HOT-SMOKED SALMON & EGG CAESAR
A variation on a Caesar salad, this is on the table in a flash so you can make the most of your free time
Provided by Good Food team
Categories Dinner, Lunch, Main course, Snack, Supper
Time 10m
Number Of Ingredients 6
Steps:
- Put the eggs in a small pan with enough water to cover, then bring to the boil. Boil for 6 mins exactly, drain, cool under running cold water, then peel.
- Separate the leaves from the lettuces and divide between two bowls. Scatter over the salmon flakes, capers and croûtons. Quarter the eggs, add them to the salad, then drizzle over the Caesar dressing and serve at once.
Nutrition Facts : Calories 434 calories, Fat 29 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 29 grams protein, Sodium 3.29 milligram of sodium
CEDAR SMOKED SALMON CAESAR WITH MEYER LEMON TRUFFLE ANCHOVY VINAIGRETTE
Provided by Food Network
Time 55m
Yield 6 servings
Number Of Ingredients 22
Steps:
- Preheat the oven to 375 degrees F.
- To make the croutons: Cut the bread into squares. Combine melted butter and olive oil. Toss bread squares in the oil and melted butter combination and season with salt and pepper. Place on a baking sheet in 1 layer. Bake, tossing several times in the cooking process, until they are golden brown, crispy on the outside and a little soft inside, 10 to 15 minutes. Cool at room temperature and reserve. Do not refrigerate.
- To make the vinaigrette: In a food processor, add garlic, lemon juice, vinegar, anchovy fillet, Dijon, Worcestershire, hot sauce, salt, pepper, and egg yolk and process for 15 seconds. With the processor running, slowly drizzle in the truffle oil and the olive oil. This recipe will make twice the amount that you need for a salad for 6 people.
- It is difficult to make a smaller quantity in a food processor. The vinaigrette will keep up to 1 week, well covered, in the refrigerator. The salad is good enough to serve twice in 1 week.
- Preheat a grill to high.
- To make the Salad: In a mixing bowl, drizzle the chunks of salmon with enough oil just to coat. Season with salt and pepper. Remove the plank from the water and brush with some oil. Place the plank either on the grill or next to an open fire in a wood oven. Allow it to just catch fire. Put it out, and do the same to the other side of the plank. Place the fish pieces directly onto the plank, about 1-inch apart. Return it to the grill. The plank should be arranged near the fire so that it smolders on the edges, creating smoke that surrounds the fish. Allow this to continue, placing it near the fire in such a way that it smolders but does not catch fire.
- Cook the fish to medium rare, about 6 minutes.
- While the salmon is cooking, place the whole, but separated romaine leaves in a large mixing bowl with the croutons. Ladle about 1/2 of the vinaigrette over the whole leaves, season with salt and pepper and toss just to coat the leaves. Sprinkle the grated Parmesan over the salad and give the salad a final gentle toss. Arrange the leaves and the croutons on 6 chilled plates. Flake the salmon on its natural separations and divide evenly over the salads.
HOT SMOKED SALMON
Steps:
- The night before serving, combine the granulated sugar, brown sugar, 2 tablespoons salt, the peppercorns, and lemon zest in a small bowl. Place the salmon fillets skin-side down on a large flat ceramic or glass dish. Spread the mixture evenly on top of the salmon. Cover the dish with plastic wrap and refrigerate.
- At least 1 1/2 hours before you plan to cook the salmon, soak the wood chips in water.
- Thirty minutes before you¿re ready to cook, heat the charcoal. Place a double layer of coals on one side of the grill, light them, and allow them to burn until the coals are gray on the outside. (I use a charcoal chimney to light the coals.) Sprinkle half the soaked wood chips on the hot coals (you will see lots of smoke). On the other side of the grill, place the foil pan and pour in 1 cup water. Place the cooking grate over the coals and the pan.
- Scrape most of the sugar mixture off the salmon and sprinkle with 1 teaspoon of salt. Place the salmon skin-side down on the side of the grill directly over the foil pan. Put the lid on the grill, making sure the top and bottom vents are open. Smoke the salmon for 10 minutes. Add the remaining wood chips directly on the coals and cook for 5 to 10 more minutes, depending on the thickness of the salmon, until it's firm to the touch and barely cooked. Don't overcook the salmon or it will be dry!
- Transfer the salmon to a clean platter and immediately cover tightly with aluminum foil. Allow to rest for 10 minutes. Remove and discard the skin, if desired, and serve hot, at room temperature, or cold with the Fresh Dill Sauce.
- Place the mayonnaise, sour cream, yogurt, cream cheese, scallions, dill, parsley, lemon zest, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Puree for a few seconds, until well mixed. Add the cucumber and puree for another few seconds, until combined. Pour into a container and refrigerate for a few hours to allow the flavors to develop.
HOT-SMOKED SALMON WITH CAPER CREAM CHEESE
Provided by Duane Sorenson
Categories Appetizer Breakfast Brunch Cocktail Party Rosh Hashanah/Yom Kippur Cream Cheese Salmon Bon Appétit Kidney Friendly Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Mix cream cheese, yogurt, lemon juice, 1/4 onion, and 2 tablespoons capers in a medium bowl; season with salt and pepper.
- Serve caper cream cheese with salmon, bread, dill sprigs, lemon wedges, and more capers and onion.
- DO AHEAD: Cream cheese can be made 1 day ahead. Cover and chill.
SMOKED SALMON AND EGG BAKE
Russell made this for brunch for the two of us this morning. It is really a luxurious dish and could probably feed 3 or 4 people less greedy than us! The original recipe came from the net, but he has modified it quite a bit. I would also enjoy smaller sized pieces of this served just warm as fingerfood. Yum. Or served with a green salad for lunch. Just adding, we have made this in a round pan too, and cut into wedges (see phot) this worked really well.
Provided by JustJanS
Categories Breakfast
Time 40m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 180c.
- Heat the oil in a small pan, add the onions and garlic and saute about 2 minutes.
- Remove from the heat and add the herbs.
- Whisk the eggs and cream together, add the smoked salmon and cooled onion/garlic mix.
- Stir well and pour into a greased loaf pan.
- Bake 20 minutes.
- Top with the cheese and salt and pepper and return to the oven for about 10 minutes more, or until set.
- Serve hot, topped with sour cream if you wish.
SMOKED SALMON SANDWICH WITH POACHED EGG
This is a great smoked salmon sandwich recipe I had created myself. The savory salmon, the smooth yoke of the egg, and the acidic vinegar evens out all the flavors, making it one of my favorite sandwiches to make. It is great for a lunch or a small dinner. You get the protein and the flavor which I love!
Provided by Mel
Categories Seafood Fish Salmon Smoked
Time 25m
Yield 1
Number Of Ingredients 8
Steps:
- Fill a large saucepan with water, 1 1/2 inches below the rim. Put the pan on the stove over high heat until it reaches about 190 degrees F (88 degrees C) or until you start to see bubbles at the bottom of the pan. Pour white vinegar and salt into the water and stir to distribute. Reduce heat to medium-low.
- Crack egg into a custard cup. Carefully place the custard cup into the water and slowly tilt until egg is fully submerged, being careful egg does not fall into the water. Set a timer for 6 minutes and keep an eye on the egg as it cooks.
- Meanwhile, heat a large skillet over medium heat. Pour balsamic vinegar onto a flat plate and lay 1 piece of bread in the vinegar until coated. Repeat to coat the remaining piece. Place both pieces, vinegar-side down, in the hot skillet and cook until slightly charred, 3 to 5 minutes. Remove from the heat.
- Remove 1 piece bread to a plate, vinegar-side up. Top with garlic powder, pepper, and salmon. Carefully remove poached egg with a slotted spoon and place on top of smoked salmon. Top with remaining piece of bread, vinegar-side down.
Nutrition Facts : Calories 268.6 calories, Carbohydrate 20.5 g, Cholesterol 205.5 mg, Fat 9.2 g, Fiber 1 g, Protein 25.2 g, SaturatedFat 2.5 g, Sodium 1488.3 mg, Sugar 5.7 g
People also searched
More about "hot smoked salmon egg caesar food"
CAESAR SALAD WITH HOT SMOKED SALMON | MYFOODBOOK …
From myfoodbook.com.au
HOT SMOKED SALMON - QUICK, NO BRINE RECIPE - THE …
From hedgecombers.com
EASY CAESAR SALAD WITH HOT SMOKED SALMON RECIPE
From myfoodblog.com.au
THE BEST HOT SMOKED SALMON RECIPE - COOKING LSL
From cookinglsl.com
SMOKED SALMON CAESAR SALAD - MRS JONES'S KITCHEN
From mrsjoneskitchen.com
5/5 (2)Servings 2Cuisine Modern English/AustralianCategory Lunch, Salad
- Drizzle 1/2 dsp olive oil over the slices of bread, then rub with the garlic. Place under the grill until golden, then turn and repeat the other side. Cut into squares (or hearts!)
- Lay the lettuce leaves out onto a serving platter, or 2 plates, then place the avocado, cucumber and smoked salmon on top. Sprinkle over the parmesan shavings, the croutons, and black sesame seeds, if using.
HOT-SMOKED SALMON AND EGG CAESAR SALAD | DAILY MAIL …
From dailymail.co.uk
Estimated Reading Time 5 mins
SMOKED SALMON BREAKFAST EGG CASSEROLE - ALL OUR WAY
From allourway.com
5/5 (2)Total Time 55 minsCategory Breakfast, BrunchCalories 597 per serving
BIG GREEN EGG | HOT-SMOKED SALMON
From biggreenegg.eu
SMOKED SALMON AND EGG BREAKFAST RECIPE - SIMS HOME KITCHEN
From simshomekitchen.com
SALMON AND EGGS - MY FAVORITE SIMPLE, HEALTHY BREAKFAST RECIPE
From fifteenspatulas.com
HOT SMOKED SALMON CAESAR SALAD RECIPE - SPINNEYS UAE
From spinneys.com
HOT-SMOKED SALMON, EGG AND LENTIL SALAD RECIPE - FOOD REPUBLIC
From foodrepublic.com
SMOKED SALMON AND QUAIL EGG CAESAR | OLIVEMAGAZINE
From olivemagazine.com
SMOKED SALMON EGG SANDWICH WITH CAPER CREAM CHEESE
From smells-like-home.com
CAESAR SALAD WITH SMOKED SALMON AND AVOCADO - LAYLITA'S RECIPES
From laylita.com
HOW TO EAT: SMOKED SALMON | FOOD | THE GUARDIAN
From theguardian.com
HOT SMOKED SALMON SALAD WITH EGG & SMASHED MUSTARD …
From lovefoodnourish.com
HOT-SMOKED SALMON SCRAMBLED EGGS | ALLRECIPES.COOKING
From allrecipes.cooking
HOT-SMOKED SALMON & EGG CAESAR | RECIPE | SMOKED SALMON …
From pinterest.com
SMOKED SALMON CAESAR SALAD | THE SAUCE ALL THINGS BARBECUE
From atbbq.com
HOT SMOKED SALMON | RICARDO
From ricardocuisine.com
HOT SMOKED SALMON - HOUSE OF NASH EATS
From houseofnasheats.com
10 BEST SMOKED SALMON AND CAVIAR APPETIZERS RECIPES - YUMMLY
From yummly.com
HOT-SMOKED SALMON & EGG CAESAR | RECIPE | SMOKED SALMON, …
From pinterest.com
HOT-SMOKED SALMON & EGG CAESAR - BBC GOOD FOOD …
From bbcgoodfoodme.com
HOT SMOKED SALMON RECIPE - ALL THINGS BARBECUE
From atbbq.com
HOT-SMOKED SALMON & EGG CAESAR | RECIPE | DELICIOUS HEALTHY …
From pinterest.com.au
HOT SMOKED SALMON + EGGS – SORTED
From sortedfood.com
CAESAR SALAD WITH HOT SMOKED SALMON RECIPE - 9KITCHEN
From kitchen.nine.com.au
BAKED EGGS WITH HOT-SMOKED SALMON AND HERBS - DELICIOUS.
From deliciousmagazine.co.uk
HOT-SMOKING YOUR OWN SALMON - HOW-TO - FINECOOKING
From finecooking.com
SALMON CAESAR SALAD RECIPE: HOW TO MAKE A SALMON
From australianeggs.org.au
10 BEST HOT SMOKED SALMON APPETIZERS RECIPES - YUMMLY
From yummly.com
CAESAR SALAD WITH HOT SMOKED SALMON | FEMALE.COM.AU
From female.com.au
HOT SMOKED RECIPES AND FOOD TIPS
HOT-SMOKED SALMON & EGG CAESAR | RECIPE | SMOKED …
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love