Fennel Smoked Salmon Food

FENNEL-SMOKED SALMON

Steps:

• Place wood chips in a bowl; cover with several inches of cold water and let soak for at least 1 hour.
• Preheat an outdoor charcoal grill for medium heat and lightly oil the grate. Sprinkle wood chips over coals and close grill lid, leaving top vents open. When smoke rises from the vents, shut them, open the grill, and place fennel slices directly on the grates to create a bed.
• Generously season salmon fillets with salt and black pepper. Place salmon on top of fennel slices. Close the grill lid, leaving the vents shut. Cook until salmon is tender and starting to flake, 15 to 20 minutes. Remove from grill and let rest for 5 minutes. Scrape fennel from the grill and place atop salmon while it rests or discard it (see Editor's Note).
• Combine tomatoes, olive oil, lemon juice, fennel fronds, sugar, salt, and black pepper in a bowl. Spoon tomato mixture over salmon and serve.

SALMON WITH FENNEL

Steps:

• Have the fishmonger cut the head and tail off the salmon and butterfly it, removing all the bones. You should have about 7 pounds of salmon.
• Preheat the oven to 500 degrees F.
• Saute the onions and fennel in the olive oil for 10 minutes on medium-high heat, stirring occasionally. Add the thyme leaves, fennel fronds, orange zest, orange juice, salt, and pepper and saute for 5 more minutes, until the onions and fennel are tender. Taste for salt and pepper.
• Lay the salmon, skin side down, on a cutting board and sprinkle both sides generously with salt and pepper. Spread the fennel filling over half of the salmon. Pull the other half up and over the filling, enclosing it. Tie the salmon every 2 inches with kitchen string to secure the stuffing.
• Place a sheet pan lined with parchment paper in the oven for 5 minutes to heat it. Carefully transfer the salmon to the hot sheet pan and bake it for exactly 30 minutes (10 minutes for each 1-inch of thickness). Do not overbake!
• Allow to cool slightly, then remove the strings. To serve, cut into thick slices with a very sharp knife. This salmon is delicious hot or at room temperature.
• Note: If you're making this in advance, be sure to cool the filling before stuffing the salmon. Refrigerate until ready to roast.

HERB SMOKED PACIFIC SALMON WITH SHAVED FENNEL AND DILL SALAD

Steps:

• This is a simple dish to prepare but timing is crucial. The cure can be made in quantity and stored refrigerated for up to 2 weeks. It is imperative that the salmon not stay in the cure for longer than 30 minutes before grilling or the surface will become dry and tough. It can cure for as short a time as 15 minutes. In volume situations, the salmon can be undercooked slightly and flashed in a hot oven to just heat through just before serving. The fennel needs to be shaved paper thin and ideally done just before serving. Do not store shaved fennel in ice water unless absolutely necessary - - it loses its fresh, aromatic flavor. Once shaved it can be held covered and refrigerated for up to 3 hours without browning.
• Garnish: Daikon or Sunflower sprouts, rinsed fresh salmon roe and basil oil
• In a saucepan over high heat, combine the salt, sugar, coriander and fennel seeds, peppercorns and bay leaves. Bring to a boil. Reduce the heat and simmer for 1 to 2 minutes. Remove from the heat and add the dill and let cool completely. Place the salmon fillets in a baking dish large enough to hold them in a single layer. Pour on the cooled wine mixture and let the salmon "cure" for 30 minutes only, turning once. Meanwhile prepare a charcoal fire along with some soaked hardwood chips or shavings. Lightly oil the grill.
• Remove the salmon from the "cure" and drain off any excess liquid. It is fine if spices or dill adhere to the salmon.
• Lightly brush the salmon with some olive oil. Place hardwood chips on coals, cover and smoke/cook the salmon over medium coals for 5 to 6 minutes or until just done. Be careful not to overcook the salmon or it will become dry and lose its wonderful texture. It should still be translucent in the center. To serve: Toss the fennel and the cucumber together and dress to taste with Walnut-Dill Vinaigrette. Arrange attractively on top of the endive leaves on chilled plates. Place salmon on top and garnish with the sprouts, salmon roe and drizzles of the basil oil around the plate. Salmon can be served warm or at room temperature.

FENNEL VICHYSSOISE WITH SMOKED SALMON

Steps:

• Melt butter in a heavy pot.
• Add fennel, leek and fennel seeds until softened, about 8 minutes.
• Add potatoes and 5 cups stock.
• Bring to boil, lower to simmer and cook 12-15 minutes.
• Remove from heat and use an immersion blender to blend everything. (Alternately, you can add the soup to a blender in batches and return to the pot).
• Thin with extra stock if needed.
• Pour into bowls, garnish with smoked salmon and fennel fronds.

HOT SMOKED SALMON WITH FENNEL SALAD & LEMON MAYO

Steps:

• Mix together the lemon juice, mayonnaise, a little of the dill and some seasoning, then spoon into a ramekin. In a large bowl, mix together the remaining dill, fennel and cucumber, season, then drizzle over the vinegar and oil.
• Put the watercress on 2 plates and top with the fennel salad. Flake the salmon on the side and serve with the lemon mayo.

SMOKED SALMON, FENNEL AND HERBED MASCARPONE TART

Steps:

• Trim the fennel. Halve the fennel top to bottom, then use a paring knife to cut out the thick core in the center. Remove the tough outer layer. Using a mandoline or sharp knife, slice the fennel horizontally as thinly as possible. You should have about 3 to 3 1/2 cups.
• Grate 1 1/2 teaspoon zest from the lemon, then squeeze out 1 1/2 tablespoons lemon juice, keeping zest and juice separate.
• In a mixing bowl, toss together fennel slices, lemon juice, olive oil, 1/4 teaspoon salt and a pinch of black pepper. Let sit for 20 minutes to soften fennel.
• Meanwhile, heat oven to 425 degrees, and line a baking sheet with parchment paper.
• In another medium mixing bowl, use a rubber spatula to mix together the mascarpone, herbs, egg, lemon zest, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper until well combined.
• On a lightly floured surface, roll the puff pastry out to form a 13-by-11-inch rectangle, about 1/8-inch thick. Transfer the dough to the prepared baking sheet. With a sharp knife, lightly score a 1/2-inch border around the edges of the puff pastry.
• Spread mascarpone mixture evenly inside the scored border. Drain the excess liquid from the fennel and arrange the slices in an even layer on top of the mascarpone.
• Bake until the pastry is puffed and golden, 22 to 28 minutes. Let tart cool on its baking sheet on a rack for at least 15 minutes before serving (or up to 4 hours).
• To serve, cut tart into pieces. Drape each with a slice of smoked salmon, sprinkle with a little lemon juice, and garnish with capers, dill and black pepper.

FENNEL, SMOKED SALMON AND ORANGE SALAD

Steps:

• In a small bowl, whisk together the olive oil, orange juice, sea salt and black pepper. Set aside.
• Place fennel in a bowl and toss with about half of the dressing mixture until evenly coated. Set aside.
• Arrange orange slices attractively on four salad plates. Mound the fennel mixture on top, divide and top with the smoked salmon, sprinkle with green onions and parmesan, then drizzle sparingly with the remaining dressing.

CREAMY SMOKED SALMON AND FENNEL DIP

Steps:

• Mix cream cheese and mayo in medium bowl until blended.
• Add remaining ingredients; mix well.
• Refrigerate 1 hour.

REGAL MAPLE SMOKED SALMON, FENNEL, WATERCRESS AND ORANGE SALAD

Steps:

• Place all dressing ingredients in a small jar or container with a lid. Shake until well combined and emulsified. In a large bowl, toss together all salad ingredients. Pour over half the dressing and place on a serving plate. Top with remaining dressing or serve alongside.

FENNEL AND SMOKED SALMON SALAD

Steps:

• In a medium bowl, toss fennel and fronds with lemon zest and juice; season with salt and pepper. Lay salmon on a serving plate, top with fennel mixture, and drizzle with oil.

HOT-SMOKED SALMON WITH SALTED YOGURT AND FENNEL

Steps:

• Mix yogurt and 1 Tbsp. lemon juice in a small bowl; season with salt.
• Mix mustard, capers, and 2 Tbsp. oil in another small bowl. Set dressing aside.
• Cut fennel stems away from bulb, then cut fronds away from stems; you'll use each part, but they're prepped separately. Thinly slice stems crosswise and place in a medium bowl. Coarsely tear fennel fronds until you have about 1 cup and add to bowl. Remove tough outer layers from fennel bulb; discard. Slice bulb in half, then thinly slice crosswise; add to bowl. Add 1 Tbsp. oil and remaining 1 Tbsp. lemon juice, season with salt, and toss to coat.
• Divide seasoned yogurt among plates and use a spoon to spread it out. Using your hands, break salmon into big flakes and arrange over yogurt. Spoon mustard dressing over salmon and scatter fennel salad on top. Drizzle with more oil and season with lots of pepper.

SMOKED SALMON, FENNEL AND GOAT CHEESE TOASTS

Steps:

• Preheat oven to 350°F. Mix first 5 ingredients in small bowl to blend. Set aside.
• Brush oil over both sides of bread. Arrange bread in single layer on large baking sheet. Bake until bread is just crisp, about 5 minutes per side. (Cheese mixture and toasts can be made 2 days ahead. Cover cheese mixture and chill. Cool toasts; store airtight at room temperature.)
• Spread cheese mixture over toasts. Top with salmon, trimming to fit. Garnish with lemon peel strips and tarragon sprigs. Arrange on platter and serve.