SMOKED SALMON AND EGG SALAD TARTINES
Steps:
- Place the eggs in a large pot and cover them with cool tap water. Bring the water to a boil, lower the heat, and simmer for 5 minutes. Turn off the heat and allow the eggs to sit in the water for another 5 minutes. Drain, then fill the pot with cold water. To peel the eggs, tap each end on a board, then roll the egg between your hand and the board to crackle the shell. Peel under running tap water and allow the eggs to cool to room temperature.
- Place the eggs in the bowl of a food processor fitted with a steel blade. Pulse the processor 10 to 12 times to break up, but not puree, the eggs. Transfer the chopped eggs to a bowl and add the mayonnaise, mustard, dill, salt, and pepper. Combine lightly with a fork.
- Toast or grill the bread. Lay 1 slice of salmon on each piece of bread, spread on the egg salad, then garnish with a sprig of dill. Serve at room temperature.
SMOKED SALMON SCOTCH EGGS
Smoked salmon and eggs is a cracking breakfast combination - take it to the next level with these Scotch eggs, flavoured with herbs, capers, lemon and cayenne
Provided by Good Food team
Categories Buffet, Canapes, Lunch, Snack
Time 1h
Number Of Ingredients 12
Steps:
- Bring a pan of water to the boil. Once simmering, drop in 4 of the eggs and set a timer for 6 mins. Get a bowl of ice-cold water ready so that once the eggs are done, you can immediately dunk them in to stop them from cooking. Once cool, carefully peel (be patient as you do it as they will be very delicate and the yolks will still be soft). Set aside.
- Blitz the salmon, smoked salmon, lemon zest and some seasoning together in a food processor to form a paste, then stir through the herbs and capers. Divide the mixture into four balls. Pat the eggs dry, then flatten a ball in the palm of your hand and tease it around one of the eggs until completely covered. Repeat with the remaining eggs. Set aside.
- Get a tray and three shallow bowls. Put the flour in one bowl, stir in the cayenne pepper and season. Crack the remaining egg into another and whisk, then put the breadcrumbs in the final bowl. One by one, dip the Scotch eggs into the flour, egg and then the breadcrumbs. Set aside on the tray.
- Fill a heavy-bottomed pan two-thirds with oil and heat to 180C or until a piece of bread browns in 20 seconds. Working in batches, fry the Scotch eggs for 5 mins until deep golden, drain on kitchen paper and sprinkle with flaky sea salt and a little more cayenne. Mix the mayo with the lemon juice, then serve the Scotch eggs alongside with lemon wedges for squeezing over.
Nutrition Facts : Calories 579 calories, Fat 35 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 37 grams protein, Sodium 2.3 milligram of sodium
COLD SHRIMP SALAD WITH CAPERS AND DILL
If you can only have one shrimp salad recipe, this could be it. ;) I love the herby mayonnaise with capers and jalapenos! It makes a terrific dressing for the shrimp. Adapted from Simply Shrimp: With 80 Globally Inspired Recipes by James Peterson. (Cook time does not include time to cool the shrimp.)
Provided by rickoholic83
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large, heavy skillet over high heat.
- Add shrimp and saute until done.
- Reduce heat to low, add garlic and stir and cook about 30 seconds or until fragrant.
- Cool and refrigerate at least 1 hour.
- Combine onion and salt in a colander; let stand 15 minutes or until wilted. Rinse and dry with paper towels.
- Whisk mayonnaise and remaining ingredients in a large bowl.
- Add shrimp and onion; mix to coat shrimp with dressing.
SMOKED SALMON WITH BEETROOT & VODKA CREME FRAICHE
I enjoy both smoked salmon and beetroot. So, when I saw this Scandinavian inspired recipe I wanted to put it here for safe keeping.
Provided by Sarah_Jayne
Categories Vegetable
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Beat the creme fraiche with the vodka and a little seasoning until it holds its shape, then stir in the horseradish. Chill in the fridge.
- Lay the slices of salmon over plates.
- Top with the beetroot and a spoonful of the creme fraiche.
- Scatter with the dill.
- Grind over some black pepper and serve.
Nutrition Facts : Calories 177.6, Fat 15.2, SaturatedFat 9.3, Cholesterol 55, Sodium 150.9, Carbohydrate 8.9, Fiber 1.9, Sugar 5.9, Protein 1.9
SMOKED SALMON AND EGGS ON TOAST WITH CAPERS AND DILL
Inspired by Sardines and Eggs on Toast from CookThink.com, this Scandinavian-influenced recipe makes a good breakfast or a light lunch.
Provided by strawberrybird
Categories Breakfast
Time 5m
Yield 4 slices, 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Toast the bread.
- Layer the slices of egg, salmon, and capers on top of the bread.
- Drizzle with the vinegar.
- Sprinkle with dill and pepper to taste.
Nutrition Facts : Calories 287.2, Fat 10.1, SaturatedFat 2.7, Cholesterol 200.3, Sodium 880.1, Carbohydrate 23.3, Fiber 4, Sugar 3.9, Protein 24.4
ROASTED SALMON WITH RED POTATOES AND DILL
This is one of those great meal ideas for after work. I'm always looking for quick, easy and delicious dinners that combine fresh ingredients in a flash. I believe this originally appeared in Good Housekeeping magazine but have seen it on other cooking sites with no reference.
Provided by WildLime
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450°.
- In a 15 1/2" x 10 1/2" jelly roll pan, toss potatoes with oil, salt and pepper. Roast potatoes in oven for 10 minutes.
- After 10 minutes, remove pan from oven. With spatula, push potatoes to one end of the pan to make room for the fish.
- Place fish in pan, sprinkle with 1/2 t. salt. Return to oven and continue roasting with potatoes for 15 minutes or until fish flakes easily and potatoes are brown. At this point, you may need to remove the fish and continue roasting the potatoes until done.
- Transfer fish to a platter, top with horseradish sauce and half of the fresh or dried dill.
- Toss potatoes with remaining dill and serve alongside the salmon.
Nutrition Facts : Calories 352.1, Fat 9.5, SaturatedFat 1.5, Cholesterol 87.5, Sodium 583.4, Carbohydrate 28.1, Fiber 3.2, Sugar 2.3, Protein 36.9
SMOKED FISH WITH MUSTARD, DILL AND CAPER SAUCE
Categories Fish Mustard Appetizer Brunch No-Cook Party Dill Capers Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 30 servings
Number Of Ingredients 13
Steps:
- Mix first 4 ingredients in bowl. Gradually whisk in oil. Mix in capers, chopped dill and generous amount of pepper. (Can be made 3 days ahead. Cover; chill.)
- Line large platter with lettuce. Arrange smoked fish atop lettuce. Garnish with lemon and dill sprigs. Serve fish with bread and sauce.
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