SMOKED SALMON TOASTS
Provided by Bobby Flay
Time 15m
Yield 6 servings
Number Of Ingredients 0
Steps:
- Slice 1 loaf seven-grain bread 1/4 inch thick; cut each slice into thirds. Toast the bread on a grill pan over high heat, then transfer to a cutting board, drizzle with olive oil and season with salt and pepper. Top each piece with a slice of tomato, then spread with honey mustard. Top with smoked salmon and more mustard; sprinkle with pepper and fresh dill.
SALMON LOAF
During the Depression, Mom's tasty salmon loaf was a welcome change from the usual meat loaf everyone made to stretch a meal. I still like a lot of the make-do meals of those days, but this loaf is one of my favorites. -Dorothy Bateman, Carver, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the salmon, onion, bread crumbs and butter. Stir in the egg yolks, lemon juice, parsley, salt and pepper. , In a small bowl, beat the egg whites on high speed until stiff peaks form. Fold into salmon mixture. , Transfer to a greased 8x4-in. loaf pan. Place in a larger baking pan. Add 1 in. of hot water to larger pan. Bake at 350° until a knife inserted in the center comes out clean, 40-45 minutes. Let stand for 10 minutes before slicing., Meanwhile, in a small saucepan, melt the butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in olives. Serve with salmon loaf.
Nutrition Facts : Calories 476 calories, Fat 33g fat (15g saturated fat), Cholesterol 264mg cholesterol, Sodium 1334mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 1g fiber), Protein 30g protein.
CHEF JOHN'S SALMON LOAF
Canned salmon is a great, inexpensive source of proteins and omegas, and you may have stocked up on a few cans but not known what to do with them. This tasty shelter-in-place salmon loaf is so good for you! While salmon right out of the can may not be the most appealing thing to look at, this salmon loaf is so delicious that we can surely forgive some of its visual shortcomings. Remember, looks are less important than personality (and taste!) and this easy salmon loaf is proof of that. Serve with your favorite tartar sauce, cocktail sauce, or hot, white cream sauce.
Provided by Chef John
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Generously butter a loaf pan.
- Melt butter over medium heat in a saute pan until bubbling. Toss in onion, give the pan a quick shake, and stir with a wooden spoon; cook for 1 minute. Turn off the heat and allow to cool.
- Place salmon in a large mixing bowl and mash with a fork. Add cracker crumbs, salt, cayenne pepper, Worcestershire sauce, rice vinegar, butter, and onions; mix and mash with a spatula or spoon until smooth.
- Separate eggs, adding whites to a clean glass, metal, or ceramic bowl and adding yolks to salmon mixture. Mix egg yolks and salmon until well combined.
- Whisk whites to medium stiff peaks. Gently fold into salmon mixture in 2 additions.
- Transfer salmon mixture into the prepared loaf pan. Smooth the top with a spatula to even it out and shake and tap the pan to remove any air bubbles.
- Bake in the center of the preheated oven until a toothpick comes out clean, about 45 minutes. Let rest for 5 minutes, then carefully turn loaf out onto a cutting board. Slice and serve.
Nutrition Facts : Calories 361.5 calories, Carbohydrate 7.9 g, Cholesterol 213.1 mg, Fat 23.4 g, Fiber 0.5 g, Protein 28.7 g, SaturatedFat 10.1 g, Sodium 879.9 mg, Sugar 1 g
SMOKED SALMON PARTY LOAF
This is a great party recipe. It can be made well in advance and it looks sensational. You can serve it individually for a dinner party, or cut into larger slices for cocktail parties.
Provided by Normaone
Categories Spreads
Time 40m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 5
Steps:
- With an electric mixer, beat 24 oz.
- cream cheese with the butter until blended.
- In another bowl, combine 4 oz.
- cream cheese and pesto.
- In another bowl, combine the smoked salmon and 4 oz.
- cream cheese.
- In another bowl, combine 4 oz.
- cream cheese with the chopped olives.
- In a 9x5x3 inch loaf pan lined with plastic wrap, spread 1 cup of butter/cream cheese mixture.
- Spread pesto/cream cheese mixture on top.
- Carefully, spread 1 cup of butter/ cream cheese mixture on top.
- Carefullly, spread smoked salmon mixture on top.
- Spread 1 cup of butter mixture on top.
- Spread olive mixture on top.
- Finally, carefully spread the last cup of butter mixture on top.
- Cover with plastic wrap.
- Press firmly and chill until cold and firm, at least 8 hours or up to 3 days.
- Dropping the individual layers with a teaspoon makes it easier to spread more evenly.
- To serve, remove top plastic and turn onto a platter.
- Slice and serve on individual plates.
- It's nice served with thin slices of bread, toast points, or crackers.
SMOKED SALMON ON IRISH SODA BREAD WITH CHIVE BUTTER
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.
SALMON LOAF
Salmon, cracker crumbs, milk, egg and butter, baked into a loaf.
Provided by Gloria
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 50m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a mixing bowl, combine the salmon, cracker crumbs, milk, egg, salt, pepper, and melted butter. Mix thoroughly.
- Press the salmon mixture into a lightly greased 9x5 inch loaf pan.
- Bake in a preheated oven for 45 minutes or until done.
Nutrition Facts : Calories 292.9 calories, Carbohydrate 7.7 g, Cholesterol 109.6 mg, Fat 16.1 g, Fiber 0.3 g, Protein 27.5 g, SaturatedFat 6.2 g, Sodium 536.4 mg, Sugar 1.6 g
SMOKED SALMON SOUFFLE
DH & I love salmon (fresh & smoked) & I have a cookbook devoted to it. This is the 2nd of 2 recipes I found at justsmokedsalmon.com & Pat Dazis of Charlotte, N.C. was acknowledged. Times & serving sizes have been estimated. IMO this recipe will serve 6-8 as a starter or 3 as a main course. Enjoy!
Provided by twissis
Categories Brunch
Time 1h20m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Mix butter, milk & bread. Stir in salmon, egg yolks, lemon juice, onion, salt & pepper. Beat egg whites till stiff & fold into salmon mixture.
- Pour into greased 1 1/2 qt casserole dish, sprinkle w/paprika & bake uncovered for 1 hour.
- NOTE: If served as a starter, I favor the use of ramekins or sml individual souffle dishes, but watch carefully as I do not know how this will chg cooking time.
- HINT: To easily shave smoked salmon, put it in the freezer. When nearly frozen, remove from the freezer & use you sharpest knife to shave very thin slices. Then dice them into sml pieces for this recipe.
Nutrition Facts : Calories 407.9, Fat 19, SaturatedFat 8.2, Cholesterol 194.7, Sodium 2099, Carbohydrate 26.5, Fiber 1.5, Sugar 1, Protein 31.5
HOT-SMOKED SALMON PICNIC LOAF
This pressed sandwich is perfect for picnics- along with flaked fish it's stuffed with radishes, cucumber, dill and mustard mayonnaise
Provided by Cassie Best
Categories Lunch
Time 30m
Number Of Ingredients 10
Steps:
- Mix the mayo, mustard, lemon zest, dill and some seasoning in a bowl. Split the loaves in half lengthways and scoop out a little of the bread from the base of each loaf, giving you a hollow to fill.
- Spread the mustardy mayo over the bread. Toss the flaked salmon with the lemon juice and capers, and divide between the loaves, filling the hollow base of each. Top with cucumber, radish and salad leaves, then press the lid on top.
- Wrap each loaf in baking parchment, tie with string to secure, then place on a tray in the fridge. Weigh the loaves down by placing a chopping board and a few heavy cans on top. Leave for at least 2 hrs, or for up to 1 day before eating - this will press the loaves, making them easier to transport and eat. Pack into cool bags and slice into sandwiches when you are ready to eat.
Nutrition Facts : Calories 303 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 15 grams protein, Sodium 2.8 milligram of sodium
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- Meanwhile, line a 450g/1lb loaf pan or terrine with clear film (plastic wrap). Use some of the smoked salmon to line the pan, laying the slices widthways across the base and up the sides and leaving enough hanging over the edge to fold over the top of the filling.
- Set aside enough of the remaining smoked salmon to make a middle layer the length of the pan. Chop the rest finely by hand or in a food processor. Take care not to over-process the salmon; it must not form a paste.
- In a bowl, beat the cream cheese, crème fraîche, mustard and dill until well combined. Scrape in the chopped salmon and mix with a rubber spatula or a spoon until well combined.
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