smoked fish fillets. Fold the smoked fish pieces into the creamy dip mixture.
4. Test taste and season with salt and pepper as desired.
5. Serve at room temperature so it’s easier to spread over crackers or bagel chips. Slice up your favorite veggies and serve alongside lemon wedges and smoke pickled onions if desired.

18. Smoked Scallops with Garlic

Smoked Scallops With Garlic is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT60M · Total: PT70M · Yield: [‘6’, ‘6 Servings’]

These smoked scallops with garlic are delicately smoked and turn out tender, juicy and full of wonderful smoky flavor!

Ingredients

• 1.5 lb 10/20 Scallops
• 2 tbsp coconut oil
• 3 garlic cloves (minced)
• ½ tsp sea salt
• ½ tsp pepper
• ½ tsp garlic powder
• ½ tsp paprika
• 1 tbsp chopped basil
• Chives for garnish
• Sliced lemons for garnish

Instructions

1. Preheat the smoker, lid closed for 15 minutes to 180*.
2. Add 1 tbsp of coconut oil to a frying pan over high heat (coconut oil is used because of its high smoke point and to add a nutty flavor to the scallops. Olive oil can be substituted).
3. Add scallops to a bowl and combine with remaining coconut oil, salt, pepper, garlic powder, and paprika. Toss to coat.
4. Add scallops to the hot pan and sear for 30 seconds per side. Remove from the pan to prevent further cooking.
5. Next, arrange the scallops in a small roasting pan or aluminum foil pan. Add garlic and chopped basil and lightly stir.
6. Place into the smoker and smoke until the scallops reach an internal temperature of  145 (because of variations in the size of scallops and smokers, do not solely go by time. Be sure to check the internal temperature before removing them. For me, it took 1 hour to reach 145.
7. Garnish with chopped chives and lemon slices. Serve with crusty bread for dipping if you like. Enjoy!

19. Cream of Sardines Tapas with Smoked Salmon and Capers

Cream of Sardines with Smoked Salmon and Capers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘4’]

Canned sardines go upscale in this easy Cream of Sardines recipe created by celebrated Basque Chef Martin Berasategui for Gastro Bar by MB, at Paradisus Los Cabos, Mexico. Try it for a luscious party appetizer, budget game day food or tasty snack.

Ingredients

• 130 grams canned sardines in olive oil (high-quality packed in olive oil )
• 125 grams Laughing Cow cheese
• 150 grams extra virgin olive oil
• 150 grams mineral water
• 20 grams mustard
• 4 slices smoked salmon
• 8 capers
• 4 fried shrimp (optional)
• 40 grams red piquillo pepper (sliced)
• 4 baby spinach leaves (fried )
• 2 small pickles (sliced)

Instructions

1. Purée all ingredients (less oil) until smooth.Then add a little olive oil (as you would make a mayonnaise)Strain well and refrigerate for 2 hoursServe the chilled cream pate within an empty sardine tin or a small decorative dish. Garnish with decorative ingredients and serve accompanied with small bread toasts. 

20. Smoked Salmon Dip

Smoked Salmon Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT1M · Total: PT6M · Yield: [‘8’]

This smoked salmon dip is a creamy base filled with smoked salmon and fresh herbs. This smoked salmon appetizer is the perfect 5 minute party dip!

Ingredients

• 8 ounces cream cheese (softened)
• 1/2 cup sour cream
• salt and pepper to taste
• 1 teaspoon lemon zest
• 2 tablespoons fresh chopped dill
• 2 tablespoons fresh chopped chives
• 6 ounces smoked salmon (coarsely chopped)
• lemon slices, dill and chives for garnish (optional)

Instructions

1. Place the cream cheese, sour cream, salt, pepper, lemon zest, dill and chives in a bowl. Stir until smooth.
2. Add the smoked salmon to the bowl and gently fold until incorporated.
3. Garnish with lemon slices, dill and chives if desired. Serve immediately or store in the refrigerator for later use.

21. Smoked Salmon Cakes

Smoked Salmon Cakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘4’, ‘4 Servings’]

This easy salmon patties recipe is a delicious and versatile option that can be served as an appetizer or as a main dish! These smoked salmon cakes are slightly crispy on the outside, and light and flakey on the inside.

Ingredients

• 12 oz smoked salmon, chopped into small pieces
• 1.5 Tbsp chopped fresh chives
• 1.5 Tbsp chopped fresh parsley
• 2 cloves garlic, minced
• 1.5 Tbsp Creole seasoning
• 1 large egg
• 6 Tbsp bread crumbs
• neutral oil for frying
• dipping sauce of choice + lemon wedges for serving

Instructions

1. In a large bowl, mix all ingredients together until well blended.
2. Form the mixture into 4, equal-sized patties.
3. In a skillet over medium heat, pan-fry patties with a neutral oil for ~3-4 minutes per side until golden brown.
4. Serve with dipping sauce of choice and a lemon wedge, and enjoy!

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.