Smoked Salmon Inspiration!
In a light snow shower, we got our Charlie Brown style Christmas tree today, a mini Sitka Spruce growing on a nearby bluff, plucked from the center of a cluster to allow the other trees more light. It grew hardy and lean, buffeted by the strong winds and ocean spray that swirl around our island year round, perfect for ornaments and lights to shine through. This little tree, now decorated in our window, brings seasonal joy to our corner of the world. In that spirit, here is our gift to readers: A compendium of 13 lovely ways to enjoy smoked salmon (many thanks to Tollef’s mom for compiling these over the years) - along with the opportunity to order smoked salmon for the holidays! We wish you and yours much health and happiness this season and beyond.
- Adelia & Tollef
Smoked Salmon Tart
2 Tbsp vegetable oil
2 leeks, trimmed and chopped
2 tsp minced garlic
1/4 c chopped fresh thyme
2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh chives
8 oz smoked salmon, flaked
1.5 cups shredded Swiss cheese
2 Tbsp dried bread crumbs
1/4 tsp cayenne pepper
1 package frozen puff pastry, thawed
1 egg beaten with 1 Tbsp water
Method: Preheat Oven to 400. Meanwhile, in a large pan, cook leeks and garlic in oil over medium heat until leeks are soft, stirring occasionally. Add water, if necessary, to prevent scorching. Stir in herbs, cook 2 minutes. Remove from heat. In a bowl, combine smoked salmon, cheese, bread crumbs and cayenne pepper. Lightly stir in vegetable mixture. Divide and roll out puff pastry to fit a 10 inch tart pan. Fit one pastry sheet into dish. Add filling, then top with remaining pastry sheet. Trim and seal edges; brush with egg wash. Bake for 25-30 minutes or until puffed and golden.
Spicy Smoked Salmon Corncakes
3/4 cup cornmeal
6 Tbsp All Purpose flour
1/2 tsp baking soda
1/2 tsp salt
2 large eggs, lightly beaten
3/4 cup plus 2 Tbsp buttermilk
6 Tbsp cream cheese, softened
1 cup fresh corn (can thaw frozen or cut from an ear)
6 Tbsp finely chopped fresh chives
15 large peperoncini, drained, seeded, chopped fine
6 oz finely chopped smoked salmon
4 Tbsp vegetable oil
Sour cream, chopped red onion, and lemon slices as accompaniments
Method: In a small bowl whisk together cornmeal, flour, baking soda and salt. In a separate bowl whisk together egg, buttermilk and cream cheese. Chop half of the corn coarsely and stir into buttermilk mixture with remaining corn, chives, peperoncini, salmon, and cornmeal mixture until just combined. In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and, working in batches, drop batter by 1/4 c measures into skillet. Spread batter slightly to form 3.5 to 4 inch cakes and cook 2 to 3 minutes on each side, or until golden. Transfer corncakes as cooked to a heatproof platter and keep warm. Serve with sour cream, chopped red onion, and lemon slices. Makes about 12.
Smoked Salmon Spread
8-12 oz smoked salmon
8 oz cream cheese, whipped (see note below if using Sriracha or wasabi)
juice and zest of 1/2 to 1 lemon
1/4 c finely chopped green onion
salt and pepper
Optional Additions:
8-10 finely chopped pickled jalapeno rounds plus approx. 1 Tbsp brine from jar
1 finely chopped fresh jalapeno
up to 1 Tbsp prepared horseradish
2-3 dashes hot sauce
1-2 Tbsp. sweet pickle relish
2 Tbsp chopped capers plus a splash of the brine
up to 1 Tbsp Sriracha - if using, substitute mayo for half the cream cheese
2 tsp prepared wasabi - if using, substitute mayo for half the cream cheese
Method: Mix all ingredients until well combined. If you like really smooth dip, whiz it in blender or processor.
Smoked Salmon Quiche with Kale and Basil in a Sesame Seed Crust
For the Crust:
3 Tbsp sesame seeds
1 c whole wheat flour
1/3 c unsalted butter
1 egg
olive oil or butter, for greasing
For the Filling:
1 Tbsp olive oil or butter
1 large onion, finely sliced
1-2 Tbsp chopped capers
1/2 c creme fraiche
1/2 c plain yogurt
5 eggs
1 c kale, ribs removed and leaves finely sliced
6-8 oz smoked salmon torn into bite-sized pieces
Method: Preheat oven to 375 for the crust. Toast the sesame seeds in a small dry frying pan over medium heat until fragrant and golden. Tip onto a plate and leave to cool. Grease an 8-inch straight sided, loose-bottomed flan or cake tin (1-inch deep) and set it on a baking tray. Once the sesame seeds are cool, tip them and the remaining pastry ingredients, along with 3 Tbsp. water, into a food processor. Whiz together until they form damp crumbs. Dust a clean work surface with a little flour and tip the dough out onto it. Bring it together into a smooth ball, then roll it out to the thickness of that of a nickel to give a roughly 8 & 2/3 circle (slightly larger than the diameter of the tin). Put the pastry into the prepared tin, easing it against the bottom and edges. Use a small, sharp knife to trim the excess pastry off the top rim, using bits of the excess to seal up holes or cracks if necessary. Scrunch up a circular piece of baking parchment a little larger than the tin, then unscrunch it and put it in the pastry crust. Tip in baking beans and bake for 20 minutes. Once the pastry has baked for 20 minutes, remove the paper and beans and return to the oven for 5 more minutes or until it is fully cooked. Remove from oven and increase the temperature to 400.
While crust is baking, heat the oil or butter in a medium pan over a low-medium heat. Add the onion and cook down for about 10 minutes or until soft, stirring occasionally. Once softened, remove from heat and cool. Meanwhile, beat the creme fraiche, yogurt, and eggs together in a large bowl until combined. Stir in the kale and season. When the onion mixture is cool, stir into the kale mixture. Pour the whole mixture into the baked crust, arrange the salmon on top and bake for 35-55 minutes until the center is cooked through. Allow to cool for about 5 minutes, then remove the sides of the tin and cut into serving pieces.
Smoked Salmon, Radish and Apple Salad with Horseradish Aioli
3-6 oz smoked salmon
6 red radishes, cut into smallish dice or sliced
1 medium tart apple, cored and cut into bite-sized pieces
lettuce leaves torn into bite-size pieces, optional
1 garlic clove, minced
1/2 tsp dijon mustard
2 tsp fresh lemon juice or white wine vinegar
1 egg yolk
1/2 c sunflower or other vegetable oil
salt and ground pepper to taste
3-4 tsp prepared horseradish sauce or to taste
Method: Flake the smoked salmon. If using the optional lettuce, arrange it on a serving plate, and top with the radishes, apple and salmon.
To make the aioli, put the garlic, mustart, lemon juice and egg yold into a blender and process until smooth. With the motor running, add the oil in a thin stream. Stir in the horseradish sauce. Taste and season with salt and pepper. Serve the aioli alongside the salad. Store leftover aioli in a covered jar and refrigerate.
Smoked Salmon Pasta
8 oz pasta
1/2 c butter
1 c sour cream
2 tsp ground garlic
1 egg, slightly beaten
1/2 c or more grated parmesan cheese
2/3 c chopped tomatoes
8-16 oz smoked salmon
1 Tbsp chopped chives
1 Tbsp chopped parsley
Method: Cook pasta according to package directions. Meanwhile, melt buter in a large skillet on low heat. Stir in sour cream, garlic, egg and half o fthe grated Parmesan. Fold in tomatoes, smoked salmon and chives. Heat thoroughy about 2 minutes and season with salt and pepper. Not much salt may be needed as the smoked salmon is salted. Serve the sauce over the pasta. Pass the remaining Parmesan cheese separately.
Smoked Salmon Fritatta
1 onion, diced
1 Tbsp butter
12 eggs
1 c heavy cream
4 oz fresh goat cheese, crumbled
1/2 lb smoked salmon, chopped or flaked
3 scallions, chopped, white and light green parts
3 Tbsp chopped fresh dill
1/2 tsp salt
1/2 tsp ground black pepper
Method: Heat oven to 350 degrees. Saute the onion and butter in a 10 inch oven-proof fry pan over medium low heat until translucent, about 5 minutes. IN a large bowl, beat the eggs. Add the heavy cream, goat cheese, smoked salmon, scallions, dill, salt and pepper. Combine. Pour the mixture over the onions and place the pan in the center of the oven. Bake for about 50 minutes, until it puffs and a knife inserted in the middle comes out clean. Allow a 5-10 minute rest before serving directly from the pan.
Smoked Salmon Chowder
1 Tbsp olive oil
3 medium leeks, white and light green parts, only, rinsed and sliced (about 3 cups)
1 garlic clove, minced
1 large russet potato, peeled and cubed
1 large stalk celery, chopped
1/2 tsp kosher salt
1/2 tsp freshly ground black pepper
2 c vegetable or chicken broth
2 Tbsp tomato paste
2 c milk
8 oz smoked salmon, flaked
1/2 c heavy cream
2 Tbsp chives, chopped
Method: Heat the olive oil in a large, heavy-bottomed pot over low heat. Add the leeks and saute them for 2 minutes. Add the garlic, potato, celery, salt, and pepper and cook over medium heat for about 1 minute, stirring constantly. Add the broth and simmer until the potato is tender, about 15 minutes. Add the tomato paste and milk, then the salmon, and bring the mixture back to a simmer for a few minutes (but don’t let it boil, or the milk will separate). As it simmers, stir in the cream. Remove from heat, garnish with the chives, and serve.
Smoked Salmon Alfredo Sauce
Can be served with fettuccine, linguine, or penne
1/4 c onion, chopped
1/4 c butter
1/2 lb smoked salmon, chopped
1 pint heavy whipping cream
1 tomato, diced
2 Tbsp chopped fresh parsley
ground black pepper to taste
Method: Saute onion in the butter in a pan until clear. Add he salmon and saute at medium to low head for approximately 2 more minutes. Very gradually, start to add the cream. Stir constantly until thickened. Sauce should be very thick once you have added all the cream. Top with tomato and parsley; season with pepper.
Linguine with Smoked Salmon, Chevre and Leeks
1/4 c olive oil
2 c cleaned chopped leeks, white parts only (about 4 medium)
6 oz chevre, broken into small chunks and left at room temperature to soften for 30-60 minutes
1/4 c chopped fresh dill
2 Tbsp grated lemon zest
8 oz smoked salmon, sliced paper thin and cut into 2 inch julienne strips
10 oz small frozen peas, defrosted and blanched in boiling, lightly salted water and then drained
16 oz linguine, preferably fresh
salt and freshly ground pepper
Method: Heat olive oil in medium sized, heavy skillet over medium high heat. When hot, add leeks and saute, stirring constantly, until softened but not browned, 4-5 minutes. Set aside. Leeks may be prepared 3-4 hours ahead. Reheat, stirring 1-2 minutes, when needed. When ready to cook linguine, have all ingredients to be tossed with pasta ready; reheated leeks, softened chevre, chopped dill, lemon zest, smoked salmon, and blanched peas. Bring 6 quarts water to boil in large, deep pan. Add some salt and the linguine. Cook until pasta is tender but still firm to the bite. Drain and return pasta to pan in which it was cooked. Toss well with leeks, chevre, dill, lemon zest, salmon and peas. Heat through. Taste and season to taste with salt and pepper.
Kale and Smoked Salmon Fritatta
2 Tbsp butter
2 c chopped kale, or to taste
2 Tbsp water
2 potatoes, cut into 1/4 inch slices
4 oz smoked salmon, finely chopped
1 Tbsp capers
12 eggs, beaten
3 oz crumbled feta cheese
Method: Heat butter in a large oven safe skillet over medium heat. Cook and stir kale, about 2 minutes. Add water and cover skillet; cook, stirring frequently, until kale is wilted, about 5 minutes. Remove lid and cook, stirring frequently, until water is evaporated, 2-3 minutes. Mix potatoes, salmon and capers into kale; cook adn stir until heated through, 3-5 minutes. Set oven rack about 6 inches from the heat source and preheat the oven’s broiler. Pour eggs over the kale-salmon mixture; cook stirring gently and scraping the bottom of the skillet to prevent sticking, until barely set, about 5 minutes. Sprinkle feta cheese over egg mixture. Broil in the preheated oven until top is browned and eggs are set and puffed, about 5 minutes. Allow the fritatta to sit in skillet for a few minutes before serving.
Hummus, Smoked Salmon, Dill and Goat Cheese Pizza
One recipe for pizza dough, enough to make a 12-inch pizza (your choice)
1 to 1/5 c hummus
3/4 c packed and chopped fresh dill
olive oil
7 oz soft mild goat cheese, crumbled
1/2 c chopped red onion
4 oz or more smoked salmon, cut or flaked into 1 inch pieces
1/4 c (or more) Kalamat olives, pitted and halved
Method: Preheat oven to 450 degrees. Knead dough briefly on floured survace. Sprinkle 1/4 c of the chopped dill over and knead dough until dill is well incorporated. Roll out on a lightly floured surface to a 12 inch round. Transfer to an oiled pizza pan or a pizza paddle. Build up edges of pizza dough to form a rim. Brush dough lightly with olive oil. Spread the hummus over the dough and sprinkle 1/4 c of the dill, then goat cheese. Top with onion. Bake until cheese melts and crust is golden brown, about 15-20 minutes. Sprinkle the smoked salmon, olives, and remaining dill over and serve.
Smoked Salmon Spread for Baguettes or Pizza
1/2 c sour cream
1 lemon, juiced
8 oz cream cheese, softened
1 lb smoked salmon
salt and pepper
1 bunch of mint, leaves picked, rolled and julienned
1/4 lb arugula, rolled and julienned
1 small red onion, sliced very thin
olive oil
baguette slices or a pizza dough that has baked 10 minutes
Method: Mix the sour cream, lemon juice and the soft cream cheese. Gently flake the salmon into the mixture. Mix with a fork until all have been incorporated. The salmon should maintain some texture. Check the seasonings and add a little salt if needed. Place the mix into the refrigerator to set before serving; best done a few hours in advance of serving. For the salad, mix the mint and arugula and toss with the onion rings, if using for baguettes. If using for pizza, leave the onion slices out separately. Lightly dress with olive oil mixed with a little lemon juice.
If using baguette slices, brush them with olive oil and toast lightly. Remove from the heat and spoon a small amount of the salmon spread onto one side, spreading gently. Garnish with a small tuft of the salad mixture and finish with a twist of ground black pepper. Serve immediately.
If using for pizza, spread half the mixture on a pizza recently baked for 10 minutes. Sprinkle on the slices of red onion and bake for 5-7 minutes. Remove from oven and dress the pizza with the greens. Serve immediately.