SMOKED SALMON & AVOCADO
Rustle up this smart, yet simple, starter in just 5 minutes
Provided by Jane Hornby
Categories Dinner, Lunch, Starter, Supper
Time 5m
Number Of Ingredients 7
Steps:
- Stone and peel the avocados, cut into chunks and toss in half the lemon juice. Twist and fold the smoked salmon pieces onto serving plates, then scatter with the avocado. Cover and chill for up to 1 hr until ready to serve.
- Mix together the tarragon, crème fraîche and remaining lemon juice. Drizzle over the salmon, scatter with the capers and serve straight away with wholemeal or soda bread.
Nutrition Facts : Calories 153 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 2.17 milligram of sodium
SMOKED SALMON WITH APPLE-HORSERADISH CREAM AND BLACK BREAD
Provided by Robin Miller : Food Network
Categories appetizer
Time 16m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Steam broccoli in a colander over simmering water or in the microwave until tender-crisp. Set aside.
- Meanwhile, in a medium bowl, whisk together apple, yogurt, mayonnaise, mustard, and horseradish. Arrange salmon on a serving platter. Arrange black bread slices alongside and garnish with lemon wedges and capers. Serve half of the broccoli with this meal and reserve remaining broccoli (about 2 cups) for another recipe.
SMOKED SALMON, AVOCADO, AND HORSERADISH SPIRALS
Categories Cocktail Party Cream Cheese Salmon Avocado Shower Gourmet
Yield Makes 36 canapés
Number Of Ingredients 9
Steps:
- In a small saucepan sprinkle the gelatin over the lemon juice, let it soften for 10 minutes, and heat the mixture over moderately low heat, stirring, until the gelatin is dissolved. In a food processor purée the avocado with the cream cheese, the horseradish, and the gelatin mixture until the mixture is smooth. Transfer the mixture to a bowl, set the bowl in a larger bowl of ice and cold water, and stir the mixture until it is thickened to the consistency of thick mayonnaise.
- Arrange the smoked salmon slices, overlapping them slightly, on a sheet of plastic wrap to form a 17- by 7-inch rectangle and spread them with the avocado mixture, leaving 1/2-inch border. Using the plastic wrap as an aid and beginning with a long side roll up the smoked salmon jelly-roll fashion, wrap it in the plastic wrap, and twist the ends of the plastic wrap closed. Chill the smoked salmon roll for 3 hours, or until it is frim and the filling is set.
- With a 1 1/2-inch round cutter cut out rounds from the pumpernickel, reserving the scraps for another use. Remove the plastic wrap from the salmon roll carefully on a cutting board and with and electric knife or other very sharp knife cut it crosswise int 1/4-inch slices. Arrange each salmon roll slice on a pumpernickel round and garnish each canapé with a parsley sprig and 2 short sections of chive. The canapés keep, covered tightly with plastic wrap and chilled, for 2 hours.
SMOKED SALMON AND AVOCADO TIER
Steps:
- Place a 3-inch ring mold on a plate. Layer 2 to 3 pieces of salmon in the mold. Sprinkle salt and pepper over salmon. Sprinkle a little Champagne vinaigrette over the salmon and top with croutons. Peel and slice the avocados into 1/4-inch cubes. Squeeze lemon juice over avocado to avoid discoloration; this will also compliment the flavors of the dish. Add a little wasabi to the avocados and gently toss. Place 3 to 4 slices of the avocado on top of the salmon. Repeat the layers 1 more time. Remove the ring mold and garnish the top with a small piece of chive. Repeat to make a total of 4 tiers.
SMOKED SALMON WITH HORSERADISH CREAM
Start with very cold cream, and keep it chilled between whipping and serving.
Categories Onion Low Fat Dinner Horseradish Salmon Healthy Bon Appétit Anniversary Appetizer
Number Of Ingredients 28
Steps:
- Pickled cucumber:
- Bring sugar, both vinegars, salt, and 1/3 cup water to a boil in a small saucepan, reduce heat and simmer, stirring, until sugar is dissolved, about 2 minutes. Remove from heat and add shallots, Fresno chile, and jalapeño. Let cool.
- Place cucumber spears in a glass jar and pour cooled liquid over. Cover jar and chill at least 3 hours.
- Do ahead
- Cucumber can be pickled 1 day ahead. Keep chilled.
- Pickled Red Onion:
- Bring chile, cinnamon, cloves, vinegar, sugar, and salt to a boil in a medium saucepan. Reduce heat and simmer, stirring, until sugar is dissolved, about 2 minutes. Add onion and cook, stirring, until just softened and bright pink. Transfer to a heatproof jar with a slotted spoon.
- Let brine cool, then pour over onion.
- Do Ahead
- Onion can be pickled 1 week ahead. Cover and chill.
- Horseradish Cream and Assembly:
- Mix horseradish, lemon juice, vinegar, sugar, and mustard powder in a small bowl.
- Whisk cream in another small bowl to soft peaks. Gently fold in horseradish mixture; season with salt and pepper.
- Divide salmon, pickled cucumber, and pickled red onion among plates. Top with dill and parsley sprigs; season with pepper. Serve with horseradish cream alongside.
SMOKED SALMON SPIRALS
This is a wonderful last minute or make ahead and freeze appetizer (they can be frozen up to 1 month). The recipe comes from The Canadian Living Christmas Book. Cooking time is time in freezer (must freeze for at least 4 hours).
Provided by Dreamer in Ontario
Categories Cheese
Time 4h20m
Yield 60 hors d'oeuvres
Number Of Ingredients 7
Steps:
- Lay some plastic wrap on your work surface and arrange the salmon on top in a 12 x 8 inch rectangle.
- Mix cheese with dill and spread over salmon.
- Press row of capers into cheese along one long edge.
- Beginning at edge with capers, roll up jelly roll style to enclose capers in center.
- Wrap in plastic wrap, squeezing to form smooth cylinder, and twist ends closed.
- Freeze for at least 4 hours or up to 1 month.
- To serve, thaw roll for 10 minutes, slice thinly, and arrange on cucumber slices.
- Garnish with onion and dill.
- Let stand for 10 minutes at room temperature.
Nutrition Facts : Calories 15.1, Fat 1.1, SaturatedFat 0.6, Cholesterol 3.7, Sodium 49.1, Carbohydrate 0.3, Sugar 0.1, Protein 1.1
SMOKED SALMON AND AVOCADO WRAPS
I saw a picture of this in a magazine and was hooked, before even trying the dish. The pink of the salmon and the green lettuce and avocado look so pretty together and the flavours are just right. This is perfect for your summer picnic and so quick to make.
Provided by Sackville
Categories One Dish Meal
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Warm the tortillas in a dry frying pan until they puff up and brown slightly.
- Arrange slices of smoked salmon, avocado, lettuce and watercress on the breads.
- Grind black pepper over top, drizzle with lime juice and top with a spoonful of yogurt.
- Sprinkle dill over the ingredients.
- Roll up the tortillas tightly, cut in half and serve.
SMOKED SALMON WITH PRAWNS, HORSERADISH CREAM & LIME VINAIGRETTE
This stunning starter can be assembled ahead, then topped with dressed leaves just before serving.
Provided by Mary Cadogan
Categories Dinner, Starter
Time 20m
Number Of Ingredients 9
Steps:
- Mix the crème fraîche with the horseradish and a little salt and pepper. For the dressing, whisk the lime juice and zest with the honey, ginger and seasoning, then whisk in the oil. Lay the smoked salmon and prawns on 2 plates, then top with a dollop of the horseradish cream. Toss the salad in most of the dressing and pile on top. Drizzle the remaining dressing around the plate and serve.
Nutrition Facts : Calories 266 calories, Fat 17 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Protein 25 grams protein, Sodium 3.34 milligram of sodium
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