Swedish Sour Cream And Caviar Sauce For Salmon Food

SALMON TWO WAYS WITH CAPER SAUCE

Steps:

• Preheat the oven to 400 degrees F.
• For the salmon: Season the salmon filets with salt and pepper. In a bowl, mix together the panko, parsley, dill, garlic and 1 tablespoon of the oil until the panko is evenly coated. Coat the salmon with the panko mixture and let sit for a few minutes so the crust sticks.
• Heat the remaining 2 tablespoons of oil in an ovenproof skillet over medium-high heat. Add the salmon and cook until the breadcrumbs are golden, 2 to 3 minutes per side. Transfer the skillet to the oven and cook for 5 minutes. Keep the salmon warm.
• For the salmon hash: Heat the oil in a large skillet over medium heat. Add the potatoes and cook, stirring occasionally, until they start to brown, 4 to 5 minutes. Add the onion and bell pepper and cook until the potatoes are cooked through and the peppers are soft, 10 minutes more. Turn off the heat and stir in the salmon and capers. Season with salt and pepper. Keep the hash warm.
• To make the salad: Toss the bread cubes with 1 tablespoon of the oil on a baking sheet. Spread the bread in a single layer and toast in the oven, stirring once or twice, until crunchy but not too hard, 8 to 10 minutes.
• In a large bowl, whisk together the vinegar, mustard, shallot, remaining 2 tablespoons oil, salt and pepper. Add the cucumber, tomatoes, onion and dill and stir to coat everything in the dressing. Stir in the toasted bread.
• For the sauce: Heat the oil in a small skillet over low heat. Add the shallot and cook until softened, about 2 minutes. Turn off the heat and whisk in the butter 1 piece at a time. Stir in the capers and dill. Squeeze in the lemon juice and season with salt and pepper.
• To plate: Divide the salmon hash among 4 plates and top each with a salmon filet. Spoon the sauce over the salmon. Divide the salad among the plates, placing it on the side of the salmon.

SOUR CREAM & DILL SAUCE TO SERVE WITH SALMON

Steps:

• Combine sour cream through lemon juice in small bowl.
• Refrigerate until ready to use.

CAVIAR DIP

Steps:

• In the bowl of an electric mixer fitted with a paddle attachment, cream the cream cheese until smooth. With the mixer on medium speed, add the sour cream, lemon juice, dill, scallion, milk, salt, and pepper. With a rubber spatula, fold in 3/4 of the salmon roe. Spoon the dip into a bowl and garnish with the remaining salmon roe and sprigs of fresh dill.
• Serve with chips, toasts, or crackers.

RED ONION, SOUR CREAM, AND CAVIAR QUESADILLAS

Steps:

• Fold tortillas in half and cut each quesadilla into 3 wedges. Garnish with:
• 2 tablespoons sour cream
• 2 tablespoons caviar
• Red onion slivers
• Small dill sprigs
• 6 thin lemon slices

SALMON WITH CREAMY DILL SAUCE

Steps:

• Line a 15x10x1-in. baking pan with heavy-duty foil; grease lightly. Place salmon skin side down on foil. Sprinkle with lemon pepper and onion salt. Top with onion and lemon. Dot with butter. Fold foil around salmon; seal tightly,, Bake at 350° for 20 minutes. Open foil carefully, allowing steam to escape. Broil 4-6 in. from the heat for 3-5 minutes or until the fish flakes easily with a fork., Meanwhile, combine the sauce ingredients until smooth. Serve with salmon.

RAW OYSTERS WITH SMOKED SALMON AND CAVIAR CREAM

Steps:

• In a bowl mix together the creme fraiche, heavy cream, 2 tablespoons of the caviar, lemon juice, and chopped chervil or dill. Refrigerate the sauce for 1 to 2 hours before using.
• Just before serving, cut the salmon into 12 pieces; they should be large enough to wrap the oysters into roughly square little packets. Wrap the oysters.
• Divide the cream sauce among the serving plates, creating a pool of sauce at the center of each plate.
• Divide the wrapped oysters among the plates, arranging them on the sauce pools. Garnish each packet with a generous 1/4 teaspoon of caviar and a chervil or dill sprig.

SMOKED SALMON AND SOUR CREAM SAUCE

Steps:

• Slice salmon paper thin and set aside. Saute onions quickly in olive oil. Add stock and bring to simmer. Remove from heat and whisk in creme fraiche, chives, and season with salt and pepper. Toss sauce with cooked dill noodles and garnish with smoked salmon.
• In a mixer with the hook attachment mix all the ingredients. Remove from bowl and kneed into a ball. Wrap dough in plastic wrap and refrigerate for 2 hours.
• Remove dough from cooler and roll out on floured surface until 1/4-inch thick. Roll dough through pasta machine on its thinnest setting. Cut into thin strips and then cook in boiling salted water until al dente (about 2 minutes).

FRESH CHUM SALMON CAVIAR

Steps:

• In a large glass or stainless steel container, mix salt into water, stirring thoroughly until dissolved. With wire-mesh deep frying basket or other 1/4-inch metal screen, gently separate eggs from egg sack over bowl, by rubbing sack along screen. Take care not to scrape membrane from the egg sack, even if it means leaving some eggs behind. Pour brine mixture over eggs and allow to soak 12 minutes, stirring occasionally. (Soaking times for other salmon species: Sockeye or Red: 6 minutes; Pink or Humpy: 8 minutes; Coho or Silver: 10 minutes; King or Chinook: 14 minutes). While eggs soak, use tweezers to remove bits of membrane and broken eggshells. When soaking is complete, pour eggs into colander to drain. Rinse eggs quickly with cold water and drain for a few minutes. Cover colander with plastic wrap, place over bowl, allowing it to continue draining in refrigerator.
• After 8 to 12 hours, transfer the now-sticky eggs into glass bowl. Gently fold in just enough olive oil to make the individual eggs shiny and slick.
• Serving Suggestions: Salmon or ?red? caviar prepared this way is much less salty than the commercial variety, allowing the sweet flavor of the fresh roe to emerge. Because of the lower salt levels however, it should be refrigerated and consumed within 3 to 4 days. Its mild flavor lends itself to serving with cream cheese and crackers. A traditional favorite is salmon caviar atop celery sticks stuffed with cream cheese. Salmon caviar is delightful when added to salads with creamy herb or ranch-style dressing. This mild version of salmon caviar will be a welcome alternative to the more strongly flavored ?ikura? salmon eggs used in Japanese sushi or sashimi.

SMOKED SALMON WITH SOUR CREAM-CAPER SAUCE

Steps:

• Mix sour cream, onion, capers, chopped parsley and pepper in medium bowl. Season to taste with salt. (Sauce can be made 1 day ahead. Cover and refrigerate.)
• Place salmon on platter. Arrange bread slices around salmon. Garnish with parsley sprigs and serve with sauce.

SWEDISH SOUR CREAM AND CAVIAR SAUCE FOR SALMON

Steps:

• In a bowl, stir together sour cream, creme fraiche, mayonnaise, dill, and white pepper. Carefully mix in caviar. Cover, and refrigerate at least 1 hour before serving.

CAVIAR CREAM SAUCE

Steps:

• In a small mixing bowl, combine all ingredients.
• Stir gently, chill until ready to serve.
• Just before serving, spoon into serving bowl and garnish with some caviar and slivers of lemon rind.

SWEDISH MUSTARD SAUCE FOR COLD POACHED SALMON

Steps:

• Mix the mustard, sugar, and vinegar in a bowl.
• Beat in the oil a little at a time until well blended.
• The sauce will thicken rapidly and must be stirred vigorously.
• Finally, add the sour cream and plenty of finely chopped dill.
• Serve on the side with cold salmon.

POACHED SCALLOPS WITH CAVIAR SAUCE

Steps:

• Bring the clam juice and heavy cream to a simmer in a small saucepan. Add the butter and whisk to incorporate. Set aside.
• Bring the court-bouillion to a simmer in a pan large enough to accommodate the scallops. Season the scallops on both sides with salt and pepper. Add the scallops to the simmering court-bouillon and poach gently until they are cooked just to rare, about 1 1/2 minutes for large scallops, 2 to 2 1/2 minutes for jumbo scallops.
• To serve, place a bed of rock salt on each plate and rest a scallop shell on it (if you do not have scallop shells, serve the scallops in shallow bowls). Place 3 large scallops or 1 jumbo in each shell.
• Meanwhile, gently reheat the sauce. Remove from the heat, add the caviar, and stir until the caviar is just heated through, about 45 seconds. Squeeze the juice of the lemon into the sauce, add the chives, and season with pepper. Spoon the sauce over the scallops, making sure the caviar is evenly distributed. Serve immediately.

SWEDISH SOUR CREAM AND CAVIAR SAUCE FOR SALMON

Steps:

• In a bowl, stir together sour cream, creme fraiche, mayonnaise, dill, and white pepper. Carefully mix in caviar. Cover, and refrigerate at least 1 hour before serving.

SLOW-BAKED SALMON WITH AVRUGA CAVIAR SAUCE

Steps:

• Put oven rack in middle position and preheat oven to 250°F.
• Spread butter over bottom of a 13- by 9-inch baking dish and sprinkle with 1/2 teaspoon fleur de sel. Put salmon, skin sides down, in dish and bake, uncovered, until just cooked through, 30 to 35 minutes.
• About 10 minutes before salmon is done, put créme fraîche in a 1- to 1 1/2-quart heavy saucepan and heat over low heat, stirring occasionally, until just melted. Transfer to a blender along with water and caviar and purée into a very smooth emulsion. Return to saucepan and keep warm, uncovered, over very low heat, stirring occasionally. Thin sauce slightly with a little additional hot water if too thick.
• Just before salmon is done baking, heat oil in a 12-inch skillet over moderately high heat until hot but not smoking, then add greens in 3 batches, stirring and turning with tongs until greens are slightly wilted before adding each new batch, and continue to cook, stirring, until completely wilted, 1 to 2 minutes. Push greens to one side of skillet and pour off liquid (discarding it). Divide greens among 4 plates. Top greens with salmon and season lightly with fleur de sel, then squeeze some of lime juice from wedges over salmon. Stir 1/2 teaspoon lime juice into sauce and spoon onto plates.

DILL SAUCE

Steps:

• Whisk together sour cream, mustard, lemon juice and dill until well blended. Chill before serving.

SWEDISH SOUR CREAM AND CAVIAR SAUCE FOR SALMON

Steps:

• In a bowl, stir together sour cream, creme fraiche, mayonnaise, dill, and white pepper. Carefully mix in caviar. Cover, and refrigerate at least 1 hour before serving.

SWEDISH SAUCE FOR FISH

Steps:

• Mix first three ingredients together with whisk.
• Add dill (use dried dill weed if you don't have fresh), salt and pepper to your taste.
• Let set at room temperature for at least one hour before serving.
• Serve over poached fish.

SALMON WITH SAFFRON CREAM SAUCE

Steps:

• Evenly spread saffron threads at the bottom of a small glass and top with 1 teaspoon of water.
• Place into a microwave oven towards the edge of the carousel with 200ml of water in a large glass at the opposite edge.
• Microwave on high for 3 minutes.
• WARNING - the water may be superheated - allow to rest 5 minutes before touching either glass.
• Remove the small glass and transfer the saffron / remaining liquid to a small mixing bowl (or for a single serve just leave in the glass).
• Mix through sour cream, lime juice and chopped chives mixing well and place in refrigerator while salmon cooks.
• Rub olive oil over the salmon and sprinkle with pepper.
• Cooking using your preferred techique, I grilled them on a BBQ plate over medium heat for about 7 minutes a side.
• Spread (it is quite thick) mixture over the salmon and serve with your favourite salads and side-dishes.

SWEDISH SOUR CREAM AND CAVIAR SAUCE FOR SALMON

Steps:

• In a bowl, stir together sour cream, creme fraiche, mayonnaise, dill, and white pepper. Carefully mix in caviar. Cover, and refrigerate at least 1 hour before serving.

CHRISTMAS CAVIAR SAUCE

Steps:

• In a medium bowl, mix together sour cream, lemon juice, shallots, chives, parsley, salt, and both peppers. Gently fold in wasabi-injected roe, if using, caviar, and salmon roe. Can be made ahead and refrigerated, covered, for up to 1 day.