Smoked Salmon With Crispy Shallots And Dilled Cream Food

SMOKED SALMON WITH CAPERS & PICKLED SHALLOTS

Steps:

• Put the vinegar and sugar into a heavy-based saucepan and bring to the boil, allowing the sugar to dissolve. Add the sliced shallots to the warm liquid, stir through, then tip into a dish and cover with cling film. Set aside.
• Arrange the smoked salmon in the centre of each plate, making sure that the slices slightly overlap, and set aside.
• Put the frisée salad, the chives, capers, a little of the shallot vinegar and some of the shallots into a mixing bowl and toss together. Spoon the mixture over the salmon and serve with a few twists of black pepper, a drizzle of oil and lemon wedges on the side.

SMOKED SALMON ON POTATO PANCAKES WITH DILL CREME FRAICHE

Steps:

• In the bowl of a food processor, add the flour, potatoes, eggs, and shallots. Pulse until everything is blended but the consistency of the batter is chunky. Season, to taste, with salt and pepper.
• In a large skillet over medium-high heat, add a thin layer of oil. Pour about 1 tablespoon of the batter into the skillet for each pancake. Cook until lightly browned on both sides. Remove the pancakes from the pan to serving platters and allow them to cool to room temperature.
• To serve, top each pancake with a small slice of smoked salmon, then about a teaspoon of Dill Creme Fraiche, then top with 1/2 teaspoon of salmon roe in the center. Garnish with chopped fresh dill and serve.
• Dill Creme Fraiche:
• Stir all ingredients together in a bowl and refrigerate until ready to use.
• Yield: 1 cup

SMOKED SALMON WITH CRISPY SHALLOTS AND DILLED CREAM

Steps:

• Whisk sour cream, finely chopped fresh dill, and lemon in small bowl to blend. Season to taste with salt and pepper. DO AHEAD: Dilled cream can be made 8 hours ahead. Chill. Rewhisk before using.
• Melt butter with olive oil in small skillet over medium-high heat. Add thinly sliced shallot, sprinkle with salt and pepper, and sauté until golden brown, 3 to 4 minutes. Transfer sautéed shallots to paper towels to drain completely (shallot pieces will crisp as they cool). DO AHEAD: Crispy shallots can be made up to 2 hours ahead. Let stand at room temperature.
• Arrange baguette slices or water crackers on plate. Spread thin layer of dilled cream over each baguette slice or cracker. Carefully arrange salmon slices atop, dividing equally. Spoon small dollop of dilled cream atop each, sprinkle with crispy shallots, and serve.

SMOKED AND FRESH SALMON RILLETTES

Steps:

• Note: All ingredients must be at room temperature. Chilling time of 6 hours not included in cook time.
• Brush olive oil over fresh salmon; wrap in aluminum foil and cook in oven preheated to 400 degreesF (200 degreesC) for 8 minutes. Remove and let cool.
• Break up cooked salmon by hand into smaller chunks of about 1/2 inch (12 mm). Cut smoked salmon into similar-size pieces.
• Chop shallots, capers and chives and hand mix in a stainless steel bowl with cooked salmon, smoked salmon, yogurt, lime juice and clarified butter.
• Mix in Tabasco, then place mixture in a 4-cup (1-L) terrine mould and refrigerate, covered, 6 hours.
• Serve sliced 1 inch (2.5 cm) thick with Pommeroy Mustard Mayonnaise (3 parts mayonnaise to 1 part grainy mustard).

POTATO PANCAKES WITH SMOKED SALMON, CAVIAR AND DILL CREAM

Steps:

• In a small bowl, stir the creme fraiche with the dill and lemon juice.
• Season with salt and black pepper and sprinkle with the chives.
• Refrigerate until ready to serve.
• In a food processor or on a box grater, coarsely shred the potatoes and the onion.
• Transfer to a large, clean kitchen towel and squeeze dry.
• In a medium bowl, mix the shredded potatoes and onion with the egg, flour, baking powder, 1 teaspoon of salt and 1/4 teaspoon of black pepper.
• In a large nonstick skillet or on a griddle, heat the vegetable oil until shimmering.
• Drop 2 tablespoons of the potato mixture into the skillet and flatten with the back of a spoon to make a 3-inch round.
• Make about 5 more pancakes and cook over moderately high heat until golden on the bottom, about 4 minutes.
• Flip the pancakes and cook until golden, about 2 minutes longer.
• Transfer to paper towels to drain.
• Repeat with the remaining potato mixture; you should have 12 pancakes.
• Arrange the potato pancakes on a platter.
• Serve warm, with the dill cream, smoked salmon and caviar.

IRRESISTIBLE SMOKED SALMON DIP

Steps:

• Blend cream cheese and butter together in a bowl using a mixer. Add salmon, Worcestershire sauce, dill, paprika, and liquid smoke; mix well. Stir in cream to desired consistency.

SMOKED SALMON PLATTER WITH DILL SOUR CREAM

Steps:

• Arrange salmon slices on large platter. Mix sour cream and dill in small bowl to blend. Season to taste with salt and pepper. Spoon sour cream mixture in center of salmon. Sprinkle shallots and capers over salmon. Serve salmon platter with crackers or bread.