Smoked Salmon Spread Barefoot Contessa Ina Garten Recipes

Steps:

• Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth.
• Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix.
• Add the smoked salmon and mix well.
• Chill and serve with crudites or crackers.

Steps:

• The night before serving, combine the granulated sugar, brown sugar, 2 tablespoons salt, the peppercorns, and lemon zest in a small bowl. Place the salmon fillets skin-side down on a large flat ceramic or glass dish. Spread the mixture evenly on top of the salmon. Cover the dish with plastic wrap and refrigerate.
• At least 1 1/2 hours before you plan to cook the salmon, soak the wood chips in water.
• Thirty minutes before you¿re ready to cook, heat the charcoal. Place a double layer of coals on one side of the grill, light them, and allow them to burn until the coals are gray on the outside. (I use a charcoal chimney to light the coals.) Sprinkle half the soaked wood chips on the hot coals (you will see lots of smoke). On the other side of the grill, place the foil pan and pour in 1 cup water. Place the cooking grate over the coals and the pan.
• Scrape most of the sugar mixture off the salmon and sprinkle with 1 teaspoon of salt. Place the salmon skin-side down on the side of the grill directly over the foil pan. Put the lid on the grill, making sure the top and bottom vents are open. Smoke the salmon for 10 minutes. Add the remaining wood chips directly on the coals and cook for 5 to 10 more minutes, depending on the thickness of the salmon, until it's firm to the touch and barely cooked. Don't overcook the salmon or it will be dry!
• Transfer the salmon to a clean platter and immediately cover tightly with aluminum foil. Allow to rest for 10 minutes. Remove and discard the skin, if desired, and serve hot, at room temperature, or cold with the Fresh Dill Sauce.
• Place the mayonnaise, sour cream, yogurt, cream cheese, scallions, dill, parsley, lemon zest, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Puree for a few seconds, until well mixed. Add the cucumber and puree for another few seconds, until combined. Pour into a container and refrigerate for a few hours to allow the flavors to develop.

Steps:

• Place the toasted bread on a cutting board and overlap slices of avocado on each piece of bread, using a quarter to half an avocado for each, depending on the sizes of the avocado and the bread.
• Sprinkle the avocado with lemon juice, then sprinkle with salt and pepper. Place one large slice of salmon on top, ribboning it to fit. Drizzle with a tablespoon of the Gravlax Sauce. Garnish with some red onion, sprinkle with the dill fronds, salt, and pepper, and serve with extra sauce on the side.
• Whisk together the Dijon mustard, honey mustard, whole-grain mustard, ground mustard, sugar, and vinegar in a medium bowl. Combine the olive and grapeseed oils in a small measuring cup. Slowly add the oil mixture to the mustard mixture, whisking constantly, until emulsified. Stir in the dill and salt.

Steps:

• For the herb butter, combine all the butter ingredients in a mixer fitted with a paddle attachment. Beat until mixed, but do not whip.
• For the sandwiches, have the store slice the bread lengthwise on a meat slicer into 1/4-inch-thick slices. (If that isn't possible, you can slice it crosswise with a very sharp knife.)
• Lay out 8 slices of bread and spread them all with a thin layer of herb butter. Place smoked salmon on 4 of the slices. Top with the other 4 slices of bread, butter side down. Place the sandwiches on a baking sheet and wrap with plastic. Refrigerate until the butter is very cold. Place the sandwiches on a cutting board. With a very sharp knife, cut off the crusts, cut each large sandwich in half crosswise, and then cut each half diagonally twice to make a total of 8 small triangles. (If the bread was cut crosswise, follow the assembly directions, then cut off the crusts and cut diagonally, twice, to make 4 small triangles.) Serve chilled.

Steps:

• Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with crudites and/or crackers.

Steps:

• Break the salmon into very large flakes, removing any skin and bones, and place the salmon in a bowl. Add the celery, red onion, dill, capers, raspberry vinegar, olive oil, salt, and pepper. Season, to taste. Mix well and serve cold or at room temperature.

Steps:

• Mix everything and pulse for 1 minute in a food processor.
• Serve on bread that's been toasted in the oven brushed with olive oil and a sprinkling of salt and pepper.
• YummY!