Smoked Salmon With Horseradish Sauce Food

SMOKED SALMON W/KETTLE CHIPS, SOUR CREAM & HORSERADISH SAUCE

Steps:

• In a medium bowl, combine sour cream, horseradish, garlic, shallot, pepper and salt; mix well. Squezze lemon juice into bowl; stir.
• Place several (20 to 30) flat, unbroken chips on a serving dish. Add a small dollop of the sour cream mixture to the center of each chip.
• Cut the salmon slices into strips. Roll up the strips and place on top of the sour cream dollop on the chips. Sprinkle fresh chives on each for garnish.

OPEN FACE SMOKED SALMON FINGER SANDWICHES WITH HERBED HORSERADISH CREAM CHEESE

Steps:

• In a medium bowl, combine the cream cheese, chopped chives, horseradish, pepper, salt, capers and lemon zest until smooth.
• Arrange 4 bread slices on work surface. Spread 2 tablespoons of the cream cheese mixture over each bread slice to cover. Lay the watercress in an even layer on top. Top with smoked salmon. Using a 2-inch round cookie cutter, cut 3 or 4 circles out of each slice of bread. Place a dollop of the cream cheese mixture on top and garnish with 2 pieces of chive.
• Arrange the sandwiches on a platter and serve.

SMOKED SALMON AND HORSERADISH CHEESECAKE

Steps:

• Preheat oven to 350 degrees F. In a standing electric mixer fitted with a paddle, cream the cream cheese, cornstarch, horseradish juice and salt. Add egg and heavy cream. When filling is mixed thoroughly add diced smoked salmon and fold it in. Place in buttered 8-inch springform pan and bake for 1 hour or until cheesecake sets up. Remove from oven and let cool to room temperature. Slice into 6 equal portions and serve with bagels and sliced onions.

SMOKED SALMON WITH PRAWNS, HORSERADISH CREAM & LIME VINAIGRETTE

Steps:

• Mix the crème fraîche with the horseradish and a little salt and pepper. For the dressing, whisk the lime juice and zest with the honey, ginger and seasoning, then whisk in the oil. Lay the smoked salmon and prawns on 2 plates, then top with a dollop of the horseradish cream. Toss the salad in most of the dressing and pile on top. Drizzle the remaining dressing around the plate and serve.

SMOKED SALMON WITH HORSERADISH CRèME FRAîCHE & BEETROOT

Steps:

• Fold the crème fraîche with the horseradish and vodka, if using, with a little seasoning. Chill.
• In a bowl, mix the vinegar, olive oil and honey. Toss half the dressing through the beetroot and chill until ready to serve.
• Before serving, divide the slices of salmon between 8 plates, then top with a spoonful of the crème fraîche and bring up the sides of the salmon to make a 'flower'. Arrange the salad and beetroot round the salmon, scatter with the dill. Grind over some black pepper, drizzle with the remaining dressing and serve with toast, if you like.

SMOKED SALMON SPREAD WITH PEARS AND HORSERADISH

Steps:

• Flake the salmon into small pieces.
• peel, core and dice the pear(s) and sprinkle them with lemon or lime juice, set aside.
• In a Foodprocessor mix the cream cheese, yoghurt and horseradish, remove to a serving bowl.
• Fold in the diced pears and flaked salmon, season with salt and pepper and sprinkle with chopped herbs.
• Garnish with lettuce, lemon wedges and herbs, chill for a few minutes.

GRILLED SALMON WITH HORSERADISH SAUCE

Steps:

• spray the grill with cooking spray.
• heat grill to medium-hi.
• mix sauce ingredients, season with salt & pepper to taste and refrigerate.
• mix marinade ingredients, brush on both sides of salmon.
• grill about 5 minutes per side.
• serve with sauce.

SMOKED SALMON & HORSERADISH PASTA

Steps:

• Cook the linguine following the packet instructions.
• Drain and then tip into a bowl with the rest of the ingredients.
• Toss together and season heavily with black pepper.

SMOKED SALMON DIP WITH DILL AND HORSERADISH

Steps:

• In bowl of food processor, process sour cream, mayonnaise, salmon, lemon juice, and horseradish until smooth and creamy, scraping down sides of bowl once or twice. Transfer mixture to medium mixing bowl; stir in dill. Season to taste with salt and pepper. Chill until flavors meld, about 1 hour. (Dip can be covered and refrigerated for up to 3 days.).