HOT-SMOKED SALMON WITH SALTED YOGURT AND FENNEL
Hot-smoked salmon is sold wherever you purchase gravlax and other cured fish; in the supermarket it's probably stocked alongside packages of smoked trout.
Provided by Andy Baraghani
Categories Bon Appétit Dinner Seafood Fish Salmon Yogurt Capers Fennel No-Cook Wheat/Gluten-Free
Yield 4 servings
Number Of Ingredients 9
Steps:
- Mix yogurt and 1 Tbsp. lemon juice in a small bowl; season with salt.
- Mix mustard, capers, and 2 Tbsp. oil in another small bowl. Set dressing aside.
- Cut fennel stems away from bulb, then cut fronds away from stems; you'll use each part, but they're prepped separately. Thinly slice stems crosswise and place in a medium bowl. Coarsely tear fennel fronds until you have about 1 cup and add to bowl. Remove tough outer layers from fennel bulb; discard. Slice bulb in half, then thinly slice crosswise; add to bowl. Add 1 Tbsp. oil and remaining 1 Tbsp. lemon juice, season with salt, and toss to coat.
- Divide seasoned yogurt among plates and use a spoon to spread it out. Using your hands, break salmon into big flakes and arrange over yogurt. Spoon mustard dressing over salmon and scatter fennel salad on top. Drizzle with more oil and season with lots of pepper.
SMOKED SALMON ROULADE
Serve it with your choice of crisp salad. It is great as a main course or a starter, or as a cold canape when sliced thinly. It goes exceptionally well with a sharp grapefruit salad! You may use low-fat cream cheese. Please note, cooking time does not include chilling time.
Provided by AaliyahsAaronsMum
Categories < 15 Mins
Time 5m
Yield 2-4 serving(s)
Number Of Ingredients 4
Steps:
- Cut cling film to the size of 20cm x 15cm and place it on the work surface.
- Arrange the smoked salmon slices on the cling film, slightly overlapping each slice.
- Soften cream cheese in a bowl (bring it to room temperature which makes it easier to spread), then carefully spread onto the smoked salmon.
- Sprinkle toasted sesame seeds and parsley on top of the cream cheese.
- Roll the salmon in cling film as tightly as possible into a shape of a log and tie both ends of the cling film to seal it airtight.
- Chill in fridge for at least six hours.
- To serve, slice into 2-3 pieces and place on a bed of crisp salad.
SMOKED SALMON AND KING CRAB ROULADE
Steps:
- Squeeze excess water out of the crabmeat and place in a bowl. Mix in the peppers, onions, cilantro, lemon juice, and mayonnaise. Season the mixture with chili powder, salt, and pepper, to taste.
- Lay the smoked salmon slices on top of a sheet of plastic wrap to form a 4 by 12-inch rectangle. Spread a thin layer of cream cheese over the salmon. Place the crabmeat mixture down the center of the rectangle in a long tube shape. Roll the salmon into a cylinder using the plastic wrap on the outside. Twist the plastic wrap at both ends of the cylinder to ensure that the salmon roulade is tight and compact. Tie both ends. Refrigerate the roulade for at least 2 hours before slicing.
- Slice into rounds and serve with Dilled Yogurt Sauce and Caper Tomato Relish.
- Mix all ingredients in a stainless steel bowl, season, to taste, and refrigerate.
- In a mixing bowl, combine all ingredients gently by hand. Season, to taste, with salt and pepper.
SMOKED SALMON ROULADES
Provided by Food Network
Yield about 32 roulades
Number Of Ingredients 3
Steps:
- Lay salmon slices flat. Spread each slice thickly with 2 tablespoons cream cheese. Roll up jelly roll-style into even, 1-inch thick rolls. Wrap each tightly in plastic wrap, twisting ends to make a compact package. Refrigerate for at least 1 hour to firm. Using a sharp knife, cut each into 1/4-inch thick rounds. Place one round on each cucumber.
SMOKED SALMON WITH YOGURT AND CAPERS
I found this idea in "Real Simple" magazine for an easy breakfast idea. It would also be good for a light lunch, brunch, or snack. If not serving right away (like a breakfast buffet) it would be best to change the order of the layering so that the salmon is next to the toast or else you will have icky soggy bread.
Provided by threeovens
Categories Breakfast
Time 10m
Yield 4 toasts, 2 serving(s)
Number Of Ingredients 6
Steps:
- Cut each toast in half and divide yogurt equally among the four portions; smooth to edges with the back of your spoon.
- Top each with an equal amount of the smoked salmon.
- Sprinkle with red onions and capers; season with black pepper.
- NOTE: If using regular plain yogurt, you can easily make it the consistency of Greek yogurt by what I call straining. I use a small clean strainer and spoon some yogurt into it and let it drip over a bowl for 15 to 20 minutes until it reaches the desired consistency.
Nutrition Facts : Calories 281.6, Fat 4.1, SaturatedFat 1.4, Cholesterol 14.1, Sodium 853.9, Carbohydrate 41.5, Fiber 1.8, Sugar 6.4, Protein 19.2
CUCUMBER CUPS FILLED WITH HERBED YOGURT AND SMOKED SALMON
Make and share this Cucumber Cups Filled With Herbed Yogurt and Smoked Salmon recipe from Food.com.
Provided by dicentra
Categories Low Cholesterol
Time P1D
Yield 16 bites
Number Of Ingredients 6
Steps:
- Drain the yogurt in a fine sieve set over a bowl, its surface covered with plastic wrap, chilled, overnight.
- Cut the cucumber crosswise into sixteen 3/4-inch pieces and with a melon-ball cutter scoop out the centers, forming 1/4-inch-thick cups.
- Sprinkle the cucumber cups with salt and let them drain, inverted, on paper towels for 10 minutes. In a bowl combine well the yogurt, the scallions, the minced dill, salt and pepper to taste.
- Pat the cucumber cups dry gently and divide the yogurt mixture among them.
- Cut the salmon into eight 6- by 1/2-inch strips, halve the strips diagonally, and roll them up, beginning with the pointed ends and turning the edges slightly, to form rose shapes.
- Arrange the salmon roses and the dill sprigs decoratively on the yogurt mixture. The filled cucumber cups may be made 1 hour in advance and kept covered and chilled.
Nutrition Facts : Calories 21.4, Fat 0.8, SaturatedFat 0.4, Cholesterol 3.6, Sodium 63.5, Carbohydrate 1.6, Fiber 0.2, Sugar 1.1, Protein 2
ROASTED SALMON WITH HERBED YOGURT
From Martha Stewart's "Everyday Food". Simple to prepare and quite tasty -- the yogurt keeps the salmon from drying out.
Provided by CooksWithScissors
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F. Cover a baking sheet with foil.
- In a small bowl, mix yogurt, mustard, dill and parsley. Season with salt and pepper to taste.
- If you are using salmon with a skin, place fillets skin side down on the baking sheet. Spread the yogurt mixture on salmon. Roast until fish flakes easily with a fork (usually 8-12 minutes).
Nutrition Facts : Calories 409.7, Fat 14.3, SaturatedFat 2.6, Cholesterol 146.3, Sodium 324.9, Carbohydrate 0.5, Fiber 0.3, Sugar 0.1, Protein 65.6
SMOKED SALMON SOUFFLE ROULADE
Make and share this Smoked Salmon Souffle Roulade recipe from Food.com.
Provided by GoldsmithLissa
Categories < 60 Mins
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Generously butter 2 (15-by-10-by-1-inch) baking (jelly roll) pans and line them with parchment paper. Preheat the oven to 350°F.
- Over the medium heat, melt the butter in a saucepan. Whisk in the flour, cayenne and salt. Cook 3 to 5 minutes, stirring until the center bubbles. Turn off the heat and stir in the milk. Cook 3 to 5 minutes more, stirring continuously, until the mixture thickens. Remove from heat.
- In a large bowl, beat the egg yolks with a wire whisk. Gradually whisk in the flour mixture; beat until smooth.
- Using an electric mixer, beat the egg whites and cream of tartar until stiff peaks form. Gently fold the whites into the yolks, being careful not to overmix.
- Using a rubber spatula, divide the batter between the two pans and spread evenly. Bake 15 to 20 minutes, until the roulade springs back when touched in the center. When completely cooled, invert the roulade sheets onto a clean surface and discard the parchment paper.
- Whip together the salmon, cream cheese and dill until light and fluffy. Spread the salmon mixture evenly on the surface of the roulade. Place one of the 15-inch roulade sides in front of you. Carefully roll it toward the other 15-inch side, until the width of the roulade forms a spiral of egg and filling. Cut each roulade into 10 slices. Refrigerate if not serving immediately.
- Spread the roulade slices out on a greased baking tray in a single layer so that the spiral is on the top and bottom of each slice. Sprinkle with Parmesan cheese. Reheat in a 350°F oven for 8 to 10 minutes. Broil for 3 to 5 minutes, until lightly browned.
Nutrition Facts : Calories 412.2, Fat 34.1, SaturatedFat 19.1, Cholesterol 340.6, Sodium 686.5, Carbohydrate 8.4, Fiber 0.2, Sugar 0.6, Protein 18.1
ROASTED SALMON WITH HERBED YOGURT
Celebrate any occasion with this family-style salmon dinner that you can prep fast (just 5 minutes) and then roast in the oven, leaving you time to round out the meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 25m
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees. Combine yogurt, mustard, dill, and parsley; season with salt and pepper. Place salmon, skin side down, on a rimmed baking sheet. Spread yogurt mixture on salmon.
- Roast until opaque throughout, 15 to 20 minutes (8 minutes for fillets). Sprinkle with dill sprigs and serve warm or at room temperature with lemon wedges.
Nutrition Facts : Calories 256 g, Fat 11 g, Protein 35 g
SMOKED SALMON AND HERBED YOGURT ROULADE
Steps:
- Make the egg sponge and let it cool to room temperature, covered with a sheet of wax paper. In a bowl combine well the yogurt, the parsley, the scallion greens, and the capers. Spread the egg sponge evenly with the yogurt mixture, leaving a 1/2 inch border on all 4 sides, arrange the salmon strips in 6 lengthwise rows about 2 inches apart on the yogurt mixture, and starting with a long side roll up the egg sponge jelly-roll fashion. Trim the ends diagonally and slice the roulade.
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