smoked salmon

Smoked Salmon with Maple Orange Glaze

salmon

water

maple syrup

brown sugar

salt

orange

orange juice

Inspired by a risotto from London restaurant Ooze, smoked salmon may sound expensive for a midweek meal, but is no more costly than cooking with red meat

Smoked salmon & lemon risotto

onion,finely chopped

olive oil

risotto rice,such

garlic clove,finely chopped

vegetable stock

pack smoked salmon,three-quarters chopped

mascarponelite

tbsp flat-leaf parsley,chopped

lemon zest,plus squeeze of juice

rocket

Fry the onion in the oil for 5 mins. Add the rice and garlic, then cook for 2 mins, stirring continuously. Pour in a third of the stock and set the timer to 20 mins. Simmer, stirring occasionally, until the stock has been absorbed, then add half the rest of the stock and carry on cooking, stirring a bit more frequently, until that has been absorbed.

Pour in the last of the stock, stir, then simmer until cooked and creamy. Take from the heat and add the chopped salmon, mascarpone, parsley and lemon zest. Grind in some black pepper, but don’t add salt as the salmon will be salty enough. Leave for 5 mins to settle, then taste and add a little lemon juice if you like. Serve topped with reserved salmon (roughly torn) and some rocket.

Make your own lox (smoked salmon) with this easy lox recipe. You will never go back to store-bought lox! Homemade lox is so much fresher, tastier, and healthier than store-bought lox. Serve lox for breakfast or brunch on a toasted bagel with cream cheese.

Smoked Salmon - Lox Recipe

Smoked Sea Salt (,

sugar sugar

black pepper

Rinse the salmon and pat it dry with a paper towel. If it has skin, leave the skin on. If you feel any bones in the salmon while you are doing this, remove them - tweezers are useful for this.

Combine the salt and sugar (and pepper and herbs, if using), and rub the seasoning all over the salmon. You might have some extra seasoning that you haven&#x27;t used up - if so, just place it on top of the salmon.  

Get a large piece of plastic wrap. Place the salmon skin-side down. Wrap the salmon tightly with plastic wrap and place it in a container that has a lid. Cover with a lid and place in the fridge. 

After 2-3 days, rinse the whole salmon under cold water. Thinly slice the salmon. Serve immediately, or transfer to a clean container, cover, and store refrigerated until serving.  

Smoked Salmon Pizza

pre-baked 12-inch diameter pizza shell (recommended: Boboli)

soft cream cheese

garlic

chives

capers

Place pizza shell on a baking sheet. Spread cream cheese over entire surface of pizza shell. Sprinkle with garlic powder and lay salmon slices on top. Bake until cream cheese melts and salmon is golden. Top with chives and capers.

All six of my children voted this the favorite pizza of all time. We added lemon zest and the juice of a lemon to the cream cheese. We highly recommend this recipe. Robert always has good recipes!

After several years of hearing my teen still rave about Robert's pizza, I had to come back and give it five stars. I made this on a whim because I was short on groceries. I had no idea that my family would consider it a favorite, or that my teen, years later, would still rave about it. Thank you, Robert, for another winning recipe.

I made this pizza for my daughters baby shower and I didn't make enough!! I have made it several times since then - I now use fresh minced garlic and a squeeze of lemon juice in the cream cheese. I also squeeze a little lemon juice on top when its finished along with some fresh dill with the chives.  Everyone loves it at first bite. It will be on my Super Bowl buffet menu!

Holy garlic?!  I second guessed the amount of garlic in this recipe and even though I knew better I went with it anyway.  2 T is way too much.  Maybe 2 tsp, but definitely not 2 T.  Otherwise, the pizza was good.  I combined 4 oz chevre and 4 oz cream cheese to add a little tartness.  

This pizza is fantastic - it is probably the thing people request most when I have a party.  I have twice literally had people fight over the last piece.  I make my own thin crust pizza shell rather than store bought, but otherwise I don't make any changes, it's perfect as is.

I made this pizza as an appetizer for a party. The guests that were able to get some loved it.  The only different is I had an emergency and had to use canned salmon and just spread it over the top and it tasted great.

I made this and cut it into bite sizes.  It was awesome!  I love this simple recepie.  Great ONE.  Thank you.

This is a wonderful and quick starter. I did not use Boboli pizza crust. I wanted a thinner and crisper one. Used Mamma's from WalMart. They did not specify cold or hot smoked salmon. I used hot! Excellent!!

Using dark rye or wholegrain bread for sandwiches rather than white will increase the fibre content. This high-protein open sandwich with salmon and quark cheese makes a quick and convenient low-calorie lunch. Try topping with cooked and peeled prawns instead of the salmon.

With a GI of 49 this meal is <a href="https://www.bbc.co.uk/food/diets/high_protein_low_GI_diet">high protein, low GI</a> and provides 235 kcal per portion.

Smoked salmon open-topped sandwich 

dark rye bread (pumpernickel)

grams/3½oz quark, drained

grams/3½oz salmon

lemon juice

tsp finely chopped fresh chives, to garnish

Cedar Plank-Smoked Salmon

pepper

salmon fillet

lemon

thyme

Brine the fish: Combine the brown sugar, salt, 1 teaspoon pepper and 4 cups water in a large bowl. Stir until the sugar and salt dissolve. Add the salmon and weigh down with a can or skillet to keep it submerged. Cover and refrigerate at least 2 hours or overnight.

Soak the wood chips and cedar plank in water 1 hour, then prepare your grill for smoking.

About 30 minutes before smoking, remove the salmon from the refrigerator; drain and pat dry. Place the salmon, skin-side down, on the cedar plank and season with salt and pepper. Top with the lemon slices and thyme sprigs. Let stand at room temperature to dry out, 30 minutes.

Once the grill reaches 250 degrees F, place the plank with the salmon on the cooler side of the grill. Close the grill and let smoke until golden and just cooked through, about 20 minutes. If using a gas grill, turn off the flame and let the fish sit 10 more minutes (this is not necessary if using charcoal; it imparts more smoky flavor). Remove from the grill and serve hot or at room temperature.

Horrible, horrible recipe, and shame on the food network.  First off, salmon will not cook in 20 minutes at 250 degrees F.  So once i realized that was an issue and cranked up the grill temp to reach a reasonable internal temp, there was yet another issue.  The recipe calls for too much salt in the marinade!  After two bites I knew it was inedible and threw the entire dish out.  I was very annoyed at waisting such a beautiful fillet.  Never, ever use this recipe.

Rediculous amount of salt called for in this recipe, as the other comment said, it was unedible, please don't use this recipe if you're reading this.

I must agree..WAY TOO MUCH SALT...almost inedible...I read the negative review after I placed the salmon in the brine..so I only brined for 45 min..ugh..so salty

If you disappointed in this recipe, try my tried and tested technique, family recipe handed from my grand father to me find it at http://propanesmokerreviews.com Cheers

Not overly salty for my tastes, but I might back off on the salt a bit in the brine or seasoning a little next time. For two full sockeye fillets @ 250 F with applewood smoke from a pellet smoker my cooking time was 50 minutes i.e. not steaks, which might have cooked a little faster, rather an entire side of a salmon. An instant-read thermometer saved us any underdone surprises and I stopped at 135F. A good Oregon Pinot Noir paired up really nicely. Get it right and this is a world-class treat.

Would you please amend your smoke instructions to include electric smokers.

A smoked salmon chowder loaded with tender potatoes, cream cheese for creaminess, and capers for a little added zing! This tastes just like the stuff they serve at the Seattle Pike Place Market!

Seattle-Style Smoked Salmon Chowder

butter

yellow onion, diced

celery,

garlic,

lb. potatoes, diced (Yukon gold

fennel seeds

bay leaves

basil

tomatoes,

½ -3 ½ cups stock (fish, shrimp, or chicken)

EACH: tomato paste AND capers + 1 tablespoon brine

cheese,

low sodium Old Bay seasoning

heavy cream

shrimp (chopped

salmon,

SAUTE: Heat the butter in a large soup...

SAUTE: Heat the butter in a large soup pot or dutch oven over medium-high heat. Add the onions and celery and cook, stirring, until translucent and softened about 6-8minutes. Add the garlic and the potatoes. Crush the fennel seeds between your fingers and add them in. Add the bay leaves, dried basil, diced tomatoes, 2 ½ cups of stock, capers, and brine. Let the soup gain a rolling simmer, cover, and let cook for 8-15 minutes or until the potatoes cook all the way through. The timing may vary as this depends on how small you dice your potatoes.

CREAM CHEESE: When the potatoes are fork-tender, remove...

CREAM CHEESE: When the potatoes are fork-tender, remove the lid, kick the heat up to medium and stir in the tomato paste, cream cheese, and old bay seasoning. Allow the cream cheese to melt into the soup.

SIMMER: Add the heavy cream and reduce the...

SIMMER: Add the heavy cream and reduce the heat to low, allow the chowder to gently warm through until a light simmer develops. Add the shrimp and smoked salmon and let everything just heat through.

SERVE: the chowder immediately or as I recommend,...

SERVE: the chowder immediately or as I recommend, chill the chowder for several hours before serving. This will allow the flavors to develop further and will help thicken the chowder further. Rewarm before serving. Use additional stock to thin the chowder to preference. Season with additional salt as desired.

Perfect for Hanukkah or any time of year, these latkes bring out the pure flavor of potato, because that is basically the only ingredient in them. Making latkes can be a last-minute nightmare, with overeager cooks putting too many patties in hot oil, thus taking longer to fry and resulting in a greasy mess. But these can be prepared in advance. This recipe, adapted from the chef Nathaniel Wade of the <a href="https://www.outermostinn.com/">Outermost Inn</a> on Martha’s Vineyard, starts with parbaked potatoes, which are cooled, grated, seasoned with just salt and pepper, pressed into patties and refrigerated, then fried just before serving. You can either serve them with crème fraîche or sour cream, smoked salmon and tiny flecks of chives, or <a href="https://cooking.nytimes.com/recipes/1016867-brisket-in-sweet-and-sour-sauce">traditional brisket</a> and homemade applesauce.

Pure Potato Latkes

salt and black pepper

Canola oil,

salmon (optional)

Crème fraîche

chives,

Adjust the rack in the middle of the oven and heat to 350 degrees. Bake the potatoes directly on the rack for 30 minutes, then flip and bake for another 15 minutes until they are hot throughout but still raw in the middle. Remove and let cool for about 30 minutes.

Slice the potatoes in half widthwise. Holding the curved peel side with one hand, grate the flat, flesh side of each piece using the large holes of a box grater. The grating process should open them up like a jacket, leaving you with potato skins perfect for frying later, if you’d like. (You could also use a food processor with a grating blade instead; just peel your potatoes beforehand.) Sprinkle the grated potatoes with 1 teaspoon salt and 1/2 teaspoon pepper. Adjust the seasoning to taste.

Take about 1/2 cup grated potato in your hands and gently squeeze between your palms to form a patty. Press the patty until about 1/2-inch thick and carefully set the latke on a plate. Repeat with the remaining grated potatoes to make about 8 latkes. Cover and refrigerate a few hours or overnight.

Just before serving, heat a large, heavy skillet with about 1/4 inch of canola oil over medium-high. When it is hot, a shred of potato dropped into the oil should sizzle. Working in two batches, gently fry four latkes until crisp and deep golden, about 3 to 4 minutes per side. Transfer to paper towels or a paper bag to drain, and repeat with remaining latkes.

Serve hot, topped with a slice of smoked salmon, a dollop of crème fraîche or sour cream and a few sprinkles of chives, if you like.

Schmancy Hot Smoked Salmon Recipe

salt, any type

(but you don't need a scale, I'll explain below)

white sugar

garlic powder (not garlic salt)

clean brown paper bag

Valli Little's simple pasta dish is packed with gorgeous flavours. Add a slice of crusty bread and a salad, and you're ready to eat!

Orecchiette with hot-smoked salmon, peas and beurre blanc sauce

orecchiette or other short dried pasta

(80 milliliters) white wine

(80 milliliters) white wine vinegar

eschalots, finely chopped

chilled unsalted butter, chopped

(120 grams) frozen peas

hot-smoked salmon or trout fillets, skin removed, flaked

tbs thickened cream

dill,

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981838798001&=domain=del

5348771529001-5981838798001

Quick, easy, delicious and SUPER-HEALTHY! &nbsp;This herb omelette with smoked salmon will rev you up for the day ahead!

Smoked Salmon Omelette

eggs

herbs

creme fraiche (or sour cream)

chives (for garnish (optional))

In a small bowl, combine the eggs, herbs, salt and pepper. Whisk until well combined and frothy.

Heat a small skillet over medium- medium high heat for about 30 seconds. &nbsp;Liberally spray the pan with vegetable spray. Pour the eggs into the pan.

Lift the pan so that it's about 1-2" above the flame and tip the pan in a swirling motion to coat the bottom and sides with the egg mixture. Use a spatula to pull the side of the omelette away from the pan and simultaneously dip the pan to that side so the uncooked egg runs into and fills the empty space in the pan. &nbsp; Do this several times until the eggs are mostly cooked. &nbsp;Remove from heat.

With the spatula, fold the omelette in half or into thirds (kind of rolling it over on itself. Slide the omelette onto a plate and top with smoked salmon, capers, creme fraiche and chives. &nbsp;Serve with a wedge of lemon.

For a healthy, protein-rich breakfast, try this smoked salmon omelette.  It's loaded with fresh herbs and topped with creme fraiche, capers, chives and lemon.

Scrambled Eggs with Smoked Salmon

Salt and black pepper

Reserve 2 slices of salmon for garnish. Chop the remaining salmon into very small pieces.

Whisk your eggs and cream together. Add 1/2 of your chopped chives and season eggs with salt and pepper. Preheat a large nonstick skillet over medium heat. Melt butter in the pan and add eggs. Scramble eggs with a wooden spoon. Do not cook eggs until dry. When eggs have come together but remain wet, stir in chopped salmon. Remove pan from the stove and place on a trivet. Garnish the eggs with remaining salmon and chives and serve right out of the warm pan.

Note: If you are serving these eggs with the other recipes provided as a brunch, a platter of store bought fruit filled dainties will complete your elegant brunch. Allow 1 dainty per person but halve dainties so that guests may mix and match varieties.

Love the salmon and egg combination. I don’t often have chives on hand, so usually sauté or caramelize some thinly sliced onions in the pan before adding the eggs. I also like to add some chopped capers (omitting the salt) and cream cheese and serve with hash browns or potato pancakes. Yum!

This was great! Made with cooked salmon and served with potatoes. Perfect hearty breakfast. 

Absolutely Delicious! Tastes expensive and really isn’t. Eggs were light and fluffy, salmon made it taste like a really expensive dish. Have made several times for company and just to treat ourselves.

Excellent protein packed breakfast!  I cooked it on low/medium heat and substituted cream cheese chunks for the heavy cream cooking the eggs until almost set then adding the lox and cubes of cold cream cheese at the end cooking an additional 30 seconds. I served this piping hot with a lightly toasted buttered bagel and coffee.  Yummy!

Love this recipe! I was a very novice cook - read - might not be trusted to boil water - when I first tried this. :) And it was easy enough even for me to prepare when entertaining at Easter. Everyone loved it! It has become a favorite dish at holiday times.

I was given a packet of smoked salmon to enjoy. I decided to use the smoked salmon following the directions provided here in this recipe. I did not have chives and instead I used green onions as garnishment. Every member in my family enjoyed the scrambled eggs. This recipe is a keeper for me.

eggs + smoked salmon=perfect combination.. Love iT!!!

I LOVE LOVE LOVE this DISH!!!! Down from my husband to my KIDS!! THEY LOVED it! My 6 year old daughter is such a PICKY eater and I was SOOO SHOCKED that she actually enjoyed it!!!  My son eats everything so he loved it that much he wanted SECONDS!!! LOVE EM!! 

Eggs of any kind and salmon are a gift from above.  Sometimes I will poach the eggs, make a simple Hollandaise sauce and add the salmon and people rave.  Thanks Rachel!  Curtis Stotlar

https://www.foodnetwork.com/videos/scrambled-eggs-and-smoked-salmon-0133205

Impress your brunch guests with scrambled eggs and buttery smoked salmon.

Scrambled Eggs & Smoked Salmon

From its dramatic puffy rise to its whole grain flavor, this Dutch baby pancake is a winner. Top it with smoked salmon and fried eggs and serve it for brunch — or for dinner!

Savory Dutch Baby Pancake with Salmon and Fried Egg

milk

unsalted butter,

all-purpose flour

buckwheat flour (or whole wheat flour)

unsalted butter

small ripe tomatoes, sliced

sour cream

parsley

Black pepper,

"Hi. Did this on the stove (not in the oven) and changed some of the ingredients (nothing major, I believe) but it didn't work.\r\nTurned out looking a bit like a thick omlete and wasn't brown and crunchy-ish at all.\r\nI'm pretty sure this is because I simply didn't bake it but I was wondering if there is a way to do a no-bake dutch baby on the stove?"

Adjust an oven rack to the center position and preheat the oven to 450ºF. Set a 10-inch ovenproof skillet (such as cast iron) in the oven to heat. Heat for 15 minutes or until very hot.

Make the batter: In a blender, blend the eggs, milk, 2 tablespoons of the melted butter, all-purpose flour, buckwheat flour and salt together until frothy and well mixed.

Bake the pancake: Swirl the remaining 2 tablespoons of melted butter in the hot skillet and pour in the batter. Bake for 18 to 20 minutes, or until puffed and golden.
 

Meanwhile, fry the eggs: In a skillet over low heat, melt the butter for the topping. Swirl the pan to coat the bottom. Break the eggs into the skillet, and cover the pan.
Cook for 2 minutes, or until all but a thin rim of egg white around each yolk is opaque. Remove the pan from the heat, keep covered, and let sit for about 30 seconds to finish cooking. Remove the cover and keep warm.

Serve the pancake: Slice the pancake into quarters and set each on a plate. Top each quarter with a fried egg, a slice of salmon, tomato slices, and a few dollops of sour cream. Sprinkle with parsley, scallions, and a few grinds of black pepper.

"We just had this savory Dutch Baby and it is Soooo Good! I made a GF version using Bob's Red Mill '1 to 1' flour and a little garbanzo bean flour in place of the buckwheat flour because that was what I had on hand. I also made a 2\/3's recipe for an 8\" cast iron skillet, which was easy to do and worked out great. I have never made a  Dutch Baby - savory or sweet, thinking it was just a big pancake, but it really is a flavor and texture all of it's own. I really like it! I will be making this again and I'm looking forward to trying a sweet version sometime soon. Loved the instructions, including making the batter in the blender and how to fry the eggs on low to have them just right when the Dutch Baby is ready to serve."

Inspired by everything bagels, these deviled eggs have onion, sesame seed, and caraway seed, along with cream cheese and smoked salmon.

Everything Bagel Deviled Eggs (Smoked Salmon, Sesame and Caraway Seeds, and Dried Onion) Recipe

cream cheese

mayonnaise

lemon juice lemon

sesame seeds,

toasted dehydrated minced onion, plus more for garnish

toasted caraway seeds,

Kosher Salt

scallions,

Place all of the yolks in a medium bowl. Select 8 of the best looking egg white halves and set aside. Reserve the remaining 4 for another use. Add cream cheese, mayonnaise, lemon juice, sesame seeds, dehydrated onion, caraway seeds, and smoked salmon to yolks and, using a sturdy whisk, mash and stir together until thoroughly combined. Season with salt.

Transfer yolk filling to zipper-lock bag. Filling and egg white halves can be stored covered in the refrigerator up to overnight before filling and serving (lay egg white halves cut-side-down on a large plate and cover with plastic wrap). Cut off corner of zipper-lock bag and pipe filling mixture into egg white halves, overstuffing each hole. Garnish deviled eggs with sesame seeds, dehydrated onion, caraway seeds, smoked salmon, and scallions. Serve immediately.

Smoked salmon baguettes with mustard dressing

egg mayonnaise

Dijon mustard

salt and pepper

x 60cm long French sticks (baguettes)

smoked salmon slices

red onion,

watercress,

This Smoked Salmon Club Sandwich is an elegant twist on the All American Classic Clubhouse Sandwich. Layered with smoked salmon, cream cheese, cucumber and onion slices, this easy sandwich makes for a great light lunch or picnic food.&nbsp;

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