SMOKED-SALMON CRêPE TORTE
Layers and layers of thin, tender whole-wheat crêpes and smoked salmon make a stunning multilayered cake-like torte. To serve, cut into small wedges for an appetizer or into slightly larger wedges to accompany a salad.
Provided by Mary Cech
Categories Cheese Dairy Fish Appetizer Brunch Side Dinner Lunch Buffet Cream Cheese Seafood Salmon Advance Prep Required Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 16 servings
Number Of Ingredients 14
Steps:
- To prepare the crêpes, stir the whole-wheat flour, all-purpose flour, and salt together in a medium bowl. Whisk the milk, eggs, and melted butter together in a small bowl. Pour half of the milk mixture into the flour mixture and whisk until smooth. Add the remaining milk mixture and continue whisking until the batter is completely smooth. Strain the batter through a fine-mesh strainer. Let the batter rest for half an hour before cooking.
- Line a tray with parchment paper. Heat a crêpe pan or a 7-inch nonstick sauté pan or skillet over moderately high heat. Spray the pan lightly with cooking oil or brush with melted butter. Pour 1/4 cup of batter into the side of the pan and swirl to coat the bottom, forming a thin layer. Cook until bubbles appear on the surface of the crêpe and the edges begin to brown lightly. Flip the crêpe over using a spatula. Cook the second side for about 10 seconds and turn the crêpe onto the prepared tray to cool. Continue cooking crepes until all the batter is used. You should have 11 crêpes (see Note).
- To prepare the filling, in the bowl of a food processor fitted with a blade attachment, process the cream cheese until smooth, about 30 seconds. Scrape the bowl with a rubber spatula and add the scallion, capers, lemon juice, milk, and salmon. Process for another 15 seconds, then scrape the bowl with a rubber spatula again. Blend for another 10 seconds or until the mixture looks fairly smooth. Divide the filling into 10 portions, each about 2 heaping tablespoons.
- Place a crêpe on a serving plate and spread one portion of filling completely and evenly over its surface with a metal offset spatula or the back of a spoon. Top with another crêpe and carefully spread another portion of filling on top, making sure you spread to the edges. Continue until all of the filling and the crêpes are stacked, ending with a plain crêpe on top. Cover the torte with plastic film and chill for at least 1/2 hour before slicing and serving.
- Cut the torte into small wedges with a sharp knife. Clean the knife between cuts to make a neat sliced appearance. Any remaining pieces of torte can be wrapped tightly with plastic film and stored in the refrigerator for up to 1 week.
SMOKED SALMON TARTINES
Steps:
- Place the toasted bread on a cutting board and overlap slices of avocado on each piece of bread, using a quarter to half an avocado for each, depending on the sizes of the avocado and the bread.
- Sprinkle the avocado with lemon juice, then sprinkle with salt and pepper. Place one large slice of salmon on top, ribboning it to fit. Drizzle with a tablespoon of the Gravlax Sauce. Garnish with some red onion, sprinkle with the dill fronds, salt, and pepper, and serve with extra sauce on the side.
- Whisk together the Dijon mustard, honey mustard, whole-grain mustard, ground mustard, sugar, and vinegar in a medium bowl. Combine the olive and grapeseed oils in a small measuring cup. Slowly add the oil mixture to the mustard mixture, whisking constantly, until emulsified. Stir in the dill and salt.
SMOKED SALMON TORTA
Posted for Zaar World Tour 4. Salmon, which is found on both the east and west coasts of Canada, is a special favorite there. This recipe is ideally portable for a party or a picnic. Simply slip out of the fridge and into your cooler and serve with some good crackers of freshly sliced French bread. This makes an absolutely elegant presentation. (Prep time does not include overnight chilling.)
Provided by JackieOhNo
Categories Canadian
Time 15m
Yield 3 1/2 cups
Number Of Ingredients 7
Steps:
- Beat together cream cheese and butter; add salt to taste.
- Line an 8x4-inch loaf pan with a piece of plastic wrap large enough to extend over edge of pan. Arrange dill sprigs on bottom.
- Carefully spread a third of the cheese mixture in the lined pan to make an even layer.
- Sprinkle with half the chopped dill and top with half the smoked salmon.
- Repeat layers, ending with cream cheese mixture.
- Press down lightly to compact layers.
- Cover and chill overnight.
- To serve, pull edges of plastic wrap to loosen torta; invert onto plate and carefully remove plastic wrap.
- Serve with bread and/or crackers.
Nutrition Facts : Calories 761, Fat 74.3, SaturatedFat 45.7, Cholesterol 227.2, Sodium 1078.9, Carbohydrate 3.5, Sugar 0.3, Protein 21.9
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.
OVEN-BAKED SMOKED SALMON, PEPPER & PESTO TORTILLA
Use up leftover potatoes in this indulgent Spanish omelette packed with earthy smoked salmon, sweet, roasted red peppers and pesto
Provided by Cassie Best
Categories Dinner, Lunch, Supper
Time 50m
Number Of Ingredients 7
Steps:
- Heat oven to 180C/160C fan/gas 4. Line a 22cm tart or flan case with a sheet of baking parchment, pushing it into the sides and leaving a 1cm overhang over the top - this is easiest if you scrunch up the parchment first to make it more pliable (don't worry about it looking too neat). Grease the parchment with a little oil.
- Beat the eggs in a bowl with some seasoning, add the potatoes, smoked salmon and peppers, stir together, then pour into the lined tart case. Spoon blobs of the pesto over the top. Bake the tortilla for 30 mins until just set and starting to brown. Cool for 5 mins before cutting into wedges, or leave to cool completely and serve cold with salad.
Nutrition Facts : Calories 757 calories, Fat 37 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 17 grams sugar, Fiber 17 grams fiber, Protein 34 grams protein, Sodium 4.6 milligram of sodium
SMOKED SALMON CARBONARA
If you've got leftover smoked salmon trimmings, use them up in this creamy, indulgent pasta dish
Provided by Good Food team
Categories Dinner, Main course, Pasta
Time 10m
Number Of Ingredients 8
Steps:
- Cook the spaghetti. Meanwhile, melt the butter in a small pan, add the garlic and gently sizzle for 1 min. Remove from the heat.
- Lightly beat the cream, eggs, softened garlic and half the Parmesan in a bowl. Stir in the smoked salmon trimmings.
- Drain the pasta well and return to the pan. Add the salmon mixture and the chives, then toss well so the heat from the pasta lightly thickens the sauce. Serve scattered with the remaining Parmesan and plenty of black pepper.
Nutrition Facts : Calories 961 calories, Fat 57 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 41 grams protein, Sodium 3.39 milligram of sodium
SMOKED SALMON ROTOLLOS
These classy canapes look sophisticated yet are so simple to make - a great way to impress your guests at a party
Provided by Merrilees Parker
Categories Buffet, Canapes, Starter
Time 10m
Number Of Ingredients 7
Steps:
- Mix the cream cheese with the lemon juice, chopped dill and plenty of black pepper. Spread over 4 large flour tortillas and cover with the smoked salmon. Roll up like a Swiss roll, trim off the ends and discard. Wrap tightly in cling film, twisting the ends firmly to enclose. Place in the fridge until you are ready to use. To serve, take a sharp knife and slice on the diagonal. Serve with extra dill and rocket leaves.
Nutrition Facts : Calories 100 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 5 grams carbohydrates, Protein 5 grams protein, Sodium 1 milligram of sodium
ELEGANT SMOKED SALMON STRATA
This fancy overnight egg bake is ideal for guests. In the morning, you can simply let it come to room temperature and whip up side dishes as it bakes. Then get ready for compliments! -Lisa Speer, Palm Beach, Florida
Provided by Taste of Home
Time 1h25m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, toss bread cubes with butter and oil; transfer to a greased 13x9-in. baking dish. Sprinkle with cheeses, onions and salmon. In another bowl, whisk the eggs, milk, mustard, salt and pepper; pour over top. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake for 30 minutes. Uncover; bake until a knife inserted in the center comes out clean, 25-30 minutes longer. Let stand for 10 minutes before serving. Serve with creme fraiche and chives.
Nutrition Facts : Calories 359 calories, Fat 21g fat (11g saturated fat), Cholesterol 194mg cholesterol, Sodium 845mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 1g fiber), Protein 22g protein.
GOAT CHEESE AND SMOKED SALMON TORTA
This is the smoked salmon we always enjoy when we go and visit Dimi's nona (godmother). It's wonderful - simple, beautiful and so tasty! Thank you, nona, for always making this for us and making us feel special. To give credit where it is due, Dina got the recipe from 'The Christmas Table' by Carolyn Miller.
Provided by evelynathens
Categories Spreads
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Place the pistachios in a small dry skillet and stir over medium heat until lightly toasted and fragrant, about 5 minutes. Pour the pistachios into a colander and stir and shake them over the sink to cool them and to remove some of the skins. Chop the pistachios and set them aside.
- In a small bowl, blend together the two cheeses and a few grinds of white pepper until smooth. Line a deep 3 or 4-cup bowl or fluted mold with plastic wrap. Spoon one third of the cheese mixture inside and pack it down; level the top with a rubber spatula. Sprinkle the minced salmon evenly over the cheese and press it down with the back of a tablespoon. Spoon another third of the cheese over the salmon, pack it down, and level the top with a spatula. Sprinkle all but 1 tablespoon of the pistachios evenly over the cheese and press it down with the back of a tablespoon. Spoon in the remaining cheese, pack it down, and level the top. Cover with the overlapping plastic wrap and chill for 2 or 3 hours.
- Uncover the top of the cheese, turn the bowl upside down, and unmold the cheese onto a large plate. Remove the plastic and sprinkle the reserved pistachios on top of the torta. Let the torta sit at room temperature for 1 hour. Circle the cheese with crostini and baguette slices and serve with 2 knives for cutting into wedges and spreading on the crostini and baguette slices.
Nutrition Facts : Calories 187.7, Fat 15.3, SaturatedFat 8.7, Cholesterol 38.9, Sodium 294.5, Carbohydrate 2.7, Fiber 0.5, Sugar 1, Protein 10.3
SMORGASTARTA
Categories Sandwich Egg Herb Cocktail Party Lunch Buffet Cream Cheese Salmon Summer Shower Chill Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 10 to 12 Servings
Number Of Ingredients 18
Steps:
- Make fillings:
- In 3 separate bowls combine all ingredients for each filling, stirring each together until combined well. Season each filling with salt and pepper.
- Stack 4 bread slices together and with a serrated knife trim crusts from bread. Stack and trim remaining 36 bread slices in same manner.
- On a baking sheet lined with parchment paper or wax paper arrange 8 bread slices side by side in 2 rows of 4 slices each to form a rectangle. Top rectangle with half of egg salad filling, spreading evenly, and cover with 8 more bread slices in same manner, pressing gently on top and sides to form an even layer.
- Top second layer of bread with half of salmon filling, spreading evenly, and cover with 8 bread slices in same manner to form an even layer.
- Top third layer of bread with all of cream cheese filling, spreading evenly, and cover with 8 bread slices in same manner to form an even layer.
- Make layers with remaining salmon filling, remaining 8 bread slices, and remaining egg salad filling in same manner, ending with egg salad. Chill torte, covered with plastic wrap, at least 12 hours and up to 2 days.
- Make topping:
- In a bowl stir together herbs until combined well.
- Trim sides of torte and sprinkle topping over egg salad layer.
- Serve torte cut into small pieces.
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