Smoked salmon is one of the easiest fish to add to your dish. This fish doesn’t require much and you can have it for breakfast, lunch and dinner! Smoked salmon can be eaten as a healthy snack on a cracker but you can also serve a delicious blini with smoked salmon and caviar at a luxury dinner with friends at home! Don’t forget and very important as well, our salmon is sustainable caught in the waters of Scotland and Norway and for that reason top-quality and so delicious!
That’s why we have put together a list of 5 simple and tasty smoked salmon recipes, which will come in helpful when you don’t know what to have for breakfast, what healthy option to have for lunch or if you have no idea what to serve your friends as a appetizer for a special friends party. Enjoy the recipes and don’t forget to #loveit #shareit #eatit when you really enjoyed your dish! @SeafoodFriday
For two, ready in 10 minutes!
- 3 – 4 slices of smoked salmon
- 2 large butter croissants
- 3 eggs
- 2 tbsp cream or milk
- 2 tbsp chopped fresh chives + some extra to garnish
- Optional: salt and pepper
- Cut the chives into slices and put these into a bowl. Add the eggs and milk and mix everything together. Season with salt and pepper.
- Heat some butter (or oil) in a frying pan and pour the egg mixture in. Wait for about 20 seconds and then stir gently once with a wooden spoon.
- Wait for about 10 seconds and then stir gently again. Repeat until the eggs start to set (there may still be some liquid left in places), and then them remove from the heat.
For four, ready in 10 minutes!
- 8 slices smoked salmon (500 grams)
- 8 slices whole wheat grain bread
- 60gr cream cheese
- 2 large tomatoes sliced
- 70gr radishes cleaned and sliced
- 1 avocado sliced
- 150gr alfalfa sprouts
- ½ tsp salt
- ½ tsp pepper
- On 4 of the sliced bread, spread some cream cheese evenly over the entire slice. Layer with smoked salmon, followed by avocado slices, tomatoes, radishes, and alfalfa sprouts. Top with remaining slices of bread, and enjoy!
For four, ready in 40 minutes!
- 350 gr long slice smoked salmon
- Vegetable oil for greasing
- 60gr plain flour
- ½ tsp bicarbonate of soda
- 1 tsp salt
- 1 large free-range egg
- 150ml whole milk
- Small bunch fresh dill, roughly chopped
For the herb paste:
- Large bunch fresh parsley
- 2 x small bunches fresh chives, roughly chopped
- Finely grated zest 1 lemon, plus juice ½
- 4 tbsp extra-virgin olive oil
For the cream cheese filling:
- 460gr Philadelphia cream cheese
- 2 tbsp creamed horseradish
- 4 preserved lemons, flesh discarded and peel finely chopped
- Heat the oven to 200°C/180°C. Grease a 22cm x 33cm swiss roll tin (or similar-size shallow baking tray). Line with non-stick baking paper, making sure there’s an overhang at the narrow ends. Mix the flour, bicarbonate of soda and salt in a large mixing bowl. In another medium mixing bowl, lightly whisk together the egg and milk until well combined. Pour the egg and milk mixture into the flour and stir together until just combined, then add three quarters of the dill and stir to mix.
- Scatter the remaining dill onto the prepared swiss roll tin. Pour in the batter, then gently tip the tin so the batter spreads evenly and reaches all four corners. Slide the tin into the oven and bake for 10 minutes until just golden at the edges. Remove the tin from the oven.
- Holding the overhanging ends of the baking paper, lift out the pancake and flip it over onto a fresh sheet of baking paper, the same size as the first. Gently peel off the top layer of baking paper, then transfer the pancake, still on the clean baking paper, to a wire rack to cool.
- Put all the herb paste ingredients into a food processor and whizz to a rough paste. Put into a small bowl, cover with cling film, then clean the food processor bowl.
- Put all the cream cheese filling ingredients into the food processor and whizz until well combined but still with visible chunks of preserved lemon peel. Chill for 30 minutes.
- Spread the herb paste over the pancake using a palette knife. Next spread over the cream cheese filling, being careful to not disturb the herbs too much – it helps to dollop the mixture on evenly, then gently spread out the filling. Top the cream cheese with a layer of smoked salmon slices, then roll the pancake into a cylinder, starting at one of the narrow ends. Use the baking paper to help you roll the pancake and press down gently so it holds its shape when cut. Take care not to press down too much, though, or the filling may be squeezed out. Put on a plate and chill for 1-2 hours. Slice into rounds to serve.
Four eight, ready in 20 minutes!
Ingredients (for 30 blini’s):
- 1 tin ANNA Dutch Osetra caviar
- 500g smoked salmon, thinly sliced and cut into small pieces about the size of each pancake
- chives, chervil, and/or dill to garnish
- 1/2 cup cornmeal
- 1/2 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 large egg, lightly beaten
- 1 cup milk
- Vegetable oil for frying
- 2 cups crème fraîche
- Heat oven to 120°C.
- In a medium bowl, combine cornmeal, flour, baking soda, and salt and stir well to mix. Add egg and milk, and mix until smooth.
- Heat a heavy griddle or frying pan over medium heat until hot, then brush with oil. Using a spoon and working in small batches, drop tablespoons of batter into the pan. When bubbles form evenly on the top of the blini, turn (just once) and cook until golden.
- Transfer the first batch of cooked blini to a heatproof plate lined with paper towels and keep warm, covered, in the oven. Repeat with remaining batter.
- To serve, top each warm blini with 1 tablespoon crème fraîche, 1 small curl of salmon, 1 teaspoon caviar, and a pinch of herbs. Serve immediately.
For four, ready in 50 minutes!
- 400gr smoked salmon
- 150gr plain flour
- ½ tsp baking powder
- ½ tsp cream of tartar
- 1 tbsp caster sugar
- 2 large free-range eggs, separated
- 284ml carton buttermilk
- Knob of butter for frying
- 1 tbsp horseradish sauce
- Fresh dill sprigs and lemon wedges to serve
For the sauce:
- 1 large free-range egg yolk
- 1 tbsp white wine vinegar
- 1 tbsp dijon mustard
- Generous ½ tbsp caster sugar
- 150ml sunflower oil
- Small bunch fresh dill, quite finely chopped
- Juice ½ lemon (optional)
- Mix the flour, baking powder, cream of tartar, sugar and a large pinch of salt in a large bowl. Make a well in the centre, then add the egg yolks and horseradish and stir. Slowly pour in the buttermilk, stirring constantly, to form a smooth, thick batter.
- To make the dill sauce, put the egg yolk, vinegar, mustard, sugar and a large pinch of salt into a mixing bowl and whisk using an electric mixer until a foam is beginning to form. Slowly pour in the oil in a thin stream, whisking to thicken (it should have the consistency of hollandaise). Once you’ve added all the oil, stir in the dill, then taste and season with lemon juice if you like. Set aside.
- In a separate large, spotlessly clean bowl, whisk the egg whites using an electric mixer until they form soft, floppy peaks. Using a metal spoon or balloon whisk, gently fold the whites into the pancake batter, starting with a tablespoon, then adding the rest in 2 additions, for a light, fluffy batter.
- Heat a large frying or crepe pan and lightly grease with butter. Drop small ladlefuls of batter into the hot pan, spaced out, then smooth them down so they’re around 10cm wide and 1cm thick. Cook over a low-medium heat for 2-3 minutes until golden underneath, then flip and repeat until fluffy and cooked through. Keep warm in a low oven while you make the rest, then add your topping and eat straightaway.
- Stack a few pancakes on top of each other, top with ruffles of smoked salmon and drizzle with some dill sauce. Garnish with more fresh dill, lemon wedges and a good grind of black pepper.