Best Radishes Filled With Salmon Roe And Lemon Cream Recipes

SMOKED SALMON, CUCUMBER AND RADISH BITES

Steps:

• Beat the cream cheese, heavy cream and mustard in a medium bowl with an electric mixer until fluffy. Combine the salmon and onions in a small bowl.
• Cut the cucumber crosswise into 1/3-inch rounds. Scoop 1/2 teaspoon cream cheese mixture onto each radish slice and place it on a piece of cucumber, cream cheese-side down, pressing lightly. Top with a small sprig of dill, followed by 1/2 teaspoon salmon mixture.

RADISH AND SMOKED SALMON TART

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.

SMOKED SALMON SANDWICHES WITH CUCUMBER, RADISH AND HERBS

Steps:

• In a small bowl, combine scallions, cucumber and radish. Season with salt and pepper and toss with lemon zest.
• Lay bread slices on a work surface and butter each generously. Divide salmon among 6 slices. Top salmon with cucumber and radish mixture. Sprinkle generously with tarragon and dill.
• Cut each slice in half diagonally. Cut off crusts if you wish, but it's not necessary. Garnish with a small spoonful of salmon roe.

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

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.

ROASTED SALMON WITH PEAS AND RADISHES

Steps:

• Heat oven to 425 degrees. On a rimmed baking sheet, coat salmon with 2 tablespoons oil, season lightly with salt and pepper and arrange skin-side up. Roast until fish is just opaque throughout and cooked to medium, 8 to 10 minutes.
• Meanwhile, in a large nonstick skillet, melt 1 tablespoon butter in remaining 2 tablespoons oil over medium-high. Add halved radishes (not leaves), season with salt and pepper and cook, stirring occasionally, until golden and slightly softened, about 8 minutes. (If using zucchini, you can reduce the cook time to about 5 minutes; if using artichokes, you'll only need to cook about 3 minutes.) Add 1 cup water, the peas, capers, miso and mustard, and cook, stirring to dissolve the miso and mustard, until peas are tender, 3 to 4 minutes.
• Add remaining 2 tablespoons butter and simmer until a light sauce forms, about 2 minutes. Season with salt and pepper and stir in radish leaves and dill.
• Divide vegetables among plates or shallow bowls and top with salmon. Spoon pan sauce on top and serve warm.

RADISHES FILLED WITH SALMON ROE AND LEMON CREAM

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.