Best Smoked Salmon Cake Recipes

BLUE CRAB AND SALMON GRIDDLE CAKE WITH SMOKED SALMON AND ROASTED SERRANO CHILE BUTTERMILK SAUCE

Blue Crab and Salmon Griddle Cake with Smoked Salmon and Roasted Serrano Chile Buttermilk Sauce image

Provided by Bobby Flay

Time 55m

Yield 4 servings

Number Of Ingredients 25

Ingredients

1 cup sour cream
1/2 cup buttermilk
2 serrano peppers, roasted, peeled and finely chopped
4 cloves garlic, finely chopped
Squeeze lime juice
Salt and pepper
1 salmon fillet, 6 ounces
Water
1 bay leaf
4 parsley sprigs
3 tablespoons lemon juice
4 black peppercorns
Flaked poached salmon (recipe above)
8 ounces jumbo lump crab meat, flaked
2 tablespoons prepared mayonnaise
2 tablespoons Dijon mustard
1 tablespoon prepared horseradish, drained
1/2 cup finely chopped red onions, sweated
3 cloves garlic, sweated
2 egg whites, stiffly beaten
1/2 cup dried bread crumbs
1/4 cup finely chopped parsley
Salt and freshly ground pepper
Canola oil, for cooking
Garnish: Smoked Salmon

Steps:

For the sauce: Combine all ingredients in a small bowl, season with salt and pepper and refrigerate at least 30 minutes.
For the salmon: Place salmon in a small saucepan. Cover with water and add the remaining ingredients. Bring to a simmer and cook for 8 to 10 minutes, until just cooked through. Let cool and flake with a fork.
For the griddle cakes: Place flaked salmon and crab in a medium bowl. Add mayonnaise, mustard, horseradish, red onions, garlic and mix until combined. Fold in egg whites then remaining ingredients and season with salt and pepper Heat 2 tablespoons of canola oil in a large saute pan. Add 1/4 cup of batter for each cake and flatten slightly. Saute on each side for 2 to 3 minutes or until golden brown. Top each pancake with a few slices of smoked salmon and drizzle with Roasted Garlic-Buttermilk Sauce. Garnish with chives and cilantro and finely chopped red pepper.

SMOKED SALMON CREPE CAKE

Smoked Salmon Crepe Cake image

Crepes get vertical in this multilayered savory cake of smoked salmon and tangy herbed cream cheese. And since crepes can be tricky and tear, we've allowed for some extras-make the cake with the prettiest ones, then schmear the rest with your favorite jam, roll them up and eat them as a sweet snack.

Provided by Food Network Kitchen

Categories main-dish

Time 3h

Yield 6 to 8 servings

Number Of Ingredients 23

Ingredients

3 large eggs
1 cup all-purpose flour
1 1/4 cups whole milk
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter, melted, plus more melted butter for the pan
1/2 pound cream cheese, at room temperature
2 tablespoons chopped capers
2 tablespoons chopped cornichons
2 tablespoons chopped fresh dill
1 tablespoon lemon juice
2 teaspoons lemon zest
Kosher salt and freshly ground black pepper
1/4 cup heavy cream
1/2 cup cold heavy cream
2 tablespoons chopped fresh dill
1 tablespoon chopped capers
1 tablespoon chopped cornichons
2 teaspoons lemon zest
Kosher salt and freshly ground black pepper
1/2 pound very thinly sliced gravlax, Scottish smoked salmon or nova, separated and gently torn into 1- or 2-inch pieces
2 tablespoons fresh lemon juice
1/2 cup finely chopped red onion
3 large eggs, hard-boiled, peeled and grated on the smallest holes of a box grater (about 1 1/4 cups grated egg)

Steps:

For the crepes: Whisk the eggs and flour in a medium bowl until smooth. Slowly whisk in the milk, 2 tablespoons warm water, 1/4 teaspoon salt and a few grinds of pepper until smooth. Refrigerate the batter, covered, at least 1 hour or overnight.
Heat a 10-inch nonstick skillet over medium heat, and brush with melted butter. Whisk the 2 tablespoons of melted butter into the crepe batter (batter will appear a bit grainy, but that's OK). Ladle a scant 1/4 cup batter into the skillet, and swirl the batter around to cover the bottom. Cook the crepe over medium heat until the top appears dry and the edge is starting to curl back, about 30 seconds. Flip the crepe with your fingers or a spatula, and cook until brown in spots, about 15 seconds. Transfer the crepe to a wire rack to cool. Repeat with the remaining batter, for a total of 12 crepes (you can stack them on the rack once they've cooled). (The crepes can be refrigerated, wrapped, overnight.)
For the cream cheese spread: Combine the cream cheese, capers, cornichons, dill, lemon juice and zest, 1/4 teaspoon salt and a few grinds of pepper in a medium bowl with a spatula. Drizzle in the heavy cream, and mix until smooth; set aside at room temperature.
To assemble: Line an 8-inch round cake pan with plastic wrap so it overhangs by 4 inches on both sides. Place 1 crepe (this will be the top of the cake, so pick a pretty one) on a work surface, and spread evenly with 2 tablespoons of the cream cheese spread. Transfer the crepe, cheese-side up, to the cake pan. Arrange pieces of gravlax evenly over the cheese spread, sprinkle with about 1 teaspoon of the lemon juice, then scatter with 1 tablespoon of the onion, followed by a generous tablespoon of the egg. Repeat 6 times. Spread the 8th crepe with 2 tablespoons of the cheese spread, then place it on top of the other layers, cheese-side down, to create the bottom of the cake. Stretch the plastic wrap over the cake to draw the lacy edges of the crepes up a bit and to cover the cake completely. Use a small cast-iron skillet or a large glass measuring cup to weigh down the cake and press it into an even shape. Refrigerate at least 1 hour up to overnight.
To garnish: Remove the weight from the cake, and peel back the plastic. Use the long sides of the plastic to ease the cake out of the pan. Flip the cake pan over, and set the crepe cake on top. Place a serving plate over the cake, and invert the cake onto it. Remove the plastic. Whip the cream in a medium bowl with a hand mixer on medium speed until stiff peaks form. Use an offset spatula to spread the whipped cream decoratively over the top of the crepe cake. Toss the dill, capers, cornichons and lemon zest in a small bowl until lightly combined, scatter the mixture over the whipped cream and sprinkle with salt and a few grinds of pepper.

SMOKED SALMON CAKE

Smoked Salmon Cake image

Salmon cake combines traditional partners: Pumpernickel bread, smoked salmon, cream cheese, and cucumbers are "iced" with more cream cheese.

Provided by Martha Stewart

Categories Food & Cooking Appetizers

Number Of Ingredients 13

Ingredients

3 eight-ounce packages cream cheese, softened
1/2 cup finely chopped red onion
2 tablespoons capers, drained and chopped
2 tablespoons fresh dill, finely chopped, plus more for garnish
1 teaspoon freshly squeezed lemon juice
Coarse salt and freshly ground pepper
2 loaves pumpernickel bread, cut into 16 half-inch slices, with crusts
1 pound smoked salmon, thinly sliced
1 1/2 seedless cucumbers, thinly sliced into 1/8-inch slices, patted dry, plus more for decorating sides of cake
1/2 cup creme fraiche
2 1/2 ounces salmon roe
1 ounce black caviar
Lemon wedges, for garnish

Steps:

In a small bowl, combine eight ounce cream cheese, red onion, capers, dill, and lemon juice; season with salt and pepper, and stir until smooth. Lay four bread slices on a clean work surface; trim 1/4 inch from all sides of slices. Spread 1 tablespoon cream-cheese mixture on top of one slice, and layer with smoked salmon and cucumber (try not to overlap cucumber slices). Spread another thin layer of the cream-cheese mixture on top. Repeat with two more bread slices.
Neatly stack prepared slices, filling side up, squaring the sides with your hands; top with the fourth bread slice. Repeat with remaining bread and filling to create three more stacks in this way.
Transfer stacks to a serving platter with their long sides touching. In a small bowl, combine remaining 16 ounces cream cheese and creme fraiche until smooth. Using offset spatula, spread mixture evenly over assembled cake. Refrigerate, covered, two hours or overnight.
Before serving, arrange overlapping cucumber slices around base of cake; spoon salmon roe and caviar along the top, and sprinkle with dill. Garnish the platter with lemon wedges.