SMOKED FISH PLATTER
Elegant whitefish salad is presented in its skin, nestled beside delicious smoked salmon and garnished with olives, lemon, and dill. Don't be overwhelmed by its lovely appearance: Using store-bought smoked fish allows you a little more time to spend on the presentation.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 16
Steps:
- Remove flesh from fish, leaving skin in one piece, reserving skin. Discard bones. Coarsely chop flesh (you should have about 4 cups). Transfer to a medium bowl. Add celery, onion, and mayonnaise. Mix gently to combine.
- Line a large platter with lettuce. Open reserved skin and place on platter, scale-side down. Mound salad onto one half of skin, using the skin as a template. Fold the remaining half of skin over salad, and gently press to form salad into the shape of the fish. Using scissors, cut top half of skin off, and discard. Using the edge of a spatula, gently score the salad to resemble the bones of the fish.
- Arrange the smoked fish around the whitefish salad. Garnish with salmon roe, caperberries, olives, lemon slices, and herbs. Serve with bread and cream cheese, on the side.
SMOKED SALMON MOUSSE
This is a great way to serve a gourmet treat to your guests. Spread it on your favorite crackers, bread, veggies -- whatever you like. It's great inside savory tuile shells.
Provided by Rob
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 15m
Yield 16
Number Of Ingredients 7
Steps:
- Place smoked salmon in a blender or food processor, and blend until smooth. Mix in heavy cream, cream cheese, juice of half of a lemon, dried dill weed, salt and pepper. Blend to desired consistency. Transfer to a medium serving dish, and garnish with salmon roe.
Nutrition Facts : Calories 66.8 calories, Carbohydrate 0.8 g, Cholesterol 26.2 mg, Fat 6 g, Fiber 0.2 g, Protein 2.8 g, SaturatedFat 3.6 g, Sodium 99.5 mg
WARMED SMOKED BLACK ALASKAN COD SALAD
Provided by Food Network
Time 15m
Number Of Ingredients 21
Steps:
- In a medium saucepan bring the potatoes, salt and vegetable stock to a boil. Turn down heat and simmer for 4 to 5 minutes, remove from liquid and set aside. In a small bowl, combine the grainy mustard, Dijon mustard, rice wine vinegar, horseradish, lemon juice and salt and pepper. Whisk in oil. In a medium saucepan, bring the milk, thyme, bay leaf and garlic to a boil. Turn heat to low and poach black cod in liquid for 4 to 5 minutes. Remove from heat and keep warm. Blanch baby leeks in water, remove and set aside.
- In a small bowl, toss arugula, chickweed, onion and radishes with a tablespoon of vinaigrette, season with salt and pepper.
- To serve: Place the room temperature potatoes with baby leeks on 4 plates. Place salad on top of the potatoes and leeks. Place warm smoked black cod on top of salad. Top with small dollop caviar.
SMOKED STURGEON CAKES
Provided by Food Network
Categories appetizer
Time 1h30m
Yield 12 to 16 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F.
- Bake the potatoes until tender, about 40 minutes. Let cool, then scoop out the flesh. Pass through a sieve or ricer. Mix with the eggs, fish, butter, chives, parsley, and pepper. Shape into small patties and dredge in the bread crumbs. Fry the sturgeon cakes in batches, 3 minutes on each side, until browned. They may be held in a 300 degree F oven.
- For the Garnish: Mix the sour cream and chives together. Serve a dollop on the side of the fish cakes, sprinkled with sumakh and topped with sevruga.
SMOKED FISH AND CAVIAR SALAD
Provided by David Tanis
Categories quick, salads and dressings
Time 20m
Yield 6 servings
Number Of Ingredients 15
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.
Nutrition Facts : @context http, Calories 403, UnsaturatedFat 5 grams, Carbohydrate 4 grams, Fat 12 grams, Fiber 2 grams, Protein 70 grams, SaturatedFat 5 grams, Sodium 989 milligrams, Sugar 1 gram, TransFat 0 grams
POTATO LATKES WITH SMOKED SALMON, CAVIAR, AND TARRAGON CRèME FRAîCHE
Provided by Ted Allen
Categories Dairy Fish Potato Appetizer Brunch Hanukkah Seafood Salmon Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 20 latkes
Number Of Ingredients 11
Steps:
- Preheat oven to 300°F. Using coarse side of box grater or food processor fitted with coarse grater blade, shred potatoes. Working in batches, wrap potatoes in kitchen towel and squeeze out excess liquid. Transfer to large bowl. Repeat process with onion; add to bowl with potatoes. Mix next 4 ingredients into potato mixture.
- Heat 2 tablespoons oil in large skillet over medium-high heat. Working in batches, drop potato mixture by 1/4 cupfuls into skillet; flatten to 3-inch rounds. Fry latkes until golden brown on bottom, adding more oil by tablespoonfuls as needed, about 4 minutes per side. Transfer latkes to rimmed baking sheet; keep warm in oven.
- Mix crème fraîche and chopped fresh tarragon in small bowl to blend. Divide smoked salmon among latkes. Top each latke with dollop of tarragon crème fraîche, then caviar.
SMOKED TROUT SCHMEAR
Steps:
- Place crumbled trout and softened cream cheese in a bowl. Add lemon juice, dill, chives, capers, horseradish, black pepper, salt, and cayenne pepper. Mix together with a fork until mixture achieves the chunkiness or creaminess you prefer. Transfer to a ramekin; wrap with plastic wrap. Refrigerate for 2 or 3 hours before serving to let flavors develop.
Nutrition Facts : Calories 214.1 calories, Carbohydrate 1.9 g, Cholesterol 97.1 mg, Fat 17.1 g, Fiber 0.2 g, Protein 13.4 g, SaturatedFat 10 g, Sodium 211.7 mg, Sugar 0.3 g
GREEN SALAD WITH CAVIAR AND SMOKED SALMON
Categories Salad Milk/Cream Leafy Green No-Cook Horseradish Salmon Summer Chill Bon Appétit
Yield Serves 4
Number Of Ingredients 8
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.
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- In a jar with a tight-fitting lid, combine the oil, lime zest and juice, cumin, salt, paprika, and honey and shake to blend. Set the vinaigrette aside until needed. (You can refrigerate the vi.)
- In a large bowl, toss in the beans, scallions, garlic, onion, bell pepper, jalapeño, and corn, if using, and stir thoroughly to combine. If you’re going to serve the salad now, add the tomatoes and cilantro and avocado; if you’re going to refrigerate the salad—a good move—hold off and add them just before serving.
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- Make the dressing by mixing all the dressing ingredients together in a small bowl. If you'd like, you can puree it all in a blender. The dressing will keep for a week or so in the fridge.
- Mix the salad ingredients in a large bowl and add dressing to taste. Serve slightly chilled or at room temperature.
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10 BEST PLACES IN L.A. FOR SMOKED FISH - LA WEEKLY
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Author Jared CowanPublished 2014-05-15Estimated Reading Time 7 mins
- Wexler's Deli. “All of the flavors in this place are all based on that food memory stuff,” said chef and co-owner of Wexler's Deli, Micah Wexler. Wexler's is the new kid on the block in the Jewish deli arena.
- Brent's Delicatessen. The knives are sharpened and the slicing begins in a refrigerated room in the back of the store. Just to give you an idea of the difficulty of slicing lox, only three of Brent's staff of over 100 know how to do it.
- Petrossian. Petrossian has a well-known and respected history of smoking fish, which dates back to the 1920s, after the Russian Revolution. Much of Russia's nobility fled to Paris and the Petrossian Brothers were there to give the czars a taste of home.
- Odessa Grocery & Deli. The original Odessa Grocery & Deli in West Hollywood has been dishing out Russian and other European delicacies for 20 years. About three years ago, owner Alex Iskhakov opened a second Odessa market in the Valley to satisfy the needs of Valley Village's large Russian community.
- Factor's Famous Deli. When looking for smoked fish in West L.A., there's probably no better place than Factor's. The deli was established on Pico Blvd.
- Royal Gourmet Deli. The first time we called the Royal Gourmet Deli, the owner abruptly hung up the phone. After something like this, most people would just write an anonymous Yelp review and call it a day.
- Fairfax Fishery. Taking a stroll down Fairfax Avenue between Melrose and Beverly feels almost like a religious experience. After all, this is L.A. 's Williamsburg, well known and cherished for its Orthodox Jewish community.
- Roll N Rye. Roll N Rye in Culver City almost never gets mentioned in the same sentence as other Jewish delis in town like Canter's, Nate 'n Al's, or Langer's.
- Rasputin Market. Rasputin Market has been in business since 2004, and it's earned a reputation of being one of the best specialty Russian stores in town.
- Santa Monica Seafood. In 1939, Santa Monica Seafood started selling fish wholesale on the pier. Eventually, the family-owned company became one of the largest seafood distributors in Southern California.
SMOKED STURGEON WITH CAVIAR AND ... - FOOD & WINE …
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Servings 4Total Time 45 minsCategory Sturgeon
- Preheat the oven to 350°. In a pie plate, toss the bagel dice with 1 tablespoon of the oil and season with salt and pepper. Toast for about 10 minutes, until golden; let cool.
- In a small saucepan of salted boiling water, cook the quail eggs for 2 minutes. Transfer the eggs to a bowl of ice water to cool. Peel the eggs and halve them lengthwise.
- Using a ceramic or plastic spoon, scrape the caviar into a small bowl; wipe the jar clean. Spread the cream cheese into the empty caviar jar. Spread the caviar over the cream cheese in an even layer to cover it completely.
- In a small bowl, whisk the vinegar with the remaining 3 tablespoons of olive oil and season with salt. In a large bowl, toss the lettuce and dressing and season with salt. Arrange the smoked sturgeon on 4 plates. Mound the salad alongside the fish. Arrange the sliced onions and quail eggs on the salad and sprinkle the bagel crumbs on top. Serve with the caviar cream cheese, rye crisps and pickles.
23 WAYS TO USE THE SMOKED FISH SITTING IN YOUR FRIDGE ...
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Author Elyssa GoldbergPublished 2015-05-07
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From tatyanaseverydayfood.com
Calories 353 per serving
- Watch my video recipe for step-by-step instructions. Cook the baby potatoes and the eggs first. For the potatoes, fill a medium sized pot with water, season it generously with salt and add the whole potatoes. Bring the potatoes up to a boil over high heat and boil for 14 to 16 minutes, until the potatoes are fork tender. Drain out the hot water and fill the pot with cold water to cool down the potatoes.
- For the boiled eggs, bring a small pot of salted water to a boil. Drop the eggs into the boiling water with a spoon and set a time for 7 minutes. If you want your eggs to be more well-done, cook them for 10 minutes. Once the eggs are cooked, remove them from the boiling water and place into a bowl filled with ice water to stop the eggs from cooking further. Allow the eggs to cool, then peel them.
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- Once the potatoes have cooled slightly, use a knife to cut the potatoes into quarters or wedges. Place the sliced potatoes into a large mixing bowl and add just half of the dressing. Use a spatula to gently toss the potatoes in the dressing.
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