SMOKED-SALMON FLATBREAD WITH PICKLED BEET
What could be better than this bagel-inspired entrée? It combines storebought pizza dough with that favorite combo of smoked salmon and cream cheese (but here we use Boursin, which brings built-in garlic and herbs). Its perfect for a laid back dinner for four, but it can also be turned into an easy and elegant brunch appetizer by being cut into smaller bite-size squares.
Provided by Lauryn Tyrell
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F, with a pizza stone or inverted baking sheet on lowest rack. Drizzle 3 tablespoons oil onto a rimmed quarter sheet pan (9 by 13 inches). Stretch dough to edges of pan.
- Drizzle dough evenly with remaining 1 tablespoon oil; sprinkle with sesame seeds and season with salt and pepper. Top with mozzarella and garlic-herb cheese, leaving a 1/2-inch border.
- Bake on stone until cheese is melted and bubbly, and crust is golden brown and set on bottom, 22 to 24 minutes. Meanwhile, in a bowl, combine beet, lemon zest and juice, and 3/4 teaspoon salt. Let stand 10 minutes. Remove pizza from oven; let cool slightly. Top with salmon, beet mixture, and herbs. Slice and serve.
DAZZLING BEETROOT-CURED SALMON
This salmon needs to be made at least three days ahead, which means very little work to do on Christmas day
Provided by Barney Desmazery
Categories Dinner, Main course
Time 30m
Yield Serves 8, with leftovers
Number Of Ingredients 14
Steps:
- Lay the salmon fillets, skin side down, on a board and brush your hand along it. If you feel any little pin bones pinch them out with your fingers or tweezers. In a bowl, mix all of the other ingredients for the salmon together to make the cure.
- Stretch two large sheets of cling film over a work surface and spoon over some of the cure. Lay one of the fillets, skin side down, on the cure, then pack over most of the cure, and sandwich with the remaining fillet, skin side up. Top with the last of the cure and wrap both fillets together tightly with lots of cling film. Place in a container with sides, like a large roasting tray, put a smaller tray on top and weigh it down with a couple of tins. Leave in the fridge for at least three days or up to a week. Don't be alarmed by the amount of liquid that leaks out, this is normal. Once a day, pour away the liquid, turn the salmon and re-apply the weights.
- To serve, unwrap the salmon from the cling film and brush off the marinade. Slice the salmon into thin slivers. Make the dressing by mixing all the ingredients together with some salt and pepper. Toss all the salad ingredients together and serve each guest with a few slices of salmon, a handful of salad and drizzle with the dressing. Once made the salmon will sit happily in the fridge for up to a week and can be used just like smoked salmon.
Nutrition Facts : Calories 306 calories, Fat 21 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 23 grams protein, Sodium 2.27 milligram of sodium
BEET- AND HORSERADISH-CURED SALMON
This is a good first foray into curing because the process is simple and relatively quick and the reward considerable. Thanks to the beets, the color on the outside of the salmon is a deep, rich fuchsia. And don't be afraid to use fresh horseradish if you can find it; just be careful.
Provided by Ian Fisher
Categories project, main course
Time P3DT30m
Yield 12 servings
Number Of Ingredients 7
Steps:
- If using fresh horseradish, peel, cut into chunks and process in a food processor, using the steel blade. Do not grate it by hand; the fumes will be overpowering. Drape the food processor with a damp towel and carefully crack the lid, under the towel, to absorb the fumes.
- Remove pin bones from salmon and set aside. In a large stainless steel or glass bowl, combine horseradish and remaining ingredients, wearing gloves to avoid turning your hands purple.
- Choose a nonreactive pan that is just large enough to hold the salmon fillet or line a pan with plastic wrap. Drizzle a little of the beet mixture on pan and place the salmon, skin-side down, on top. Cover the flesh with remaining beet mixture, making it thinner on tail and belly section and thicker everywhere else.
- Cover with plastic wrap, place another pan on top, and weight with cans. Cure in refrigerator for 3 days.
- Gently scrape off beet mixture and discard. Cut salmon in thin slices and serve. Whole fillet, well wrapped in plastic, will last 1 week refrigerated.
Nutrition Facts : @context http, Calories 176, UnsaturatedFat 3 grams, Carbohydrate 27 grams, Fat 5 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 251 milligrams, Sugar 24 grams
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