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

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