MY ENGLISH FRIEND MAGGIE'S FAVORITE SIMPLE SUPPER: POACHED SALMON WITH DIJON DILL SAUCE, CUCUMBER AND DARK BREAD, NEW POTATOES WITH MINT
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings plus 3 reserved for
Number Of Ingredients 16
Steps:
- Place potatoes in a pot and cover with water. Cover pot and bring water to a boil. Add a generous amount of coarse salt to the water, a few healthy pinches. Reduce heat to medium and boil covered until tender, about 12 minutes.
- Place salmon fillets in a large deep skillet or divide between 2 skillets if you do not have a pan large enough to accommodate all 8 portions. The additional portions will provide the cooked salmon for salmon cakes on another night. Pour wine and water into the pan so that just the very top of the salmon is exposed. Add a bay leaf and a bouquet of a few sprigs each fresh tarragon, dill and parsley to the pan and set it down into the liquid. Place the pan or pans over high heat and bring the liquid to a boil. Reduce heat to medium low and cover the pan. Poach salmon for 10 minutes or, until fish is firm and opaque.
- Drain your potatoes and return them to the hot pot. Add butter to the pot and turn potatoes to coat them lightly in the butter. Sprinkle the mint and sugar over the potatoes.
- Combine sour cream with Dijon mustard and chopped herbs in a small bowl.
- Remove salmon from the cooking liquid with a thin spatula. Reserve 3 portions of the salmon and place in the refrigerator or freeze for salmon cakes meal.
- To serve, place a piece of salmon on a plate and garnish with sauce. Serve pumpernickel squares, watercress and sliced cucumber along side the fish. Add minted red potatoes to the plate and serve.
FESTIVE FINGER FOOD WITH SMOKED SALMON AND OLIVES
These easy-to-make canapes are the perfect finger food for a cocktail party, New Year's, or during the Christmas festivities. They look very elegant and are simply delicious.
Provided by Currant
Categories Appetizers and Snacks Vegetable Olives
Time 20m
Yield 20
Number Of Ingredients 8
Steps:
- Cut smoked salmon into squares the size of the pumpernickel bread. Mash avocado and lemon juice together with a fork in a small bowl. Spread a thin layer of mashed avocado on each pumpernickel piece, cover with a piece of smoked salmon, and sprinkle with dill. Secure cucumber slices onto bread squares with toothpicks and stick half an olive on top.
Nutrition Facts : Calories 51.1 calories, Carbohydrate 5.3 g, Cholesterol 2 mg, Fat 2.4 g, Fiber 1.3 g, Protein 2.6 g, SaturatedFat 0.4 g, Sodium 143.1 mg, Sugar 0.3 g
SMOKED SALMON AND CUCUMBER SQUARES
Active time: 30 min Start to finish: 30 min
Yield Makes 16 finger sandwiches
Number Of Ingredients 5
Steps:
- Halve cucumber crosswise and thinly julienne lengthwise, preferably with a mandoline or other manual slicer, working around core. Discard core.
- Stir together sour cream, horseradish, and salt and pepper to taste.
- Divide bread into 4 stacks and cut stacks into 1 1/2-inch squares with a serrated knife, discarding crusts. Spoon 1/2 teaspoon sour cream onto center of each bread square, then top with a folded piece of salmon.
- Top salmon with a small amount of cucumber, twirled into a mound.
SALMON AND CUCUMBER PUMPERNICKEL SQUARES
Categories Milk/Cream Vegetable Bake Poach Cocktail Party Salmon Dill Gourmet
Yield Makes 36 hors d'oeuvres
Number Of Ingredients 13
Steps:
- Make pumpernickel crust:
- Preheat oven to 350°F.
- Finely grind bread in a food processor, then pulse with butter and salt until combined. Press crumbs onto bottom of a 9-inch square metal baking pan and bake in middle of oven until top is crisp, 12 to 15 minutes. Cool crust completely in pan on a rack.
- Make filling:
- Bring a 4-quart heavy saucepan three-fourths full of salted water to a simmer, then poach fresh salmon until just cooked through, about 10 minutes. Transfer with a slotted spoon to a plate to cool. Scrape off and discard all brown flesh and finely chop remaining poached salmon, transferring to a large bowl.
- Remove any brown flesh from smoked salmon. Finely chop smoked salmon and stir into poached salmon along with butter, shallot, and lemon juice.
- Beat cream in another bowl with an electric mixer until it holds soft peaks, then fold into salmon. Spoon salmon filling over pumpernickel crust, smoothing top.
- Toss cucumber with dill, then scatter evenly over salmon filling, pressing slightly to help adhere. Chill, covered with plastic wrap, until firm, at least 8 hours.
- Cut into 36 squares and serve cold or at room temperature.
CUCUMBER CUPS WITH DILL CREAM AND SMOKED SALMON
Classic combos are classic because the flavors go well together! Dill, cucumber, and smoked fish are combined with a bit of lemon to perk things up. Small pieces of smoked trout would be a good substitute for the salmon in this pretty, easy, no-cook hors d'oeuvre. Cucumber cups can be assembled and kept chilled in an airtight container 1 day ahead of time.
Provided by RuthE
Categories Appetizers and Snacks Seafood
Time 40m
Yield 12
Number Of Ingredients 8
Steps:
- Trim ends from cucumbers and cut crosswise into 24 (3/4-inch-thick) rounds. Scoop a 1/2-inch-deep depression from one side of each round with a small melon-baller, forming little cups. Drain cucumbers, cup sides down, on paper towels for 15 minutes.
- Beat cream cheese, chopped dill, lemon zest, lemon juice, and black pepper together in a bowl. Spoon 1/2 teaspoon cheese mixture into each cucumber cup. Top each cup with 1 salmon strip and 1 dill sprig.
Nutrition Facts : Calories 49.4 calories, Carbohydrate 1.5 g, Cholesterol 12.6 mg, Fat 3.8 g, Fiber 0.2 g, Protein 2.7 g, SaturatedFat 2.2 g, Sodium 103.3 mg, Sugar 0.6 g
PUMPERNICKEL TOPPED WITH SMOKED SALMON
Pumpernickel topped with cream cheese, smoked salmon, red onion, capers and dill. This is the best hors d'oeuvre and it's so easy to make. Your guest will love it.
Provided by mslevis
Categories Cheese
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Spread cream cheese on pumpernickel.
- Add one slice of smoked salmon on top of cream cheese.
- Thinly cut red onion and place on top of salmon.
- Add 2-3 capers on top of salmon.
- Cut fresh dill and sprinkle over salmon.
- Serve cold.
Nutrition Facts : Calories 295, Fat 24.2, SaturatedFat 14.2, Cholesterol 80.2, Sodium 1119.3, Carbohydrate 5.8, Fiber 1.1, Sugar 1.4, Protein 14.8
SMOKED SALMON DIP IN PUMPERNICKEL
I got this recipe from my brother, who is a fabulous cook, and it has become a staple at Christmastime. The smoky salmon blends wonderfully with the cream cheese. Adjust the amount of hot sauce to suit your taste.-Kathy Smuz, Clearwater, Florida
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2-1/2 cups.
Number Of Ingredients 10
Steps:
- Cut top fourth off of the loaf of bread; carefully hollow out bottom, leaving a 1/2-in. shell. Cube removed bread; set aside. , In a food processor, combine the salmon, cream cheese, milk, onions, lemon juice, Worcestershire sauce and pepper sauce; cover and process until smooth. Stir in capers., Fill bread shell with salmon dip. Serve with vegetables and reserved bread cubes.
Nutrition Facts :
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