Tag Archives: smoked salmon

Salmon Deviled Eggs and Crab Cakes in a Tangy Sauce

From the archives:

Crab Cakes with Mixed Greens and Tangy SauceWith Easter a tad further down the calendar than usual, we have a bit of extra time to prep, plan and create our menus. My traditional Easter menu has always included simple appetizers, ham and a decadent cake for dessert, however this year a change is in the wind. While I haven’t settled on a precise menu to date, I have been collecting ideas.

Art de Fete has an Elegant Easter Dinner on display on its site. The table decor is beautiful and festive, the menu is both exquisite and fresh. What caught my eye first were delightful little Crab Cakes with Mixed Greens & Tangy Sauce.

Ingredients List: Crab Cakes: Jumbo lump crab meat, red onion, bread crumbs, Dijon mustard, mayonnaise, egg, lemon, dill, red pepper flakes, freshly ground white pepper and vegetable oil. Sauce: Sour cream, chives, lime, sea salt and freshly ground black pepper. Salad: Mixed greens, white wine vinegar, extra-virgin olive oil, salt and freshly ground black pepper. Follow the link at the bottom of the post for full recipe and method.

RossiniA light Champagne or sparkling wine cocktail is on the menu for Sunday celebrations and gatherings. The cocktail of choice this year is the Rossini. It’s elegance, simplicity and fruitful combination of flavors is always a delight to guests. If there is another fruit you have in mind, simply nix the strawberry puree and substitute with flavor of your choice.

Rossini

  • 1 ounce pureed strawberries
  • 3 ounces chilled prosecco
  • 1 fresh strawberry, sliced for garnish

Pour fruit puree into chilled glass and top with prosecco.

Deviled Eggs have made a comeback in a huge way, and we are loving the creativity, ideas and combination of flavors that recipe developers have been posting. Our showcase for today’s post is from Art de Fete, Deviled Eggs with Herbs, Salmon & Osetra Caviar. Caviar is not in everyone’s taste or budget, and can be substituted with salmon roe or simply left out all together.

Deviled Eggs with Herbs, Salmon and Osetra Caviar

  • Difficulty: Intermediate
  • Print

Deviled Eggs with Smoked Salmon, Herbs & Osetra Caviar II

Ingredients

  • 12 hard-boiled eggs, peeled
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tsp Dijon mustard
  • squeeze of lemon juice
  • 2 tsp flat leaf parsley, chopped
  • 2 tsp chives, chopped
  • 1 tsp tarragon, chipped
  • 1 tsp dill chopped
  • 1/4 cup smoked salmon, chopped
  • sea salt, freshly ground white pepper

Garnish

  • chives, freshly chopped
  • 12 dill sprigs
  • 1 ounce Osetra Caviar
  1. Boil eggs, peel.
  2. Cut eggs in half lengthwise and carefully remove yolks. Set whiles aside. In food processor combine yolks, mayonnaise, sour cream, mustard, salmon and herbs. Season to taste with salt, pepper and a squeeze of lemon. Blend to combine until smooth.
  3. Fill pastry bag with yolk mixture and pipe into egg whites halves, filling to 1/2 inch over surface.
  4. Garnish with chives, dill sprigs and *caviar

Please print me, I am here for you to keep!

*Caviar is not in everyone’s taste or budget, and can be substituted with salmon roe or simply left out all together.

 

A very special thank you to Svitlana of Art de Fete for today’s content. You can find her entire Easter Dinner Menu (including the crab cakes ) here. ArtdeFete.com

Today’s cocktail is part of a series of 25 Celebratory Bubbly Cocktails at Saveur.com

 

 

smoked salmon, cream cheese, horseradish and dill on rye

I first shared this recipe with my Basil & Salt Magazine readers over the last holiday season. It’s a rich, delicious appetizer that my guests and I have enjoyed each cocktail season.

I enjoy all the recipes I’ve added to Basil, however in light of a recent health concern, it’s necessary I drastically modify my diet. What’s a food writer to do? My answer was quick and simple. Add, subtract and modify each recipe without sacrificing an ounce of flavor.

Along with the occasional indulgence, fresh and delicious recipes are always on the menu. I thought it would be a great idea to pick up a few of my recipes from my other publication to modify and share them here with my new recipes. When you see Slim it Down inside on the ingredients list or in notes, this means it’s a modification of one of my original, full fat, full flavor recipes. I may post the original ingredients and then a “slim it down” version, or you may simply see here, my new and improved “slimmer” version. I loved this recipe so much I wanted to share it with the all of my readers!

This appetizer is gorgeous in presentation and your guests will love the flavor combinations. This is a simple recipe with plenty of room for improvisation. For example, pictured, I presented the salmon and cream over rye bread, however you can easily nix the bread and serve as a spread with crisps or crackers. However you choose to present, it’s delicious. Enjoy!

A couple of tips 
Before creating your spread, taste the salmon you have chosen, as some is packaged with more salt than others. Adjust your salt accordingly.

Drain your salmon of any oil or liquid before adding to your spread.

Smoked Salmon, Cream Cheese, Dill & Horseradish on Rye

Servings: 8        Difficulty: simple

Salmon App IIIngredients

  • 8 ounces cream cheese, softened | slim it down 8 ounces low-fat cream cheese
  • 1/2 cup sour cream | Slim it down 1/2 cup low-fat or fat-free sour cream
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh dill, minced
  • 3/4 to 1 teaspoon prepared horseradish (to taste)
  • ½ teaspoon salt, we use LaBaleine Salt
  • ¼ teaspoon ground black pepper
  • 4 ounces smoked salmon, minced (as pictured)Slim it Down: instead of mincing the salmon and adding to the spread, spread a thin layer of cheese mixture on light crackers and place a larger strip of salmon on your cracker. More protein, less cheese. The cream cheese still imparts a rich flavor while the horseradish gives it that delicious “kick”.

Instructions

  1. Using an electric mixer, cream the cheese until smooth.
  2. Add sour cream, lemon juice, dill, horseradish, salt, pepper and mix.
  3. Add smoked salmon and mix well.
  4. Chill and serve.

*Note: To save time prepare, cover and chill overnight. Use a small cookie cutter to create the shape you desire for bread. We used a rye bread cut into small rounds, however feel free to create the flavor, color and shape of your choice as your base.

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Cucumber Rolls with Ham and Cheese

Ahhh. Spring. My mind immediately wanders to backyard barbecues, garden parties and outdoor festivities.

In reality, spring in the northwest is a combustible combination of all four seasons, often happening at the same time. Even though Mother Nature isn’t going to cooperate and bring us warm weather right away, we are throwing a garden party.

This recipe is one of my favorites not only in its simplicity, but because any combination of foods can be used. The cream cheese pairs well with the smokey ham and fresh cucumber, yet it can also be dressed up and sent to play with any combination of meats and cheeses.

…and you will love how simply and quickly it all comes together. So let’s get to work!

Alternative Combinations

Add fresh herbs and spices to your cream cheese. If you do this, let them chill overnight so the flavors blend well.

What kind, you ask?

Dill, a tiny bit of horseradish and a dash of salt added to cream cheese, works well with smoked salmon.

Small chunks of blue cheese whipped in to the cream cheese paired with either chicken or ham is divine.

Your local grocer has delicious little tubs of cream cheese pre-mixed with herbs and seasonings. Experiment.

We cut strips of sharp cheddar cheese to pair with the smoked ham. If you are looking for a subtler flavor, you may wish to omit the cheddar or add one of your own favorite flavors.

Slicing the cucumbers is tricky with a knife so we suggest a vegetable peeler or mandolin.

Is time an issue? Prepare/whip your cream cheese and chill the night before. Before prepping your appetizer, remove from refrigerator early enough to allow mixture to soften for easy spreading.

Cucumber Rolls with Ham and Cheese

Cucumber Ham and Cheese RollsIngredients

  • 2 large cucumbers
  • 1 package smoked ham, thin slice
  • Sharp Cheddar Cheese, cut into strips about an inch wide
  • 1 8 ounce package cream, soft and whipped
  • Small bit of fresh dill

Directions

  1. The night before: Soften and whip cream cheese to a smooth consistency. Add a small bit of fresh dill. Dill tends to take over the playground so use sparingly. Mix the dill well into the whipped cream cheese, cover and chill overnight.
  2. Slice cucumbers using a mandolin or peeler. A knife is possible but we’ve already talked about that.
  3. Slice your ham to the same width as your cucumber or “slightly” larger for that pop of color on the serving tray.

Assembly

  1. Lay out all of your cucumber strips on parchment paper.
  2. Place ham along the length of strip except for about a quarter of an inch at one end. This is the top, where you will secure your roll.
  3. Spread cream cheese mixture the length of each cucumber slice, again leaving that quarter of an inch at the top.
  4. Place cheddar cheese, same rules apply.
  5. Beginning at one end (not the top you’ve left clean) roll up tightly, like a jelly roll and secure with cocktail pin.

Photograph  |  Elena Shashkina



 


 

Fee’s Salmon and Cream Cheese Omelet

A simple breakfast made with great ingredients is the best way to begin any day. What makes a recipe like this so marvelous is you can create different flavors with a variety of seasonal meats and vegetables from local farms and markets. When whipping up breakfast, everyone can choose their own items and personalize their omelet to taste.

I substituted a bit chives for the parsley since they are what I have fresh from my little garden. I have a delicious lightly smoked salmon and I used a bit inside and as an accompaniment. Add fresh fruit, a delightful croissant, and you have created a lovely brunch.

Fee’s Salmon and Cream Cheese Omelet

Ingredients

  • photo (4)3 eggs
  • salt and pepper to taste
  • 2 ounces cream cheese, softened
  • parsley
  • salmon already cooked, to taste
  1. Beat eggs, salt and pepper until well blended.
  2. heat butter or oil in 7 to 10-inch nonstick omelet pan or skillet over medium-high heat until hot. Tilt the pan to coat the bottom. Pour in egg mixture. Mixture should set immediately at edges.
  3. Gently, push cooked portions from edges toward the center with spatula so that uncooked eggs can reach the hot pan surface. Continue cooking, tilting pan and gently moving cooked portions as needed. Cook slowly to avoid crusting.
  4. Add softened cream cheese the center of the egg.
  5. Add desired amount of salmon to egg.
  6. Fold over half of the egg.
  7. Allow your cream cheese to melt and egg to cook all of the way, slide on to your plate and sprinkle with parsley if desired.

 

Felicia Johnson is an author, child abuse survivor, and mental health advocate. She works in Atlanta with the Highlands Institute and volunteers with Youth Villages Inner Harbour and Personality Disorder Awareness Network. Johnson was nominated for the Gutsy Gals Inspire Me Award of 2014 and Her has been nominated for Georgia Writer’s Association Author of The Year Award. If you are interesting in contacting her she is available for speaking engagements and content creation. Please follow Felicia at the following links:  www.herthebook.com  facebook.com/feliciajohnson and Twitter@herthebook  Emailherthebook@gmail.com

 

 

Reel it in and serve it up; delicious salmon recipes

Fishermen and women have been lining the banks of local rivers pulling in some fabulous looking salmon this late summer season.  With so many recipes and prep methods for this tasty delight, we thought we would share a few of our favorites with you.

Smoked Salmon Crisps

Smoked Salmon Crisps

Smoked Salmon Crisps contributed by Thomas Keller to Food and Wine.  A gorgeous appetizer with simple and delicious flavors that work so well together, each bite is divine.  Food and Wine is one of my go to publications for cuisine and ideas full of flavor.  If you don’t have time to run to the market to pick up the latest issue or if you really do not appreciate the clutter that subscriptions to several magazines can create, consider utilizing your smartphone, tablet or computer to organize your food magazines.   You can purchase by the issue or on an annual basis and they are user friendly and incredibly interactive.  Now back to our regularly scheduled program, the appetizer.

If you love to entertain but simply feel you do not have the time to prepare a dish that has excellent presentation and flavor, you will adore this recipe. This is one of those delightful creations where a portion of it can be prepared up to two days ahead.  The ingredients list is very basic, so more than likely you can head to your local market for the items.  Ingredients list:  all purpose flour, sugar, egg white, butter, black sesame seeds, smoked salmon, shallot, chives, lemon zest, white pepper and crème fraîche.  Full recipe and method

Smoked Salmon Benedict

Smoked Salmon Benedict

Smoked Salmon Benedict by Bon Appetit.  A delicious brunch is a great way to get any day rolling and adding a bit of smoked salmon adds a touch of elegance.  While this recipe is a bit involved, it is completely worth the effort as you can see.  Wow guests, friends and fam  with a beautiful and delightful creation.  List of ingredients; shallots, dry mustard, dry white wine, whipping cream, white wine vinegar, eggs, brioche loaf or egg bread, smoked salmon, fresh dill and dill sprigs.  Full recipe and method

Asian Brown Sugar Salmon

Asian Brown Sugar Salmon

Asian Brown Sugar Salmon by Nature’s Health Foods.  I love simple and when it’s combined with delicious, it quickly becomes my favorite.  This salmon recipe serves 2 and will make a wonderful companion lying atop a bed of greens or nestled quietly beside a mound of rice.  List of ingredients; salmon fillet, grated ginger, sesame oil, hot chili oil, soy sauce and brown sugar.  Full recipe and method

Lighten up with Great Salads that are good for the Bod

The holidays are full of love, laughter and great fellowship.  Spending time with friends, family and a ton of prep time in the kitchen, seems to leave very little will power when it comes to sampling every item as it heads to the table.

Spinach and Radish Sprout Salad with Strawberries and Feta Cheese

Spinach and Radish Sprout Salad with Strawberries and Feta Cheese

So, for the next few days after a big celebration and backyard barbecue, it’s time to lighten up, find the fruits and veggies and create something that is not only good to eat, but that is good for the bod as well.

Spinach and Radish Sprout Salad with Strawberries and Feta Cheese in a Mint Vinaigrette by My Humble Kitchen.  The salad looks and sounds incredible, add the Mint Vinaigrette and it becomes spectacular.  Full of flavor and great for the waistline.  Shopping list;  Fresh spinach leaves, radish sprouts, strawberries, feta cheese.  Vinaigrette shopping list; Fresh mint, extra virgin olive oil, white wine vinegar, raw honey, celtic sea salt and a dash of pepper.  Full recipe and method

 

Smoked Salmon and Pear Salad

Smoked Salmon and Pear Salad

Smoked Salmon and Pear Salad by Small Girl Big Plate.  If you have read more than one post here on the site, you know how much we love and push “fresh”.  The local farmers markets and stands are loaded with seasonal bounty and filling our tables with Mother’s Nature’s favs for summer.  There are times however, we can crave a fruit or vegetable that isn’t quite in season yet and need to head to the local grocery.  When I spied this delightful salad at Small Girl Big Plate, I knew a trip to the grocery store was in order for the pears, and it is well worth it.  Shopping list; Smoked salmon, red onions, spinach, crisp pears.  For the Orange Lemon Dressing; Orange, lemon, olive oil, salt, pepper, white vinegar and sugar.  Full recipe and method

Salmon and Avocado; A fresh and delectable combination

The fresh and delicious flavors of salmon and avocados are a delectable combination.  I have gathered a few of my finest recipes using these two ingredients to prepare for an upcoming event and thankfully a couple of these will do nicely for Super Bowl weekend as well.

The first is a fantastic recipe on the site of Olivedelmondo.com.  This makes approx 30 appetizers

Wild Smoked Salmon & Avocado Crostini with Olio Nuovo Favolosa

Photograph:  Olive del Mondo

Photograph: Olive del Mondo

  • 1 fresh, sweet baguette, sliced in to 1/2″ slices on the diagonal
  • 12 oz. thinly sliced wild smoked salmon
  • 3 ripe avocados, sliced thin
  • 1 small red onion, sliced very thin
  • 1 large garlic cloves cut in half
  • 2 tablespoons fresh squeezed lemon juice
  • 1/3 cup +2 tablespoons Olio Nuovo Favolosa Extra Virgin Olive Oil
  • pinch of sea salt
  • fresh ground pepper
  • 1/4 cup flat leaf parsley, coarsely chopped
  1. Whisk two tablespoon of lemon juice with 1/3 cup of olive oil and sea salt in a small bowl.  Add the thinly sliced onions and toss to coat and set aside.
  2. Preheat the grill to medium or heat a grill pan on the stove top over medium-high heat.  With a pastry brush, lightly brush  both sides of each slice of bread with the Favolosa. Place the bread on the grill and toast until light golden brown and grill marks appear, flipping once during the process (take care not to burn the bread).
  3. While the bread is still very warm, rub the cut garlic clove over both sides of the bread slice.  Allow the bread to cool completely, then begin layering by adding a slice of avocado.  Brush the sliced avocado with a small amount of the onion-lemon-olive oil mixture, and a grind of fresh pepper.  Add the smoked salmon, and top with a few slices of marinated onions and a sprinkle of chopped parsley.
  4. Serve immediately   OlivedelMondo.com
Photograph:  Simply Recipes

Photograph: Simply Recipes

This next addition is as beautiful as it is delicious.  I am pulling this from Simply Recipes, so at the end of this post, follow the link to the full recipe.

Pan Seared Salmon with Avocado Remoulade  ~ It is a quick dish, taking only about 20 minutes to prepare, serves four and has a very basic shopping list; avocados, lime juice, olive oil, shallots, parsley, Dijon mustard, salt & pepper, salmon fillets and grapeseed oil.  Full recipe here.

It’s a bit chilly here to pull out the grill, although I know die hard grilling fans that brave the rain and chilled temps, kudos to you, and I do know some of you are basking in warmer climates and your grill is  ready to use.  There is a little heat in the salsa, the colors are gorgeous and the flavors are fresh.

Grilled Salmon and Avocado Salsa

Photograph:  FreshAvocados.com

Photograph: FreshAvocados.com

  • 2 lbs salmon, cut into 4 pieces
  • 1 tbs olive oil
  • 1 tsp salt
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp paprika powder
  • 1 tsp onion powder
  • 1 tsp black pepper

Avocado salsa

  • 1 avocado, peeled, seeded and sliced
  • 1 small red onion, sliced
  • 3 mild hot peppers, seeded and deveined, diced or sliced
  • Juice from 2 limes
  • 3 tbs olive oil
  • 2 tbs finely chopped cilantro
  • Salt to taste
  1. Mix the salt, coriander, cumin, paprika, onion and black pepper together, rub the salmon fillets with olive oil and this seasoning mix, and refrigerate for at least 30 minutes.
  2. Pre-heat the grill.
  3. Combine the avocado, onion, hot peppers, cilantro, lime juice, olive oil and salt in a bowl and mix well, chill until ready to use.
  4. Grill the salmon to desired doneness.
  5. Serve the salmon topped with the avocado salsa, and with rice and patacones or thick green plantain chips on the side.

Visit FreshAvocados.com for more delicious recipes.