Best New Potatoes Stuffed With Smoked Salmon And Horseradish Recipes

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ROASTED SALMON, RED CABBAGE, AND NEW POTATOES



Roasted Salmon, Red Cabbage, and New Potatoes image

The cabbage and potatoes go into the oven first in this sheet-pan supper. A meaty salmon fillet flavored with mustard, horseradish, and lemon zest is then roasted atop the vegetables.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 8

4 cups shredded red cabbage (from half a small head)
10 halved new potatoes
Extra-virgin olive oil
Kosher salt and freshly ground pepper
1 pound skinless salmon fillet
2 tablespoons grainy mustard
2 tablespoons horseradish
Zest of 1 lemon, plus fresh juice

Steps:

  • Preheat oven to 400 degrees. Toss cabbage and potatoes with oil; season with salt and pepper. Roast 25 minutes. Mix together mustard, horseradish, and lemon zest; smear on salmon. Nestle in pan, and roast 15 minutes. Squeeze lemon juice over all.

SALMON-ROE-TOPPED BAKED POTATOES WITH CRèME FRAîCHE



Salmon-Roe-Topped Baked Potatoes With Crème Fraîche image

A riff on a recipe for a potato stuffed with rosemary and pork rillettes from Nigel Slater, the British food writer, this version relies on salmon roe and crème fraîche. The pairing is, as Ms. Clark wrote, "a briny, creamy analogue" to a porky version. Try it as a bright and festive appetizer during the holidays, or skip the salmon roe for a still-satisfying meal.

Provided by Melissa Clark

Categories     appetizer, side dish

Time 1h45m

Yield 4 large servings

Number Of Ingredients 7

4 large russet potatoes (10 to 12 ounces each), scrubbed well
2 teaspoons kosher salt
1/4 cup crème fraîche, more for serving
2 tablespoons unsalted butter, at room temperature
4 teaspoons chopped chives
1/2 teaspoon freshly ground black pepper
2 ounces salmon roe, for topping

Steps:

  • Heat oven to 425 degrees. Rub potatoes with 1 1/2 teaspoons salt and pierce twice with a fork (don't worry if some salt falls off). Place potatoes on a baking sheet and bake until skin is crispy and insides are tender when pierced with a fork, 60 to 70 minutes.
  • When potatoes have cooled enough to handle, use a sharp knife to slice off tops. Scoop out insides, leaving about 1/4 inch around skin; transfer potato flesh to a bowl. Add crème fraîche, butter, chives, remaining 1/2 teaspoon salt and pepper; mash with a fork until combined.
  • Stuff potato skins with potato mixture. Return potatoes to oven and bake until heated through, about 10 minutes. Run under broiler for another 1 to 2 minutes until tops are golden brown and crisp. Serve hot, topped with salmon roe and additional crème fraîche, if desired.

Nutrition Facts : @context http, Calories 264, UnsaturatedFat 3 grams, Carbohydrate 43 grams, Fat 9 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 5 grams, Sodium 777 milligrams, Sugar 2 grams, TransFat 0 grams

EASY SMOKED SALMON AND CREAMY POTATO BAKE



Easy Smoked Salmon and Creamy Potato Bake image

Ok ... I love smoked salmon, I love potatoes, and I love lots of flavors ... but who doesn't? Now my shortcuts. I wanted to make this dish but I was really short on time one night. Kitchen space was limited when I first came up with this due to kitchen renovations, so my compromise was pre-sliced potatoes. I know, absolutely ... slice your own, and I do when the time permits. But I had about 2 hours before 8 guests came over for dinner and had everything else to cook so I cheated. You could easily use some fresh russett potatoes peeled and sliced and it would be even better. But I used deli sliced bagged potatoes and they worked just fine (I used simply potatoes, but there are many brands out there, found right by the eggs, bacon usually). Smoked salmon again, right in your seafood aisle (already sliced) and the rest is easy. A few veggies and some eggs and cream and just bake and enjoy the rewards. This is a rich dish and very versatile. Served for breakfast or brunch with roasted asparagus and fruit parfaits, or dinner with grilled fish or lamb chops would be great with roasted green beans, asparagus and tomato slices. Fresh flavors but rich tastes. Even roasted chicken would make a nice addition to this dish, but I love the fish or lamb as I think it really compliments the flavors. Either way, give it a try it is a great unique dish and is worthy of company.

Provided by SarasotaCook

Categories     Potato

Time 1h20m

Yield 6-8 Individual servings, 6-8 serving(s)

Number Of Ingredients 12

6 cups sliced potatoes
1 lb smoked salmon (about 20 slices)
1 small fennel bulb (cut in half and thin sliced)
1 medium onion (cut in half and thin sliced)
3 cups heavy cream
6 large eggs, beaten well (not extra large)
3/4 cup seasoned bread crumbs
2 tablespoons fresh dill, fine chopped
1/3 cup butter (2 tablespoon for the breadcrumbs on the bottom, 2 tablespoons for the sauce, 2 tablespoon for the to)
1 tablespoon kosher salt
1 teaspoon fresh ground black pepper
2 lemons, thin sliced

Steps:

  • Vegetables -- Add 1 tablespoon of the butter to a saute pan on medium heat and saute the onions and fennel until soft. About 5 minutes. Remove and set to the side.
  • Casserole -- Lightly spray a 9x13" casserole dish with Pam, and then add 2 tablespoons of the melted butter. Add 5 tablespoons of the bread crumbs to the bottom of the casserole dish and press down to make a light crust on the bottom. Just spread out without pressing too much.
  • Layer 1: Add 1/3 of the potatoes on the bottom of the casserole dish overlapping them like shingles. Then season with a little salt and pepper. Top with 1/2 of the salmon slices and 1 teaspoon of the chopped dill. Then add 1/2 of the fennel onion mix, and 2 tablespoons of the bread crumbs.
  • Layer Two: Once again, the second 1/3 of the potatoes, like a shingle pattern again, salt, pepper and then the rest of the salmon, dill and the remaining onion fennel mix. Again top with 2 tablespoons of the bread crumbs.
  • Layer Three: Top with the remaining potatoes, salt and pepper.
  • Egg and Cream Base -- In a bowl, mix the eggs with the heavy cream and 2 tablespoons of the melted butter and whisk to combine well. Pour the mixture over the casserole and cover with foil.
  • Bake -- Middle rack at 400 degrees for 30 minutes. Remove from the oven and sprinkle on the remaining bread crumbs that you mixed with the remaining 2 tablespoons of melted butter. Arrange the lemon slices over the top and reduce to oven to 375 and bake another 30 minutes until the topping is golden brown. It may take a bit less time depending on your pan and the type of potatoes as well as your oven. Just check. Poke a knife in the potatoes and they should be tender and the top should be golden brown and bubbly. One dish took 45 total and another 60 minutes. So, just check, that is the best way to make sure it is all done. Also the eggs with the cream will make a custard like so the eggs need to be set as well.
  • Serving -- LET SET. At least 10 minutes covered with foil. Don't try to remove before then. The eggs need to set up.
  • This is amazing with grilled fish for dinner or grilled lamb chops. but also serve this with fresh fruit and maybe some sausage for a breakfast dish. I have even served this with grilled asparagus on the side and some grilled scallops for a lite dinner.

Nutrition Facts : Calories 862.5, Fat 63.6, SaturatedFat 36.4, Cholesterol 419.1, Sodium 2236.2, Carbohydrate 48.7, Fiber 7.2, Sugar 3.3, Protein 28.9

SALMON WITH POTATOES AND HORSERADISH-TARRAGON SAUCE



Salmon With Potatoes and Horseradish-Tarragon Sauce image

Adapted from an 18th-century recipe by George Lang for his 1971 cookbook, "The Cuisine of Hungary," this recipe layers roast potatoes with just-tender baked salmon and a fresh swipe of horseradish sauce. You could substitute the potatoes with carrots, beets or other root vegetables, or you could play around with more tender vegetables like zucchini or fennel, though you'd need to slice them more thickly and reduce the cook time in Step 1. Likewise, halibut, cod or another white fish can be used instead of salmon. The bright horseradish sauce keeps the salmon moist and gives this dish verve, pairing horseradish's peppery punch with tangy sour cream and fresh herbs.

Provided by Joan Nathan

Categories     dinner, casseroles, seafood, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 11

2 tablespoons unsalted butter
3 medium Yukon Gold potatoes (about 1 pound), unpeeled
Kosher salt and black pepper
1/2 cup chopped shallots
1 cup sour cream or Greek yogurt
1/3 cup drained prepared horseradish
3 tablespoons tarragon
3 tablespoons minced chives
1/8 teaspoon white pepper (optional)
2 pounds boneless, skinless salmon or halibut fillet
1 teaspoon hot paprika

Steps:

  • Heat oven to 400 degrees and liberally grease a 9-by-13-inch glass baking dish with butter. Slice the potatoes paper-thin (less than 1/8-inch thick) and line the dish with the potatoes, slightly overlapping them as you arrange them in an even layer. Season generously with salt and pepper, dot with the shallots and bake until the potatoes are almost cooked through, about 20 minutes.
  • Meanwhile, prepare the horseradish-tarragon sauce: Add the sour cream, prepared horseradish, 2 tablespoons each tarragon and chives, white pepper (if using) and 1 teaspoon salt to a medium bowl and stir to combine. Refrigerate. (This makes about 1 1/3 cups.)
  • Sprinkle the salmon with the paprika and season with salt. Remove the dish from the oven and gently place the salmon on top of the potatoes. Brush 2 to 3 tablespoons of the horseradish-tarragon sauce over the salmon to coat, then bake until the fish flakes with a fork, 15 to 20 minutes, depending on the thickness of the fillet.
  • Sprinkle the fish with the remaining 1 tablespoon each tarragon and chives. Serve with the remaining horseradish-tarragon sauce.

Nutrition Facts : @context http, Calories 489, UnsaturatedFat 15 grams, Carbohydrate 16 grams, Fat 32 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 12 grams, Sodium 698 milligrams, Sugar 4 grams, TransFat 0 grams

NEW POTATOES STUFFED WITH SMOKED SALMON AND HORSERADISH



New Potatoes Stuffed with Smoked Salmon and Horseradish image

Categories     Potato     Bake     Cocktail Party     Horseradish     Salmon     Fall     Winter     Bon Appétit

Yield Makes 24

Number Of Ingredients 9

12 baby red-skinned potatoes
1 tablespoon olive oil
3 1/2 ounces smoked salmon, finely chopped
2 tablespoons sour cream
2 teaspoons minced red onion
1 teaspoon drained capers
1/2 teaspoon prepared white horseradish
1/2 ounce thinly sliced smoked salmon, cut into 24 squares
Additional drained capers

Steps:

  • Preheat oven to 400°F. Cut potatoes in half crosswise. Mix with oil in bowl. Place cut side down on heavy large baking sheet. Bake potatoes until just tender, about 25 minutes. Cool completely.
  • Mix 3 1/2 ounces salmon, sour cream, onion, 1 teaspoon capers and horseradish in small bowl. Season with pepper. (Potatoes and salmon mixture can be made 1 day ahead. Cover separately and chill.)
  • Cut thin slice off rounded end of each potato so that potatoes will stand upright. Turn potatoes over. Using melon baller or small spoon, scoop out some of center of each potato. Spoon 1 teaspoon filling into each. Garnish each with smoked salmon and caper. (Can be prepared 2 hours ahead. Cover and chill.)

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