SMOKED SALMON AND CAVIAR PANINI
Provided by Food Network
Time 15m
Yield 16 hors d'oeuvres
Number Of Ingredients 7
Steps:
- Butter 1 side the brioche slices (they'll be the outsides of the sandwiches).
- Gently fold the caviar and chives into the creme fraiche.
- On a clean work surface, arrange brioche buttered-side down. Place the smoked salmon on 4 of the slices and spread the creme fraiche over the others. Put the 2 together to make 4 sandwiches.
- Toast the sandwiches in a large skillet over a medium heat, turning once, until golden brown. Cut the panini into wedges and serve topped with dill sprigs.
LE BERNARDIN'S SALMON-CAVIAR CROQUE-MONSIEUR
When the stock market is doing well, people with money to spend go out to spend it - thereby serving as unwitting patrons of the culinary arts. In the late '90s, the chef Eric Ripert said, "Everybody was a bit, I think, crazy and inclined to indulge in excess because of the end of the millennium." His contribution to the madness was this croque-monsieur layered not with ham and béchamel but with something even more indulgent: smoked salmon, Gruyère and caviar on brioche. Make it home, and don't look at the grocery bill. It is in service of luxurious flavor.
Provided by Amanda Hesser
Categories dinner, easy, lunch, quick, weekday, appetizer, main course
Time 10m
Yield Serves 2 to 4
Number Of Ingredients 5
Steps:
- Put the bread on a work surface. Cover two of the slices with cheese in a single layer. Spread a layer of caviar on the cheese, not quite to the edges. Cover with a slice of smoked salmon, trimmed to fit exactly to the edge of the bread. Top each sandwich with the remaining bread slices.
- Heat 1 tablespoon of the butter in a nonstick skillet over medium heat. Lay the sandwiches in the skillet and cook, pressing down gently with a spatula, taking care that none of the caviar oozes out, until browned on one side. Add the remaining butter, turn the sandwiches over and fry on the second side until toasted. Transfer the sandwiches to a cutting board, slice each in quarters and serve.
SMOKED SALMON FRENCH TOAST SANDWICH
This quick recipe is a great way to use up old bread. Serve with wine and a nice side salad for a bistro-style meal. For a vegetarian option, substitute slices of Granny Smith apples and old Cheddar cheese for the smoked salmon and cream cheese. You can substitute Italian seasoning for the herbes de Provence, if desired. You can use any artisinal-style bread in place of the French bread.
Provided by Weezer
Categories Seafood Fish Salmon Smoked
Time 20m
Yield 2
Number Of Ingredients 8
Steps:
- Whisk eggs, milk, and herbes de Provence together in a shallow bowl.
- Melt butter in a skillet over medium heat. Working in batches, dip bread in egg mixture, turning once to coat bread completely. Transfer coated bread to prepared skillet and cook in hot butter until golden, 1 to 2 minutes per side. Transfer toasted bread to a paper-towel lined plate. Repeat with remaining bread slices.
- Cook and stir spinach in the same skillet until slightly wilted, 1 to 2 minutes.
- Spread cream cheese onto 2 slices of toasted bread. Top each with spinach and smoked salmon, and place remaining slices of bread on top.
Nutrition Facts : Calories 613.4 calories, Carbohydrate 34.7 g, Cholesterol 294.3 mg, Fat 40.5 g, Fiber 1.5 g, Protein 28.4 g, SaturatedFat 22.5 g, Sodium 1147.2 mg, Sugar 2.5 g
SMOKED SALMON WITH HORSERADISH CRèME FRAîCHE & BEETROOT
This speedy salad can be whipped up as an impressive starter - the fish is completely lifted by contrasting flavours
Provided by Good Food team
Categories Dinner, Starter
Time 25m
Number Of Ingredients 12
Steps:
- Fold the crème fraîche with the horseradish and vodka, if using, with a little seasoning. Chill.
- In a bowl, mix the vinegar, olive oil and honey. Toss half the dressing through the beetroot and chill until ready to serve.
- Before serving, divide the slices of salmon between 8 plates, then top with a spoonful of the crème fraîche and bring up the sides of the salmon to make a 'flower'. Arrange the salad and beetroot round the salmon, scatter with the dill. Grind over some black pepper, drizzle with the remaining dressing and serve with toast, if you like.
Nutrition Facts : Calories 175 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 16 grams protein, Sodium 2.9 milligram of sodium
CAVIAR AND SMOKED SALMON ON TOASTED BRIOCHE CUBES
Categories Appetizer Cocktail Party New Year's Eve Salmon Sour Cream Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes about 30 hors d'oeuvres
Number Of Ingredients 5
Steps:
- Cut bread slices into about thirty 1-inch cubes. Cut salmon lengthwise into 1/2-inch-wide strips and crosswise into 4-inch-long pieces. In a large non-stick skillet heat 3 tablespoons butter over moderate heat until foam subsides and brown half of cubes on 2 opposite sides until golden, about 2 minutes, transferring to a platter. Brown remaining cubes in same manner.
- Top each cube decoratively with salmon, caviar, and crème fraîche or sour cream.
SMOKED SALMON OR RED CAVIAR APPETIZER
This is very easy and everyone loves it. It is equally good with any red caviar or with finely chopped smoked salmon. I like to serve this with Snack Westphalian Pumpernickle or any plain cracker.
Provided by Nana Amy
Categories Spreads
Time 15m
Yield 8-12 serving(s)
Number Of Ingredients 4
Steps:
- Place the cheese on any plate and press the finely chopped scallion greens thickly on it.
- Put the plate you're serving it on on top of the scallions and cheese and invert onto the serving plate.
- Spoon the caviar or press the chopped smoked salmon on top of the cream cheese.
- Can refrigerate a few hours or serve immediately.
Nutrition Facts : Calories 83.6, Fat 7.1, SaturatedFat 4.3, Cholesterol 48, Sodium 119.6, Carbohydrate 0.9, Protein 4.4
SMOKED SALMON, CAVIAR AND CREAM CHEESE ROLL UPS
Simple yet sophisticated, these roll ups are colorful, flavorful and perfect for parties. Best of all, they come together in minutes.
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 16 appetizers
Number Of Ingredients 5
Steps:
- In a small bowl mix the cream cheese and chives. Lay the slices of salmon out flat. Spread a thin layer of the cream cheese mixture on 1 side of each slice salmon. Starting from a short end roll the salmon snugly over the filling. With a blanched leek tie the salmon to secure it. Arrange the "sushi" cream cheese side up. Garnish the top with a small dollop of caviar.
- Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved
TOASTED BRIOCHE ROUNDS WITH CREME FRAICHE AND CAVIAR
For larger parties, try using different types of caviar for a colorful and enticing platter.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 4
Steps:
- Using a 1 1/2-inch round cookie cutter, cut 36 rounds of brioche from slices. Place 1 tablespoon butter in a 12-inch skillet. Melt over medium heat. Add half the rounds; cook until golden, turning once, 1 to 2 minutes per side. Repeat with remaining butter and rounds. Let cool on a wire rack or paper towel. Store rounds in an airtight container at room temperature for up to 2 days.
- Place a dollop of creme fraiche on each round, and top with caviar.
SMOKED SALMON PâTé WITH TEAR & SHARE BRIOCHE BUNS
Make our indulgent spring lunch, with a creamy and rich smoked salmon pâté and golden, butter-laden tear-and-share brioche. It's well worth the effort
Provided by Esther Clark
Categories Lunch
Time 1h30m
Number Of Ingredients 15
Steps:
- To make the buns, put the flour in the bowl of a stand mixer fitted with a dough hook. Add the chives and salt on one side of the bowl, and the sugar and yeast to the other. Mix each side into the flour with your hands, then mix everything together using the dough hook. Tip the milk into a small pan and warm over a low heat until warm to the touch, but not hot. Slowly mix into the dry ingredients until combined. Lightly beat 3 of the eggs. With the motor on medium speed, slowly add the beaten egg and mix for 10 mins, then add the butter, one or two cubes at a time, until combined - this will take another 5-8 mins. Scrape the sides of the bowl down. The dough will be very soft at this stage.
- Scrape the dough into a large bowl, cover with a clean tea towel, and leave to prove for 1 hr 30 mins-2 hrs until doubled in size. Once the dough has risen, chill for 1 hr.
- Put the salmon, soft cheese and mustard in a food processor and pulse several times until the salmon is coarsely chopped. Transfer to a bowl and stir in half the capers, the dill and the lemon zest and juice. Season, then chill until needed.
- Line a large baking sheet with baking parchment. Tip the dough out onto a lightly floured work surface, and divide into 18 equal-sized balls (weigh for accuracy, if you like). Butter the outside of a 12cm ovenproof bowl. Place the bowl in the middle of the baking sheet and arrange the dough balls around it, leaving a 2cm space between each for spreading. Cover with a tea towel and leave in a warm place to prove for 30-35 mins until doubled in size.
- Heat the oven to 180C/160C fan/gas 4. Beat the remaining egg, then lightly brush it over the dough balls. Bake for 25-30 mins until golden and risen. Leave to cool on the sheet for 20 mins, then carefully remove the bowl (you may need to run a knife around it to release it). Spoon the pâté into a small bowl, place it in the gap in the middle of the buns, then top with extra dill, a grinding of black pepper and a drizzle of olive oil. To serve, tear the buns from the ring and spread with the pâté.
Nutrition Facts : Calories 748 calories, Fat 43 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 2.8 milligram of sodium
SCRAMBLED EGGS, WITH SMOKED SALMON IN BRIOCHE
Provided by Moira Hodgson
Categories breakfast, brunch, main course
Time 15m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees and heat brioche. Meanwhile prepare the eggs.
- Put the eggs in a blender with salt, pepper and four tablespoons of butter. Blend until frothy.
- Heat the remaining butter in a thick skillet over low heat. Stir the salmon and dill into the eggs and add the mixture to the skillet. Cook very slowly, stirring until the eggs are cooked soft and not dried out. Meanwhile, remove the brioches from the oven, cut off the tops and scoop out the insides. Keep the brioche warm.
- Fill the centers of the brioches with the egg mixture and cap with the brioche lid. Serve immediately.
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