Smoked Fish And Caviar Salad Food

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SMOKED FISH PLATTER



Smoked Fish Platter image

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

1 whole smoked whitefish (1 1/2 pounds), with head and tail
2 stalks celery, finely chopped
1/2 small white onion
1/4 cup mayonnaise
Romaine lettuce leaves, for garnish
1/2 pound smoked sable, thinly sliced
1/2 pound smoked Gaspe nova, thinly sliced
1/2 pound hot smoked salmon, thinly sliced
1/2 pound smoked wild Baltic salmon, thinly sliced
Salmon roe, for garnish
Caperberries, for garnish
Variety of olives, such as black, green and Kalamata, for garnish
Lemon slices, for garnish
Fresh dill and parsley sprigs, for garnish
Variety of breads, such as bagels, black bread and rye bread
Variety of cream cheeses, such as Caviar Cream Cheese, plain cream cheese, chive cream cheese

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



Smoked Salmon Mousse image

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

4 ounces smoked salmon
2 tablespoons heavy cream
1 (8 ounce) package cream cheese, softened
½ lemon, juiced
½ teaspoon dried dill weed to taste
salt and pepper to taste
1 ounce salmon roe

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



Warmed Smoked Black Alaskan Cod Salad image

Provided by Food Network

Time 15m

Number Of Ingredients 21

1 cup rose or fingerling potatoes
Salt
1 cup vegetable stock
2 tablespoons grainy mustard
1 tablespoon Dijon mustard
1/2 cup rice wine vinegar
1/2 cup horseradish
1 tablespoon fresh lemon juice
Salt and pepper
2 cups grape seed oil
1 cup homogenized milk
1 sprig thyme
1 bay leaf
1 clove garlic
4 (2-ounce) fillets smoked black cod
8 cups baby leeks
1 cup arugula
1 cup chickweed
1/3 red onion, thinly sliced
1 radish, thinly sliced
Osetra Caviar

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



Smoked Sturgeon Cakes image

Provided by Food Network

Categories     appetizer

Time 1h30m

Yield 12 to 16 servings

Number Of Ingredients 13

3 large baking potatoes
2 eggs
1 pound smoked sturgeon, sliced and torn into bits
4 tablespoons melted butter, unsalted
1/2 cup minced chives
1/4 cup chopped parsley (flat leaf)
Black pepper
1 cup Japanese bread crumbs (panko)
Canola oil, for frying
1 cup sour cream
1/4 cup minced chives
1 tablespoon dried sumakh
Sevruga caviar

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



Smoked Fish and Caviar Salad image

Provided by David Tanis

Categories     quick, salads and dressings

Time 20m

Yield 6 servings

Number Of Ingredients 15

6 ounces creme fraiche
1 teaspoon Dijon mustard
2 teaspoons grated horseradish
1/2 teaspoon grated lemon zest
2 teaspoons lemon juice
Pinch cayenne
Salt and pepper
12 slices smoked sablefish or other cold-smoked fish, about 6 ounces
3 Belgian endives, trimmed, in 1-inch diagonal slices
6 radishes, sliced thin
Small bunch watercress
1 tablespoon thinly sliced chives
6 lemon wedges
Fleur de sel or sea salt, for sprinkling
4 ounces wild salmon caviar or trout roe, about 6 tablespoons.

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



Potato Latkes with Smoked Salmon, Caviar, and Tarragon Crème Fraîche image

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

3 pounds unpeeled Yukon Gold potatoes
1 medium onion
3 large eggs, beaten to blend
4 1/2 tablespoons all purpose flour
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
2 tablespoons (or more) vegetable oil
3/4 cup crème fraîche
1 tablespoon chopped fresh tarragon
12 ounces sliced smoked salmon
2 ounces caviar

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



Smoked Trout Schmear image

This smoked trout schmear is incredibly easy, and very versatile. Obviously, it's great spread on any kind of bread or crackers, but slathered atop a freshly toasted bagel may be its finest expression.

Provided by Chef John

Categories     Seafood     Fish

Time 2h15m

Yield 4

Number Of Ingredients 9

5 ounces smoked, boneless trout fillets, checked for bones and crumbled
6 ounces cream cheese, room temperature
4 teaspoons fresh squeezed lemon juice
1 tablespoon chopped fresh dill
2 teaspoons chopped fresh chives
2 teaspoons capers, drained
1 teaspoon hot prepared horseradish, or more to taste
salt and freshly ground black pepper to taste
1 pinch cayenne pepper

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



Green Salad with Caviar and Smoked Salmon image

Categories     Salad     Milk/Cream     Leafy Green     No-Cook     Horseradish     Salmon     Summer     Chill     Bon Appétit

Yield Serves 4

Number Of Ingredients 8

1/4 cup chilled whipping cream
3 tablespoons chopped fresh chives or green onion tops
1 1/2 teaspoons prepared white horseradish
2 tablespoons plus 4 teaspoons caviar
4 6x5-inch thin slices smoked salmon (about 6 ounces)
5 cups (packed) mixed baby greens
3 1/2 tablespoons olive oil
1 tablespoon fresh lime juice

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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sesame prawn toasts with chilli oil. fish + seafood. smoked paprika and green olive salmon. fish + seafood. smoked salmon, avocado and pickled chilli rice paper rolls. fish + seafood. smoky prawns with israeli couscous. fish + seafood. snapper with avocado purée and jalapeño dressing.
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How to Make Smoked Sturgeon - Homemade Smoked Sturgeon new honest-food.net. 3 to 5 pounds sturgeon, in large blocks 1 cup kosher salt 1/4 cup sugar 1 teaspoon mace 1 tablespoon garlic powder Brandy or whisky to coat salmon Instructions Trim the sturgeon of any fat or dark meat. Cut the pieces into regular blocks, like rectangles. Mix the salt, sugar and spices …
From therecipes.info


SMOKED FISH AND CAVIAR SALAD RECIPE | EAT YOUR BOOKS
Smoked fish and caviar salad from City Kitchen at The New York Times by David Tanis. Bookshelf; Shopping List; View complete recipe; Ingredients; Notes (0) Reviews (0) Belgian endive; ground cayenne pepper; chives; crème fraîche; horseradish ; lemons; watercress; radishes; fleur de sel; smoked sablefish; salmon caviar; Where’s the full recipe - why can I …
From eatyourbooks.com


HAIFA SMOKED TURBO RECALL FOR POSSIBLE LISTERIA EXPANDED
The fish is packaged in clear plastic with a gold board that contains sliced Cold Smoked Turbo. It has a blue label with “Haifa Smoked Fish & Caviar Turbo Cold Smoked Net wt. 8 oz/228 g” on ...
From foodpoisoningbulletin.com


SMOKED FISH RECIPES | MARX FOODS BLOG
MARX FOODS Smoked Fish Recipes. Smoked Trout Salad w/ Pine Nut Papr... Sarah Mickey September 13, 2015 All Recipes, Pimenton/Paprika Recipes, Pine Nut Recipes, Pinecone Bud Syrup Recipes, Smoked Fish Recipes Leave a Comment. Lox on Homemade Caraway & Dill Brea... Sarah Mickey August 27, 2015 All Recipes, Salmon Recipes, Smoked Fish Recipes …
From marxfood.com


KOREAN CARROT SALAD, 350G - RUSSIAN FOOD ONLINE SHOP ...
Korean Carrot Salad, 350g. Be the first to review this product. £3.69.
From babushkadeli.uk


SMOKED SALMON & CAVIAR CANAPES RECIPE - FOOD.COM
Recipes / < 30 Mins. Smoked Salmon & Caviar Canapes. Be the first to review this recipe. Recipe by Coasty. These tarts should be put together just before serving or the bread case will turn soggy. Use either white or wholemeal bread. MAKE IT SHINE! ADD YOUR PHOTO. READY IN: 30mins. YIELD: 12 tarts. UNITS: US. INGREDIENTS Nutrition. 4 . eggs. 12 . slices bread. …
From food.com


20 EASY AND TASTY SALMON CAVIAR RECIPES BY HOME COOKS ...
Wild Salmon,Red Beet and Vodka Crème Fraïche (Zante) salmon caviar • good slices ,wild ,smoked salmon • tub crème fraïche • vodka • hot horseraddish sauce • pack,fresh,small,cooked beetroot (not in vinegar),thinly sliced then cut into thin strips • sprigs fresh,torn dill. 15 mins. 6 servings. zante.
From cookpad.com


LIST OF SMOKED FOODS - WIKIPEDIA
This is a list of smoked foods.Smoking is the process of flavoring, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood.Foods have been smoked by humans throughout history. Meats and fish are the most common smoked foods, though cheeses, vegetables, and ingredients used to make beverages such as whisky, …
From en.wikipedia.org


SMOKED HADDOCK RECIPES - BBC GOOD FOOD
Smoked haddock & bacon gratin. A star rating of 4.1 out of 5. 13 ratings. Smoked fish, bacon, potatoes and crème fraîche are flavoured with onion and thyme and layered up in this comforting one-pot dish. 1 hr 50 mins.
From bbcgoodfood.com


THE BEST FOOD TO PAIR WITH VODKA | MATCHING FOOD & WINE
Basically anything smoked, pickled or cured works well. Here are some ideas: * Caviar or lumpfish roe (If the latter use to top sliced or stuffed eggs or mini baked potatoes with sour cream) * Smoked fish of all kinds - smoked salmon, smoked mackerel and especially smoked eel. * Beetroot in all guises - borscht, beetroot salad, beetroot pickle.
From matchingfoodandwine.com


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