Best Smoked Salmon Hash Heathman Hotel Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SMOKED SALMON HASH - HEATHMAN HOTEL



Smoked Salmon Hash - Heathman Hotel image

Hot-smoked salmon is a Northwest specialty, and makes one great brunch dish! Use only hot-smoked salmon or kippered salmon for this dish. It's chunkier and drier than regular smoked salmon, which is cold-smoked and won't be right for this dish. Recipe is from the Heathman Hotel in Portland, Oregon. Serve topped with a poached egg. Or serve as is.

Provided by BecR2400

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

2 lbs potatoes (about 7 medium)
1 lb salmon (only use hot-smoked or kippered salmon, NOT regular cold-smoked salmon)
1 small red onion, minced
1 tablespoon prepared horseradish
1 tablespoon whole grain mustard
1/4 cup capers, drained
fresh ground black pepper
2 tablespoons butter
2 tablespoons vegetable oil
1 tablespoon vinegar (any kind)
salt
8 large eggs
sour cream, thinned with heavy cream

Steps:

  • Place the potatoes in a large pan and cover with water. Bring to a boil, add a big pinch of salt, and cook until tender, about 20 minutes. Let cool completely, then peel and dice.
  • Shred the salmon into a medium bowl. Add the onion, horseradish, mustard, capers, and the 1/4 cup of sour cream. Toss to combine and season with salt and pepper to taste. Set aside.
  • Melt the butter in a large heavy saute pan and add the oil. Add the cubed potatoes to the hot fat and saute until golden brown and crisp. Add the salmon mixture and toss to combine and heat through. Add more salt and pepper, if desired.
  • To Make the Poached Eggs (Optional):.
  • Meanwhile, fill a large skillet with water. Add the vinegar and some salt and bring to a soft rolling boil. Break the eggs into saucers. carefully tilt the eggs, one at a time, into the bubbling water. Cook until the whites are set and the enters are just soft, 2 to 3 minutes.
  • Divide the hash among four plates. If you poached the eggs, remove from the water with a slotted spoon and place them on top of the hash. Top with a little of the sour cream mixture and serve immediately.

Nutrition Facts : Calories 709.3, Fat 34.9, SaturatedFat 9.1, Cholesterol 439.4, Sodium 2678.4, Carbohydrate 52.8, Fiber 11.8, Sugar 4.8, Protein 49

SALMON HASH



Salmon Hash image

This great recipe works for brunch with a poached egg on top, or makes a wonderful, easy fish supper served with your favorite green vegetable.

Provided by Geema

Categories     Brunch

Time 27m

Yield 3-4 serving(s)

Number Of Ingredients 5

1 can red salmon, drained and flaked
2 cups chopped peeled red potatoes
2 tablespoons butter, melted
4 scallions, finely chopped
salt and pepper

Steps:

  • Remove and discard skin and bones from salmon; flake with a fork and set aside.
  • Sauté potatoes in margarine 12 minutes or until golden and tender.
  • Add scallions to skillet and sauté 2 to 3 minutes.
  • Stir in salt and pepper.
  • Add the salmon to the skillet, mixing it carefully into the potatoes.
  • Cook over medium heat, without stirring again, until thoroughly heated.
  • Serve with a poached egg on top if you like.

Nutrition Facts : Calories 146.3, Fat 7.9, SaturatedFat 4.9, Cholesterol 20.4, Sodium 63.7, Carbohydrate 17.4, Fiber 2.2, Sugar 1.5, Protein 2.3

SMOKED SALMON QUESADILLA



Smoked Salmon Quesadilla image

Make and share this Smoked Salmon Quesadilla recipe from Food.com.

Provided by Little Suzy Homemak

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

8 soft taco-size flour tortillas
5 ounces boursin cheese, softened
6 ounces smoked salmon
2 tablespoons capers
1 cup monterey jack cheese, shredded
1/2 cup sour cream
1 tablespoon fresh dill, finely chopped
1 avocado, sliced
1 1/2 cups cherry tomatoes, halved
1/2 red onion, sliced
creme fraiche (optional)

Steps:

  • Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking. Lay out 4 tortillas; spread each half with half of th herb cheese. Divide and top each tortilla with salmon, capers, and jack cheese. Top with remaining tortillas.
  • In a small bowl, combine sour cream with dill; set aside. Grill tortillas on hot oiled grill for 3-4 minutes per side or until cheese has melted. Serve hot topped with sliced avocado, cherry tomatoes, and onion rings. Garnish with creme fraiche.

Nutrition Facts : Calories 504.1, Fat 28.7, SaturatedFat 11.8, Cholesterol 48.2, Sodium 1035.9, Carbohydrate 40.3, Fiber 6.2, Sugar 3.8, Protein 22.8

SMOKED SALMON FETTUCCINE



Smoked Salmon Fettuccine image

This low fat creamy fettuccine dish is simple and easy to prepare. I use home smoked salmon, but any kippered style salmon works great.

Provided by Bob Regent

Categories     European

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon margarine
2 garlic cloves, minced
1 tablespoon flour
1 1/2 cups skim milk
2 tablespoons light cream cheese
3/4 cup parmesan cheese
8 ounces smoked salmon
1 lb fettuccine

Steps:

  • Sauté garlic in margarine for 1 minute--do not let it brown.
  • Add flour and incorporate completely.
  • Add skim milk a little at a time and mix until flour has dissolved.
  • Cook on medium heat stirring continuously for 8 minutes.
  • Add cream cheese and mix until incorporated.
  • Cook for 2 minutes.
  • Add parmesan cheese and salmon.
  • Cook fettuccine according to directions and drain.
  • Combine sauce with fettuccine and serve immediately.

CURRIED RICE WITH SMOKED SALMON



Curried Rice With Smoked Salmon image

The idea for this quick dinner is based on a popular English brunch dish. If you don't have smoked salmon on hand, use a 7-1/2 ounce tin of salmon that has been drained and had the skin and bones removed.

Provided by Irmgard

Categories     One Dish Meal

Time 37m

Yield 4 serving(s)

Number Of Ingredients 9

1 onion, coarsely chopped
2 teaspoons curry powder
1/2 teaspoon ground coriander
1 cup long grain white rice
500 ml chicken broth
4 ounces smoked salmon
2 hard-cooked eggs, peeled
2 tomatoes
1 cup cilantro, chopped

Steps:

  • Lightly coat a large saucepan with oil and set over medium heat.
  • Add the onion and stir often until it starts to soften, 3 minutes.
  • Stir in the curry powder, ground coriander and rice until well coated, 1 minute.
  • Add the chicken broth and bring to a boil over high heat.
  • Cover and reduce the heat to low.
  • Simmer until the rice is tender and the liquid is absorbed, 18 to 20 minutes.
  • Remove from the heat and let stand for 5 minutes.
  • Meanwhile, break the salmon into chunks.
  • Slice the eggs and tomatoes into wedges.
  • Fluff the rice with a fork and stir in the cilantro.
  • Spoon onto a platter.
  • Scatter the salmon over top and arrange the egg and tomato wedges on the rice.
  • Serve right away or refrigerate until cold.

Nutrition Facts : Calories 289.8, Fat 5.3, SaturatedFat 1.4, Cholesterol 100.2, Sodium 660.7, Carbohydrate 43.5, Fiber 2.4, Sugar 3.5, Protein 15.6

DOUBLE SMOKED SALMON MOUSSE



Double Smoked Salmon Mousse image

This chunky Salmon Mousse is made with hot smoked salmon and cold smoked salmon. Hot being the salmon that is smoked in hot smoke so that it cooks; and cold being the stuff that is cured in smoke and served thinly sliced. I buy the cold smoked salmon pieces rather than the expensive slices. Hot smoked salmon is available in vacuum packed packets beside the cold smoked salmon in New Zealand. This mousse could also be made with poached or baked salmon, tinned salmon or even tuna fish made to look like salmon. My mum and I once made it with pilchards when we ran out of salmon and tuna! Our excuse was that it was 1981 in Tonga, supplies on the island were running a bit low and we were cooking for 35 people for a Burns Supper. We just used the white bits from the tinned pilchards (the dog loved the dark bits!) and added some red food colouring! "What has salmon mousse got to do with a Burns Supper?" I hear you ask. Well, Scottish food is served at this event to celebrate the great Scottish Bard, Robert Burns, on the 25th January. January in Tonga is very hot so you don't really want something hot like Scotch Broth. We decided that in an ideal situation we would serve Scottish smoked salmon. No Scottish smoked salmon to hand, or even anyone's smoked salmon so Mum decided salmon mousse was the next best thing. Then we couldn't find enough tins of salmon!! I don't recommend our pilchard recipe. This is the best recipe.

Provided by RonaNZ

Categories     Lunch/Snacks

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 13

10 g unflavored gelatin (one sachet or enough to set 500ml of liquid)
1/2 cup hot water
1/2 cup mayonnaise
1 1/2 tablespoons lemon juice
2 tablespoons tomato ketchup
salt
pepper
200 g smoked salmon (hot smoked)
100 g smoked salmon (cold cured)
1 head iceberg lettuce
1/4 cucumber
2 tablespoons dill weed
1 lemon

Steps:

  • Sprinkle the gelatin over the hot water and stir until the gelatin dissolves.
  • Add the mayonnaise, lemon juice and tomato ketchup. The tomato ketchup is there to add a little flavour but mainly to add pink colour to the mousse. You don't want white mousse with bits of pink salmon in it.
  • Add salt and pepper to taste, remembering that the salmon may be salty so don't add too much salt.
  • Flake the hot smoked salmon.
  • Cut the cold smoke salmon into 1cm squares.
  • Fold both the salmons through the mousse. Try to not break the flaked salmon up so that there is still some texture in the mousse.
  • Check the seasoning and adjust if needed.
  • Fill a 2 cup jelly mould, or a fish mould if you have one, and refrigerate for 2 hours or until the gelatin sets.
  • Make a bed of shredded lettuce on a large platter.
  • Turn the mould out on to the lettuce. I had to line my mould with clingfilm because it rusted sightly, which makes it easier to remove from the mould but you lose some detail.You may need to briefly dunk the mould into hot water. Don't be tempted to leave it sitting in hot water. The gelatin will soften very quickly.
  • Thinly slice a cucumber and use it to garnish around the base of the turned out mousse.
  • Finely chop some dill and scatter over the top of the mousse.
  • Cut the lemon into wedges and serve around the mousse.
  • Serve with crusty bread as a light lunch or reduce the gelatin to 5g and serve with crackers as a dip. This is an excellent buffet table dish too.
  • ==================================.
  • To serve this as a starter, instead of filling a ring mould or other mould:.
  • Line a 6-muffin muffin tray with circles of waxed paper.
  • Put a slice of cold smoked salmon on top of each circle.
  • Add 1/3 cup of mousse to each muffin cup.
  • Refrigerate for 1 hour.
  • Plate up individual servings of mousse by dressing the plate with lettuce, turning out a salmon mousse (and remove the wax paper), garnish with dill on top and cucumber and a lemon wedge on the side.
  • ==================================.
  • Cooking for a large crowd:.
  • Scale up the recipe and pour into a large roasting tin and put in the fridge to set. Cut into squares with a knife dipped in hot water. Remove slices with a spatula or fish slice. Serve top side up with the same garnish as above.

Nutrition Facts : Calories 164.4, Fat 8.9, SaturatedFat 1.5, Cholesterol 16.6, Sodium 600.5, Carbohydrate 11.3, Fiber 2, Sugar 4.3, Protein 12

Related Topics