Smoked Salmon Butter Food

EASY SMOKED SALMON PASTA

Easy Smoked Salmon Pasta image

A really quick, easy sauce for 'pasta asciutta,' which means 'dry pasta.' It's not a dish over-loaded with sauce, but one that appreciates the simple smokiness of good smoked salmon. Serve sprinkled with some Parmesan or garnished with some parsley. This is not a creamy, thick sauce. Just one that really brings out the simple, yet fantastic flavors of smoked salmon. Enjoy!

Provided by Rosie Liao

Categories World Cuisine Recipes European Italian

Time 35m

Yield 2

Number Of Ingredients 7

Ingredients

1 (8 ounce) package linguine pasta
1 tablespoon butter
1 tablespoon extra-virgin olive oil
1 shallot, minced
1 ounce smoked salmon, cut into small pieces
1 tablespoon reduced-fat cream cheese
3 tablespoons milk

Steps:

Fill a large pot with lightly-salted water and bring to a rolling boil. Stir the linguine into the water and return to a boil. Cook uncovered until the pasta has cooked through but is still firm to the bite, about 11 minutes; drain, reserving 2 tablespoons of the water.
Melt the butter with the olive oil in a saucepan over medium-low heat; when the mixture begins to bubble, add the shallots and cook until softened. Stir the salmon, cream cheese, and milk into the shallot mixture. Mix the reserved water from the pasta into the mixture. Transfer to a large bowl and toss with the pasta to serve.

Nutrition Facts : Calories 577.4 calories, Carbohydrate 87.4 g, Cholesterol 24.8 mg, Fat 17.6 g, Fiber 4 g, Protein 19.8 g, SaturatedFat 6.4 g, Sodium 193.8 mg, Sugar 5.6 g

SALMON WITH SMOKED SALMON BUTTER

Salmon With Smoked Salmon Butter image

Any salmon, especially the deep red wild sockeye, will benefit from a generous dollop of this smoked salmon butter. The smoky-velvet taste lends a robust character, so little other embellishment is needed. Make it in advance and keep in the freezer, and you have an uncommonly elegant dinner in no time. The butter will lift a fillet of arctic char, butterflied trout, seasonal shad or other white-fleshed fish.

Provided by Florence Fabricant

Categories main course

Time 20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 ounce smoked salmon, preferably sockeye
6 tablespoons unsalted butter at room temperature
1 teaspoon lemon zest
1 tablespoon minced fresh dill
1 tablespoon extra-virgin olive oil
1 1/2 pounds salmon fillet with skin, in 4 equal pieces
Salt and ground black pepper

Steps:

Use a knife to mince smoked salmon. Place in a small bowl. Add butter and, with a fork, mash together until well combined. Add lemon zest and dill and mash in. Scoop butter onto a work surface, form into a cylinder about 2 inches in diameter, wrap in plastic and freeze. Have 4 dinner plates warming.
Heat a large heavy skillet, preferably cast iron, on medium-high. Add oil and brush to coat entire surface. Pat fish dry and place fillets, skin side down, in pan. Increase heat to high and cook about 3 minutes, until skin has browned. Turn the fillets and sear on high until flesh side has browned and is cooked to desired degree of doneness, another 2 to 3 minutes for medium to medium-rare.
While fish cooks, remove butter from freezer and slice into 4 patties. When fish is done, place a fillet, skin side down, on each dinner plate. Dust surface of fish with salt and pepper, place a portion of smoked salmon butter on top of each fillet and serve.

Nutrition Facts : @context http, Calories 547, UnsaturatedFat 21 grams, Carbohydrate 1 gram, Fat 44 grams, Fiber 0 grams, Protein 36 grams, SaturatedFat 17 grams, Sodium 474 milligrams, Sugar 0 grams, TransFat 1 gram

SMOKED SALMON ON IRISH SODA BREAD WITH CHIVE BUTTER

Smoked Salmon on Irish Soda Bread with Chive Butter image

Provided by The Hearty Boys

Categories appetizer

Time 2h5m

Yield 16 pieces

Number Of Ingredients 13

Ingredients

1 loaf Irish Soda Bread, recipe follows
1 stick butter, softened
1 tablespoon chopped chives
8 ounces smoked salmon, sliced
Fresh dill, for garnish
1/2 cup oatmeal
1 1/2 cups all-purpose flour
1/4 cup sugar
3/4 teaspoon baking soda
1 teaspoon salt
1 cup raisins
1 tablespoon caraway seeds
3/4 cup buttermilk

Steps:

Slice the soda bread into thin slices, about 1/4-inch, and cut each slice into a rough 2-inch square until you have 16 pieces. Wrap the remaining bread in plastic wrap and store in a cool dry place. Mix the butter and chives together and spread a small amount onto each square. Top with a small fold of salmon and garnish with a sprig of fresh dill.
Preheat the oven to 375 degrees F.
Put the oatmeal into the bowl of a food processor and pulse until finely ground. Pour into a bowl and add the flour, sugar, baking soda, salt, raisins and caraway seeds. Stir well to combine. Pour the buttermilk in and stir quickly until well combined. Shape the dough into a round about 6 inches in diameter and put onto a baking sheet. Place into the top half of the oven and bake 30 to 40 minutes, until lightly brown on top. When tapped, the bread will give off a firm, hollow sound. Remove from the oven and let cool.

SMOKED SALMON AND HERB BUTTER

Smoked Salmon and Herb Butter image

Make and share this Smoked Salmon and Herb Butter recipe from Food.com.

Provided by breezermom

Categories Swedish

Time 10m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

1/2 lb unsalted butter, at room temperature
1/4 teaspoon garlic, minced
1 tablespoon scallion, minced (white and green parts)
1 tablespoon fresh dill, minced
1 tablespoon fresh flat-leaf parsley, minced
1 teaspoon fresh lemon juice
1 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
2 loaves dense 7-grain bread, sliced 1/4-inch thick
side smoked salmon, thinly sliced

Steps:

For the herb butter, combine the butter, garlic, scallions, dill, parsley, juice juice, salt and pepper in the bowl of an electric mixer fitted with a paddle attachment. Beat until mixed, but do not whip.
To serve, spread some herb butter on a slice of bread and top it with a slice of smoked salmon.

Nutrition Facts : Calories 313.6, Fat 17.5, SaturatedFat 10.2, Cholesterol 40.7, Sodium 536.8, Carbohydrate 33.9, Fiber 1.6, Sugar 2.9, Protein 5.3

SMOKED SALMON BUTTER

Smoked Salmon Butter image

Categories Condiment/Spread Herb No-Cook Low Carb Cream Cheese Salmon Fall Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 7

Ingredients

8 ounces smoked salmon, chopped
1/4 cup (1/2 stick) unsalted butter, room temperature
2 ounces cream cheese, room temperature
3 tablespoons chopped fresh chives
2 tablespoons chopped shallot
1 tablespoon chopped fresh tarragon
2 teaspoons fresh lemon juice

Steps:

Blend all ingredients in medium bowl. Season salmon butter with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.)

SMOKED SALMON BUTTER

Smoked Salmon Butter image

Make and share this Smoked Salmon Butter recipe from Food.com.

Provided by Mirj2338

Categories Spreads

Time 10m

Yield 1 cup

Number Of Ingredients 3

Ingredients

1/4-1/2 cup cup unsalted butter, room temperature
3 ounces smoked salmon, finely chopped (about 3/4 cup)
2 tablespoons chopped fresh dill

Steps:

Stir all ingredients in small bowl until well blended.
Season to taste with salt and pepper.
Can be made 1 day ahead.
Cover; chill.
Bring to room temperature before using.

Nutrition Facts : Calories 512.9, Fat 49.9, SaturatedFat 30, Cholesterol 142.8, Sodium 713.7, Carbohydrate 0.1, Protein 17

HERBED BUTTER AND SMOKED SALMON SANDWICHES

Herbed Butter and Smoked Salmon Sandwiches image

Provided by Melissa Clark

Categories easy, lunch, quick, main course

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 10

Ingredients

8 tablespoons butter 1 stick, softened
1 1/2 tablespoons finely chopped fresh dill
1 1/2 tablespoons finely chopped fresh mint or parsley
1 tablespoon chopped capers
Finely grated zest of 1 lemon
8 slices whole-wheat or white Pullman loaf
6 ounces thinly sliced smoked salmon
4 radishes, trimmed and thinly sliced
Lemon juice, for drizzling
Coarse sea salt, for sprinkling

Steps:

In a medium bowl, fold together the butter, herbs, capers and lemon zest. Spread the butter onto each slice of bread. Top half of the slices with salmon, followed by an even layer of sliced radishes. Drizzle lemon juice over radishes and sprinkle lightly with salt. Form into sandwiches with remaining bread slices. Trim off the crusts and cut sandwiches into quarters, or use cookie cutters. Serve immediately or cover with a tea towel until ready to serve.

Nutrition Facts : @context http, Calories 278, UnsaturatedFat 6 grams, Carbohydrate 20 grams, Fat 18 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 10 grams, Sodium 427 milligrams, Sugar 3 grams, TransFat 1 gram

SMOKED SALMON AND HERB BUTTER

Smoked Salmon and Herb Butter image

Provided by Ina Garten

Categories appetizer

Time 5m

Yield 12 servings

Number Of Ingredients 10

Ingredients

1/2 pound unsalted butter, at room temperature
1/4 teaspoon minced garlic
1 tablespoon minced scallions (white and green parts)
1 tablespoon minced fresh dill
1 tablespoon minced fresh flat-leaf parsley
1 teaspoon freshly squeezed lemon juice
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 loaves dense 7-grain or health bread, sliced 1/4-inch thick
Side of smoked salmon, thinly sliced

Steps:

For the herb butter, combine the butter, garlic, scallions, dill, parsley, juice juice, salt and pepper in the bowl of an electric mixer fitted with a paddle attachment. Beat until mixed, but do not whip.
To serve, spread some herb butter on a slice of bread and top it with a slice of smoked salmon.

SMOKED SALMON BUTTER

Smoked Salmon Butter image

Categories Condiment/Spread Dairy Fish Herb Breakfast Brunch Low Carb Lunch Seafood Salmon Shower Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 1 cup

Number Of Ingredients 3

Ingredients

1/2 cup (1 stick) unsalted butter, room temperature
3 ounces smoked salmon, finely chopped (about 3/4 cup)
2 tablespoons chopped fresh dill

Steps:

Stir all ingredients in small bowl until well blended. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.)

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