SALMON, DILL & POTATO TART
This delicious smoked salmon tart makes a light alternative for lunch
Provided by Mary Cadogan
Categories Lunch, Main course
Time 1h5m
Number Of Ingredients 7
Steps:
- Heat oven to 190C/fan 170C/gas 5. Roll out the pastry and line a shallow 28cm flan tin. Trim off the edges, then line with baking paper and beans. Put on a baking sheet, bake for 10 mins. Remove the paper and beans, then bake for 5 mins more.
- Cook the potatoes in boiling salted water for 6-8 mins until tender, then drain. Beat together the cream, eggs, dill, lime zest, salt and pepper. Scatter half the potatoes over the bottom of the pastry case, then put half the salmon strips in the gaps. Pour over half the egg mix, then arrange the remaining potatoes over the salmon pieces and put the remaining salmon in the gaps between. Pour over the rest of the egg mix.
- Bake for 25 mins until the top is lightly coloured and firm to the touch. Cool for 10 mins before removing from the tin, then serve warm or at room temperature sprinkled with extra dill.
Nutrition Facts : Calories 327 calories, Fat 20 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 1.67 milligram of sodium
SALMON PATTIES WITH DILL SAUCE
My daughter and I love salmon patties, and we found this version that is healthier than salmon patties made with mayo. Everyone I've made this for has asked for the recipe. I would love to hear any improvements and/or variations you make to this simple recipe. Enjoy!
Provided by tinalyn
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 30m
Yield 2
Number Of Ingredients 12
Steps:
- Mix salmon, breadcrumbs, onion, Dijon mustard, egg, and lemon juice together in a bowl; form into 2 patties.
- Heat olive oil in a skillet over medium-high heat. Cook patties in the hot oil until lightly browned and cooked through, 4 minutes per side; season with sea salt and black pepper.
- Mix sour cream, dill, garlic powder, and sea salt together in a bowl; serve alongside salmon patties.
Nutrition Facts : Calories 375.7 calories, Carbohydrate 24.2 g, Cholesterol 136 mg, Fat 19.5 g, Fiber 1.5 g, Protein 24.5 g, SaturatedFat 5.4 g, Sodium 1009.8 mg, Sugar 2.5 g
CREAMY SMOKED SALMON AND DILL TART
Purchased phyllo pastry is used here instead of a regular pie crust for quick and easy assembly. This tart is best when served at room temperature.
Yield Serves 6
Number Of Ingredients 11
Steps:
- Generously butter 9 1/2-inch-diameter deep -dish pie plate. Place 1 phyllo sheet on work surface (cover remaining pieces with plastic wrap, then with clean damp towel.) Brush phyllo sheet with butter and fold in half lengthwise. Brush folded surface with butter. Cut in half crosswise. Place 1 phyllo rectangle, buttered side down, in prepared pie plate, covering bottom and letting pastry overhang 1 section of edge by 1/2 inch. Brush top of phyllo in pie plate with butter. Place second phyllo rectangle in pie plate, covering bottom and letting pastry overhang another section of edge by 1/2 inch; brush with butter. Repeat process with remaining 4 phyllo sheets, making certain entire surface of edge is covered to form crust. Fold overhang under to form crust edge flush with edge of pie plate. Brush crust edges with butter. (Can be prepared 4 hours ahead. Cover and refrigerate.)
- Preheat oven to 350°F. Whisk yolks and mustard in medium bowl to blend. Beat in eggs, half and half, cream, salmon, onions and chopped dill. Season to taste with salt and pepper. Pour into prepared crust. Bake until center is set, about 50 minutes. Transfer to rack. Cool Garnish with dill sprigs and serve slightly warm or at room temperature.
SALMON AND DILL POTATO PATTIES WITH LIME MAYONNAISE
This is a variation on the classic salmon patty. I know there are a lot of recipes out there for these but this is worth a try, the lime mayonnaise may really be the thing that sets them apart. These are also great in a sandwich with the mayonnaise to keep it from being too dry. (from Fast Food, my fave cookbook)
Provided by MellowMel
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook the potatoes in a large saucepan of boiling water for 12-15 minutes, or until tender. Drain well and cool.
- Meanwhile, combine the lime rind and 1 cup of the mayonnaise.
- Transfer the potato to a large bowl, then mash roughly with the back of a spoon, leaving some large chunks. Stir in the salmon, dill and spring onion and season. Mix in the egg and the remaining mayonnaise. Divide into eight portions, forming palm-size patties. Press lightly into the breadcrbums to coat.
- Heat the oil in a non-stick frying pan and cook the patties, turning, for 3-4 minutes, or until golden brown. Drain on paper towels. Serve with a dollop of lime mayonnaise, rocket leaves and lime wedges.
Nutrition Facts : Calories 758.3, Fat 45.9, SaturatedFat 7, Cholesterol 114.5, Sodium 838, Carbohydrate 56.9, Fiber 4.4, Sugar 8.4, Protein 31.1
SALMON, POTATO & DILL SALAD
A simple mustard, honey and dill dressing "saladises" this simple, healthy meal of good-oil fish. This recipe was also found in "The Age" epicure section, and is so simple and yet so tasty and good for you!
Provided by Lorelle in Australia
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Heat the oven Celsius Cook the potatoes in simmering salted water for 15 minutes until tender, adding the beans after 10 minutes.
- To make the sauce, whisk the honey, mustard, vinegar, olive oil and dill until thickened. Place the salmon on a baking tray lined with baking paper or foil, brush with olive oil and season well. Bake for 8-10 minutes, depending on size. Rest for 5 minutes, then gently break up into bite size pieces with your fingers.
- Drain the vegetables and cut the potatoes in half. Toss them in the dressing with the beans and watercress. Spread over four dinner plates and tuck in the salmon and extra dill. Drizzle with any remaining dressing and serve with a lemon or lime wedge.
Nutrition Facts : Calories 1097.2, Fat 22.3, SaturatedFat 3, Cholesterol 73.6, Sodium 2307.9, Carbohydrate 171.4, Fiber 28.1, Sugar 16.2, Protein 60.7
ROASTED SALMON WITH RED POTATOES AND DILL
This is one of those great meal ideas for after work. I'm always looking for quick, easy and delicious dinners that combine fresh ingredients in a flash. I believe this originally appeared in Good Housekeeping magazine but have seen it on other cooking sites with no reference.
Provided by WildLime
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450°.
- In a 15 1/2" x 10 1/2" jelly roll pan, toss potatoes with oil, salt and pepper. Roast potatoes in oven for 10 minutes.
- After 10 minutes, remove pan from oven. With spatula, push potatoes to one end of the pan to make room for the fish.
- Place fish in pan, sprinkle with 1/2 t. salt. Return to oven and continue roasting with potatoes for 15 minutes or until fish flakes easily and potatoes are brown. At this point, you may need to remove the fish and continue roasting the potatoes until done.
- Transfer fish to a platter, top with horseradish sauce and half of the fresh or dried dill.
- Toss potatoes with remaining dill and serve alongside the salmon.
Nutrition Facts : Calories 352.1, Fat 9.5, SaturatedFat 1.5, Cholesterol 87.5, Sodium 583.4, Carbohydrate 28.1, Fiber 3.2, Sugar 2.3, Protein 36.9
SALMON, MUSTARD GREENS AND POTATOES WITH MUSTARD-DILL GLAZE
Categories Fish Leafy Green Mustard Potato Bake Salmon Healthy Mustard Greens Dill Bon Appétit
Yield Serves 2
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Mix first 4 ingredients in small bowl. (Sauce can be prepared 2 hours ahead. Cover and let stand at room temperature.) Place potatoes in small bowl. Spoon 1 tablespoon sauce over and toss to coat. Arrange potatoes in baking pan. Bake 15 minutes.
- Remove pan from oven; push potatoes to sides of pan. Spread each salmon fillet with 2 teaspoons sauce and place in center of baking pan. Bake until salmon is cooked through, about 18 minutes. Meanwhile, place greens in large skillet. Toss with 2 tablespoons sauce. Stir over medium-high until wilted, about 4 minutes. Divide salmon, greens and potatoes between 2 plates. Serve, passing remaining sauce separately.
SALMON, SPINACH AND DILL POTATO BAKE
Salmon marries well with potato and spinach in this comforting recipe to make and freeze, ready to be pulled out whenever you don't want to cook. Freeze for up to 2 months, defrost at room temperature for 8 hours or until fully thawed and bake for 50 minutes. To eat straightaway, prepare up to the end of step 4, then continue from step 6. From Delicious Magazine.
Provided by English_Rose
Categories Kid Friendly
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook the unpeeled potatoes in a pan of boiling water for 15 minutes. Drain and set aside.
- Meanwhile, put half the spinach in a colander over the sink. Pour over boiling water to wilt the spinach, then refresh in cold water. Repeat with the remaining spinach. Drain and squeeze out as much liquid as possible. Set aside in a large bowl, along with the salmon, onion and lemon zest.
- Make a white sauce. Melt all but 1 tsp of the butter in a pan over a medium heat. Add the flour and cook, stirring, for 1 minute, then gradually whisk in the milk. Cook for 5 minutes, stirring, until thickened. Season, stir in the dill and cool slightly. Pour over the salmon mixture and gently mix. Tip into a deep 2.3-litre (2 1/2 quart) baking dish.
- Remove and discard the potato peel and slice thinly. Overlap in a single layer on top of the salmon.
- Chill, cover and freeze for up to 2 months. Thaw at room temperature for 8 hours or until fully thawed.
- Melt the remaining butter and brush over the potatoes. Preheat the oven to 200°C/fan180°C/gas 6/400°F Bake for 50 minutes, or until hot throughout. Serve with peas.
Nutrition Facts : Calories 758.9, Fat 30.6, SaturatedFat 12.8, Cholesterol 193.8, Sodium 477.5, Carbohydrate 43.6, Fiber 5.7, Sugar 2.8, Protein 76.1
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