TEA --SMOKED SALMON WITH WASABI CUCUMBER 'REMOULADE' WITH TOAST POINTS
Steps:
- In a medium bowl, combine the water, sake, sugar, salt, ginger, and peppercorns. Stir until the salt and sugar have dissolved; the liquid should taste like sweet seawater. Place the fish in a salmon poacher. Pour the liquid over the salmon, cover, and allow to brine, refrigerated, about 1 hour.;
- In a food processor, combine the mustard, wasabi paste, garlic, and vinegar. While the processor is running, slowly drizzle in the canola oil until an emulsion is formed. Remove the mayonnaise-like mixture from the processor and place in a non-reactive stainless steel bowl. Fold in the cucumbers, scallions, and cilantro, season with salt and pepper and refrigerate until ready to use.;
- Remove the salmon from the poacher and thoroughly clean the poacher. Place 2 over-turned ramekins on either side of the inside of the poacher. Line the interior of the poacher, up to the rim, with foil. Make sure that the foil is placed over the ramekins. Repeat with another piece of foil. Add the sugar, rice and jasmine tea to the foil lined poacher. Cover and heat over medium heat until the rice mixture begins to smoke. Place the salmon on top of poaching rack, lower into the poacher, turn the heat to low, and smoke the salmon, covered, for 10 minutes. Turn off the heat and smoke the salmon for and additional 10 minutes. The salmon will be cooked medium-rare to medium. Keep the salmon warm in the poacher.
- Garnish: 1 medium cucumber, peeled, and thinly sliced Toast points
- Plating: Line a large Chinese-style platter with the thinly sliced cucumbers. Place the side of smoked salmon on top of the cucumbers. Arrange the toast points around the salmon. Present the remoulade in a small bowl accompanying the platter. If desired, drizzle a small amount of the remoulade on the salmon.
SMOKED SALMON AND WASABI TEA SANDWICHES
Something different to add to a platter with a variety of tea sandwiches, or just a nice afternoon snack. This is really quick if you use chive cream cheese in the tub and prepared wasabi. From Bon Appétit.
Provided by FLKeysJen
Categories Lunch/Snacks
Time 20m
Yield 24 tea sandwiches, 24 serving(s)
Number Of Ingredients 8
Steps:
- Mix wasabi powder and 2 teaspoons water in medium bowl to form paste.
- Add cream cheese; using electric mixer, beat until well combined.
- Place all bread slices on work surface. Trim crusts.
- Spread each with wasabi cream cheese, dividing equally.
- Top 6 bread slices with smoked salmon, dividing equally.
- Sprinkle lemon juice and black pepper, then chives over salmon.
- Top with remaining bread slices, cheese side down.
- Note: Can be made two hours ahead. Wrap sandwiches individually in paper towels and refrigerate.
- Cut each sandwich into 4 triangles.
- Transfer to platter cut side up.
Nutrition Facts : Calories 65.4, Fat 2.4, SaturatedFat 1.1, Cholesterol 7.4, Sodium 189.2, Carbohydrate 6.6, Fiber 1, Sugar 1.3, Protein 4.4
SMOKED SALMON TEA SANDWICH
Provided by Food Network Kitchen
Categories main-dish
Time 10m
Yield 12 sandwiches
Number Of Ingredients 8
Steps:
- Put the cream cheese and heavy cream in a small mixing bowl and blend with a rubber spatula until smooth. Fold in the dill, lemon zest, salt and pepper until evenly combined.
- Using a butter knife or offset spatula, spread the dill cream cheese on 1 side of each pumpernickel slice. Put a slice of smoked salmon on 12 of the pumpernickel slices. Top each sandwich with remaining bread. Arrange on a serving platter and serve immediately.
- Copyright 2009, Television Food Network, G.P., All Rights Reserved
FRESH SALMON LATKES
Provided by Food Network
Categories appetizer
Time 1h15m
Yield 12 latkes, 6 servings
Number Of Ingredients 11
Steps:
- Place the salmon pieces in a deep, medium-sized skillet or shallow saucepan. Pour in enough boiling water to almost cover fish. Add lemon slices. Bring to a boil over high heat. Reduce heat to low, cover, and simmer 10 minutes, or until salmon is opaque in center when flaked. Remove salmon with a slotted spatula. Remove the skin and bones and flake fish into a medium bowl.
- In a separate bowl, whisk together egg and milk. Add flour, baking powder, salt and pepper. Whisk just until blended. Pour batter over cooked salmon. Stir gently to mix.
- Melt 3 tablespoons butter in a large skillet over medium heat. Pour batter, 1/4 cup for each latke, into the hot butter. Raise the heat to medium-high and cook latkes until nicely browned and crisp on bottom, about 4 minutes. Turn over and cook until second side is crisp and browned, about 2 minutes longer. Repeat in 1 or 2 more batches to use remaining batter, adding more butter as needed.
- Drain on paper towels. Serve warm, with lemon wedges. Garnish with Cucumber and Red Onion Salad, if desired
SMOKED SALMON-WASABI TEA SANDWICHES
Categories Sandwich Appetizer No-Cook Quick & Easy Cream Cheese Salmon Cilantro Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 24
Number Of Ingredients 7
Steps:
- Mix wasabi powder and 2 teaspoons water in medium bowl to form paste. Add cream cheese; using electric mixer, beat until well combined.
- Place all bread slices on work surface. Spread each with wasabi cream cheese, dividing equally. Top 6 bread slices with smoked salmon, dividing equally. Sprinkle lemon peel, then cilantro over salmon. Top with remaining bread slices, cheese side down. (Can be made 2 hours ahead. Wrap sandwiches individually in paper towels and refrigerate.)
- Trim crusts. Cut each sandwich into 4 triangles. Transfer to platter cut side up.
SMOKED SALMON WITH AVOCADO AND WASABI CREAM CHEESE FINGER SANWICHES
This is a fun take on my favorite kind of sushi: salmon and avocado with a healthy dose of wasabi. I keep it open-faced here so you can see how pretty the insides look and so as not to cover up the succulence of the ingredients with too much bread.
Provided by Dave Lieberman
Categories appetizer
Time 15m
Yield 24 pieces
Number Of Ingredients 6
Steps:
- Mix the wasabi with the cream cheese in a small bowl. Spread the bread slices with a thin, even layer of the mixture.
- Cut the avocado in half lengthwise and twist the 2 halves apart and remove the pit. Use a spoon to remove the avocado flesh in 1 piece. Slice each avocado half in 1/8-inch slices. Place the avocado slices in a bowl and squeeze juice from 1/2 lemon over avocado slices and toss gently.
- Cover each bread slice with a single layer of avocado slices. Top with a piece of salmon. Serve as soon as possible.
TEA SMOKED SALMON WITH WASABI LATKES
Steps:
- Cut the salmon in 4 equal pieces and place in a small hotel pan or baking dish. In a bowl, mix together mirin, water, sugar and salt, stir until dissolved. Add ginger and peppercorns to liquid. Pour brine on salmon and marinate for 1 hour. Pull salmon out of brine and place in a bamboo steamer.
- In a wok lined with foil add the rice, sugar and tea. Mix well and turn wok on medium heat. When mixture starts to smolder, place bamboo steamer on top. Seal the seam between the bamboo steamer and wok with wet cloths. Turn wok down to low and smoke for 15 minutes. Turn wok off and let smoke another 15 minutes. Salmon will be about medium rare and should be served warm.
- For the "latkes": In a bowl, mix warm potatoes and butter. Mix in scallions, horseradish and wasabi. Season with salt and pepper. Shape potato mixture into 2 1/2 inch diameter cakes. Dredge the cakes in flour followed by egg and finally panko. Deep fry cakes at 350 degrees until golden brown.
- Plating: Put a small mound of apple salad in the center of the plate, a potato cake on top and the salmon on top of the cake. Drizzle emulsion around the plate and garnish with chives.
LEFTOVERS: WASABI SALMON SALAD SANDWICH WITH TARO CHIPS
Steps:
- Preheat a deep fryer to 275 degrees F. In a bowl, mix together the Wasabi Aioli, salmon and celery. Check for seasoning. Build the sandwiches on the bread and top with the tomato and lettuce. Slice on the bias. Fry chips until golden brown and crisp. Season lightly with salt.
- Plating: Serve sandwich with taro chips.
- In a food processor, add wasabi paste, garlic, ginger, vinegar and yolks. While processor is on, drizzle in oil, slowly at first until it emulsifies then more quickly. Check for seasoning. Store in refrigerator.
- In a salmon poacher or large sauce pot, mix the sake, celery, carrot, onion, sugar, bay leaves, peppercorns, soy sauce and water to cover. Add the seasoned salmon and slowly bring the liquid to a simmer. Simmer for 3 minutes then turn off the heat. Let stand for 5 to 10 minutes depending on doneness desired. I prefer medium rare (5 minutes). In a blender, add ponzu, shallots, 1/2 tablespoon togarashi, soy and sugar. Blend on high speed and drizzle in the oil. Season with salt and pepper. In a large bowl, mix together fennel, somen and scallions and toss with enough vinaigrette to coat the salad. There will be some left over for plating. Check for seasoning.
- Plating: On a large plate, place a mound of the salad and top with hot salmon. Drizzle on a little of the vinaigrette and garnish with remaining togarashi and fennel fronds.
SMOKED SALMON LATKES
This is from "Cooking Secrets of the C.I.A." by the Culinary Institute of America. I happen to love potato latkes with different ingrdients, so I present you with these.
Provided by Manami
Categories Potato
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 11
Steps:
- On a box grater, alternate grating each potato with some of the onion so that the acid of the onion helps to slow the oxidation of the potatoes.
- Squeeze the excess moisture from the potato mixture and place in a large bowl.
- Stir in the beaten eggs, matzo and flour. Add the salt, pepper, smoked salmon and chives. (It is easiest to combine the mixture with your hands.).
- In two large nonstick skillets heat 1-1/2 tablespoons oil in each over medium-high heat. When very hot, add about 1/4 cup of the mixture for each latke to the pan, pressing down with a spatula.
- Cook about 4-5 minutes per side, until golden brown and crisp. Drain on paper towels and keep warm in a 200ºF oven.
- Repeat until all of the latkes are cooked, adding oil as necessary.
- Serve with sour cream.
- Enjoy!
Nutrition Facts : Calories 173.7, Fat 3, SaturatedFat 0.6, Cholesterol 44.4, Sodium 269.1, Carbohydrate 30.7, Fiber 3.5, Sugar 1.6, Protein 6.5
More about "tea smoked salmon with wasabi latkes food"
SALMON SMOKED IN TEA WITH WASABI LATKES - BY ANDREA …
From byandreajanssen.com
Ratings 3Category DinnerCuisine JapaneseTotal Time 1 hr
WASABI CREAM WITH SMOKED SALMON | RECIPES | S&B …
From sbfoods-worldwide.com
LATKES AND SMOKED SALMON - TEATIME MAGAZINE
From teatimemagazine.com
SMOKED SALMON TEA SANDWICH RECIPE | FOOD NETWORK KITCHEN
From foodnetwork.cel30.sni.foodnetwork.com
TEA - SMOKED SALMON WITH WASABI CUCUMBER 'REMOULADE' WITH …
From punchfork.com
SERENDIPITEA - OOLONG TEA SMOKED SALMON WITH WASABI LATKES.
From facebook.com
SMOKED SALMON TEA SANDWICH RECIPE - FOOD NETWORK
From foodnetwork.cel29.sni.foodnetwork.com
TEA-SMOKED SALMON AND WASABI POTATO "LATKES" AND FUJI APPLE …
From eatyourbooks.com
SMOKED SALMON-WASABI TEA SANDWICHES RECIPE | BON …
From bonappetit.com
BEST SMOKED SALMON AND WASABI TEA SANDWICHES RECIPES
From alicerecipes.com
6 DIFFERENT WAYS TO MAKE TEA SMOKED FISH | WILD ALASKAN COMPANY
From wildalaskancompany.com
LATKES WITH SMOKED SALMON | SECOND NATURE GUIDES
From secondnature.io
TEA SMOKED SALMON WITH WASABI LATKES – RECIPES NETWORK
From recipenet.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love