richard-in-cincy
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ISO: ISO good appetizer ideas for one-pound gift of wild Scottish salmon. nt
- Thread starter richard-in-cincy
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Not sure if you mean fresh or smoked, but this recipe uses both >
Salmon Rillettes
from BISTRO by Gerald Hirogoyen (Sunset Books)
13 oz fresh slamon fillet, skin removed
Salt and pepper
1/2 cup plus 1-1/2 Tbs. unsalted butter, very soft
2 eggs
1 tsp. lemon juice
1 Tbs. fresh chives
7 oz smoked salmon (the lox type) cut into small pieces
Buttered, toasted baguette slices
Salt and pepper the salmon fillet and steam until just opaque throughout. Let cool and shred with a fork.
Whisk the butter and eggs together. (It may look a little curdled.) Stir in lemon juice, chives and both salmons. Season with salt and pepper.
Spoon the mixture into a terrine or individual ramekins and cover with plastic wrap. Refrigerate for at least 3 hours or overnight. Bring to room temperature before serving.
Note: About the raw eggs, I usually use much more lemon juice for the acidity and flavor. Still, this shouldn't sit around at room temperature all day.
Salmon Rillettes
from BISTRO by Gerald Hirogoyen (Sunset Books)
13 oz fresh slamon fillet, skin removed
Salt and pepper
1/2 cup plus 1-1/2 Tbs. unsalted butter, very soft
2 eggs
1 tsp. lemon juice
1 Tbs. fresh chives
7 oz smoked salmon (the lox type) cut into small pieces
Buttered, toasted baguette slices
Salt and pepper the salmon fillet and steam until just opaque throughout. Let cool and shred with a fork.
Whisk the butter and eggs together. (It may look a little curdled.) Stir in lemon juice, chives and both salmons. Season with salt and pepper.
Spoon the mixture into a terrine or individual ramekins and cover with plastic wrap. Refrigerate for at least 3 hours or overnight. Bring to room temperature before serving.
Note: About the raw eggs, I usually use much more lemon juice for the acidity and flavor. Still, this shouldn't sit around at room temperature all day.
richard-in-cincy
Well-known member
Thanks Joe! It's vacuum-sealed smoked salmon, sliced thin nt
If it's the raw type, this should work. Are you the same >>
"tartlet apprentice" Sandy? If so, here's one for the other half of the package:
TARTE AU SAUMON ET A L'OSEILLE
(the only hard part about this is finding sorrel. Fortunately it grows like a week here in California
from French Tarts by Linda Dannenberg
1 10-1/2 inch butter pastry shell, partially baked (any pate brisee recipe)
1/2 lb. large-leafed sorrel, washed, stems pulled off backwards
6 large eggs
1/2 cup heavy cream
1 cup creme fraiche (or use 1/2 cup sour cream and increase heavy cream to 1 cup)
1/2 tsp. ground white pepper
1/2 lb. smoked salmon, cut into thin julienne strips about 1-1/2 inches long
Preheat oven to 400*F.
Reserve 6 sorrel leaves for the garnish. Drop the remaining sorrel into a pot of boiling water, reduce to asimmer, and cook for 5 minutes. Drain well, pressing out excess water, then puree several seconds in a food processor or blender.
In a medium bowl, combine the eggs, cream, creme fraiche and pepper. Beat with a whisk until blended. Add the sorrel puree and smoked salmon, and gently whisk to combine. Pour the filling into the tart shell. Decorate the top with the reserved sorrel leaves.
Bake in the center of the oven for 30 minutes, until the crust is golden brown and the center of the tart is set. Remove to a wire rack to cool. Serve tepid or at room temperature.
(I use a 9" tart pan with good results, with Julia Child's pate brisee, and I get by with a 6-oz package of smoked salmon from Trader Joe's.
"tartlet apprentice" Sandy? If so, here's one for the other half of the package:
TARTE AU SAUMON ET A L'OSEILLE
(the only hard part about this is finding sorrel. Fortunately it grows like a week here in California
from French Tarts by Linda Dannenberg
1 10-1/2 inch butter pastry shell, partially baked (any pate brisee recipe)
1/2 lb. large-leafed sorrel, washed, stems pulled off backwards
6 large eggs
1/2 cup heavy cream
1 cup creme fraiche (or use 1/2 cup sour cream and increase heavy cream to 1 cup)
1/2 tsp. ground white pepper
1/2 lb. smoked salmon, cut into thin julienne strips about 1-1/2 inches long
Preheat oven to 400*F.
Reserve 6 sorrel leaves for the garnish. Drop the remaining sorrel into a pot of boiling water, reduce to asimmer, and cook for 5 minutes. Drain well, pressing out excess water, then puree several seconds in a food processor or blender.
In a medium bowl, combine the eggs, cream, creme fraiche and pepper. Beat with a whisk until blended. Add the sorrel puree and smoked salmon, and gently whisk to combine. Pour the filling into the tart shell. Decorate the top with the reserved sorrel leaves.
Bake in the center of the oven for 30 minutes, until the crust is golden brown and the center of the tart is set. Remove to a wire rack to cool. Serve tepid or at room temperature.
(I use a 9" tart pan with good results, with Julia Child's pate brisee, and I get by with a 6-oz package of smoked salmon from Trader Joe's.
richard-in-cincy
Well-known member
Ooooh-la-la! Another tartlet challenge! Yep, that's me. This looks very good. (m)
Thanks again. I'll keep you posted if I make this.
Thanks again. I'll keep you posted if I make this.
Smoked salmon in cucumber cups
peel an English cucumber and slice it into 1 inch long chunks. With a melon baller scoop out the center, not going all the way to the bottom. Mince salmon and mound in the cup. Top with a dollop of dilled sour cream, or perhaps wasabi mayo.
peel an English cucumber and slice it into 1 inch long chunks. With a melon baller scoop out the center, not going all the way to the bottom. Mince salmon and mound in the cup. Top with a dollop of dilled sour cream, or perhaps wasabi mayo.
Salmon Canapes - THE RECIPE smileys/smile.gif >>>>>
These are delicious.
SALMON CANAPES
INGREDIENTS:
1/2 cup cream cheese, softened
1/2 cup smoked salmon, chopped
2 Tbsp fresh dill, chopped (I omitted this, since I didn't have any on hand)
1/2 red onion, diced
Dense pumpernickel rounds, squares, or quartered sandwich slices
DIRECTIONS:
1. Blend the cream cheese, salmon, and dill.
2. Spread the salmon mixture on top of each round. Arrange on a plate and top with diced onion. (I sprinkled a little freshly ground black pepper on top). Garnish with lemon wedges and fresh dill.
Serves 6
These are delicious.
SALMON CANAPES
INGREDIENTS:
1/2 cup cream cheese, softened
1/2 cup smoked salmon, chopped
2 Tbsp fresh dill, chopped (I omitted this, since I didn't have any on hand)
1/2 red onion, diced
Dense pumpernickel rounds, squares, or quartered sandwich slices
DIRECTIONS:
1. Blend the cream cheese, salmon, and dill.
2. Spread the salmon mixture on top of each round. Arrange on a plate and top with diced onion. (I sprinkled a little freshly ground black pepper on top). Garnish with lemon wedges and fresh dill.
Serves 6
Smoked Salmon And Cream Cheese Spirals
Smoked Salmon And Cream Cheese Spirals
4 10-inch flour tortillas
1 cup herbed yogurt cheese; or
2/3 cup herbed light cream cheese
10 ounces thinly sliced smoked salmon
1 cup lightly packed watercress; orcoriander
(cilantro) leaves (Spinach works well too.)
These spirals are a lighter version of the
original, long-time favorite of
caterers.
Spread each tortilla with yogurt cheese.
Arrange salmon in single layer over cheese,
leaving 1-inch border around edge; sprinkle
with watercress.
Wrap tightly in plastic wrap. Refrigerate for
at least 1 hour or for up to 6 hours. Cut
each on the diagonal into 12 slices; discard
or eat ends.
Contributor: Anne Lindsay's New Light Cooking
Yield: 40 pieces
Smoked Salmon And Cream Cheese Spirals
4 10-inch flour tortillas
1 cup herbed yogurt cheese; or
2/3 cup herbed light cream cheese
10 ounces thinly sliced smoked salmon
1 cup lightly packed watercress; orcoriander
(cilantro) leaves (Spinach works well too.)
These spirals are a lighter version of the
original, long-time favorite of
caterers.
Spread each tortilla with yogurt cheese.
Arrange salmon in single layer over cheese,
leaving 1-inch border around edge; sprinkle
with watercress.
Wrap tightly in plastic wrap. Refrigerate for
at least 1 hour or for up to 6 hours. Cut
each on the diagonal into 12 slices; discard
or eat ends.
Contributor: Anne Lindsay's New Light Cooking
Yield: 40 pieces
richard-in-cincy
Well-known member
Decisions, decisions.... Thanks so much everyone for these great looking recipes!