COOKING WITH SMOKED SALMON

I simply adore smoked salmon, a delicious ingredient with which many gourmet dishes can be prepared.  I am giving you, below my favourite recipes.

                                             SMOKED SALMON TART

This is a lovely, tasty tart.

Pastry for 2 tarts :

200 g (1 tub) plain Greek yoghurt

1 egg

200 ml (4/5 cup) olive oil

A pinch of salt

500 g (1 lb) self-rising flour

Filling:

210 g (7 oz) smoked salmon, cut into small pieces0

 2 spring onions, trimmed and finely chopped

1 tbsp chopped dill

3 medium-sized eggs whipped with

200 ml (4/5 cup) cream

First, prepare the pastry.  Whisk the yoghurt and the egg until smooth.  Add the olive oil and stir until very well combined.  Stir in the 250 g of the flour, adding the rest gradually until you have a stiff but pliable dough.   Cover the dough and refrigerate for 30 minutes at least.

Meanwhile, heat the oven to 180 C (350 F), roll out half the dough, thinly, between two pieces of baking parchment and line a buttered 30 cm (almost 12 inches) tart dish.   Cut the pastry that is hanging over the sides of the dish and crimp the sides into a pretty pattern.   Pierce the dough with a fork all over, cover with crimpled foil and bake blind for 10 minutes.  Remove the foil and bake for 5 minutes more.  Remove from the oven and allow to cool.

Then, place the smoked salmon and the spring onion pieces evenly over the cold pastry and sprinkle with chopped dill.  Pour in the egg and cream mixture and bake for 30 minutes in an oven preheated to 180 C (350 F) until puffed and golden.

Serve with a green salad.

                                      SMOKED SALMON APPETISERS

A delicious open sandwich.  I prefer it without the watercress.

12 slices brown bread cut diagonally in half or into rounds

120 g ((4 oz) thinly sliced smoked salmon

150 g (5 oz) thick Greek yoghurt

1 tsp lemon zest

1 tbsp finely chopped fresh dill

The tiniest pinch of salt, if necessary

1 cup watercress, optional

Mix the yoghurt with the lemon zest, chopped dill and salt, if needed, very well together and spread evenly over the bread.  Place the watercress over, if using. and top with the smoked salmon.   Cover, loosely, with clingfilm and refrigerate until needed

  

                                                SMOKED SALMON PATE

This is a fabulous fish paté, which is very easy to prepare.

150 g (5 oz) smoked salmon

210 g (7 oz) cream cheese

Lemon juice to taste

1 tbsp dill, finely chopped

12 stalks chives, finely snipped

White pepper to taste, optional

Blend the first 3 ingredients, until smooth, then fold in the chopped herbs and pepper, if using.

Spoon into a bowl and serve with hot toast.

                            CREAM CHEESE AND SMOKED SALMON LOAF

This is a delectable first dish.

600 g (1 lb 3.3 oz) smoked salmon, thinly sliced

Cream Cheese Mixture:

600 g (1lb 3.3 oz) cream cheese

6 sheets gelatine, soaked in iced water for 5 minutes and squeezed dry

60 ml (2 liquid oz) cream

The juice of 1 lemon and

The grated rind of ½ a lemon

6 tbsp finely snipped chives

Salt and freshly ground black pepper to taste

1 tiny pinch of Cayenne pepper, optional

First, cover the bottom and sides of a dispensable aluminium loaf tin with cling film allowing the surplus to hang over the sides of the tin.

Bring the cream to a gentle simmer and remove from the heat.  After 1 minute, add the squeezed gelatine sheets to the cream and mix until thoroughly dissolved.

Place the cream cheese in a bowl and add the cream/gelatine mixture, the lemon juice and grated rind, snipped chives and salt and freshly ground black pepper to taste.  Also add a tiny pinch of Cayenne pepper, if using, and mix everything well together.

Spoon 1/2 of the cheese mixture into the loaf tin and level the surface.  Cover generously with smoked salmon.   Repeat the procedure once more and cover with the overhanging cling film and ice for 4 hours at least.

Reverse the  loaf on a platter, discard the cling film,  Cut  into slices and serve with a green salad and dry white wine.

I am sorry for giving you the following recipe once more but I feel that I must include it in the smoked salmon recipes.

                 VERRINES WITH AVOCADO MOUSSE AND SMOKED SALMON

Verrines have been the craze for the last few years of presenting small savoury and sweet delicacies in tiny glasses.  Very attractive and elegant!

2 large avocado pears, peeled

Juice of 1 lemon

Salt and pepper to taste

2 tbsp thick cream

2 tbsp chopped fresh parsley + extra for garnish

2 tbsp finely snipped chives + extra for garnish

100 g (3.3 oz) Scottish smoked salmon

Blend the avocado with lemon juice until a smooth paste is obtained.  Season with salt and pepper to taste and divide between 12 verrines, add the cream mixture over and reserve. 

Cover with the smoked salmon pieces, sprinkle evenly with chopped parsley and snipped chives and refrigerate covered until ready to serve.

                 SMOKED SALMON TORTE WITH PRAWN COCKTAIL FILLING

A fabulous dish which is, actually, a full meal.

700 g (1 ½ lb) smoked salmon, thinly sliced

Cream Cheese Spread:

300 g (10 oz) cream cheese

½ tsp horseradish sauce

1-2 spring onions, trimmed, white parts only, finely chopped

Grated rind of 1 lemon

½ tsp lemon juice

Salt and pepper to taste

1 kg (1 lb) prawns, shelled and deveined

250 ml (1 cup) white wine

1 rosemary sprig

Salt to taste

4 medium-sized potatoes, boiled, peeled and cubed mixed with:

1 ½ cup mayonnaise, 1 tsp or more tomato ketchup. 1 tsp finely chopped gherkins, white pepper and salt if necessary

2 romaine lettuces, trimmed, washed and finely chopped and mixed with

1 tbsp snipped chives

Garnish: Lemon slices, halved, 1 or 2 smoked

roses, sprigs of parsley

Blend all the cream cheese ingredients until soft and spreadable. Cook the prawns in wine and rosemary for 2 minutes on each side and place on kitchen paper to cool and drain. 

Gently fold the mayonnaise mixture into the boiled potatoes and sprinkle with chopped parsley. Taste for seasoning and adjust accordingly.

Line a 30 cm (12 inch) round tin with cling film allowing the surplus to hang over the sides of the tin, and place the smoked salmon slices evenly over, also allowing the excess to hang over, and spread with the cream cheese mixture.

Arrange the prawns, in one layer, on top and spoon the potatoes over and even the surface with a wet spoon.  Place the lettuce on top and press softly with your fingers. Then fold the smoked salmon slices over the lettuce, placing extra pieces to fill possible gaps.  Cover with the cling film, place in a plastic bag and seal; refrigerate overnight.

One hour before serving, remove the cling film and carefully reverse the torte on a serving dish. Garnish with halved lemon slices, smoked salmon roses and parsley sprigs.          

A Smoked Salmon Rose