SMOKED SALMON PATTIES RECIPE - (4.1/5)
Provided by á-5765
Number Of Ingredients 10
Steps:
- Blend together the salmon, celery, rice, green onion, mayo, mustard, egg, and lemon pepper. Shape into four-inch patties. Brush one side of each patty with olive oil and lay in a bowl of breadcrumbs. Brush top side with oil and flip over and press lightly into the breadcrumbs. Arrange patties on a flat pan. Refrigerate a few hours or overnight. Heat oven to 400º. Bake for 10 minutes (at sea level; 12 minutes at 4000 feet or higher). Turn the patties over and cook for another 10-12 minutes.
SMOKED SALMON
Provided by Alton Brown
Categories appetizer
Time P1DT5h30m
Yield 20 to 30 portions, depending o
Number Of Ingredients 5
Steps:
- In a bowl, mix together salt, sugar, brown sugar and peppercorns. Spread extra-wide aluminum foil a little longer than the length of the fish and top with an equally long layer of plastic wrap. Sprinkle 1/3 of the rub onto the plastic. Lay 1 side of the fish skin down onto the rub. Sprinkle 1/3 of the rub onto the flesh of the salmon. Place second side of salmon, flesh down onto the first side. Use the remaining rub to cover the skin on the top piece. Fold plastic over to cover then close edges of foil together and crimp tightly around the fish. Place wrapped fish onto a plank or sheet pan and top with another plank or pan. Weigh with a heavy phone book or a brick or two and refrigerate for 12 hours. Flip the fish over and refrigerate another 12 hours. Some juice will leak out during the process so make sure there's a place for the runoff to gather. Unwrap fish and rinse off the cure with cold water. Pat salmon with paper towels then place in a cool, dry place (not the refrigerator) until the surface of the fish is dry and matte-like, 1 to 3 hours depending on humidity. A fan may be used to speed the process. Smoke fish (see Note) over smoldering hardwood chips or sawdust, keeping the temperature inside the smoker between 150 degrees F and 160 degrees F until the thickest part of the fish registers 150 degrees. Serve immediately or cool to room temperature, wrap tightly and refrigerate for up to 3 days. Cook's Note: Trout, mackerel, and bluefish also smoke well.
SMOKED SALMON DIP
Provided by Ina Garten
Time 10m
Yield 1 1/2 pints
Number Of Ingredients 8
Steps:
- Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with crudites and/or crackers.
SALMON BURGER
Here's a simple method for making a delicious salmon burger. We loaded ours with scallion and finished them with spinach and mustard mayonnaise for a delicious seafood dinner in 30 minutes.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 2 burgers
Number Of Ingredients 0
Steps:
- Dice 3/4 pound wild salmon; puree half with 2 scallions. Mix with the remaining diced salmon, 1/4 cup breadcrumbs and 4 ounces chopped smoked salmon. Shape into 2 patties; make an indentation in the centers. Heat a cast-iron skillet over medium-high heat; sprinkle the skillet with salt. Cook burgers 4 to 5 minutes per side. Serve on sesame buns with sauteed spinach and mayonnaise mixed with mustard.
SMOKED SALMON LAYER
Need something stylish in a dash? This is quick and stylish to impress unexpected guests
Provided by Good Food team
Categories Side dish, Snack
Time 10m
Number Of Ingredients 9
Steps:
- Grate the carrot, radishes and cucumber, discarding the cucumber seeds. Mix in the cheese, lemon or lime juice and most of the coriander, then season. Lay a slice of salmon on a plate, top with veg mix, then drape over the other slice. Scatter with remaining coriander, drizzle with olive oil and serve with bread and butter.
Nutrition Facts : Calories 231 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 16 grams protein, Sodium 2.88 milligram of sodium
SMOKED SALMON PâTé WITH TEAR & SHARE BRIOCHE BUNS
Make our indulgent spring lunch, with a creamy and rich smoked salmon pâté and golden, butter-laden tear-and-share brioche. It's well worth the effort
Provided by Esther Clark
Categories Lunch
Time 1h30m
Number Of Ingredients 15
Steps:
- To make the buns, put the flour in the bowl of a stand mixer fitted with a dough hook. Add the chives and salt on one side of the bowl, and the sugar and yeast to the other. Mix each side into the flour with your hands, then mix everything together using the dough hook. Tip the milk into a small pan and warm over a low heat until warm to the touch, but not hot. Slowly mix into the dry ingredients until combined. Lightly beat 3 of the eggs. With the motor on medium speed, slowly add the beaten egg and mix for 10 mins, then add the butter, one or two cubes at a time, until combined - this will take another 5-8 mins. Scrape the sides of the bowl down. The dough will be very soft at this stage.
- Scrape the dough into a large bowl, cover with a clean tea towel, and leave to prove for 1 hr 30 mins-2 hrs until doubled in size. Once the dough has risen, chill for 1 hr.
- Put the salmon, soft cheese and mustard in a food processor and pulse several times until the salmon is coarsely chopped. Transfer to a bowl and stir in half the capers, the dill and the lemon zest and juice. Season, then chill until needed.
- Line a large baking sheet with baking parchment. Tip the dough out onto a lightly floured work surface, and divide into 18 equal-sized balls (weigh for accuracy, if you like). Butter the outside of a 12cm ovenproof bowl. Place the bowl in the middle of the baking sheet and arrange the dough balls around it, leaving a 2cm space between each for spreading. Cover with a tea towel and leave in a warm place to prove for 30-35 mins until doubled in size.
- Heat the oven to 180C/160C fan/gas 4. Beat the remaining egg, then lightly brush it over the dough balls. Bake for 25-30 mins until golden and risen. Leave to cool on the sheet for 20 mins, then carefully remove the bowl (you may need to run a knife around it to release it). Spoon the pâté into a small bowl, place it in the gap in the middle of the buns, then top with extra dill, a grinding of black pepper and a drizzle of olive oil. To serve, tear the buns from the ring and spread with the pâté.
Nutrition Facts : Calories 748 calories, Fat 43 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 25 grams protein, Sodium 2.8 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
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