smoked salmon recipe

Forget blinis &#8211; when it comes to dinner party nibbles, it&#8217;s all about these crisp, rösti-style potato pancakes topped with smoked salmon and fresh horseradish cream.

Smoked salmon latkes with Scandinavian horseradish cream

floury potatoes,

onion

free-range eggs, beaten

tbsp self-raising flour

olive oil

(16 small slices) smoked salmon

dill

For the horseradish cream

4-5 tsp freshly grated horseradish, according

red onion, very finely chopped

fresh dill, finely chopped

milliliters soured cream

Heat the oven to 150°C/130°C fan/gas 2. For the horseradish cream, mix the horseradish, onion and dill into the soured cream in a small bowl with some seasoning. Cover and set aside in the fridge until needed.

Coarsely grate the potatoes and onion using a food processor or box grater. Put them into a bowl and mix in ½ tsp salt and some black pepper. Wrap handfuls of the mixture in a square of muslin or a new J-cloth and squeeze out as much liquid as you can. Transfer them to a large bowl as you go, loosen the strands with a fork, then stir in the eggs and flour so everything is well coated. The mix will look a bit dry but don’t worry – this is what creates crunch.

Heat a thin layer of olive oil in a large non-stick frying pan over a medium heat. Drop 4 heaped tbsp of the mixture into the pan, spaced well apart, then flatten slightly with the back of a fork. Fry for 3-4 minutes until golden brown, then carefully flip over and cook for 3-4 minutes more until crisp on the outside and cooked through. Lift each batch onto a baking tray lined with non-stick baking paper and keep hot in a low oven while you cook the rest.

Ruffle a small piece of salmon on top of each latke, spoon on some horseradish cream and garnish with dill. Serve with lemon wedges.

Prepared on the pellet smoker with fresh lemon and dill. An easy to prepare recipe that is so flavorful, tender, and flaky.

Lemon Dill Smoked Salmon

salmon

lemons

garlic powder

salt

½-¾ tsp pepper

tbsp fresh dill, chopped (plus extra for garnish)

Preheat pellet smoker 185°F with alder, maple, or fruit wood pellets.

Place salmon on a large piece of foil skin side down.Squeeze lemon juice over salmon. Sprinkle entire salmon with garlic, salt, and pepper then dill. Top with lemon circles.

Once the grill is preheated, place salmon and foil on the grill with the skin side down.

Smoke until internal temperature reaches 140°F. Salmon should no longer be translucent and will easily flake off. Smoke time depends on salmon size and thickness.Let rest 5 minutes then serve.

Store leftovers in an airtight container in the refrigerator for 4-5 days.

Cold Smoked Salmon

lb Salmon Fillet

Salt

Sugar

tbsp Hickory Liquid Smoke

Water

Dry salmon fillet with paper towel. Season each side of the salmon generously with salt and sugar. Place in fridge for 12-18 hours.

Rinse salmon under cold water to remove extra seasoning. Dry with a paper towel.

Combine liquid smoke with water in a bowl.

Soak the salmon in a liquid smoke mixture, it may not all be covered so you would need to turn salmon once in a while. Keep salmon soaking for 6- 8 hours.

Remove salmon from liquid smoke and dry with a towel. Let salmon sit in a room temperature on a wire rack for about 8 hours, it will create nice dry crust all around.&nbsp;

Slice salmon and serve as you wish. Salmon can be stored for up to a week in a fridge.

Think of this open-faced smoked salmon sandwich as a lighter Mediterranean twist on classic lox and bagels, except lighter and maybe even bolder with flavor, thanks to feta and a delicious crunchy root veggie salad! To make it spreadable, don&#39;t forget to smash the feta with some olive oil to schemer on the salmon toasts.

Smoked Salmon Sandwich with Feta

carrot,

radishes, (cut into thin, short sticks)

green onion,

Aleppo pepper (or red pepper flakes), (to taste)

Kosher salt, (to taste)

lime

Extra virgin olive oil

beet,

whole wheat bread, (toasted)

feta cheese

salmon fillet

In a small bowl, combine the carrots, radish, green onion, and beets. Season lightly with kosher salt and Aleppo pepper (or red pepper flakes). Add as good squeeze of the lime and a drizzle of extra virgin olive oil and toss.

Combine the feta cheese with a bit of olive oil and, using the back of your fork, break up the feta and mash it so it is easy to spread.

Spread some feta on each of the toasted bread slices. Add the smoked salmon on top and season with a pinch of red pepper flakes and a squeeze of lime, if you like. Add the veggies on top and serve!

https://content.jwplatform.com/videos/AbpR1kMX.mp4

Smoked salmon sandwich with creamy feta and a crunchy root vegetable topping.

Perfect Smoked Salmon Sandwich

Wondering How to Smoke Salmon? Use my smoked salmon recipe to enjoy a restaurant favorite on your smoker or on your grill.

How to Smoke Salmon (Easy Recipe on Pellet Smoker)

salmon (4-5 pounds)

pepper

smoked paprika

butter

chives

garlic (smashed)

Preheat your smoker to 225°F. Choose your favorite wood, I am using apple but you can use whatever you prefer. Using a mellow wood is best like oak, maple, pecan or alder. 

Unwrap your salmon and put it on a platter or if it is too big use a cookie sheet with sides. I like using the marinade tray from William Sonoma.

Take 2 paper towels and pat the whole salmon dry. Set aside.

In a small bowl combine the spices for the rub. Whisk until all combined.

Sprinkle the rub on the salmon and gently rub until the salmon coated all over. Set aside. 

Place the salmon skin side down on the grates on the smoker.

Insert the probe thermometer and cook until the internal temperature reaches 145°F, about 50-55 minutes.

Once the salmon reaches temperature, remove from the smoker. Allow the salmon to rest for 10 minutes.

Peel your garlic clove and mash them. *NOTE* For seasoned butter we also love using Gilroy Garlic when we do not want to use garlic cloves.

In a microwave safe bowl, melt 4 tablespoons of butter.

Add smashed garlic and chopped chives.

Mix well and set aside.

Seasoned Butter

I love Donna and Chad's recipes, and this one from The Slow Roasted Italian didn't disappoint!

This smoker recipe was so easy and didn't take near as long as I expected

These lavash wraps are filled with smoked salmon, fresh dill, capers, red onion, avocado, arugula, whipped cream cheese and lemon zest. An easy, 15-minute appetizer or quick healthy lunch!

Smoked Salmon Lavash Wraps

lavash bread (or sub extra-large tortilla

cream

baby greens- arugula or baby spinach

cucumbers,

avocado, sliced

capers

red onion, finely diced

lemon

Place lavash bread on the counter. (If it feels stiff, gently warm it in a toaster oven for a couple of minutes or  oven rack to soften and make it more pliable.) Spread a thin layer of whipped cream cheese all the way to the edges.

Add the greens, leaving 2 inches bare along the edge. Add the cucumber ribbons. these are easy to make using a veggie peeler.

Add the avocado slices, smoked salmon, capers, red onion and fresh dill.

Zest the lemon over the entire area letting the lemon oils scatter below.

Roll the lavish, placing the bare edge away from you, and place the seam side down on a cutting board.

Cut into 1 &#8211; 1 ½ inch slices and place on a platter.

It looked intriguing, so had to be tried. Was fun to make and is a real winner. Thank you for all these great, and inspirational recipes.

We absolutely love tartar! You can also vary endlessly with fruit, vegetables, fish or meat. Present it beautifully and you are guaranteed to score!

Tartar of smoked salmon, orange and avocado

300 gr smoked salmon fillet

avocado

orange

½ cooked beetroot

red pepper

tbl spoon honey

black pepper

lime (juice)

tbl spoon olive oil

1½ tbl spoon yogurt

white pepper

spicy red pepper powder

red onion

salmon eggs

I prepare the different layers separately and then build the turret. We start with the salmon:

Cut the salmon fillet into cubes of 5 mm x 5 mm, so as small as possible. Don&#039;t do this with regular slices of salmon because you can&#039;t cut a tartar from it and you will get a sloppy result. Cut the red onion into as fine cubes as possible. Now mix the salmon, red onion, yogurt, spicy paprika powder and the capers together and season with some freshly ground black pepper. Set aside.

Cut the peel from the orange. (I do that by first cutting off the head and end and then cutting from top to bottom just below the skin.) Then cut out the parts between the membranes so that you have nice wedges. Cut these wedges into 3 pieces and let them drain in a colander. Mix the pieces with the honey and finely chopped red pepper. Set aside. Let it drain for a while before using.

Remove the skin and pit from the avocado. Cut it into small cubes. Mix the cubes with the olive oil, lime juice and season with salt and pepper. Set aside.

Cut thin slices of the cooked beetroot.Take a metal ring (for building the tower). Start with the avocado mixture. Place about 2 cm of the mixture and press down well with the back of a spoon. On top of that you put a layer of the beetroot slices. Then a layer of +/- 2 cm orange mixture. (let them drain well before using). The last layer is the mixture of smoked salmon. Again, press well with the back of a spoon.For the presentation I finished it off with a spoonful of fish eggs and shredded chives.Now gently raise the ring and a beautiful dish appears... Let it taste!

Smoked salmon deviled eggs take a classic appetizer (deviled eggs) to a stunning new level. Filled with fresh herbs, salty smoked salmon and briny capers, each bite is loaded with palate-pleasing flavor.

Smoked Salmon Deviled Eggs

eggs

mayonnaise

shallot

Dijon mustard

lemon juice

salt and pepper

Boil

Bring a pot of water to a boil, then reduce the heat to low to ensure the water is no longer boiling. Use a skimmer to place the eggs in the water. Then increase the heat back to high and set a timer for 14 minutes.

Chill and Slice

While the eggs are boiling, prepare an ice water bath and set aside. After 14 minutes, remove the eggs from the water and place in the ice water bath to chill. Once the eggs have cooled completely, peel them and slice in half lengthwise.

Scoop

Scoop the yolks into a small bowl and place the egg whites on a serving plate.

Stir

To make the filling, add the yolks, mayonnaise, dijon mustard, lemon juice, shallot, dill, salt and pepper to a bowl. Stir everything together until it&#039;s completely smooth.

Scoop and Garnish

Use a spoon to add a portion of the deviled egg mixture back into the hole of each egg white. Then place a small piece of smoked salmon to top on each egg, along with a sprinkle of capers and fresh dill.

Phenomenal recipe! I made them for a dinner the other week and they were an huge success. I just finished making them again to take to Thanksgiving dinner! So excited to share with my family!

I made these last Easter and my father went wild!  Asked for them for Christmas Eve this year, just assembled a bunch, tried one and wow.  SO GOOD! Added cream cheese and sour cream with less mayo.  Such a hit and beautiful. Thank you!

This recipe is requested on holidays now. I love how the flavors blend so well.

looks great who woulda thought.,   Im using my homage gravlax 

Thank you so much for the recipe! I work FOH for a 5 star fine dining restaurant and I made these for a work Christmas party. They were gone in minutes and I received so many compliments! I will be making these every year now. They are delicious and gorgeous looking! I cook my hardboiled eggs a little different, I put the eggs in the water and then bring it to boil and kill the heat and leave it covered on the burner for 13 minutes. But the instructions listed here work just as well. Thanks again

Made these as a low carb mini meal and they are perfect! 

Sure I love it. I am following your blog.. keep it up!

This open smoked salmon sandwich with whipped goat&#039;s cheese is a delicious lunch or simple dinner recipe and great for high tea.

Open Smoked Salmon Sandwich with Whipped Goat's Cheese

bread (of your choice)

200 g (7 ounces) smoked salmon

g (3.5 ounces) soft goat's cheese

sour cream

chives (finely chopped)

½ red onion (thinly sliced)

tbsp micro greens

tbsp capers/caper berries.

lemon juice (to taste)

salt and pepper (to taste)

In the bowl of a food processor, combine the goat&#39;s cheese, sour cream, lemon juice, salt and pepper. Blend until smooth.

For extra texture, toast the bread in a hot pan until golden brown (this step is optional and great to do with day-old bread).

Add a generous smear of the goat&#39;s cheese then layer on the smoked salmon ribbons.

Top with capers, thin slices of red onion and micro greens. Finish with a crack of black pepper and a squeeze of fresh lemon juice.

Serve immediately.

https://content.jwplatform.com/videos/B3B4nUGJ.mp4

This smoked salmon sandwich is absolutely delicious with whipped goat’s cheese flavoured with chives, caper berries and red onion for an easy meal.

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The most viewed smoked salmon recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed smoked salmon recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine