Smoked Salmon And Mashed Potatoes Salad 5fix Food

HOT-SMOKED SALMON & POTATO SALAD

Steps:

• Steam or boil the potatoes, drain and cool for a few minutes. Put a handful of watercress onto each plate. Scatter over the potatoes, salmon flakes, spring onions and half of the dill.
• Spoon the yogurt on top, scatter with the remaining dill, and season with black pepper. Mix at the table to serve. The warm potatoes will soften the yogurt into the dill to make a fantastic dressing.

SMOKED SALMON SALAD

Steps:

• Mix all ingredients together.
• Refrigerate until cold before serving. (Cooking time is actually chilling time).

SIMPLY WONDERFUL WARM POTATO SALAD #5FIX

Steps:

• Spray a 10-inch non-stick skillet with nonstick cooking spray.
• Add Simply Potatoes Diced Potatoes with Onion and heat over medium heat, turning frequently, for six to ten minutes.
• Meanwhile, in a small bowl, stir together mustard, mayonnaise, garlic, and horseradish.
• Add mixture to skillet, tossing to distribute evenly among potatoes.
• Heat through, about two minutes, stirring often.

CRISPY AND CREAMY GARLIC AND LEEK MASHED POTATOES #5FIX

Steps:

• Finely chop one small leek or half of one large one.
• Finely chop 2 garlic cloves.
• In a small pan saute garlic and leeks with 1 tablespoon of Extra Virgin Olive Oil.
• When Leeks are tender and garlic is light golden brown remove pan from heat.
• Stir Garlic and Leek mixture into Mashed Potatoes along with 1/4 cup of sour cream.
• Place mixture in a baking dish sprinkle with Panko and bake at 400 for 15 minutes.

SMOKED SALMON SALAD

Steps:

• Lightly blend all the ingredients for the dressing and season with salt and pepper.
• Pile up a small portion of the mixed salad leaves in the centre of the plate.
• Then arrange the slices of cucumber followed by sliced salmon as desired on top of the bed of lettuce.
• Then spoon the dressing and the vinegar all over.

SIMPLY POTATOES & SMOKED SALMON "MERINGUES" #5FIX

Steps:

• Preheat oven to 350°F Line a 24 cup mini muffin pan with foil liners, generously greased with cooking spray.
• In a large bowl, beat egg whites with an electric mixer until stiff peaks start to form. Set aside.
• In a separate bowl, whip together mashed potatoes and cheese with an electric mixer, until well combined. Add chopped salmon salmon and chives and mix well. Gently fold in egg whites.
• Fill liners all the way with potato mixture and bake on top rack, 25-28 minutes.

DILLY SMOKED SALMON POTATO STACKS #5FIX

Steps:

• Pat dry potatoes. In a large skillet heat 1/4 cup olive oil over medium heat. Add hash browns in an even layer and push down with spatula. Cook 8-10 minutes on first side. Flip hash browns and push down again to form even layer. Cook an additional 7-8 minutes on the second side till golden brown. Set aside.
• Finely mince most of the dill. Leave a couple sprigs out for garnish. Add minced dill to creme fraiche or sour cream until combined.
• To assemble: Divide hashbrowns into 16 even piles and top with thin piece of smoked salmon, 1 tablespoon dill creme fraiche and garnish with dill sprig.
• Makes 16 appetizer portions.

HOT SMOKED SALMON WITH NEW POTATOES & WATERCRESS

Steps:

• In a large bowl, toss the onion with half the white wine vinegar and some salt. Set aside.
• Boil the potatoes in a pan of salted water until tender. Drain well and put back in the pan to steam-dry for a few mins. Tip into the bowl with the onion and gently toss together so that the potatoes absorb the vinegar. Season and leave to cool.
• In a small bowl, mix together the buttermilk, mayonnaise, remaining vinegar and the horseradish. Add some salt and fresh ground pepper, and mix well. Toss the potatoes in the mixture.
• Boil the beans for 1 min in salted water, drain, rinse in cold water and dry. Divide the potatoes between two plates and top with the apple slices, beans, salmon and a large handful of watercress.

MINI POTATO BASKETS, SMOKED SALMON & TOASTED CAPERS #5FIX

Steps:

• Preheat oven to 400°F.
• In a large bowl, mix potatoes with 4 tablespoons of the olive oil.
• Spoon the mixture evenly into a 24-muffin mini-muffin tin. Press mixture into the bottom and up the sides of the molds.
• Bake the potato baskets until golden and crisp, about 15-20 minutes. Remove pan to cooling rack.
• Meanwhile, heat the remaining 2 tablespoons olive oil in a small skillet over medium high heat. Add the capers and sauté until lightly browned and toasted. Remove to a paper towel-lined plate.
• Spoon cream cheese evenly into barely warm baskets before removing baskets from muffin tin. Place baskets on serving platter and top with salmon and toasted capers.
• Makes 24. Serves 8-12.

SMOKED SALMON AND MASHED POTATOES SALAD #5FIX

Steps:

• 1. In a bowl, combine smoked salmon, grated garlic and olive oil. Mix well.
• 2. Slice olive thinly.
• 3. On each serving plate, put 1/4 cup mashed potatoes, half of chopped olives and 1/4 cup mashed potatoes Press the top gently with spoon or fork and then put 1/4 cup chopped smoked salmon. Sprinkle black pepper on top. Make one more serving. (if mousse pasty ring is available, it is easier to set and looks nicer).