Layers are grilled onion, hard boiled egg, artichoke puree with walnuts, potatoes, salmon, potatoes.
Cook the onions, do the artichoke puree with walnuts, cook the potatoes till fork tender, layer onions first, pressing down after each layer then egg slices, then artichoke puree, then potatoes, then add the fresh salmon in pieces, then potatoes on top.
Put into a 200 degree oven for about 40 minutes.
Smoked Salmon Cucumber Sushi Rolls
I love sushi, but have to watch the raw fish so I figured I would try it with smoked salmon. Add a bit of cream cheese to counteract the amount of salt in the soy sauce and the salmon plus the refreshing cucumber. For the rice I used this recipe Sushi Rice (from japanese.about.com) and in that recipe I substituted the rice vinegar with apple cider vinegar with a pinch of sugar (came from The Cook’s Thesaurus). This is very important to follow the recipe precisely or the rice will not have the right texture and stickiness needed.
Sushi Nori Wraps
Prepared Sushi Rice
Finely sliced cucumbers partially skinned and with the seeds removed
Finely sliced carrots
Smoked salmon pieces
Toasted sesame seeds (optional)
Soy sauce, wasabi, ginger
It is best if you have a rolling mat but if not you can use a kitchen towel and plastic wrap. Take your mat I like to put plastic wrap on that too just because I am a neat freak, but you don’t have too. Place the nori sheet on the plastic wrap, wet your hands with water and take the rice and pat it all over the mat leaving a space above of about 1 inch with out rice, keep wetting hands to press the rice down. Then top with Salmon going across in a row. Same with the vegetables. I put a small layer of cream cheese mixed with some wasabi in a line after the salmon and before the vegetables. Next is the hard part roll up your sushi slowly, tightly, and squeezing to make sure everything is tight. Do this to until you have about 1 cm left. Then wet the nori slightly with your finger dipped in water continue to roll to the end. Take your log of sushi to a cutting board with a very sharp knife you can cut it into an 1 and 1/2 inch segments. Dip in toasted sesame seeds. place on a nice dish an serve with chopsticks, soy sauce, extra wasabi, and ginger. Get some sake and make a whole Japanese meal.
Note: IF you can get really fresh fish you can do it with fresh fish instead of smoked salmon. You can also just make an all vegetable sushi. Shrimps, eel and octopus should always be cooked.
Smoked Salmon with Penne Pasta by Eva
Cut some smoked salmon into strips, add to a pan of butter, thick cream, fresh thyme, salt and pepper.
Heat and add cooked penne.
That’s it. Simple simple simple.
Smoked Salmon Rolls by Giselle
I have these for breakfast sometimes and they are simplicity themselves!
Slice of smoked salmon
couple teaspoons cream cheese
Little freshly ground pepper
Put the salmon slice on a surface, put 2 teaspoons of the cheese across the middle, top with the rocket leaves, roll up and place on a plate.
Grind a little pepper over the top and a squeeze of lemon juice.
Oh, and Enjoy!!
For the recipe Judy used for the slider buns, have a look here at East Everyday Eats
then simply spread with philly cream cheese and top with smoked salmon
Leak and Salmon Pinwheels by Amber
3 medium to large leaks
White wine (optional)
100 grams of Cream
500 grams salmon filet (2)
Ground Fennel Pollen to taste
To assemble, you’ll need Saran Wrap and a cooking bag.
1. Finely slice leaks and soak in water to remove dirt. Rinse a few times.
2. Heat a couple of tablespoons of olive oil and slowly sauté the leaks until they are soft. (Don’t forget to add salt and black pepper.) Add wine and cook off alcohol if you are using wine.
3. When leaks are completely soft, add cream and heat through. Mixture should not be runny so adjust quantity if needed!
4. Let leaks cool.
5. Butterfly salmon if it is particularly thick.
6. Lay down piece of saran wrap and lay filet on top. Sprinkle with Fennel pollen. Cover filet with the cooked leaks and roll like you would a filled cake.
7. Wrap the saran wrap around the roll as tightly as you can and put in a bag.
8. Bring a large pot (like one you’d use to boil at least 500 grams of pasta) and turn off. Add bagged salmon, cover pot and let sit.
9. 30 minutes later, you have perfectly cooked salmon.
Smoked Salmon Terrine with Endive Salad by Amber
(this quantity is for a small portion of terrine as it goes a long way)
200 grams of smoked salmon
3 white anchovy filets
The zest of one whole lemon
100 grams of butter
2 whole endives
A handful of hazelnuts
Handful of Arugula
¼ cup Olive Oil
1/8 cup Hazelnut Oil
1/8 cup of Champagne Vinegar
½ tsp Dijon Mustard
½ tsp Honey
S and P to taste
1. Soften butter by leaving out for a few hours.
2. Add to food processor with zest and anchovy filets
3. blend until combined.
4. layer in square terrine container that has been lined with parchment paper or saran wrap.
5. Layer in Salmon and butter until you finish both.
6. Refrigerate overnight.
7. The next day, remove and slice and serve with endive hazelnut and avocado salad.
To make salad, you need to make dressing using the dressing ingredients. Slice the endive and avocado and toss all the ingredients. Voila.
110g Flour – I used Buckwheat flour today which is gluten free but white is good too
Pinch of Salt
1/2pt or 300ml milk & Water – about 50:50 ratio
Sift flour & Salt into a large bowl – make a well in the centre
Add eggs & liquid & mix together – beat well for 2 minutes
Leave to stand if you have the time.
Cook crepes in a hot pan trying to make them as thin as possible.
500g frozen Spinach – I defrost this and squeeze out the excess H20 and use this in the sauce.
1/2 tsp Cayenne Pepper (if desired)
1/2pt or 300ml of Milk or milk/spinach water
@ 2oz or 50g grated tasty cheese
Melt butter over a gentle heat with seasoning add flour and ensure this is properly blended with the butter. Allow to cook for a minute or two without burning then slowly add your liquid until you reach your desired consistency – don’t use all at this point add the spinach and grated cheese and bring to a simmer.
4 x 150-175g fillets (boneless & skinless)
@ 6TBSPN Cointreau or Grand Marnier
Seasoning – salt, pepper & cumin to taste
In a hot pan sear each fillet on both sides – no more than 2 or 3mins each then add cointreau and flambé – should take about a minute.
Assemble as per the picture – I garnished with a little salad and some cubes of deep fried potato to add additional texture to the dish
(NB: my own recipe)
Smoked Salmon Pasta with a Splash of Cognac Topped with a Courgette Pecorino Sauce by Francesco Russo
This is a very easy and tasty recipe i created just by trying different ingredients. Some of my close friends are cream intolerant, this work fantastically well if you re one of those or juts want to try something a bit different.
200 gr smoked salmon
2 fresh courgettes
4 spoons of grated pecorino romano cheese
2 spoons of cognac
1 veg.stock cube
salt and pepper
Finely cut the shallots and cook them on a low flame with some olive oil and a bit of water in order to let the onion
sweat for about 10 minutes. Add your cognac ( or even white wine) and you smoked salmon in flakes or stripes.
Clean and cut the zucchini in big chunks and boil for 15 minutes in water with veg. stock. Once tender get them out to cool down and leave some of that water.
In a liquidizer blitz 4 or 5 table spoons of freshly grated pecorino romano with your zucchini and 2 spoons of the water they were cooking in. Blitz for 5 minutes until you get a lovely smooth sauce !
Boil the pasta al dente of course, toss it in the cognac, salmon and shallots add the green sauce and serve it with some black pepper and a sprinkle of pecorino romano !