SMOKED SALMON SMøRREBRøD
Provided by Nicolaus Balla
Categories Sandwich Brunch No-Cook Picnic Quick & Easy Lunch Horseradish Salmon Radish Spring Sour Cream Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- For horseradish sour cream:
- Whisk potatoes, if using, sour cream, horseradish, dill, parsley, and lemon juice in a small bowl; season with salt and pepper.
- For assembly:
- Spread horseradish sour cream on bread and top with smoked salmon, radishes, roe, if using, dill, and parsley. Season with pepper.
SMOKED SALMON SPREAD
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.
- If you can find it, I prefer Norwegian salmon; it's drier and less salty than other smoked salmon.
Nutrition Facts : Calories 118 calorie, Fat 9 grams, SaturatedFat 5 grams, Cholesterol 42 milligrams, Sodium 150 milligrams, Carbohydrate 1 grams, Protein 7 grams, Sugar 1 grams
SMOKED SALMON AND HORSERADISH CHEESECAKE
Provided by Michael Symon : Food Network
Time 1h10m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. In a standing electric mixer fitted with a paddle, cream the cream cheese, cornstarch, horseradish juice and salt. Add egg and heavy cream. When filling is mixed thoroughly add diced smoked salmon and fold it in. Place in buttered 8-inch springform pan and bake for 1 hour or until cheesecake sets up. Remove from oven and let cool to room temperature. Slice into 6 equal portions and serve with bagels and sliced onions.
SMOKED SALMON AND APPLE CARPACCIO
Provided by Giada De Laurentiis
Categories appetizer
Time 27m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
- Place the bread on a baking sheet in a single layer. Bake for 10 to 12 minutes until lightly brown and crisp. Cool to room temperature, about 10 minutes.
- Arrange the smoked salmon in a single layer on a serving platter. Lay the apple slices on top. Sprinkle the capers over the salmon and apple slices. Drizzle with olive oil and season with salt and pepper, to taste. Serve with the toasted bread.
SMOKED SALMON
Provided by Alton Brown
Categories appetizer
Time P1DT5h30m
Yield 20 to 30 portions, depending o
Number Of Ingredients 5
Steps:
- In a bowl, mix together salt, sugar, brown sugar and peppercorns. Spread extra-wide aluminum foil a little longer than the length of the fish and top with an equally long layer of plastic wrap. Sprinkle 1/3 of the rub onto the plastic. Lay 1 side of the fish skin down onto the rub. Sprinkle 1/3 of the rub onto the flesh of the salmon. Place second side of salmon, flesh down onto the first side. Use the remaining rub to cover the skin on the top piece. Fold plastic over to cover then close edges of foil together and crimp tightly around the fish. Place wrapped fish onto a plank or sheet pan and top with another plank or pan. Weigh with a heavy phone book or a brick or two and refrigerate for 12 hours. Flip the fish over and refrigerate another 12 hours. Some juice will leak out during the process so make sure there's a place for the runoff to gather. Unwrap fish and rinse off the cure with cold water. Pat salmon with paper towels then place in a cool, dry place (not the refrigerator) until the surface of the fish is dry and matte-like, 1 to 3 hours depending on humidity. A fan may be used to speed the process. Smoke fish (see Note) over smoldering hardwood chips or sawdust, keeping the temperature inside the smoker between 150 degrees F and 160 degrees F until the thickest part of the fish registers 150 degrees. Serve immediately or cool to room temperature, wrap tightly and refrigerate for up to 3 days. Cook's Note: Trout, mackerel, and bluefish also smoke well.
SMOKED SALMON WITH HORSERADISH CRèME FRAîCHE & BEETROOT
This speedy salad can be whipped up as an impressive starter - the fish is completely lifted by contrasting flavours
Provided by Good Food team
Categories Dinner, Starter
Time 25m
Number Of Ingredients 12
Steps:
- Fold the crème fraîche with the horseradish and vodka, if using, with a little seasoning. Chill.
- In a bowl, mix the vinegar, olive oil and honey. Toss half the dressing through the beetroot and chill until ready to serve.
- Before serving, divide the slices of salmon between 8 plates, then top with a spoonful of the crème fraîche and bring up the sides of the salmon to make a 'flower'. Arrange the salad and beetroot round the salmon, scatter with the dill. Grind over some black pepper, drizzle with the remaining dressing and serve with toast, if you like.
Nutrition Facts : Calories 175 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 16 grams protein, Sodium 2.9 milligram of sodium
SMOKING SALMON
You know it's summer in Alaska when we drag out our smokers and clear out last years Copper River Sockeye Salmon to smoke and replenish with a fresh supply. There is nothing better than Copper River Sockeye Salmon. It is high in Omega 3, is a high protein snack and is easy to prepare. This recipe comes from my dear friend,...
Provided by Sherry Blizzard
Categories Meat Appetizers
Time 5h5m
Number Of Ingredients 5
Steps:
- 1. Thoroughly rinse salmon of slime.
- 2. Combine apple juice, water, brown sugar and salt in a 5 gallon, food-safe bucket. Mix well. Add the salmon pieces. *See note below.
- 3. Note: Large pieces should be scored but not all the way through to the skin. This will allow the brine to penetrate and provide better smoking. Note: Use ONLY Alder wood smoking chips.
- 4. Marinade salmon in salt/sugar/juice brine 12-24 hours. Remove fish to drain and air dry for 2 hours on paper towels. Fish should get a "glazed-over" and sticky feel. Smoke at 200 F for 4-6 or longer for a firmer fish. You will want to use 2-3 trays of wood chips.
SALMON AND CRèME FRAîCHE ON BLACK-BREAD TOASTS
Provided by Amanda Hesser
Categories easy, quick, appetizer
Time 10m
Yield About 16 toasts
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees. Place the bread pieces on a baking sheet and bake until lightly toasted but still soft in the center. Meanwhile, whisk together the crème fraîche, 1 tablespoon horseradish and chives in a small bowl. Add more horseradish and salt to taste. Cut the salmon into strips (2 inches by 1 inch) or squares, so that you have the same number as triangles of bread.
- Place toasts on a serving platter. Spoon a little horseradish cream on each piece. Lay a piece of salmon on top in delicate folds. Sprinkle pepper over the salmon and serve.
Nutrition Facts : @context http, Calories 30, UnsaturatedFat 1 gram, Carbohydrate 3 grams, Fat 1 gram, Fiber 0 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 83 milligrams, Sugar 0 grams
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