Green Salad With Caviar And Smoked Salmon Food

SMOKED SALMON OMELET

Steps:

• NOTE: This makes a great brunch dish with a tossed green salad.
• In a small bowl, stir together sour cream, mustard, and dill; set aside. In a small bowl stir together cream cheese and chopped smoked salmon; set aside. Spray an 8-inch non-stick frying pan with cooking spray. Heat pan over medium heat. Add 1/2 of the beaten eggs and cover. Cook for 2 to 4 minutes or until egg has set. Spoon 1/2 salmon mixture onto the half of the omelet away from the handle. Tilt the pan over serving plate and scoot the omelet out of pan, folding in-half as it slides out of pan. Repeat with remaining egg and salmon mixture.
• Drizzle omelet with dill cream mixture and garnish with caviar and chives if desired.

SALMON AND CAVIAR CROQUE MONSIEUR WITH WATERCRESS SALAD

Steps:

• 1 For the croque monsieur: Use a mandoline or wide vegetable peeler to cut the Gruyere cheese into very thin, almost translucent slices
• 2 Line up the 18 bread slices close together in 2 even rows
• 3 Evenly distribute the thin slices of Gruyere cheese on 9 of the slices, covering all of the bread
• 4 Lay the thinly sliced smoked salmon on the other 9 bread slices, covering all of the bread
• 5 Sprinkle the salmon with the chives
• 6 Join the halves to form 9 sandwiches and pat down slightly
• 7 Use a serrated knife to cut off the crusts; save them for another use, if desired
• 8 (You may make the recipe, up to this point, 2 hours in advance
• 9 Cover with plastic wrap and refrigerate
• 10 )
• 11 To assemble: Open each sandwich and gently spoon 1/2 to 1 tablespoon caviar onto the center (on top of the smoked salmon), spreading it in a circle about 2 inches across
• 12 Gently close with the cheese side facing up; use half of the softened butter to brush the tops of the sandwiches
• 13 Heat a large nonstick skillet over medium to medium-high heat
• 14 Working with 2 or 3 sandwiches at a time, place them in the skillet, butter side down, and cook for 2 minutes, until lightly and evenly browned on the bottom
• 15 While the sandwiches are in the skillet, brush the tops with the remaining softened butter
• 16 Use a spatula to carefully turn the sandwiches over and cook for 1 minute on the salmon side
• 17 Transfer the sandwiches to a clean cutting board
• 18 For the dressing: Combine the creme fraiche, horseradish, lemon juice and shallots in a small, deep bowl and whisk in about 1 tablespoon of water to loosen
• 19 Season with salt and pepper to taste
• 20 For the salad: Place the watercress, green apple and cucumber in a stainless-steel bowl
• 21 Season with fine sea salt and freshly ground pepper and drizzle with the creme fraiche dressing
• 22 Divide the salad evenly, placing a small mound at the side of individual salad plates and making sure that sticks of apple and cucumber are evenly distributed
• 23 To assemble: Carefully cut the croque monsieurs on the diagonal, twice, to form 4 small triangles (being careful not to squish out their filling)
• 24 Arrange 3 triangles on each plate, next to the salad
• 25 Serve immediately

SMOKED SALMON AND TROUT WITH CHIVE OIL

Steps:

• Toss the mesclun, or your choice of salad greens in a bowl with the juice of one lemon, plus the vinaigrette. Divide equally onto plates, mounding the greens in the center. Divide the salmon and trout fillets evenly among the plates, arranging them around the greens. Sprinkle the capers and onion around the fish. Drizzle one teaspoon of chili oil over the fish on each plate.
• Artfully arrange a dollop of sour cream on each plate and top the sour cream with caviar.
• Dust the plate with some chopped fresh chives and serve with country-style pumpernickel bread.
• In the bowl of a food processor fitted with a sharp blade, process the vinegar, mustard, honey, shallots, salt and pepper until the shallots are finely chopped. With the processor running, add the oil in a small stream until all the oil has been incorporated and the dressing has achieved a silky, smooth texture. The dressing may be stored, covered, for up to one week in the refrigerator, but should be brought to room temperature before using. Yield: 1 cup;

SMOKED SALMON CANAPES

Steps:

• With a vegetable peeler remove and discard a long strip of the green outer peel.
• On the same side continue to pare long thin strips edged in dark green until you reach the seedy portion (You should get about 3 strips). Rotate the cuke a quarter turn and continue paring.
• You will need 3 dozen strips Bring a saucepan of water to a boil and add strips and blanch for 5 SECONDS Refresh in cold water and dry on paper towels.
• Blend together the cream cheese, smoked salmon and horseradish.
• (You can do the strips and mix the salmon/ cheese the day before you are serving, store in the fridge) Shortly before serving spread the cheese/salmon mixture on the pumpernickel rounds, Drape a cuke strips on each and top with a small dollop of caviar.
• Garnish the serving platter with parsley or dill.

HOME SMOKED SALMON WITH GREEN SALAD AND APPLE VINAIGRETTE

Steps:

• To make the salmon: In a medium bowl or container, combine the hot water, brown sugar, white sugar, salt and lemon zest. Add the salmon, skin side up, to the brine, pressing it down to submerge. Cover with plastic wrap, and refrigerate overnight.
• Remove the salmon from the brine, and discard the liquid. Rinse the fillet under cold running water briefly to remove the excess salt. Place the salmon, skin side down, onto a rack. Let it stand until the top is dry to the touch, for about 1 hour. Do not pat dry.
• To prepare your wok smoker: Lay 2 layers of foil in the bottom of a wok if you want to protect the pan from getting charred. Add 2 handfuls of wood chips to the wok and place it over high heat. Add the 1/2 cup water.
• Position the bamboo steamer over top of the chips, and set the salmon fillets inside.
• Cover the wok with a lid or aluminum foil, and let the salmon smoke for about 20 to 30 minutes, or until its flesh is firm to the touch, and its edges are brown, crustier and caramelized.
• Remove the salmon from the steamer and transfer to a plate. Drizzle the smoked salmon with olive oil for garnish, and serve it alongside the salad.
• To make the vinaigrette: Pour the apple juice into a small pot, then boil it on high to reduce the liquid by half.
• Into a bowl, add the mustard and grind over some black pepper.
• Add a nice pinch of coarse salt, then add a dash of the apple cider vinegar. Whisk in your reduced apple juice along with the canola oil. Taste for seasonings and adjust if necessary.
• To make the salad: Toss the frisee, radishes, beets, green beans, arugula, and celery leaves into a bowl with just enough vinaigrette to barely moisten the leaves.
• Partially crush your crunchy croutons by placing them into a bowl, then crunching them with the bottom of a second bowl. Then add them to the vegetables.
• Grate a little lemon zest over the salad with a grind of black pepper. Give everything a final toss and plate.

20-MINUTE GRILLED PIZZA WITH SMOKED SALMON AND MIXED GREENS

Steps:

• Prepare a grill for medium-high heat.
• Line a baking sheet with parchment paper. Stir together the cream cheese, lemon zest, 1 tablespoon of the lemon juice, the chopped dill, a large pinch of salt and several grinds of pepper in a small mixing bowl. Set aside.
• Divide the pizza dough into 2 balls. Sprinkle the flour on a clean flat surface and roll each ball into an elongated crust, approximately 16 inches long and 6 inches wide. Transfer the crusts to the prepared baking sheet. Brush both sides of both crusts with 2 tablespoons of the oil and lightly sprinkle with salt.
• Lightly oil the grill grates. Grill the crusts until they start to puff and distinct grill marks appear, about 2 minutes. Flip and cook until just cooked through, an additional 1 to 2 minutes. Discard the used parchment paper and put the finished crusts on the baking sheet.
• Smear each crust with the cream cheese mixture. Shingle the smoked salmon on top making sure that each bite will have a piece of salmon. Scatter the sliced cucumbers and radishes on top of the salmon and garnish with dill fronds.
• Whisk together the remaining lemon juice, remaining 2 tablespoons oil and a large pinch of salt and pepper in a large bowl. Add the mesclun mix and toss to combine. Serve the pizzas family-style or cut each pizza in half and serve as individual pizzas for 4 people, with some salad on the side.
• Copyright 2014 Television Food Network, G.P. All rights reserved.

SALMON TIMBALLES AND SCALLOPS TARTARE WITH CAVIAR

Steps:

• Combine all the marinade ingredients, except the lime juice, in a small deep bowl. Add the salmon and scallop dice, stir well and add just enough lime juice to barely cover the mixture. Cover tightly and refrigerate for 20 minutes.
• Lightly oil 12 mini muffin cups, timbale molds or similar vessels roughly one-and-a-half-inches across and one-inch high. Line with squares of plastic wrap, keeping them as smooth as possible.
• Line the molds with the thin salmon slices, overlapping if necessary to cover interior completely, letting the excess hang over.
• Drain the marinated mixture, pressing hard on the solids to remove all possible liquid, then distribute it among the lined molds. The mixture should mound slightly above the edges. Fold the edges of the salmon liner over the tops, cover with plastic wrap and weight with a heavy cutting board or other flat weight.
• Chill the timbales for one or two hours, then remove from molds and reverse to show smooth bottoms. Top each with a dab of creme fraiche, sprinkle with chives and add a half teaspoon of the caviar.

SMOKED FISH AND CAVIAR SALAD

Steps:

• In a small bowl, whisk together the creme fraiche, Dijon mustard, horseradish, lemon zest, lemon juice, cayenne and a little salt and pepper. Thin the sauce with a few drops more lemon juice or cold water if necessary.
• Spread 2 tablespoons sauce on each of 6 chilled salad plates. Top with 2 slices smoked sablefish. Garnish each plate with sliced endive and radishes, a few watercress sprigs, a sprinkling of chives and a lemon wedge. Season the raw vegetables with a little fleur de sel or sea salt. Spoon 1 tablespoon wild salmon caviar or trout roe in the center of each salad. Squeeze lemon juice over at the table.

LOBSTER AND CAVIAR SALAD WITH GREEN PEPPERCORN DRESSING

Steps:

• Steam or boil lobster (cook it!) for 15 minutes.
• Cut lobster in half; place on a serving platter with caviar, arugula and red lettuce leaves.
• Bruise dressing ingredients, ideally with a mortar. Drizzle onto salad.

FETTUCCINE WITH SMOKED SALMON AND ASPARAGUS

Steps:

• Snap ends off asparagus. Slant-cut spears in 1-inch lengths. Steam until just tender, 3 to 4 minutes. Rinse under cold water, pat dry on paper towels and set aside. Cut salmon in slivers and set aside.
• Bring a large pot of salted water to a boil. Melt butter in a large, heavy skillet. Add shallots and sauté over low heat until soft, about 3 minutes. Stir in cream, increase heat and simmer about 5 minutes, until slightly thickened. Add salmon and remove from heat. Season with pepper and lemon juice. Stir in asparagus.
• Boil fettuccine 2 to 3 minutes, until just tender. Drain, but allow a bit of moisture to cling to noodles. Transfer to a warm shallow serving dish. Reheat sauce to a simmer, check seasonings, fold in dill and pour over fettuccine. Serve at once, mixing ingredients with pasta as you serve. Top each portion, if desired, with heaping teaspoon of salmon caviar.

SMOKED SALMON OR RED CAVIAR APPETIZER

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.

GREEN SALAD WITH CAVIAR AND SMOKED SALMON

Steps:

• Beat cream, 1 tablespoon chives and horseradish in medium bowl to stiff peaks. Fold in 2 tablespoons caviar. Season to taste with pepper. Place salmon slices on work surface. Spread 2 tablespoons caviar mixture down center of each, leaving 1/2-inch border on short sides. Fold short sides in, then roll up smoked salmon, starting at 1 long side. Place seam side down on plate. Wrap salmon bundles in plastic and refrigerate at least 2 hours and up to 4 hours.
• Place greens and remaining 2 tablespoons chives in large bowl. Whisk oil and lime juice in small bowl to blend. Season dressing to taste with salt and pepper. Pour over greens and toss to coat. Divide salad among 4 plates. Top each with salmon bundle. Top with remaining 4 teaspoons caviar and serve.

CRèME FRAîCHE POTATO SALAD WITH SALMON ROE, GREEN CABBAGE SLAW, AND SMOKED SALMON

Steps:

• Make the slaw:
• In a bowl toss together the cabbage, the dill, the oil, the vinegar, and the salt and chill the slaw, covered.
• Make the potato salad:
• Cut the potatoes, unpeeled, into eights and in a steamer set over simmering water steam them, covered for 8 to 10 minutes, or until they are just tender. Transfer the potatoes to a bowl, toss them while they are still warm with the oil, the vinegar, and salt and pepper to taste, and let them cool, stirring gently once or twice until they are lukewarm. Add the crème fraîche, the roe, and the lemon juice, stirring the salad gently to avoid breaking up the potatoes.
• Arrange the smoked salmon around the edge of a platter, spread the slaw in the center, and mound the potato salad over the slaw.

SMOKED SALMON CHEESECAKE

Steps:

• Heat oven to 375°F. In small bowl, stir crust ingredients until well mixed. Press evenly in bottom of 9-inch springform pan. Bake about 8 minutes or until golden brown.
• Reduce oven temperature to 325°F. In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add whipping cream, eggs and salt; beat until smooth. Stir in Gouda cheese, green onions and salmon until well mixed. Spoon evenly over crust in pan.
• Bake 45 to 50 minutes or until center is set. Run knife around edge of cheesecake to loosen. Cool completely at room temperature, about 1 hour. Cover and refrigerate at least 2 hours but no longer than 48 hours.
• Remove side of pan. Place cheesecake on serving platter. Top with 2 tablespoons green onions and the caviar. Cut into wedges. Serve with crackers.

SMOKED SALMON AND CAVIAR SALAD

Steps:

• Boil, steam or microwave potatoes until just tender; drain.
• Preheat oven to very hot.
• Halve potatoes, place, cut-side up on lightly oiled oven tray, drizzle with oil, bake for 15 minutes or until crisp and brown, turning occasionally.
• Boil, steam or microwave asparagus until just tender, drain, cut spears in half crossways.
• Cut salmon into strips.
• AVOCADO PUREE.
• Halve avocado, discard stone, scoop out flesh, blend or process avocado and remaining ingredients until smooth.
• Divide avocado puree among serving plates, top with potatoes, mesclun, asparagus, smoked salmon and a good dollop of caviar.