SMOKED EEL, SMOKED STURGEON, AND CHOUPIQUE CAVIAR SALAD WITH DILLED BUTTERMILK DRESSING
Choupique caviar is the roe of the Bowfin, a bony, prehistoric, fresh water fish indigenous to South Louisiana. "Choupique" is the Cajun name for the Bowfin, and the fish's naturally black eggs resemble that of the sturgeon, with a distinctive, lively flavor. Should you use this roe in other recipes, be forewarned that Choupique caviar turns red when heated or cooked. If you're feeling extravagant, use Beluga or Sevruga caviar instead of the Choupique. Salmon roe also makes a great substitute.
Provided by Emeril Lagasse
Time 58m
Yield 4 servings
Number Of Ingredients 28
Steps:
- Preheat a fryer to 360 degrees F.
- Season the flour with Essence and place in a shallow dish. Dredge the eel in the seasoned flour, shaking off any excess.
- Fry the eel until golden brown, about 2 to 3 minutes. Remove to a paper towel-lined plate.
- In a large bowl, combine the sturgeon, onions, chives, vinegar, oil, some of the Buttermilk Dill Dressing, salt, and pepper, and toss gently.
- In a small bowl, combine the vinegar, oil, salt, and pepper, and drizzle over the lettuces. Place 1/4 head of lettuce on each of 4 large salad plates. Arrange the sturgeon mixture over the lettuce. Top with the fried eel. Drizzle each serving with 3 tablespoons of the dressing. Place 1 teaspoon of the caviar in the center and serve.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- To make the dressing, combine the egg and dill in the bowl of a food processor and process on high speed for 15 seconds. With the machine running, add the oil in a thin stream and process until it forms an emulsion. Transfer to a bowl and whisk in the buttermilk, lemon juice, salt, and pepper.
SMOKED FISH AND CAVIAR SALAD
Provided by David Tanis
Categories quick, salads and dressings
Time 20m
Yield 6 servings
Number Of Ingredients 15
Steps:
- In a small bowl, whisk together the creme fraiche, Dijon mustard, horseradish, lemon zest, lemon juice, cayenne and a little salt and pepper. Thin the sauce with a few drops more lemon juice or cold water if necessary.
- Spread 2 tablespoons sauce on each of 6 chilled salad plates. Top with 2 slices smoked sablefish. Garnish each plate with sliced endive and radishes, a few watercress sprigs, a sprinkling of chives and a lemon wedge. Season the raw vegetables with a little fleur de sel or sea salt. Spoon 1 tablespoon wild salmon caviar or trout roe in the center of each salad. Squeeze lemon juice over at the table.
Nutrition Facts : @context http, Calories 403, UnsaturatedFat 5 grams, Carbohydrate 4 grams, Fat 12 grams, Fiber 2 grams, Protein 70 grams, SaturatedFat 5 grams, Sodium 989 milligrams, Sugar 1 gram, TransFat 0 grams
GREEN SALAD WITH CAVIAR AND SMOKED SALMON
Categories Salad Milk/Cream Leafy Green No-Cook Horseradish Salmon Summer Chill Bon Appétit
Yield Serves 4
Number Of Ingredients 8
Steps:
- Beat cream, 1 tablespoon chives and horseradish in medium bowl to stiff peaks. Fold in 2 tablespoons caviar. Season to taste with pepper. Place salmon slices on work surface. Spread 2 tablespoons caviar mixture down center of each, leaving 1/2-inch border on short sides. Fold short sides in, then roll up smoked salmon, starting at 1 long side. Place seam side down on plate. Wrap salmon bundles in plastic and refrigerate at least 2 hours and up to 4 hours.
- Place greens and remaining 2 tablespoons chives in large bowl. Whisk oil and lime juice in small bowl to blend. Season dressing to taste with salt and pepper. Pour over greens and toss to coat. Divide salad among 4 plates. Top each with salmon bundle. Top with remaining 4 teaspoons caviar and serve.
SMOKED SALMON CARPACCIO
James Martin's stunning seafood starter is guaranteed to impress at any dinner party - layer with beetroot, orange and tangy horseradish cream
Provided by James Martin
Categories Starter
Time 30m
Number Of Ingredients 10
Steps:
- First, lightly pickle the radish slices by putting them in a small bowl with the vinegar for at least 30 mins. Meanwhile, mix the horseradish with the whipped cream in a small bowl and season with salt.
- Lay 100g of the long salmon slices on 4 rectangular plates in a neat rectangle shape. Put 3 discs of beetroot on top of the salmon in different places. Arrange about 6 slices of the pickled radish around the salmon too. Add a few orange segments and some of the preserved lemon.
- Next, shape the horseradish into quenelles by using 2 teaspoons to scoop and roll it. Put 3 quenelles on each plate. Finally, scatter with the pea shoots, and drizzle over a little oil before serving.
Nutrition Facts : Calories 318 calories, Fat 18 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 27 grams protein, Sodium 5 milligram of sodium
SMOKED TROUT AND BEET SALAD WITH PINK CAVIAR
This pretty winter salad gets an upgrade with a garnish of trout roe, sometimes known as pink caviar. Salmon roe is an option, too, as is a dab of relatively inexpensive paddlefish caviar. Make the salad as a first course composed on individual plates, or, for a stand-up cocktail affair, serve a small amount of the mixture spooned into the sturdy red leaves.
Provided by David Tanis
Categories dinner, finger foods, salads and dressings, appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Make the vinaigrette: Put shallots, mustard, lemon zest and vinegars in a small bowl and stir together. Season with salt and pepper. Leave for 5 minutes to macerate, then whisk in oil. Set aside.
- Prepare the salad: Scrub beets, then simmer in abundant salted water until tender when pierced with a skewer, 20 to 25 minutes. Drain and cool slightly. When beets are still somewhat warm, rub off and discard skins. Trim any rough bits with a paring knife.
- Cut beets into half-moon slices, 1/4-inch thick, and place in a medium bowl. Add celery slices. Season with salt and pepper and dress with half the vinaigrette. Toss well with your hands to coat.
- Arrange salad leaves on individual plates, then distribute beet mixture. Break smoked trout fillets into rough 1-inch pieces and arrange over beets. Scatter a few radish slices over each salad. Add some chopped egg, if using. Sprinkle lightly with salt and drizzle with remaining vinaigrette.
- Top each salad with a generous teaspoon of trout roe and sprinkle with chives and dill sprigs.
Nutrition Facts : @context http, Calories 165, UnsaturatedFat 7 grams, Carbohydrate 14 grams, Fat 9 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 443 milligrams, Sugar 9 grams, TransFat 0 grams
SMOKED FISH AND CAVIAR SALAD
Steps:
- 1. In a small bowl, whisk together the crème fraîche, Dijon mustard, horseradish, lemon zest, lemon juice, cayenne and a little salt and pepper. Thin the sauce with a few drops more lemon juice or cold water if necessary. 2. Spread 2 tablespoons sauce on each of 6 chilled salad plates. Top with 2 slices smoked sablefish. Garnish each plate with sliced endive and radishes, a few watercress sprigs, a sprinkling of chives and a lemon wedge. Season the raw vegetables with a little fleur de sel or sea salt. Spoon 1 tablespoon wild salmon caviar or trout roe in the center of each salad. Squeeze lemon juice over at the table.
SMOKED SALMON AND CAVIAR SALAD
This is such a classy meal, it looks fantastic and the flavours are wonderful. We've had it as a brunch for two. I've increased the quantities and had it as meal for 4-6, or it can be served as a starter.
Provided by Annetty
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Boil, steam or microwave potatoes until just tender; drain.
- Preheat oven to very hot.
- Halve potatoes, place, cut-side up on lightly oiled oven tray, drizzle with oil, bake for 15 minutes or until crisp and brown, turning occasionally.
- Boil, steam or microwave asparagus until just tender, drain, cut spears in half crossways.
- Cut salmon into strips.
- AVOCADO PUREE.
- Halve avocado, discard stone, scoop out flesh, blend or process avocado and remaining ingredients until smooth.
- Divide avocado puree among serving plates, top with potatoes, mesclun, asparagus, smoked salmon and a good dollop of caviar.
Nutrition Facts : Calories 550.2, Fat 22.7, SaturatedFat 6.6, Cholesterol 72.4, Sodium 918, Carbohydrate 60.4, Fiber 13.5, Sugar 6.5, Protein 29.8
SMOKED SALMON WITH HORSERADISH CRèME FRAîCHE & BEETROOT
This speedy salad can be whipped up as an impressive starter - the fish is completely lifted by contrasting flavours
Provided by Good Food team
Categories Dinner, Starter
Time 25m
Number Of Ingredients 12
Steps:
- Fold the crème fraîche with the horseradish and vodka, if using, with a little seasoning. Chill.
- In a bowl, mix the vinegar, olive oil and honey. Toss half the dressing through the beetroot and chill until ready to serve.
- Before serving, divide the slices of salmon between 8 plates, then top with a spoonful of the crème fraîche and bring up the sides of the salmon to make a 'flower'. Arrange the salad and beetroot round the salmon, scatter with the dill. Grind over some black pepper, drizzle with the remaining dressing and serve with toast, if you like.
Nutrition Facts : Calories 175 calories, Fat 10 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 16 grams protein, Sodium 2.9 milligram of sodium
More about "smoked fish and caviar salad recipes"
23 WAYS TO USE THE SMOKED FISH SITTING IN YOUR FRIDGE
From bonappetit.com
Author Elyssa GoldbergPublished May 7, 2015
- Smoked Salmon Smørrebrød. "You can put whatever you want on them," says chef Nicolaus Balla, who serves the Scandinavian open-face sandwiches at San Francisco's Bar Tartine.
- Cured Salmon with Fennel and Carrot Salad. Weighing down the salmon fillet with heavy cans as it cures will press excess liquid out of the flesh to ensure a firm texture.
- Baguette, Smoked Oyster, and Pancetta Stuffing. If you like stuffing with smoked oysters, you’ll like it even more with tart lemons on top. View Recipe.
- Smoked Trout with Pea Shoots and Spring Onions. Look for pea shoots at the farmers’ market or at Asian markets (though any tender green will work in a pinch).
- Scrambled Eggs, Avocado, and Smoked Salmon on Toast. This open-face sandwich makes a great meal or snack morning, noon, or night. View Recipe.
- Smoked Salmon Dip. A deli-inspired alternative to the usual smoked salmon plus cream cheese route. View Recipe.
- Smoked Trout, Fennel, and Cucumber Salad with Creamy Dill Dressing. The creamy dill dressing pulls everything together in this bright, light, fresh, and easy salad.
- Smoked Salmon with Asparagus Toasts. Shave the raw asparagus lengthwise with a peeler and you add instant crunchy greens to a breakfast favorite. View Recipe.
- Smoked Trout Brandade. Chef John Fleer, Rhubarb, Asheville, NC, and his family enjoy indoor picnics with brandade (made here with a shortcut: smoked trout) and store-bought fixings.
- Chicory Salad with Smoked Salmon. Bitter chicory greens, smoked salmon, and a creamy herbaceous dressing make this salad healthy and super flavorful. View Recipe.
SMOKED CAVIAR AND SABAYON RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
SMOKED WHITEFISH SALAD - EATINGWELL
From eatingwell.com
COWBOY CAVIAR SALAD – LEITE'S CULINARIA
From leitesculinaria.com
BEST CAVIAR RECIPES - FOOD & WINE
From foodandwine.com
PASTA WITH SMOKED SALMON AND "CAVIAR" - RICARDO
From ricardocuisine.com
COUSCOUS SALAD WITH SMOKED TROUT AND PEPPERONCINI RECIPE
From washingtonpost.com
34 SALAD RECIPES | OLIVEMAGAZINE
From olivemagazine.com
ALBACORE TUNA SALAD RECIPE: QUICK AND EASY LUNCH IDEA
From globalseafoods.com
EASY SMOKED FISH RECIPES & IDEAS - FOOD & WINE
From foodandwine.com
SMOKED SALMON SALAD WITH AVOCADO & CUCUMBER - GREAT BRITISH …
From greatbritishchefs.com
POTATO PANCAKES WITH SMOKED SALMON, CAVIAR AND DILL CREAM
From foodandwine.com
SMOKED TROUT WITH POTATO AND CAVIAR - APPETIZER PARTY RECIPES
From delish.com
SMOKED FISH SALAD RECIPE | YOUR ULTIMATE MENU - Y.U.M
From yourultimatemenu.com
SMOKED FISH SALAD RECIPE CARD - SANJEEV KAPOOR
From sanjeevkapoor.com
WHAT IS CAVIAR? AND HOW TO EAT IT | COOKING SCHOOL | FOOD …
From foodnetwork.com
10 BEST SMOKED FISH SALAD RECIPES | YUMMLY
From yummly.com
SPINACH AND SMOKED SALMON SALAD WITH LEMON-DILL DRESSING RECIPE
From foodandwine.com
You'll also love