Best House Smoked Salmon Layered With Potatoes Chives Eggs And A Green Apple Froth Recipes

ELEGANT SMOKED SALMON STRATA

Elegant Smoked Salmon Strata image

This fancy overnight egg bake is ideal for guests. In the morning, you can simply let it come to room temperature and whip up side dishes as it bakes. Then get ready for compliments! -Lisa Speer, Palm Beach, Florida

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h25m

Yield 12 servings.

Number Of Ingredients 13

Ingredients

4 cups cubed ciabatta bread
2 tablespoons butter, melted
2 tablespoons olive oil
2 cups shredded Gruyere or Swiss cheese
2 cups shredded white cheddar cheese
10 green onions, sliced
1/2 pound smoked salmon or lox, coarsely chopped
8 large eggs
4 cups 2% milk
4 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
Creme fraiche or sour cream and minced chives

Steps:

In a large bowl, toss bread cubes with butter and oil; transfer to a greased 13x9-in. baking dish. Sprinkle with cheeses, onions and salmon. In another bowl, whisk the eggs, milk, mustard, salt and pepper; pour over top. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Preheat oven to 350°. Cover and bake for 30 minutes. Uncover; bake until a knife inserted in the center comes out clean, 25-30 minutes longer. Let stand for 10 minutes before serving. Serve with creme fraiche and chives.

Nutrition Facts : Calories 359 calories, Fat 21g fat (11g saturated fat), Cholesterol 194mg cholesterol, Sodium 845mg sodium, Carbohydrate 21g carbohydrate (6g sugars, Fiber 1g fiber), Protein 22g protein.

HOUSE SMOKED SALMON ON SPINACH WITH CHESTNUTS AND SHIITAKES

House Smoked Salmon on Spinach with Chestnuts and Shiitakes image

Provided by Food Network

Time 1h20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1/2 pound small shiitake mushrooms, wiped clean and cut into 1/2-inch pieces
2 tablespoons butter
3 tablespoons soy sauce
1 1/2 pounds spinach washed and the stems trimmed to 1-inch
1/2 cup alder wood chips
1 1/2 pound salmon fillet
1 cup whole peeled chestnuts

Steps:

To smoke the salmon heat the woodchips in the smoker over a medium heat until the smoke turns gray. Salt the salmon and add it to the smoker, cover the smoker, turn down the heat to medium and cook the salmon for twelve minutes, turn the salmon over and cook on the other side until the fish is opaque (approximately 10 minutes) and cooked but still moist.
While the salmon is cooking, bring the chestnuts to a boil in salted water to cover, simmer for 7 to 10 minutes until tender when pierced with a knife. Drain and reserve the chestnuts. In a medium saute pan over high heat cook the shiitake mushrooms in the butter and soy sauce. When the mushrooms are soft add the washed spinach leaves, cover the pot and let the leaves wilt for one minute. Remove the cover. The spinach should be bright green and wilted fold in the chestnuts and taste for seasoning.
Remove the salmon from the smoker when it is cooked and serve it on the spinach.

SALMON WRAPPED IN COLLARD GREENS WITH WALNUT-YOGURT-DILL SAUCE

Salmon Wrapped in Collard Greens with Walnut-Yogurt-Dill Sauce image

The name of this recipe may give the impression that it's a bit fussy or complicated, but in fact, it is incredibly easy to make. You simply wrap a salmon fillet in a large collard leaf and grill it. While that's cooking, you stir together a few ingredients for the creamy yogurt sauce, and presto! You turn a basic salmon supper into a remarkable meal. Serve with steamed broccoli or cauliflower tossed with a touch of butter and spritzed with lemon.

Provided by Ellie Krieger

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

Cooking spray
1/4 cup walnut pieces
2 large collard green leaves
4 skinless center-cut salmon fillets (6 ounces each)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 tablespoons olive oil
1 medium lemon
1/4 cup packed fresh dill fronds
1/2 cup plain Greek yogurt (nonfat, low-fat or whole)

Steps:

If using a grill, spray it with cooking spray and preheat it over medium-high heat. Otherwise, wait to preheat a grill pan.
Toast the walnuts in a small dry skillet over medium heat, stirring frequently, until fragrant, 4 to 5 minutes. Allow to cool, then chop finely. Place 8 toothpicks in a dish of water and soak until ready to use.
Cut the collard leaves away from each side of the spines and discard the spines. (You should wind up with 4 long pieces of collard green leaves.)
Sprinkle the salmon with 1/4 teaspoon each of the salt and pepper. Wrap each salmon fillet with 1 piece of collard leaf and secure with 2 toothpicks. If using a grill pan, spray it with cooking spray and preheat it over medium-high heat.
Brush the salmon bundles lightly with about 1 tablespoon total of the oil. Grill the salmon bundles until the collard greens are tender and the salmon is just cooked through, 3 to 4 minutes per side.
While the salmon is cooking, make the sauce. Finely zest and then juice the lemon into a small bowl (about 3 tablespoons).
Chop the dill and add it to the bowl along with the yogurt, walnuts, the remaining 2 tablespoons oil, and the remaining 1/4 teaspoon each salt and pepper. Serve the salmon drizzled with the sauce.