POTATO & SMOKED FISH SAVOURIES
Have been making these for years....they go well with a mug of soup too. If you don't have any fish available you can add a little tasty cheese to the potato mixture instead.
Provided by Jen T
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Butter the bread evenly and cut each slice into 4 squares.
- Press these butter side down in muffin tins.
- Combine remaining ingredients, seasoning to taste.
- Place spoonfuls into the uncooked bread cases.
- Bake in a Mod oven 350'F - 375'F (180'C approx) for 20-30mins or until the cases and the fillings are golden brown.
- Serve hot.
- NOTE:.
- These reheat well. They also feeze well after cooking and cooling.
Nutrition Facts : Calories 169.6, Fat 4.8, SaturatedFat 1.4, Cholesterol 43, Sodium 318.4, Carbohydrate 25.9, Fiber 1.8, Sugar 2.1, Protein 5.5
SMOKED FISH AND POTATO SOUP WITH CHORIZO
This is a soup that's especially nice for cold, wet days. It's like a chowder, but the inspiration is Iberian, modeled after Portuguese or Spanish potato soups enriched with salt cod. Smoked sablefish gives the broth a marvelous flavor, but smoked whitefish, cod, haddock, sturgeon or even smoked trout could be used.
Provided by David Tanis
Categories soups and stews, appetizer, main course
Time 1h
Yield 6 servings
Number Of Ingredients 12
Steps:
- Put olive oil in a heavy-bottomed soup pot over medium-high heat. Add onions, season with salt and pepper and cook, stirring, until softened and beginning to brown, about 5 minutes.
- Add chorizo and potatoes and stir to coat, then cook for 5 minutes, stirring. Add bay leaf and broth and bring to a boil, then lower heat to a simmer. When potatoes are nearly tender, about 10 minutes, add leeks and cook for 5 minutes more. Taste broth and add salt as necessary.
- Add smoked sable and piquillo peppers and simmer for 10 minutes, then turn off heat to let flavors mingle.
- Reheat soup to serve, adding chopped cilantro at the last minute. Serve with lime wedges for squeezing into bowls at the table.
Nutrition Facts : @context http, Calories 546, UnsaturatedFat 22 grams, Carbohydrate 31 grams, Fat 34 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 9 grams, Sodium 1270 milligrams, Sugar 8 grams
BAKED FISH AND POTATOES WITH ROSEMARY AND GARLIC
Steps:
- 1. Turn on the oven to 400°F.
- 2. Place the potato wedges in the baking dish, pour 2 tablespoons of the olive oil over them, add 2 sprigs of rosemary, all the garlic cloves, and salt, and pepper. Toss thoroughly. Put the dish in the preheated oven.
- 3. After 15 minutes, remove the dish to turn the potatoes over, then put it back in the oven. Cook until the potatoes feel tender when tested with a fork, another 10 minutes or so.
- 4. Remove the dish from the oven. Push the potatoes to the sides, making room in the center for the fish fillet to lie flat.
- 5. Wash the fish fillet, pat it dry with paper towels, and lay it flat in the dish, skin side down. Strip the leaves from the remaining rosemary sprigs, scatter them over the fish, add salt and pepper, and sprinkle the bread crumbs and the remaining 2 tablespoons olive oil over the fillet. Return the dish to the oven and bake for 14 minutes. Let the dish settle out of the oven for 3 to 4 minutes before bringing it to the table.
ROASTED GARLIC POTATO SOUP WITH SMOKED SALMON
Savory and hearty, this soup will make you crave for more!
Provided by Jordan VanDijk
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h20m
Yield 5
Number Of Ingredients 12
Steps:
- Preheat an oven to 375 degrees F (190 degrees C).
- Cut off the top of the head of garlic to expose the cloves, trimming about 1/4 inch off of the top of each clove. You may need to trim individual cloves along the sides of the head. Brush the cut cloves with 1 tablespoon of olive oil, then nestle the head into a piece of aluminum foil. Bake in the preheated oven until the cloves are tender and nicely browned, about 25 minutes.
- Remove roasted garlic from oven, open foil and allow to cool slightly. When the garlic is cool enough to handle, cut the heads in half horizontally so that all of the cloves are exposed. Squeeze both halves to release the roasted cloves into a medium bowl.
- While the garlic is roasting, heat the remaining 1 tablespoon olive oil in a large saucepan. Stir in the onion and the carrot and cook, stirring, until soft, about 5 minutes. Pour the chicken stock into the saucepan and add the potatoes, rosemary, and thyme. Bring the soup to a simmer over medium heat and cook until the potatoes are tender, about 20 minutes.
- Remove about 1/2 of the potatoes from the pot and reserve. Place the roasted garlic cloves into a blender and add the soup, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the contents moving before letting it run. Puree the soup, in batches, until smooth. Pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the cooking pot.
- Stir the reserved potato cubes, heavy cream, and smoked salmon into the pureed soup and bring to a simmer. Serve, hot, with a sprinkle of green onion.
Nutrition Facts : Calories 336.1 calories, Carbohydrate 33.7 g, Cholesterol 52.6 mg, Fat 19.9 g, Fiber 4.2 g, Protein 7.7 g, SaturatedFat 9.3 g, Sodium 690.4 mg, Sugar 2.8 g
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