Best Radishes Filled With Salmon Roe And Lemon Cream Recipes

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RADISH AND SMOKED SALMON TART



Radish and Smoked Salmon Tart image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 11

1 sheet frozen puff pastry (half a 17-ounce package), thawed
1 large egg
1/4 cup heavy cream, plus more for the egg wash
1 bunch radishes, trimmed and thinly sliced (about 1 1/2 cups)
1 5-ounce package garlic-herb cheese spread (such as Boursin), at room temperature
2 tablespoons champagne vinegar
1 tablespoon finely chopped fresh tarragon
1 tablespoon finely chopped fresh parsley
Kosher salt
2 ounces smoked salmon, torn into pieces
Flaky sea salt

Steps:

  • Preheat the oven to 400 degrees F. Roll out the puff pastry into an 11-inch square on a sheet of parchment paper. Transfer the dough on the parchment to a baking sheet. Beat the egg with a splash of heavy cream. Brush a 1-inch border of the egg wash around the edges of the dough, then fold in each about 1/2 inch to make a thin border and press to seal. Prick the center of the dough all over with a fork, then brush all over with the egg wash.
  • Bake the dough until crisp and golden brown, about 25 minutes. Prick the center of the dough with a paring knife and gently press with the bottom of a measuring cup to flatten, if necessary. Remove to a rack and let cool.
  • Meanwhile, soak the sliced radishes in a large bowl of ice water until crisp and just starting to curl, about 15 minutes; drain and pat dry with paper towels.
  • Mix the garlic-herb cheese spread and heavy cream in a medium bowl until smooth. Whisk the vinegar, tarragon, parsley and a pinch of kosher salt in a large bowl. Add the radishes and smoked salmon and toss to coat.
  • Spread the cheese mixture on the cooled crust, then pile the radishes and smoked salmon on top. Sprinkle with flaky sea salt.

SHEET-PAN MISO-GLAZED SALMON AND RADISHES



Sheet-Pan Miso-Glazed Salmon and Radishes image

Provided by Valerie Bertinelli

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 18

2 teaspoons vegetable oil, plus more for the pan
1/3 cup or sake or mirin
3 tablespoons white miso
1 tablespoon sugar
2 teaspoons sesame oil
2 bunches radishes, halved or quartered, if large
Kosher salt
Four 6-ounce skinless salmon fillets
2 scallions, thinly sliced on a bias
2 tablespoons white miso
2 tablespoons rice vinegar
2 tablespoons lime juice
1 tablespoons coconut aminos
1 teaspoon sesame oil
1 teaspoon black sesame seeds
1/4 cup vegetable oil
2 Persian cucumbers, quartered and sliced
5 ounces spring mix

Steps:

  • For the salmon: Preheat the broiler on high. Line a rimmed baking sheet with foil and brush it lightly with oil.
  • Whisk the sake, miso, sugar and sesame oil in a large, microwave-safe bowl; microwave until just simmering, about 40 seconds. Alternatively, whisk the mixture in a small saucepan over medium-low heat until just simmering, stirring occasionally to combine and to dissolve the sugar and miso. Cool to warm room temperature, whisking occasionally.
  • Toss the radishes with the remaining 2 teaspoons of vegetable oil, a tablespoon of the miso sauce and a pinch of salt. Arrange around the edges of the prepared baking sheet.
  • Coat the salmon in the miso sauce then arrange the fillets in the center of the baking sheet and pour the remaining miso sauce over top. Broil 4 to 6 inches from the element, rotating the pan occasionally, until the radishes are crisp tender and browned and the fish is just cooked through and golden brown in spots, about 6 minutes.
  • To make the salad dressing, whisk the miso and rice vinegar in a large bowl to break up the miso. Next add the lime juice, coconut aminos, sesame oil and sesame seeds. While whisking, drizzle in the vegetable oil. Add the sliced cucumbers and spring mix and toss to coat.
  • To serve, plate some of the salad and top with broiled salmon and radishes. Garnish with the scallions and serve!

SALMON EN PAPILLOTE WITH ASPARAGUS, ICICLE RADISH AND MEYER LEMON HOLLANDAISE



Salmon en Papillote with Asparagus, Icicle Radish and Meyer Lemon Hollandaise image

Provided by Tyler Florence

Categories     main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 19

4 slices Meyer lemon
Two 4-ounce salmon fillets
2 tablespoons unsalted butter
4 to 6 sprigs fresh thyme
Kosher salt
2 teaspoons extra-virgin olive oil
1 bunch asparagus, trimmed down to 4 inches with tips
1 bunch icicle radishes, halved lengthwise
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1/2 Meyer lemon
6 large egg yolks
Juice of 1 Meyer lemon
Kosher salt
1/2 pound (2 sticks) unsalted butter, melted
1 heaping tablespoon whole-grain mustard
Salmon roe mixed with a bit of extra-virgin olive oil, for garnish
1 small bunch chives, chopped
Watercress, for garnish

Steps:

  • Preheat the oven to 400 degrees F.
  • For the fish: Place 2 lemon slices in the center of a large square of parchment. Lay a piece of fish on top. Sprinkle with salt and top with 1 tablespoon butter and half the thyme. Fold the parchment paper over the fish and carefully twist and seal into a packet, being careful not to move the filling inside. Repeat with the remaining fillet of salmon, butter and thyme. Brush the outside of the parchment packets with the olive oil and place on a sheet pan.
  • For the vegetables: Spread the asparagus and radishes on a second sheet pan. Sprinkle with salt and pepper and drizzle with the olive oil.
  • Place the pan with the fish on the middle rack of the oven. Place the pan with the vegetables on the top rack. Bake until the fish is cooked to an internal temperature of 120 degrees F and the vegetables are cooked to crisp-tender, 18 to 20 minutes. Squeeze the juice from the lemon half over the vegetables.
  • For the hollandaise: Place the egg yolks, lemon juice, salt and a splash of water in a blender. Blend on high for about 30 seconds to incorporate everything and froth up the yolks. Turn the blender to medium speed and slowly drizzle in the butter. This will emulsify the butter into the eggs and complete the hollandaise sauce. Add the mustard and blend just to combine.
  • Gently remove the fish from the parchment envelopes and place on a rack fitted inside a sheet pan. Gently spoon an even layer of the hollandaise over the fish. Arrange the asparagus, radishes and salmon roe around the edges of 2 plates. Sprinkle with the chives. Place a piece of fish in the center of each plate in the middle of the vegetables. Garnish the plates with watercress before serving.

RADISHES FILLED WITH SALMON ROE AND LEMON CREAM



Radishes Filled with Salmon Roe and Lemon Cream image

The hors d¸oeuvres may be made 1-1/2 hours in advance and kept covered loosely and chilled.

Yield Makes about 75 hors d¸oeuvres

Number Of Ingredients 6

35 to 40 radishes, halved crosswise
8 ounces cream cheese, softened
1/2 teaspoon freshly grated lemon zest
1 tablespoon fresh lemon juice
2 tablespoons minced fresh dill
3 tablespoons salmon roe

Steps:

  • Trim the end of each radish half so that the half will stand upright and with a small melon-ball cutter hollow out the radishes. The radishes may be hollowed out 8 hours in advance and kept chilled in a bowl of water. Drain the radish shells, inverted, on paper towels for 5 minutes. In a bowl with an electric mixer beat the cream cheese on high speed for 5 minutes, or until it is very light and fluffy, beat in the zest, the lemon juice, the dill, and salt and pepper to taste, and fold in the salmon roe. Transfer the mixture to a pastry bag fitted with a 1/2-inch plain tip and pipe it into the radish shells.

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