Best Pickled Salmon Recipes

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SALMON BURGERS WITH SPICY QUICK-PICKLED VEGETABLES



Salmon Burgers with Spicy Quick-Pickled Vegetables image

Provided by Valerie Bertinelli

Categories     main-dish

Time 2h

Yield 6 servings

Number Of Ingredients 23

4 green onions, roughly chopped
1 red bell pepper, roughly chopped
One 2-inch piece ginger, peeled and roughly chopped
1 clove garlic, peeled and roughly chopped
1 tablespoon lime zest, from 1 lime
1 pound salmon, skin removed and cut into 1 1/2-inch cubes
1 1/4 cups panko breadcrumbs
1 bunch cilantro, stems chopped (about a ¼ cup) and leaves with tender stems reserved to top the burgers
1 tablespoon sweet chili sauce
1 teaspoon toasted sesame oil
1 tablespoon low-sodium soy sauce
Spicy Quick-Pickled Vegetables, recipe follows
Nonstick cooking spray
2 tablespoons vegetable oil
1/3 cup mayonnaise
6 oblong brioche buns, sliced in half through the middle
1 1/2 cups distilled white vinegar
2 teaspoons pickling spice
Kosher salt
2 Persian cucumbers, sliced into 1/8-inch-thick rounds
1 carrot, peeled and sliced into 1/8-inch-thick rounds
1 shallot, sliced into 1/8-inch-thick rings
1 Fresno chile, stem removed and thinly sliced

Steps:

  • Add the green onion, pepper, ginger, garlic and lime zest to a 12-to-14 cup food processor fitted with the blade attachment. Pulse until the vegetables are finely chopped. Add the salmon, panko, cilantro stems, sweet chili sauce, sesame oil and soy sauce. Pulse to roughly chop the salmon and incorporate into the vegetable mixture. The mixture should be chunky, not a paste. Lightly coat clean hands with nonstick cooking spray and form 6 patties the same shape and size as the buns, about 1/2 cup each.
  • Heat a large nonstick skillet over medium-high heat. Add the vegetable oil and swirl to cover the pan. Add the patties and cook until the internal temperature is 145 degrees F, about 4 minutes per side.
  • Assemble the burgers: Lay buns cut side-up on a clean work surface. Spread the mayonnaise evenly inside all of the buns. Place a salmon patty on each of the bottom buns, top with desired amount of pickled vegetables and cilantro leaves. Place bun tops on and serve.
  • Add the vinegar, 1/2 cup of water, pickling spice and 1/2 teaspoon of salt to a small saucepan. Over medium heat bring the mixture to a simmer, then turn off the heat and add the cucumbers, carrot, shallot and chile. Cool completely. Refrigerator in an airtight container for up to 5 days.

SALMON BURGERS WITH GINGER AND QUICK-PICKLED CUCUMBERS



Salmon Burgers With Ginger and Quick-Pickled Cucumbers image

The food processor is your friend when making these salmon burgers, but the key is to make sure the salmon isn't too smooth when processing so the patties can hold their shape.

Provided by Andy Baraghani

Categories     Bon Appétit     Dinner     Seafood     Fish     Salmon     Hamburger     Cucumber     Pickles     Watercress     Mayonnaise     Green Onion/Scallion     Ginger     Food Processor     Pescatarian     Soy Free     Peanut Free     Tree Nut Free     Dairy Free     Kid-Friendly

Yield 4 servings

Number Of Ingredients 17

1½ lb. boneless, skinless center-cut salmon, patted dry, cut into 2" pieces
5 scallions
1 (1") piece ginger, peeled, finely grated
1 garlic clove, finely grated
2 tablespoons plus ⅔ cup mayonnaise
1 tsp. kosher salt, plus more
1 tsp. toasted sesame oil
4 tsp. unseasoned rice vinegar, divided
3 medium Persian cucumbers, shaved lengthwise
½ serrano chile, very thinly sliced
1 tsp. sugar
¼ cup (or more) vegetable oil
½ cup rice flour
2 cups tender herbs (such as mint and/or cilantro)
¾ cup trimmed watercress
2 tsp. toasted sesame seeds (optional)
4 brioche buns, lightly toasted

Steps:

  • Process one third of salmon (about 8 oz.) in a food processor, scraping down sides as needed, until very smooth and paste-like. Add remaining salmon and pulse until pieces are no bigger than ¼," 4-5 times (be careful not to make it too smooth). Transfer to a large bowl.
  • Remove dark green tops from scallions and finely chop. Thinly slice white and pale green parts and set aside. Add chopped scallion greens, ginger, garlic, 2 Tbsp. mayonnaise, and 1 tsp. salt to salmon and gently mix to combine. Form mixture into 4 patties about ¾" thick. Transfer to a parchment-lined rimmed baking sheet and cover with plastic wrap. Chill at least 1 hour or up to 3 hours.
  • Meanwhile, mix sesame oil, 1 tsp. vinegar, remaining ⅔ cup mayonnaise, and a pinch of salt in a small bowl; set aside.
  • Toss cucumbers with a pinch of salt in another small bowl. Massage with your hands for a few minutes to soften and expel liquid; discard liquid. Add chile, sugar, and 2 tsp. vinegar and toss to coat. Cover and chill pickles until ready to assemble burgers.
  • Heat vegetable oil in a large nonstick skillet over medium-high. Remove salmon patties from refrigerator and sprinkle with flour just to coat the outside (you won't need all of it). The patties will be a little loose but you can always pat them back together with your hands before they hit the pan. Working in batches and adding more oil in between batches if needed, cook patties until golden brown, about 3 minutes per side (watch carefully; you don't want to overcook).
  • Toss herbs, watercress, sesame seeds (if using), reserved white and pale green parts of scallions, remaining 1 tsp. vinegar, and a pinch of salt in a medium bowl. Build burgers with buns, patties, herb mixture, pickles, and reserved sauce.

PICKLED SALMON



Pickled Salmon image

This sounds odd, but is a fresh tasting and delicious appetizer. The next time I make this I think I'll add some chopped dill to the serving bowl. If you like pickled herring, you will love this pickled salmon.

Provided by Geema

Time P1DT30m

Yield 6 cups

Number Of Ingredients 8

2 1/2 lbs skinless boneless salmon fillets
1 tablespoon salt
2 cups distilled white vinegar
2 cups water
1/4 cup canola oil
1 1/2 tablespoons mixed pickling spices
1 teaspoon salt
5 small white boiling onions, thinly sliced

Steps:

  • Rinse salmon, pat dry, and cut into 3/4 inch pieces.
  • Spread fish in a single layer on a piece of wax or in a shallow glass baking dish.
  • Sprinkle with the 1 tablespoon salt and let stand, uncovered for 30 minutes.
  • Rinse fish well and pat dry.
  • While salmon is standing, combine vinegar, water, oil, spices and 1 teaspoon salt in a 2-3 quart pan.
  • Bring to a boil over high heat; then reduce heat, partially cover and simmer for 30 minutes.
  • Layer fish chunks and onions in a 2 quart wide-mouth jar or bowl.
  • Pour the simmering pickling liquid over the fish and onions, cover loosely, and let cool.
  • When cool, cover tightly and refrigerate for at least 24 hours or up to a week.
  • Transfer fish and onions with some of the liquid to a serving bowl and provide picks for spearing.

Nutrition Facts : Calories 338.1, Fat 15.6, SaturatedFat 1.7, Cholesterol 98.2, Sodium 1681.7, Carbohydrate 5.9, Fiber 0.8, Sugar 2.5, Protein 38.2

ASIAN CURED SALMON WITH PRAWNS, PICKLED SALAD & DILL LIME CRèME FRAîCHE



Asian cured salmon with prawns, pickled salad & dill lime crème fraîche image

Make this cured salmon and prawn dish as a classy starter for a dinner party. It takes a few days of prep, but it's well worth it for the flavour that you get

Provided by Jane Hornby

Categories     Starter

Time 40m

Number Of Ingredients 14

550g salmon fillet , skin on
2 sticks lemongrass , roughly chopped
125g caster or granulated sugar , plus 2 tsp and another 2 tbsp
150g coarse sea salt
2 limes , zested, 1 juiced
5 tbsp Japanese rice vinegar , plus a dash
2 garlic cloves , crushed
small bunch coriander (half of 28g pack)
20g pack dill
2 fresh red Thai chillies , sliced (deseeded if you don't like it too hot)
140g baby turnips , skin on
1 small red onion , peeled
6 tbsp full-fat crème fraîche
12 large cooked peeled prawns

Steps:

  • Check the fish for bones and, if needed, remove with tweezers. To make the cure, put the lemongrass, 125g sugar, the salt, lime juice, zest of 1 lime, 1 tbsp rice vinegar, 1 garlic clove, the coriander and half of the dill, including stems, into a food processor. Blitz until the lemongrass is finely chopped, then stir in a quarter of the sliced chillies.
  • Cross two large pieces of cling film in a roasting tin and spoon on a third of the cure, then top with the fish. Cover the fish with the rest of the cure. Wrap tightly and leave for 36-48 hrs, then scrape off the cure, rinse the fish in cold water and pat dry. The fillet will feel firm.
  • On the day of serving, start the other elements of the recipe. Shave the turnips into very thin slices using a mandoline, then plunge them into iced water with a dash of the vinegar. Leave for an hour, then drain well. Thinly slice the onion and mix with the turnip slices, 2 tbsp vinegar, 2 tsp sugar and a pinch of salt. Cover and steep for at least 1 hr, or chill for a few hrs.
  • Finely chop the remaining dill leaves and stir most of them into the crème fraîche with the remaining lime zest and a little seasoning, then chill.
  • For the dressing, stir together the remaining 2 tbsp sugar, 2 tbsp vinegar, another quarter of the sliced chillies and the crushed garlic and leave until the sugar dissolves.
  • Slice the fish into approx 20 slices, taking the knife down to the skin, then easing the blade underneath each piece to remove it.
  • When ready to serve, spoon and swoosh the dill crème fraîche down the middle of each plate, then top with overlapping salmon slices. Add 3 prawns per serving. Lift the salad from its juices and mound to one side. Scatter with a little extra dill and the remaining sliced chillies, then drizzle the dressing over the fish and prawns (or let your guests do that bit at the table).

Nutrition Facts : Calories 410 calories, Fat 30 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 21 grams protein, Sodium 2.7 milligram of sodium

SMOKED SALMON FILLETS WITH DILL-PICKLED VEGETABLES, CRèME FRAîCHE & SALMON ROE



Smoked salmon fillets with dill-pickled vegetables, crème fraîche & salmon roe image

Pickle vegetables and serve with smoked salmon for a fabulous festive starter. Keep the leftover veg in the fridge to have with cold cuts over Christmas

Provided by Diana Henry

Categories     Lunch, Starter

Time 40m

Yield 6 as a starter

Number Of Ingredients 15

6 lightly smoked salmon fillets
15g unsalted butter , melted
200ml crème fraîche
50g salmon roe
100g cucumber
3 tsp sea salt flakes
350ml white wine vinegar
2½ tbsp granulated sugar
2 tsp celery seeds
1 tsp black peppercorn , bruised
150g carrots
100g radishes
150g cauliflower , cut into small florets
½ red onion , finely sliced
½ small bunch dill , torn into little sprigs

Steps:

  • First, for the pickles, cut the cucumber into rounds and layer it in a sieve, sprinkling with 2 tsp salt as you go. Set over a bowl and leave for a couple of hours - the salt will draw out the moisture.
  • Bring 200ml water to the boil in a pan with the white wine vinegar, sugar, 1 tsp salt, celery seeds and black peppercorns. Leave to cool.
  • Peel the carrots and cut them into batons. Clean the radishes really well, then cut them in half lengthways. Squeeze the drained cucumbers of excess moisture.
  • Put all the vegetables in a 1-litre sterilised jar with the dill and pour the cooled vinegar over them, then seal with a lid. Leave to sit at room temperature for two days before serving, or keep chilled. Will keep in the fridge for four weeks.
  • Heat the oven to 190C/170C fan/gas 5 and put the salmon fillets on a baking sheet. Brush the fillets with the melted butter and scatter with black pepper. Cook for 14 mins.
  • Serve the salmon with some of the pickled vegetables, a generous tablespoon of crème fraîche on each fillet, finished with a spoonful of salmon roe on top.

Nutrition Facts : Calories 444 calories, Fat 34 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 1 grams fiber, Protein 27 grams protein, Sodium 2.1 milligram of sodium

BAKED SALMON FILLET WITH PICKLED CRANBERRIES, PARSLEY & PISTACHIOS



Baked salmon fillet with pickled cranberries, parsley & pistachios image

Balance out an oily fish, such as salmon, with homemade pickled cranberries. They also add a fun, Christmassy feel to the dish

Provided by Rick and Katie Toogood

Categories     Dinner, Main course

Time 45m

Yield Serves 6-8

Number Of Ingredients 13

300ml cider vinegar
300g caster sugar
340g fresh cranberries
½ tsp whole cloves
½ tsp juniper berries
75g panko breadcrumbs
½ tbsp dried thyme
2 tbsp sumac
1 lemon , zested
5 tbsp olive oil , plus extra for drizzling
1kg salmon fillet, pin-boned (you can ask your fishmonger to do this for you)
60g pistachios , crushed
½ small bunch of parsley , chopped, to serve

Steps:

  • Make the pickled cranberries a week or two ahead. Put the vinegar and sugar in a pan over a medium heat and bring to the boil. Stir in the remaining ingredients and continue to boil for 4 mins. Pour the mixture into a 1-litre sterilised jar, or two smaller ones, and seal well, then leave to cool. Chill in the fridge for at least a week.
  • Heat the oven to 200C/180C fan/gas 6. Toast the breadcrumbs in a dry frying pan for 2-3 mins until golden and toasted, then tip onto a plate and leave to cool.
  • Combine the breadcrumbs, thyme, sumac, lemon zest and some seasoning in a mixing bowl. Drizzle with the 5 tbsp olive oil and mix in thoroughly.
  • Lay a piece of baking parchment on a baking tray large enough to fit the salmon fillet. Put the salmon fillet skin-side down on top, and carefully spread the crust mixture over the top of the salmon. Don't press the mixture down too much. Drizzle with a little extra olive oil.
  • Bake the salmon for 20-25 mins ideally until it is just cooked and the crust has turned a golden colour. Once cooked, transfer to a serving platter and garnish with the pistachios, some drained pickled cranberries and the parsley. Try serving with buttered greens and roast new potatoes.

Nutrition Facts : Calories 451 calories, Fat 26 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 18 grams sugar, Fiber 3 grams fiber, Protein 28 grams protein, Sodium 0.3 milligram of sodium

SMOKED SALMON WITH CAPERS & PICKLED SHALLOTS



Smoked salmon with capers & pickled shallots image

This fresh and zingy salad is packed with contrasting flavours and textures. It's ideal for entertaining

Provided by James Martin

Categories     Starter

Time 20m

Number Of Ingredients 9

100ml rice wine vinegar
1 tbsp golden caster sugar
2 banana shallots , peeled and thinly sliced into rings
600g (about 12 slices) smoked salmon , brown pieces removed
50g picked and washed frisée salad, or other bitter leaves like rocket and radicchio
1 tbsp snipped chives
25g caper in brine, drained and patted dry
rapeseed oil
lemon wedges, to serve

Steps:

  • Put the vinegar and sugar into a heavy-based saucepan and bring to the boil, allowing the sugar to dissolve. Add the sliced shallots to the warm liquid, stir through, then tip into a dish and cover with cling film. Set aside.
  • Arrange the smoked salmon in the centre of each plate, making sure that the slices slightly overlap, and set aside.
  • Put the frisée salad, the chives, capers, a little of the shallot vinegar and some of the shallots into a mixing bowl and toss together. Spoon the mixture over the salmon and serve with a few twists of black pepper, a drizzle of oil and lemon wedges on the side.

Nutrition Facts : Calories 168 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 26 grams protein, Sodium 5.1 milligram of sodium

ASIAN SALMON BURGERS WITH PICKLED CUCUMBER ON PUMPERNICKEL



Asian Salmon Burgers with Pickled Cucumber on Pumpernickel image

Categories     Sandwich     Food Processor     Ginger     Low Fat     Quick & Easy     Lunch     Vinegar     Salmon     Cucumber     Summer     Pan-Fry     Gourmet

Yield Makes 4 sandwiches

Number Of Ingredients 14

1 large cucumber (about 1 pound)
1 tablespoon cider vinegar
1 1/2 teaspoons sugar
1/4 teaspoon dried hot red pepper flakes
1 large egg white
1 tablespoon soy sauce
1/2 teaspoon grated peeled fresh gingerroot
a 3/4-pound piece salmon fillet, skin discarded and fish cut into 1/4-inch pieces
1/2 cup fine fresh bread crumbs
2 scallions, chopped fine
1 teaspoon mustard seed
1 teaspoon vegetable oil
4 small green-leaf lettuce leaves
8 slices firm pumpernickel (about 10 ounces)

Steps:

  • With a Japanese rotary slicer (see note this page) cut cucumber into 1 long spiral. (Alternatively, with a sharp knife cut cucumber into very thin slices.) In a bowl toss cucumber with vinegar, sugar, red pepper flakes, and salt to taste.
  • In another bowl whisk together egg white, soy sauce, and gingerroot until combined well and stir in salmon, bread crumbs, scallions, mustard seeds, and salt to taste. In a food processor purée 1/3 cup salmon mixture and return to salmon mixture remaining in bowl. (Alternatively, chop 1/3 cup salmon mixture fine and mash to a paste with flat side of a knife.) Stir mixture to combine and form into four 3/4-inch-thick patties. Drain cucumber well.
  • In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and cook patties until golden, about 2 minutes on each side. Cook patties, covered, over moderate heat until just cooked through, about 5 minutes more. Arrange lettuce leaves on 4 pumpernickel slices and top with salmon burgers, pickled cucumber, and remaining 4 pumpernickel slices.

PICKLED-GINGER BAKED SALMON



Pickled-Ginger Baked Salmon image

Provided by Molly O'Neill

Categories     dinner, main course

Time 15m

Yield Four servings

Number Of Ingredients 6

4 8-ounce fillets salmon
2 teaspoons dark sesame oil
Salt to taste
Freshly ground black pepper to taste
24 slices pickled ginger (available in specialty stores)
4 slices smoked salmon

Steps:

  • Preheat the oven to 400 degrees. Lay the fillets in a small roasting pan. Drizzle with sesame oil and season with salt and pepper. Place the pickled ginger in an even layer over the fillets. Top each with a slice of smoked salmon. Bake for 12 minutes, or until the fish is translucent pink in the center.

Nutrition Facts : @context http, Calories 537, UnsaturatedFat 20 grams, Carbohydrate 3 grams, Fat 34 grams, Fiber 0 grams, Protein 52 grams, SaturatedFat 8 grams, Sodium 631 milligrams, Sugar 0 grams

SMOKED SALMON, WASABI, AND PICKLED GINGER TARTINES



Smoked Salmon, Wasabi, and Pickled Ginger Tartines image

Provided by Gina Marie Miraglia Eriquez

Categories     Ginger     No-Cook     Cocktail Party     Quick & Easy     Wasabi     Cream Cheese     Salmon     Cucumber     Gourmet

Yield Makes 8 (snack) servings

Number Of Ingredients 10

1/2 seedless cucumber
1 tablespoon wasabi paste (from a tube)
4 ounces cream cheese, softened
1 (24-inch) baguette, quartered crosswise, then each quarter halved horizontally and lightly toasted
1/2 pound thinly sliced smoked salmon
1/4 cup drained bottled pickled ginger
Equipment:
an adjustable-blade slicer
Accompaniment:
lemon wedges

Steps:

  • Cut cucumber into thin rounds using slicer. Stir together wasabi and cream cheese. Spread mixture on baguette, then make open-face sandwiches with cucumber, salmon, and ginger.

BLACK TREACLE & OAT SODA BREAD WITH PICKLED CUCUMBERS, SMOKED SALMON & HOMEMADE BUTTER



Black treacle & oat soda bread with pickled cucumbers, smoked salmon & homemade butter image

Serve up a treat for lunch, with fresh soda bread, smoked salmon, pickles and homemade butter (yes, homemade). Sounds tricky? It takes just 30 minutes to make

Provided by Cassie Best

Categories     Lunch, Supper

Time 30m

Number Of Ingredients 11

400g self raising flour , plus extra for dusting
50g porridge oats , plus extra for sprinkling
1 tsp bicarbonate of soda
200ml buttermilk
3 tbsp black treacle
1 cucumber , peeled into ribbons with a potato peeler
2 tbsp white wine vinegar
1 tbsp sugar
small pack of dill , chopped
300ml double cream
120g smoked salmon and lemon wedges

Steps:

  • Heat oven to 200C/180C fan/gas 6 and put a baking sheet on the middle shelf. Mix the dry ingredients for the bread with 1 tsp salt. In a jug, mix together the buttermilk and treacle, and add enough water to make up the liquid to 300ml. Mix the wet and dry ingredients together to make a soft dough. If it's very sticky, flour your hands and shape into a round (it doesn't need to be neat). Remove the hot tray from the oven, dust with flour and put the bread on it, squashing it down a little. Use a knife to cut deep indentations in the dough, crossing in the middle to create six triangular pieces. Put in the oven and bake for 20 mins.
  • Meanwhile, combine all of the ingredients for the pickle with ½ tsp salt and set aside.
  • To make the butter, tip the cream into a bowl and beat with an electric hand whisk for 5 mins until it collapses and splits into butterfat and buttermilk. Keep going until the butterfat starts to clump together, then drain into a sieve over a bowl. Squeeze as much liquid from the butterfat as possible, wrap it in baking parchment and chill until you're ready to serve. Save the buttermilk for another recipe (or if you have more time, make the butter first, then use the buttermilk to make the bread). To serve, unwrap the butter and sprinkle it with sea salt. Serve with the bread, pickled cucumbers, salmon and lemon.

Nutrition Facts : Calories 608 calories, Fat 29 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 18 grams protein, Sodium 3.5 milligram of sodium

JOYCE GOLDSTEIN'S PICKLED SALMON



Joyce Goldstein's Pickled Salmon image

Provided by Joan Nathan

Categories     side dish

Time 15m

Yield Ten to 12 servings

Number Of Ingredients 8

2 cups white vinegar
1 1/2 cups water
6 tablespoons sugar
2 tablespoons kosher salt
2 pounds salmon fillet, skin and bones removed
2 tablespoons mixed pickling spices
6 bay leaves
2 white or yellow onions, sliced 1/4-inch-thick

Steps:

  • Bring the vinegar, water, sugar and salt to a boil. Let this mixture cool completely.
  • Cut the salmon into pieces that are approximately one inch by two inches.
  • In a ceramic crock, glass bowl or plastic container, place a layer of salmon pieces, then a sprinkling of pickling spices and bay leaves, a layer of onions, then salmon, spices and onions - continuing until you have used all. Pour the cooled marinade over the fish. Cover the container and refrigerate for three to four days.
  • Serve the salmon, along with its marinaded onions, with matzoh and butter and sliced cucumbers with a sour-cream dressing. For a meat meal, serve the salmon on matzoh.

SMOKED SALMON AND CHIVE MASCARPONE MOUSSE WITH PINK PICKLED ONIONS



Smoked Salmon and Chive Mascarpone Mousse with Pink Pickled Onions image

Categories     Dairy     Fish     Cocktail Party     Fall     Gourmet

Yield Makes 28 hors d'oeuvres

Number Of Ingredients 16

1 teaspoon unflavored gelatin
2 tablespoons fresh lemon juice
1 1/2 cups mascarpone cheese* (about 3/4 pound)
3/4 cup sour cream
2 hard-cooked large eggs
1 tablespoon drained bottled horseradish, or to taste
3/4 pound sliced smoked salmon*
1/2 cup chopped fresh chives
about 2 cups pink pickled onions (recipe follows)
For the pickled onions:
2 medium red onions, chopped
1/2 cup cider vinegar
1 1/2 teaspoons salt
Garnish: chive blossoms
Accompaniment: Melba toasts and/or sesame flatbread
*available at specialty foods shops and some supermarkets

Steps:

  • To prepare the salmon:
  • In a small saucepan sprinkle gelatin over lemon juice and soften 10 minutes. In a bowl with an electric mixer beat together mascarpone and 1/2 cup sour cream until combined well. Quarter eggs and with back of a spoon force through a coarse sieve into mascarpone mixture. Add horseradish and stir well.
  • Add remaining 1/4 cup sour cream to gelatin mixture and heat over moderately low heat, stirring, just until gelatin is dissolved. Add gelatin mixture to mascarpone mixture and stir well.
  • Cut about one third salmon into strips and arrange 1 in every other ridge of a 3-cup brioche or other mold, letting ends hang over edge. Chop remaining salmon into 1/2-inch pieces and fold with chives into mascarpone mixture. Spoon mousse into mold and fold ends of salmon strips over top. Chill mousse, covered, at least 2 hours, or until firm, and up to 2 days. Run a thin knife along inside of each ridge of mold and dip mold into a bowl of hot water a few seconds. Invert a plate over mold and invert mousse onto it.
  • With a slotted spoon arrange pickled onions decoratively on and around mousse touching each other, and keeping covered with plastic wrap.
  • Brush mushroom rolls all over with melted butter and rearrange, seam sides down and barely touching, in pan. Chill mushroom rolls, covered, at least 1 hour and up to 1 day.
  • Preheat oven to 425°F.
  • Bake mushroom rolls in upper third of oven 15 minutes, or until golden. Halve rolls crosswise and tie a chive around each half.
  • To make the pink pickled onions:
  • In a saucepan barely cover onions with cold water. Bring water to a boil and simmer 1 minute. Drain onions in a colander and return to pan with vinegar, salt, and cold water to just cover. Bring liquid to a boil and simmer 3 minutes. Remove pan from heat and cool onions in liquid. Pickled onions may be made 1 week ahead and chilled in liquid, covered. Makes about 2 cups.

SMOKED-SALMON FLATBREAD WITH PICKLED BEET



Smoked-Salmon Flatbread with Pickled Beet image

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

1/4 cup extra-virgin olive oil
1 pound pizza dough, room temperature
2 tablespoons sesame seeds
Kosher salt and freshly ground pepper
5 ounces fresh mozzarella, thinly sliced
5 ounces garlic-herb cheese, such as Boursin, crumbled
1 medium red or Chioggia beet, scrubbed and cut into matchsticks (about 1 cup)
1/2 teaspoon grated lemon zest, plus 2 tablespoons fresh juice
4 ounces sliced smoked salmon
1/4 cup packed tender herbs, such as parsley, dill, and chives

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.

SMOKED SALMON - PICKLED



Smoked Salmon - Pickled image

Our son catches it and smokes it, we pickle it, a wonderful combination of tastes! Serve alone or on buttered rye bread rounds as an appy or starter. Looks great on a buffet table.

Provided by Derf2440

Categories     Lunch/Snacks

Time P12DT30m

Yield 6-12 serving(s)

Number Of Ingredients 9

6 slices smoked salmon
1 medium Spanish onion, thinly sliced
1/2 cup oil
3 tablespoons wine vinegar
1 clove garlic, smashed
salt and pepper
1 small bay leaf
dill
bay leaf

Steps:

  • In a medium deep ceramic bowl, just wide enough to hold a slice of smoked salmon spread out flat.
  • Divide the onion slices into separate rings and arrange alternate layers of smoked salmon and onion in the bowl.
  • Combine the oil, wine vinegar and garlic in a separate bowl and whisk well.
  • Season with salt and pepper and add the bay leaf.
  • Pour the marinade over the salmon and onions, cover tightly and leave to marinate in the refrigerator for 8 to 12 days.
  • When serving, drain off the marinade and garnish each salmon slice with onion rings, bay leaves, fresh dill or both.

SALMON WITH HOT SAUCE VINAIGRETTE AND PICKLED VEG



Salmon with Hot Sauce Vinaigrette and Pickled Veg image

A kicky chile-lime dressing wakes up your weeknight salmon.

Provided by Chris Morocco

Categories     Bon Appétit     Rice     Salmon     Seafood     Fish     Dinner     Vegetable     Pickles     Cilantro     Chive     Quick & Easy

Yield 4 servings

Number Of Ingredients 10

4 (5-6-ounce) skin-on, boneless salmon fillets
Kosher salt
2 tablespoons vegetable oil, plus more for salmon
8 ounces daikon, red radishes, carrots, and/or cucumbers, very thinly sliced
2 tablespoons seasoned rice vinegar
3 tablespoons mild hot sauce (such as Cholula)
2 tablespoons fresh lime juice
Cooked rice (for serving)
1 cup cilantro leaves with tender stems
1/4 cup sliced chives

Steps:

  • Preheat oven to 250°F. Place salmon, skin side down, on a rimmed baking sheet; season with salt and coat flesh lightly with oil. Bake until just cooked through (flesh will flake easily but still be slightly firm in the very center), 20-25 minutes.
  • Meanwhile, place daikon or whatever vegetables you're using in a small bowl and season with salt. Massage gently with your hands to soften. Drain off any liquid that forms. Add vinegar and toss to coat. Cover and chill until ready to use (this will help vegetables stay firm).
  • Whisk hot sauce, lime juice, and 2 Tbsp. oil in a small bowl. Season vinaigrette with salt.
  • Divide rice among bowls. Break up salmon into pieces and arrange on top. Drizzle vinaigrette over. Add cilantro and chives to vegetables; spoon over salmon.

DILL PICKLED SALMON WITH MUSTARD MAYONNAISE



Dill Pickled Salmon With Mustard Mayonnaise image

Tangy marinated salmon with rich, homemade mustard mayonnaise, a winning combination by Ed Baines. Times do not include overnight marinating.

Provided by English_Rose

Categories     Lunch/Snacks

Time 30m

Yield 8 serving(s)

Number Of Ingredients 24

2 lbs salmon fillets, skinned and boned
1 pinch salt
1 pinch sugar
1/2 lemon juice
lemon wedge
rye bread
1/2 cup fresh dill, finely chopped
2 -3 slices lemon peel
1/2 teaspoon Italian parsley, leaves only
2 onions, thinly sliced
2 carrots, thinly sliced
2 bay leaves
2 tablespoons mixed peppercorns
1 teaspoon sugar
1 teaspoon salt
fresh ground black pepper
2 cups clear malt vinegar
2 cups dry white wine
2 egg yolks
1 tablespoon Dijon mustard
1 teaspoon sugar
5 tablespoons vegetable oil
1 teaspoon white wine vinegar
8 tablespoons dill leaves, finely chopped

Steps:

  • Slice the salmon fillet into 2in thick slices. Sprinkle with the salt, sugar and lemon juice.
  • Mix all the marinade ingredients, apart from the malt vinegar and white wine together in a mixing bowl and stand for 10 minutes.
  • Add the vinegar and wine, mixing well.
  • Pour the marinade into a large sealable container.
  • Add the sliced salmon, seal and refrigerate overnight.
  • To make the mayonnaise, whisk together the yolks, mustard and sugar in a bowl.
  • Add the oil in a steady trickle, whisking until blended thoroughly.
  • Once the oil has been added, mix in the vinegar and the dill.
  • Serve the pickled salmon with lemon wedges, mustard mayonnaise and sliced rye bread.

Nutrition Facts : Calories 300.1, Fat 13.6, SaturatedFat 2.1, Cholesterol 106.3, Sodium 428.7, Carbohydrate 8.1, Fiber 1, Sugar 3.7, Protein 24

SMOKED SALMON TOAST WITH PICKLED TOMATOES AND DILL



Smoked Salmon Toast with Pickled Tomatoes and Dill image

Provided by The Epicurious Editors

Categories     Sandwich     Tomato     Appetizer     Kid-Friendly     Lunch     Salmon     Spring     Summer     Dill     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield 6 Servings

Number Of Ingredients 8

1 pound medium green tomatoes (such as Green Zebra), sliced 1/4" thick
1/2 recipe Basic Quick Pickle Brine , chilled
1/2 cup crème fraîche or sour cream
1/4 cup chopped fresh dill, divided
6 slices pumpernickel bread, toasted
6 ounces sliced smoked salmon
1/4 cup thinly sliced red onion
Freshly ground black pepper

Steps:

  • Combine tomatoes and brine in a resealable container and chill 30 minutes.
  • Meanwhile, combine crème fraîche and 2 Tbsp. dill in a small bowl. Spread each toast with 1 heaping Tbsp. crème fraîche mixture. Top toasts evenly with salmon, onion, pickled tomato slices, and remaining 2 Tbsp. dill. Season with pepper.

DILL MARINATED SALMON WITH PICKLED CUCUMBERS



Dill Marinated Salmon with Pickled Cucumbers image

Fresh dill and salmon go together beautifully in this refreshing dish that's perfect for a warm summer night.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 7

2 cucumbers
3 tablespoons rice-wine vinegar
1/2 cup chopped fresh dill
1 teaspoon sugar
1 teaspoon salt
4 five-ounce salmon fillets, skin removed
1/4 teaspoon freshly ground pepper

Steps:

  • Heat grill until very hot. Peel the cucumbers in lengthwise strips, leaving thin strips of skin between peelings. Slice cucumbers into very thin rounds. Place cucumbers in a bowl with rice-wine vinegar, 3 tablespoons dill, sugar, and 3/4 teaspoon salt. Toss to combine, and set aside.
  • Place salmon on a tray, sprinkle with remaining salt and pepper, and coat with remaining dill. Transfer to hot grill, and cook several minutes, until nicely browned. Turn over, and continue grilling until just cooked through. Salmon will look flaky when done. Place pickled cucumbers on a serving platter, top with salmon fillets, and serve.

Nutrition Facts : Calories 291 g, Cholesterol 94 g, Fat 15 g, Fiber 1 g, Protein 29 g, Sodium 863 g

OVEN ROASTED SALMON WITH PICKLED GINGER REMOULADE



Oven Roasted Salmon With Pickled Ginger Remoulade image

A recipe from the chef's at "Great Cooks" in Toronto, Canada. Tips: Whole side of salmon can be prepared and cooked the same way. Salmon can also be served cold making it great for salads or on a brunch buffet. Make sure to purchase salmon with bones already removed

Provided by blucoat

Categories     Lunch/Snacks

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

1/2 salmon or 8 salmon fillets, pin bones removed
1 bunch fresh dill
1 lemon
1 lime
1/4 cup butter
1 red onion, thinly sliced
1 cup mayonnaise
3 tablespoons pickled ginger, minced
1 lemon, juice and zest of
2 shallots, finely diced
3 tablespoons chives, finely sliced (reserve some for garnish)

Steps:

  • RINSE salmon under cold water; paper towel to dry. Cut piece of foil large enough to completely wrap salmon; place foil on baking sheet. Place 1/3 of the dill on foil; place salmon on top of foil. Sprinkle salmon with lemon juice salt and pepper.
  • CUT lemon into thin slices. Place citrus slices, dill, shallots and nubs of butter on top of salmon pieces. Wrap in foil, folding edges to seal.
  • BAKE in 425ºF oven for 15 minutes or until salmon is cooked through and flakes easily.
  • FOR REMOULADE: STIR together all ingredients (mayo, ginger, lemon zest & juice, shallots, chives) in a small bowl. Cover and refrigerate for 1 hour or for up to 1 day.

Nutrition Facts : Calories 181.8, Fat 15.7, SaturatedFat 5.1, Cholesterol 22.9, Sodium 251.4, Carbohydrate 12.1, Fiber 1.1, Sugar 2.8, Protein 0.9

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