Smoked Salmon Scalloped Potatoes Recipes

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, until tender, 15-20 minutes. Drain potatoes; immediately drop in ice water. Drain; pat dry., Cut a thin slice off the bottom of each potato to allow them to lie flat. Using a melon baller, remove a small portion from the top of each potato. , For filling, place all remaining ingredients except dill sprigs in a food processor; process until smooth. To serve, pipe or spoon about 2 teaspoons filling into each potato. Top with dill sprigs. Refrigerate leftovers.

Steps:

• preheat the oven to 350 degrees.
• grease a 9 by 13 inch baking or casserole dish.
• place a layer of sliced potatoes in the dish. sprinkle with 1/4 of the salmon, 1/4 of the onions and 1/4 of the garlic.
• sprinkle with salt and continue layering like this until all of the potatoes, onions, salmon and garlic are used.
• pour the cream over the casserole.
• top with grated cheese.
• bake for 40 minutes or until golden.

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch casserole dish with 1 tablespoon butter. Melt the remaining 2 tablespoons butter in a large saucepan. Once the butter foams, add the shallot and garlic and saute until softened, 3 to 4 minutes. Add the flour and cook, stirring frequently, until golden, about 2 minutes. Season with salt and pepper and add the half-and-half, smoked paprika and potatoes. Bring to a low simmer and cook for 5 minutes.
• Pour half of the potato mixture into the buttered casserole dish. Shake the pan to arrange the potatoes in a single layer. Sprinkle half of each of the cheeses on top of the bottom potato layer. Add the remaining potatoes and shake again to arrange in a layer. Sprinkle on the remaining cheese, cover with foil and bake 45 minutes, or until bubbling. Remove the foil and place back in the oven for another 15 minutes, or until the potatoes and cheese are golden and browned. Let stand 15 minutes before serving.

Steps:

• Boil the potatoes in their skins for 15 mins until tender, then drain and cool. Meanwhile, whisk all the sauce ingredients together, except the dill. Cut each piece of salmon in half to make two long strips.
• Halve the potatoes slightly on a diagonal, then wrap a piece of smoked salmon around each piece and place onto a platter. If you want to add salt, go easy, as the salmon is highly seasoned. Scatter with pepper, a squeeze of lemon and a few dill fronds. Give the sauce a quick whisk, add the chopped dill, season to taste, then pour into a dipping bowl. Scoop the soured cream into another. To eat, dip the potatoes into the cream, then spoon over a little sauce.

Steps:

• Bring a small pan of water to the boil and simmer the potatoes for 12-15 mins until tender. Drain and leave to steam-dry. Return the potatoes to the pan and mash with the butter. Stir in the flour, baking powder, ½ tsp salt and a good grinding of black pepper.
• Tip the potato mixture onto a lightly floured work surface and press into a circle roughly 15cm wide and about 1cm thick, then cut into four wedges.
• Heat a splash of oil and a knob of butter in a non-stick skillet or frying pan over a medium heat, and fry one of the scones for 3-4 mins on each side until golden brown. Repeat with the remaining scones.
• Divide the scones and smoked salmon or trout between two plates, then top with the soured cream and chopped chives. Season and serve.

Steps:

• Place 1 tbsp butter into skillet to melt. Add potatoes and pepper. After 5 minutes, add onion. Brown potatoes. Onion should be limp, but not browned.
• In separate bowl, beat eggs, then add milk, salmon and dill.
• Add 2 tbsp butter to skillet to melt. Pour in egg mixture over potatoes. Scramble until almost done. Remove from heat. Eggs should still be a little moist.
• Sprinkle parsley on top as garnish.

Steps:

• Preheat oven to 350°F.
• Slice fillets into bite size chunks, and set aside.
• Thinly slice potatoes and onions.
• Cook potatoes in boiling salt water approx 10 minutes and drain.
• Grease a shallow 2-quart casserole dish.
• Layer half the potatoes and half the onions in dish.
• Sprinkle with half the dill, salt and pepper.
• Top with the salmon chunks.
• Layer with the remaining potatoes, onions, dill, salt and pepper.
• Whisk eggs and milk and pour over casserole evenly.
• Melt butter and mix with bread crumbs.
• Drizzle evenly over the top.
• Bake uncovered at 350°F for 25 to 30 minutes, or until potatoes are tender.
• Sprinkle with chopped parsley and serve.