What's a good supper recipe using smoked salmon?

Answer 1

With chips and plenty of vinegar and pickled onions

Answer 2

Smoked Salmon with Fresh Dill and Capers

1 yellow onion, diced
1 tablespoon pureed garlic
1 yellow peppers, diced
1/2 cup white wine
2 cups bechamel, recipe follows
1 cup cream
8 ounces brined smoked salmon
4 tablespoons capers, plus 2 tablespoons, fried for garnish
Salt and pepper
1 1/2 limes, juiced
1 tablespoon fresh chopped dill
Serving suggestions: over cooked pasta


Saute the onions, garlic, and yellow peppers. Deglaze the pan with white wine, add the bechamel, cream, smoked salmon, and 4 tablespoons capers. Slowly bring to a boil.
Season to taste.

Add the lime juice and fresh dill just before serving over pasta. Garnish with deep fried capers.


Bechamel:
3 tablespoons butter
3 tablespoons flour
1 quart half-and-half, at about 150 degrees F
1 onion whole, with a bay leaf attached with 2 cloves

Melt the butter add all the flour at one time and cook until a sandy texture is achieved. Slowly add the half-and-half, mixing well, and bringing to a boil after each addition. Add the onion with the bay leaf and clove, and simmer for 45 minutes.
Strain before using.


This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Answer 3

Smoked Salmon Pizette

INGREDIENTS

* 2 (8 ounce) packages cream cheese, softened
* 1 (16 ounce) container sour cream
* 1/3 cup chopped green onions
* 6 pita bread
* 10 ounces smoked salmon, chopped
* 1/4 cup chopped fresh tomato
* 2 tablespoons capers, drained

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Stir together cream cheese, sour cream and green onions. Spread mixture evenly on top of whole pita rounds. Place rounds on lightly greased baking sheets and bake in preheated oven for 7 to 8 minutes.
3. Transfer warm pitas to a serving platter, sprinkle with salmon and garnish with diced tomatoes and capers.

Answer 4

Try the following
Salmon 'ravioli'
Ingredients
2 sheets of filo pastry
8 sun-blushed tomatoes
2 eggs, beaten
55g/2oz hot-smoked salmon flakes (salmon that's been 'cooked' by smoking at a high temperature)
To serve
tub of crème fraîche
1 tbsp thyme leaves, chopped
1 lemon, zest and juice only

Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Cut each sheet of pastry into eight to make 16 squares.
3. Place a sun-blushed tomato on each of eight pastry squares and divide the salmon up among them. Brush the edges with egg wash and press the remaining squares on top. Press together and brush each with the remaining egg wash.
4. Place on a baking tray and bake in the oven for 3-4 minutes, or until golden brown.
5. Mix the crème fraîche, thyme and lemon zest and juice in a bowl to combine.
6. To serve, transfer the ravioli onto serving plates and spoon the lemon dip alongside.

OR Highland Pasta with Smoked Salmon
Ingredients
4 oz (110 g) pasta
8 oz (225 g) smoked salmon
1 oz (25 g) butter
1 medium onion, finely chopped
1 clove garlic, crushed with 1 teaspoon salt
4 oz (110 g) chestnut mushrooms, thinly sliced
1 level teaspoon mild curry powder
1 level tablespoon plain flour
5 fl oz (150 ml) white wine
2 level tablespoons crème fraîche

Begin by melting the butter in a solid-based frying pan, then add the onion and sauté over a low heat until soft. This will take about 7 minutes. Now add the crushed garlic and mushrooms and continue to cook for a further 2-3 minutes. Next mix the curry powder and flour together and stir these into the butter to soak up all the juices. Then add the wine gradually, stirring briskly after each addition and, when all the wine is added, cook for a further 3 minutes before finally adding the crème fraîche.

The sauce is now ready and can be made up to this stage in advance, but lay a piece of clingfilm over the surface if you're not using it immediately. When you're ready to cook the pasta place a large saucepan with plenty of lightly salted water on to boil and cook the pasta for 10 minutes or until it is cooked to your liking, but still retains some bite.

Meanwhile, tear little pieces of smoked salmon lengthways into strips, then reheat the sauce and add the salmon at the very last minute, just before serving.

Now drain the pasta, return it to the pan, then quickly stir in the sauce and smoked salmon and serve at once in deep heated bowls.

or Smoked Salmon Tart
Ingredients
For the filling:

9 oz (250 g) smoked salmon trimmings
2 large eggs, plus 1 extra yolk, beaten
1 x 200 ml tub crème fraîche
freshly grated nutmeg
pinch cayenne pepper
freshly milled black pepper

For the Parmesan pastry:
4 oz (110 g) plain flour
pinch salt
1 oz (25 g) lard, at room temperature
1 oz (25 g) butter, at room temperature
1 oz (25 g) Parmesan (Parmigiano Reggiano), finely grated
Pre-heat the oven to gas mark 5, 375°F (190°C), with the baking sheet on the centre shelf.

You will also need a 9½ inch (24 cm) loose-bottomed quiche tin, 1 inch (2 cm) deep, lightly greased, and a solid baking sheet.

To make the pastry, sift the flour with a pinch of salt into a large bowl, holding the sieve up high to give the flour a good airing. Then add the lard and butter and, using only your fingertips, lightly and gently rub the fat into the flour, again lifting the mixture up high all the time to give it a good airing.

When everything is crumbly, add the Parmesan and then sprinkle in some cold water – about 1 tablespoon. Start to mix the pastry with a knife and then finish off with your hands, adding more drops of water till you have a smooth dough that will leave the bowl clean. Then pop it into a polythene bag and let it rest in the fridge for 30 minutes.

After that, roll the pastry out into a circle about 12 inches (30 cm) in diameter, then transfer it, rolling it over the pin, to the tin. Press lightly and firmly over the base and sides of the tin, pushing up the sides to come about ¼ inch (5 mm) above the rim of the tin all round. Now prick the base all over with a fork, then brush with some of the beaten egg for the filling. Place the tin on the pre-heated baking sheet and bake it for 20-25 minutes or until the pastry is crisp and golden. Check halfway through the cooking time to make sure the pastry isn't rising up in the centre. If it is, just prick it a couple of times and press it back down with your hands.

When the pastry case is cooked, remove it from the oven and reduce the heat to gas mark 4, 350°F (180°C). Now arrange the smoked salmon trimmings over the base of the tart. Then, in a jug, mix the eggs with the crème fraîche and season with freshly milled black pepper and a little freshly grated nutmeg, but don't put any salt in it as the smoked salmon is already quite salty.

Now pop the tart back on the half-pulled-out oven shelf, then pour in the egg mixture and sprinkle with the cayenne pepper. Bake it for 30-35 minutes until the centre is just set and the surface is puffy and a light golden brown colour, then remove it from the oven and let it settle for about 10 minutes before serving. Remove it from the tin by placing it in on an upturned jar, which will allow you to ease the sides away. Using a palette knife or a fish slice, slide it underneath and ease the tart carefully on to a plate or board, ready to serve.

Answer 5

My favourite is good ole fashioned scrambled eggs with very thin (reslice sliced bread) and toast topped with dill and freshly ground black pepper.

Of course bagels with cream cheese (don't want to promote a brand) makes a great snack. If taking the healthy option have sliced carrot and apples on the side.

Answer 6

Sandwiches

Answer 7

Try the following
Salmon 'ravioli'
Ingredients
2 sheets of filo pastry
8 sun-blushed tomatoes
2 eggs, beaten
55g/2oz hot-smoked salmon flakes (salmon that's been 'cooked' by smoking at a high temperature)
To serve
tub of crème fraîche
1 tbsp thyme leaves, chopped
1 lemon, zest and juice only

Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Cut each sheet of pastry into eight to make 16 squares.
3. Place a sun-blushed tomato on each of eight pastry squares and divide the salmon up among them. Brush the edges with egg wash and press the remaining squares on top. Press together and brush each with the remaining egg wash.
4. Place on a baking tray and bake in the oven for 3-4 minutes, or until golden brown.
5. Mix the crème fraîche, thyme and lemon zest and juice in a bowl to combine.
6. To serve, transfer the ravioli onto serving plates and spoon the lemon dip alongside.

OR Highland Pasta with Smoked Salmon
Ingredients
4 oz (110 g) pasta
8 oz (225 g) smoked salmon
1 oz (25 g) butter
1 medium onion, finely chopped
1 clove garlic, crushed with 1 teaspoon salt
4 oz (110 g) chestnut mushrooms, thinly sliced
1 level teaspoon mild curry powder
1 level tablespoon plain flour
5 fl oz (150 ml) white wine
2 level tablespoons crème fraîche

Begin by melting the butter in a solid-based frying pan, then add the onion and sauté over a low heat until soft. This will take about 7 minutes. Now add the crushed garlic and mushrooms and continue to cook for a further 2-3 minutes. Next mix the curry powder and flour together and stir these into the butter to soak up all the juices. Then add the wine gradually, stirring briskly after each addition and, when all the wine is added, cook for a further 3 minutes before finally adding the crème fraîche.

The sauce is now ready and can be made up to this stage in advance, but lay a piece of clingfilm over the surface if you're not using it immediately. When you're ready to cook the pasta place a large saucepan with plenty of lightly salted water on to boil and cook the pasta for 10 minutes or until it is cooked to your liking, but still retains some bite.

Meanwhile, tear little pieces of smoked salmon lengthways into strips, then reheat the sauce and add the salmon at the very last minute, just before serving.

Now drain the pasta, return it to the pan, then quickly stir in the sauce and smoked salmon and serve at once in deep heated bowls.

or Smoked Salmon Tart
Ingredients
For the filling:

9 oz (250 g) smoked salmon trimmings
2 large eggs, plus 1 extra yolk, beaten
1 x 200 ml tub crème fraîche
freshly grated nutmeg
pinch cayenne pepper
freshly milled black pepper

For the Parmesan pastry:
4 oz (110 g) plain flour
pinch salt
1 oz (25 g) lard, at room temperature
1 oz (25 g) butter, at room temperature
1 oz (25 g) Parmesan (Parmigiano Reggiano), finely grated
Pre-heat the oven to gas mark 5, 375°F (190°C), with the baking sheet on the centre shelf.

You will also need a 9½ inch (24 cm) loose-bottomed quiche tin, 1 inch (2 cm) deep, lightly greased, and a solid baking sheet.

To make the pastry, sift the flour with a pinch of salt into a large bowl, holding the sieve up high to give the flour a good airing. Then add the lard and butter and, using only your fingertips, lightly and gently rub the fat into the flour, again lifting the mixture up high all the time to give it a good airing.

When everything is crumbly, add the Parmesan and then sprinkle in some cold water – about 1 tablespoon. Start to mix the pastry with a knife and then finish off with your hands, adding more drops of water till you have a smooth dough that will leave the bowl clean. Then pop it into a polythene bag and let it rest in the fridge for 30 minutes.

After that, roll the pastry out into a circle about 12 inches (30 cm) in diameter, then transfer it, rolling it over the pin, to the tin. Press lightly and firmly over the base and sides of the tin, pushing up the sides to come about ¼ inch (5 mm) above the rim of the tin all round. Now prick the base all over with a fork, then brush with some of the beaten egg for the filling. Place the tin on the pre-heated baking sheet and bake it for 20-25 minutes or until the pastry is crisp and golden. Check halfway through the cooking time to make sure the pastry isn't rising up in the centre. If it is, just prick it a couple of times and press it back down with your hands.

When the pastry case is cooked, remove it from the oven and reduce the heat to gas mark 4, 350°F (180°C). Now arrange the smoked salmon trimmings over the base of the tart. Then, in a jug, mix the eggs with the crème fraîche and season with freshly milled black pepper and a little freshly grated nutmeg, but don't put any salt in it as the smoked salmon is already quite salty.

Now pop the tart back on the half-pulled-out oven shelf, then pour in the egg mixture and sprinkle with the cayenne pepper. Bake it for 30-35 minutes until the centre is just set and the surface is puffy and a light golden brown colour, then remove it from the oven and let it settle for about 10 minutes before serving. Remove it from the tin by placing it in on an upturned jar, which will allow you to ease the sides away. Using a palette knife or a fish slice, slide it underneath and ease the tart carefully on to a plate or board, ready to serve.
Source(s):
http://www.deliaonline.com/recipes/highl...

Answer 8

Smoked slamon strips in scrambled eggs is nice.
Especially if it's on good toasted bread and you can add in a posh vegetable for extra oomph, such as aspargus tips.

Answer 9

classic is scrambled eggs with smoked salmon on the side, with thin slices of toast.
Good breakfast dish as well.

Answer 10

Snapper Almondine.
Kinda briol some Almonds and Garlic in butter with lemon and chives. Sprinlle Grated Parmesionao chees over it then pour the almond suace over it.

Answer 11

an easy one would be toasted bagles with some philidephia and place the smoked salmon on top- my favourite foods all in one!