SMOKED SALMON CAKE
Salmon cake combines traditional partners: Pumpernickel bread, smoked salmon, cream cheese, and cucumbers are "iced" with more cream cheese.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 13
Steps:
- In a small bowl, combine eight ounce cream cheese, red onion, capers, dill, and lemon juice; season with salt and pepper, and stir until smooth. Lay four bread slices on a clean work surface; trim 1/4 inch from all sides of slices. Spread 1 tablespoon cream-cheese mixture on top of one slice, and layer with smoked salmon and cucumber (try not to overlap cucumber slices). Spread another thin layer of the cream-cheese mixture on top. Repeat with two more bread slices.
- Neatly stack prepared slices, filling side up, squaring the sides with your hands; top with the fourth bread slice. Repeat with remaining bread and filling to create three more stacks in this way.
- Transfer stacks to a serving platter with their long sides touching. In a small bowl, combine remaining 16 ounces cream cheese and creme fraiche until smooth. Using offset spatula, spread mixture evenly over assembled cake. Refrigerate, covered, two hours or overnight.
- Before serving, arrange overlapping cucumber slices around base of cake; spoon salmon roe and caviar along the top, and sprinkle with dill. Garnish the platter with lemon wedges.
SMOKED SALMON CREPE CAKE
Crepes get vertical in this multilayered savory cake of smoked salmon and tangy herbed cream cheese. And since crepes can be tricky and tear, we've allowed for some extras-make the cake with the prettiest ones, then schmear the rest with your favorite jam, roll them up and eat them as a sweet snack.
Provided by Food Network Kitchen
Categories main-dish
Time 3h
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- For the crepes: Whisk the eggs and flour in a medium bowl until smooth. Slowly whisk in the milk, 2 tablespoons warm water, 1/4 teaspoon salt and a few grinds of pepper until smooth. Refrigerate the batter, covered, at least 1 hour or overnight.
- Heat a 10-inch nonstick skillet over medium heat, and brush with melted butter. Whisk the 2 tablespoons of melted butter into the crepe batter (batter will appear a bit grainy, but that's OK). Ladle a scant 1/4 cup batter into the skillet, and swirl the batter around to cover the bottom. Cook the crepe over medium heat until the top appears dry and the edge is starting to curl back, about 30 seconds. Flip the crepe with your fingers or a spatula, and cook until brown in spots, about 15 seconds. Transfer the crepe to a wire rack to cool. Repeat with the remaining batter, for a total of 12 crepes (you can stack them on the rack once they've cooled). (The crepes can be refrigerated, wrapped, overnight.)
- For the cream cheese spread: Combine the cream cheese, capers, cornichons, dill, lemon juice and zest, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl with a spatula. Drizzle in the heavy cream, and mix until smooth; set aside at room temperature.
- To assemble: Line an 8-inch round cake pan with plastic wrap so it overhangs by 4 inches on both sides. Place 1 crepe (this will be the top of the cake, so pick a pretty one) on a work surface, and spread evenly with 2 tablespoons of the cream cheese spread. Transfer the crepe, cheese-side up, to the cake pan. Arrange pieces of gravlax evenly over the cheese spread, sprinkle with about 1 teaspoon of the lemon juice, then scatter with 1 tablespoon of the onion, followed by a generous tablespoon of the egg. Repeat 6 times. Spread the 8th crepe with 2 tablespoons of the cheese spread, then place it on top of the other layers, cheese-side down, to create the bottom of the cake. Stretch the plastic wrap over the cake to draw the lacy edges of the crepes up a bit and to cover the cake completely. Use a small cast-iron skillet or a large glass measuring cup to weigh down the cake and press it into an even shape. Refrigerate at least 1 hour up to overnight.
- To garnish: Remove the weight from the cake, and peel back the plastic. Use the long sides of the plastic to ease the cake out of the pan. Flip the cake pan over, and set the crepe cake on top. Place a serving plate over the cake, and invert the cake onto it. Remove the plastic. Whip the cream in a medium bowl with a hand mixer on medium speed until stiff peaks form. Use an offset spatula to spread the whipped cream decoratively over the top of the crepe cake. Toss the dill, capers, cornichons and lemon zest in a small bowl until lightly combined, scatter the mixture over the whipped cream and sprinkle with salt and a few grinds of pepper.
POTATO CAKES WITH SMOKED SALMON
Irish potato cakes given a modern twist with a classic New York bagel topping
Provided by Emma Lewis
Categories Breakfast, Brunch
Time 40m
Number Of Ingredients 8
Steps:
- Make the potato cakes. Bring a large pan of salted water to the boil. Tip in the potatoes and cook for 10-15 mins until soft. Drain well, then return to the hot pan for 1-2 mins to allow any excess moisture to evaporate. Pass the potatoes through a ricer or sieve to get a really fine mash.
- Weigh out 250g of the mash and place in a bowl (you shouldn't have much left over). Tip in the flour, baking powder and 1 tsp salt. Mix together until the mixture forms a soft dough. Shape into a ball, then tip out onto a lightly floured surface. Roll out into a circle about 20cm across and 1cm thick. Cut into 8 triangular wedges and generously dust all over with flour. The potato cakes can be made up to this point 1 day ahead and chilled or frozen for up to 1 month.
- Set a large, non-stick frying pan over a medium heat (no need to add oil). When hot, dry-fry the cakes for about 3-5 mins on each side until golden and cooked through. You may have to do this in batches. Stir a little water into the soft cheese until it is spoonable. Place the potato cakes on plates, top with dollops of soft cheese and a smoked salmon slice, then scatter over the red onion, capers and lemon zest to finish.
Nutrition Facts : Calories 394 calories, Fat 21 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 18 grams protein, Sodium 4.35 milligram of sodium
SMOKED SALMON FISH CAKES
I saw quite a few salmon cake recipes here but thought I'd share this one as well. These are amazing, even my wife who doesn't like salmon (a concept I don't understand myself) really enjoyed them.
Provided by Kevin Young
Categories < 60 Mins
Time 1h
Yield 8 cakes
Number Of Ingredients 13
Steps:
- Flake salmon with a fork and place in a large bowl with potatoes, butter, and mustard and mix well.
- Add dill, parsley, chives, lemon rind and juice, salt and pepper and mix thoroughly.
- Divide mixture into eight portions and form into balls.
- Flatten each ball to about 1 inch thick.
- Dip each cake in flour, egg, and breadcrumbs thoroughly coating with each.
- Fry fish cakes in oil over medium high heat until golden brown and crispy about 5-8 minutes on each side.
- You can serve with a tartar sauce or some other condiment but really they are great just with a squeeze of lemon or a dash of tabasco.
Nutrition Facts : Calories 267.1, Fat 8.1, SaturatedFat 3.1, Cholesterol 74.7, Sodium 948, Carbohydrate 31, Fiber 2, Sugar 2.3, Protein 16.6
SMOKED SALMON CHEESECAKE
"We live on Kodiak Island off the coast of Alaska, and salmon is one of our favorite foods," writes Becky Applebee of Chiniak, Alaska. "This elegant dish was the star attraction at the open house we hosted at my husband's business."
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 14 servings.
Number Of Ingredients 12
Steps:
- Grease the bottom and sides of a 9-in. springform pan. Combine the bread crumbs and 2 tablespoons Parmesan cheese; sprinkle into pan, coating bottom and sides. Set aside., In a skillet, saute onion and green pepper in butter until tender; set aside. In a bowl, beat cream cheese until fluffy. Beat in the cream, pepper and remaining Parmesan cheese. add eggs; beat on low speed just until combined. Fold in the onion mixture, salmon and Swiss cheese., Wrap a double thickness of heavy-duty foil around bottom of prepared pan. Pour salmon mixture into pan. Place in a large baking pan. Fill larger pan with hot water to a depth of 1-1/2 in. Bake at 325° for 35-40 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate overnight., Remove foil and sides of pan. Serve with crackers.
Nutrition Facts : Calories 307 calories, Fat 28g fat (17g saturated fat), Cholesterol 146mg cholesterol, Sodium 343mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 0 fiber), Protein 10g protein.
SMOKED SALMON CRAB CAKES
Serve this with the Avocado Tarter Sauce and it is a winning combination. Recipe is by Frank P. Melodia.
Provided by Chef Jeff Garland
Categories Crab
Time 23m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Stir together first 6 ingredients in a large bowl. Divide mixture into 8 balls.
- Flatten each ball into a 3-inch patty. Divide smoked salmon into 4 pieces, and place in center of 4 patties. Place remaining patties over salmon, pressing edges to seal; coat cakes in breadcrumbs.
- Heat oil in a large nonstick skillet over medium-high heat; add cakes, and cook, in batches, 3 to 4 minutes on each side or until golden. Drain on paper towels. Serve immediately with Spicy Avocado Tartar Sauce Recipe #98635 . Garnish with fresh cilantro sprigs, if desired.
Nutrition Facts : Calories 385.2, Fat 19.8, SaturatedFat 2.1, Cholesterol 95.5, Sodium 1170.2, Carbohydrate 22.2, Fiber 1.6, Sugar 2.3, Protein 28.5
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