Smoked Salmon Recipes?
I've recently been craving lox, but for health reasons can't bring myself to submit to a lox & cream cheese bagel, or to a cream sauce smoked salmon pasta dish.
One idea I have is a wrap that a deli in my former city offered: smoked salmon, cucumbers, mixed greens, and herbed goat cheese. But I would love to expand my list of options, especially to something a bit more filling than this super delicate sandwich.
Does anyone have any great recipes/ideas for lox?
Here is a good smoked salmon recipe; although I'm sure it's not what you're looking for as it's loaded with calories, fat, etc.; but it sure tastes great:
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
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.
Makes about 12 servings.
I agree with Brit on a Trip. That certainly works.
But you can also put it on a dark bread with a mustard dill sauce....maybe add capers and red onions. Even a little bit of goat cheese. All pretty healthy.
Quesadillas. Smear spreadable cheese (cream cheese, Boursin, Allouette, etc) onto a tortilla. Top with salmon. Add chopped chives or green onion. Top with a second tortilla that has also been spread with cheese (so it will stick together). Heat in a nonstick skillet until slightly toasted and cheese melted. This works with the gravlox style salmon or the dry-smoked.
A favorite appetizer of mine is Smoked salmon, asparagus & tomato cream cheese rolls
small piece of smoked salmon
spread with mixture of cream cheese and diced sundried tomatoes(in oil)
top w/ basil leaf
top w/ 2 inch cooked crisp-tender asparagus tip
roll up and enjoy
My (limited) experience is that cooking lox turns it into something much closer to cooked salmon than lox. This is after making a smoked salmon frittata recipe that read delicious, but disappointed. There are few breads that overwhelm good lox WITHOT cream cheese, etc. We enjoyed lox on LaBrea whole grain yesterday. Topped with a little freshly-ground black pepper. Delicious simplicity.
People are using the term lox interchangeably with smoked salmon, and I wish we wouldn't do that - especially on this site. They are two (or more) distinct products, and recipes that work with one will often not work with the other. Lox is not smoked - it is brined only. Smoked Salmon comes in cold smoked and hot smoked - there are many versions of both. Cold smoked, also called Nova or Scottish, is the thin sliced fully congealed product. Hot smoked (Indian style, kippered) flakes, like unsmoked cooked salmon.
I know that this is swimming upstream - lox has taken on the meaning of the more ubiquitous cold-smoked salmon because everybody uses it thusly, and has for the last 20 years or so - as it's become a popular product outside of NYC. I beg those who think that way to come up with a new name, then, for the brined-only, traditional product. Where we used to say lox for the brined only product, just what should we say instead? I'm sticking to the old definition.
Lox in scrambled eggs is very good - but smoked salmon, not so much.
As far as smoked salmon on a bagel - have you tried it with a light shmear, some capers, a thin slice of red onion, and a slice of nice beefsteak tomato? And for heaven's sake, make sure you have a real bagel. It's hard to get tired of it if you have quality products.
Maybe because I'm Japanese/Jewish, one of my real delights is a bowl of rice, some toasted nori cut up into small rectangles, some goma-shio (sesame seeds and chunks of rock salt - you can buy it in shake bottles, like furikake, at Japanese food stores). You make your own wraps (maki style) with each bite - sprinkle some goma-shio on the rice, place a thin piece of smoked salmon on that section, put the nori on top and using your fingers or chopsticks, push the nori edges around the fish and rice, pick-up and eat!
Hot smoked has always worked best for me with crackers and a beer. But it's also what I prefer to use for any kind of cooking, since it flakes just like regular salmon, and generally acts the way cooked salmon should - just with a smoked flavor. Smoked salmon croquettes (from hot smoked salmon) with a hollandaise is wonderful (even cold, the next day). More to the point, cooking with cold smoked salmon is both a waste (especially the good stuff at over $24/lb). You take some finely developed cold meat and make cooked salmon out of it - huh?
I know not everybody has a smoker but here goes: I have an Amerique Cookshack smoker and love Lox. I know I sometimes I interchange the name lox with cold smoked salmon Nova style, but anyway I usually buy the farm raised salmon from Costco, rinse it off and pat dry put in a glass rectangular pyrex pan with raised sides, cover both sides with real maple syrup and sea salt, cover and put in fridge overnight, next morning rinse off carefully and put in smoker on high shelf, put a pan of ice on lower shelf, put in some alderwood chips(these are not overpowering and they are what the native indians in the pacific northwest use to smoke their wild caught salmon ) turn on smoker for just 1/2 hour, then turn off and leave in smoker for 1 more hour, take salmon and cover with olive oil, put in fridge for about 4 hours to sftiffen up the salmon and take out and cut with an electric knife, any other type of knife will shred salmon. it is Delicious.