Recipe for using smoked salmon

Recipe for using smoked salmon

Postby georgebaker » Sat Jun 10, 2006 1:27 pm

Hi
made little parcels of smoked salmon and cream, cheese in filo yesterday. Best cooked smoked salmon recipe I know!

Just thought
in a flan
with scrammbed eggs
on brown bread

Not sure now if its the best way, need another taste

George
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Postby Spuddy » Sat Jun 10, 2006 5:42 pm

Hi George

For me the best way is raw but if you really must cook it then the best way I've tried is to take a fillet and either sear it on a VERY hot griddle for no more than 1 minute each side or roast it in a VERY hot oven for about 4-5 minutes then allow to rest for 5 minutes. No lemon, DEFINITELY no vinegar just some dressed rocket and a few new potatoes.

The scrambled egg idea is good but don't put it in it, just a few raw slices on top of the egg or along side it so it doesn't cook.

In a flan with asparagus is one way I use up the trimmings and the grey/brown bits by the skin. I'll try the filo parcel idea next time.
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Postby tristar » Sun Jun 11, 2006 5:52 am

Rolled up in a hot pancake with a dollop of potato salad, the combination of hot and cold and the delightful smoked salmon with the sharpness of potato and mayonaise, delicious! :wink:


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Postby Wohoki » Sun Jun 11, 2006 7:08 am

Slices dropped raw at the last minute into very light noodle soup made from fish stock, with corriander leaf, chillis.
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Postby Fallow Buck » Mon Jun 12, 2006 2:10 pm

Got back from Ireland last week after a great two days fishing which netted us 11 salmon. We took one of the big springers (13.5lb) and had it smoked and courriered back to us. It's in my mates fridge at the moment so when I get it I think some filo parcels are probably in order.


perhaps some dill and lemon zest???

Rgds,
FB
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Postby saucisson » Mon Jun 12, 2006 2:49 pm

Sounds fantastic!

Dave
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Postby Fallow Buck » Wed Jun 14, 2006 10:24 am

We just opened one of the sides at work. A smaller peice of about 800g. It was awesome with some phily and lemon on irish soda bread.

I can't wait to get involved in the big side!!

Anyway I'm back to Ireland tomorrow for a sneaky 3 days of trying to stock up on some more salmon!! It's lucky my hobbies put food on the table as it is the only reason my other half tolerates my being away so much!!

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Smoked fish and Spinach dip

Postby Big Guy » Thu Aug 17, 2006 12:17 pm

Smoked fish and Spinach dip

1 lb. smoked fish, flaked fine
1 10 oz. Packet of spinach, thawed and drained
1 packet Knorr vegetable dip mix
2 cups sour cream
1 small can water chestnuts, chopped fine
2 Tbs. mayonnaise
1 round loaf pumpernickel bread

Mix fish, chopped spinach, vegetable dip mix and sour cream. Add the water chestnuts and Mayo, and mix again. Refrigerate mixture until ready for use. Cut the top out of the loaf of bread, and remove small pieces from the center, to form a bowl. Spoon in the fish mixture and serve with raw veggies and the bread pieces.
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Postby BBQer » Fri Sep 22, 2006 1:32 am

Best recipe: straight, or if you must, on a simple cracker.
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Postby georgebaker » Fri Sep 22, 2006 4:10 pm

Hi
on black rye bread is good
George
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Postby Fricandeau » Fri Sep 22, 2006 4:17 pm

Blinis, black pepper, melted butter, sour cream and COLD vodka.
Vegetarian food: fine as a side.
Vegetarians: not bad, but they don't crisp up very well.
Vegans: should go back to Vega.
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Postby Spuddy » Fri Sep 22, 2006 5:31 pm

Breakfast: Scrambled eggs, Smoked salmon (on the side NOT in the eggs), toast and a glass of champagne (or a good champenoise).
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Postby dylan » Thu Oct 04, 2007 3:41 pm

This makes a nice starter.

Take a piece of smoked salmon about 2 inches square and an inch thick. (skin off). Sear it off in a little oil in a non stick or well seasoned pan. You want to leave it a little pink inside.

Now serve this with horseradish cream made with cr�me fresh, horseradish sauce and a little lemon juice.

Serve with a small salad of rocket or watercress mixed in with some thin slices of green apple.

Can be turned into a main course with a bigger portion and some new tats.
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Postby Heather » Thu Oct 18, 2007 12:24 pm

Agree that raw is best, but smoked salmon and marscapone cheese as a canneloni filling is really good.
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