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Smoked Salmon recipies

i
italyinmind May 24, 2007 08:29 AM

Anyone have any good ones that incorporate smoked salmon. Ideally I'm looking for dinner recipies. Here's the one I currently use:

Ingredients
Serves 4
12 ounces farfalle (bow-tie pasta)
Coarse salt and ground pepper
1 small red onion, quartered and thinly sliced
2 ounces bar cream cheese, cut into small pieces
1/4 cup fresh dill, coarsely chopped, or 1 teaspoon dried dill weed
2 tablespoons capers, drained and rinsed
4 ounces smoked salmon, cut into bite-size pieces

Directions
Cook pasta in a large pot of boiling salted water until al dente, according to package instructions. Reserve 1/2 cup pasta water. Add onion to pot; immediately drain pasta mixture, and return to pot.
Add cream cheese, dill, capers, and salmon to pasta. Toss, adding reserved pasta water a little at a time to create a thin sauce that coats farfalle (you may not need all the water). Season lightly with salt and pepper. Serve.

  1. z
    zook May 24, 2007 05:13 PM

    I know you are looking for dinner recipes, but I've got a great smoked salmon cheesecake recipe that makes a wonderful appetizer if you'r'e interested.

    4 Replies
    1. re: zook
      i
      italyinmind May 25, 2007 06:17 AM

      sure thing--I can never have too many appetizer recipies!

      1. re: italyinmind
        z
        zook May 25, 2007 05:55 PM

        Here you go! It serves lots of people and the leftovers taste great on a toasted bagel the next morning.
        Savory Smoked Salmon Cheesecake

        1 cup rye bread crumbs (about 2 1/2 slices rye bread processed to crumbs)
        2 tbl butter, melted
        5 (5.2 oz) packages garlic and fine herbs cheese
        3 eggs
        2 egg yolks
        1 cup sour cream
        1 tbl fresh lemon juice
        1/2 lb thin sliced smoke salmon, cut crosswise into thin strips, plus more for garnish
        1 tbl fine chopped fresh dill plus dill springs for garnish
        1/2 tsp fine grated lemon peel
        cucumber slices for garnish

        In a small bowl, mix together bread crumbs and butter, press into bottom of a 9 inch springform pan. Bake in preheated 350 degree over 10-12 minutes or until lightly crisped and golden. Remove from oven and reduce oven temperature to 300 degrees.

        Meanwhile in a nonreactive large bowl, with electric mixer, beat cheese 2 minutes until smooth. Add eggs, egg yolks, sour cream and lemon juice; beat 2-3 minutes or until creamy. Stir in salmon, dill and lemon peel. Pour mixture into prepared pan and bake 40 to 50 minutes or until cheese is set in the center. Cool completely on a wire rack. Cover and refrigerate over night.

        To serve, remove side of springboard pan. Garnish with additional smoked salmon (in curls), cucumber slices and dill sprigs. Serve with assorted crackers.

        Allegedly Makes about 12 servings but truly serves way more than that.

        1. re: zook
          v
          valerie May 25, 2007 06:32 PM

          This sounds really delicious, but I'm wondering, when do you serve it? I mean, do you put it out as an appetizer or is more for an entree at a brunch?

          ETA: I just saw that you put it out as an appetizer. Can't wait to try it!

          1. re: valerie
            z
            zook May 26, 2007 02:25 AM

            Serving it as an entree for brunch would also be wonderful, because as I said previously, it goes very well on bagels, and of course, crackers. As you can tell from the ingredients, it is a bit rich, highly caloric, and not inexpensive to make. However, you choose to serve it, enjoy!

    2. AnneInMpls May 25, 2007 06:29 PM

      Great question! I always have leftover smoked salmon from Sunday brunch, and I need some recipes to use it up. Does anyone have a good recipe that WITHOUT eggs, cream, sour cream, or cream cheese? (Cholesterol issues, alas...)

      Epicurious has a smoked salmon hash that sounds pretty good --- if I ignored the "crème fraîche or sour cream" topping.

      http://www.epicurious.com/recipes/rec...

      Thanks,
      Anne

      1. puppymomma May 26, 2007 08:21 PM

        Ths Smoked Salmon and Onion Frittata is really great. You could serve it for dinner. Why not? It's from Cooking Light.

        Smoked Salmon and Onion Frittata:
        You can make the onion mixture for this dish up to two days ahead of time. Refrigerate it in an airtight container, then bring the mixture to room temperature before assembling the frittata. Serve with cut-up fruit and toasted bagels with cream cheese. We call for baking the frittata in a cast-iron skillet; nine-inch pie plate also works.

        1 tablespoon olive oil, divided
        1 cup vertically sliced onion
        1/4 cup thinly sliced green onions
        1 tablespoon minced fresh thyme
        1/2 teaspoon freshly ground black pepper, divided
        Cooking spray
        2 cups preshredded potatoes (such as Simply Potatoes)
        3 ounces smoked salmon, chopped
        2 1/2 ounces 1/3-less-fat cream cheese, cut into small pieces
        1/8 teaspoon salt
        2 cups egg substitute

        Heat 1 1/2 teaspoons olive oil in an 8-inch cast-iron skillet over medium heat. Add onion; sauté 5 minutes or until tender. Remove from heat. Stir in green onions, thyme, and 1/4 teaspoon pepper. Remove onion mixture from the skillet; set aside.
        Preheat broiler.
        Coat skillet with cooking spray. Combine the potatoes, remaining 1 1/2 teaspoons oil, and remaining 1/4 teaspoon pepper. Press potato mixture into the bottom of skillet. Broil 15 minutes or until potatoes are crisp and golden.
        Reduce the oven temperature to 375°.
        Spread the onion mixture over the potato mixture; sprinkle with salmon, cheese, and salt. Pour egg substitute over the top. Bake at 375° for 38 minutes or until it is puffy and lightly browned.

        Yield: 6 servings (serving size: 1 wedge)

        NUTRITION PER SERVING
        CALORIES 163(30% from fat); FAT 5.4g (sat 2.1g,mono 2.7g,poly 0.5g); PROTEIN 13.5g; CHOLESTEROL 12mg; CALCIUM 46mg; SODIUM 572mg; FIBER 1.2g; IRON 2mg; CARBOHYDRATE 14.9g

        Meryl
        http://theoccasionalcook.blogspot.com/

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