Best Smoked Salmon With Capers Pickled Shallots Recipes
SMOKED SALMON WITH FRESH DILL AND CAPERS
Steps:
- Melt the butter add all the flour at one time and cook until a sandy texture is achieved. Slowly add the half-and-half, mixing well, and bringing to a boil after each addition. Add the onion with the bay leaf and clove, and simmer for 45 minutes.
- Strain before using.
PELLET GRILL SMOKY SALMON WITH CAPERS AND DILL
This lightly smoky side of salmon is deceptively simple to put together and cooks in just about 20 minutes on a pellet grill. You slather the top in a flavorful combo of capers, dill, garlic, zesty lemon and the secret ingredient (mayonnaise!) to ensure the fish stays moist. Another trick to guarantee the salmon is cooked to perfection? Grill it with the skin on, then just use a spatula to separate the flaky fish from the skin for serving.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat a pellet grill to 475 degrees F (see Cook's Note).
- Combine the mayonnaise, olive oil, lemon zest and juice, shallot, garlic, capers, chopped dill, honey and a large pinch each of salt and pepper in a medium bowl. Whisk to combine and set aside.
- Prepare 3 sheets of heavy-duty aluminum foil that are each 6 inches longer than the salmon; stack the foil and brush the top sheet generously with olive oil. Place the salmon, skin-side down, in the center of the foil stack and crimp all 4 sides to form a rim. Season the fish generously with salt and pepper then spread the mayonnaise mixture on top.
- Set the foil directly on the grill grates. Close the lid and cook until the internal temperature of the thickest part of the salmon reaches 140 degrees F, 20 to 25 minutes.
- Using heatproof gloves, carefully transfer the foil with the salmon to a platter for serving. Top with the torn dill fronds and serve with lemon wedges on the side.
SMOKED SALMON, FROMAGE BLANC AND CAPER SPREAD
One selling point of smoked salmon is that you don't need to do much to it to get it on the table - but take it a step further and break out of the canape cliché. Here, you'll whip it up in the food processor with fennel and cream cheese for a light spread. Serve it with baguette slices. It's a quarter-hour of work for a savory, guest-friendly appetizer. (The New York Times)
Provided by Amanda Hesser
Categories dips and spreads, appetizer
Time 10m
Yield 6 to 8 appetizer servings
Number Of Ingredients 10
Steps:
- In a food processor, purée the salmon to a paste. Add the egg and pulse. Add the fromage blanc, cream cheese, lemon juice, fennel, salt and capers. Pulse a few times until light, fluffy and well blended. Scrape into a serving bowl, fold in 1 1/2 tablespoons of the chives and chill. Sprinkle the remaining chives over the dip and serve with baguette slices (or crackers).
Nutrition Facts : @context http, Calories 234, UnsaturatedFat 4 grams, Carbohydrate 22 grams, Fat 11 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 6 grams, Sodium 505 milligrams, Sugar 3 grams, TransFat 0 grams
PASTA WITH SMOKED SALMON AND CAPERS
Another classic combination, this dish makes people think you went to a lot of trouble. Actually it's quite simple. Any shape of pasta works, but I prefer a small noodle such as shells or bowties. Despite what an Italian might otherwise recommend, I like to serve this dish with freshly grated Parmesan cheese.
Provided by Mitchell Davis
Categories Milk/Cream Dairy Fish Pasta Appetizer Sauté Quick & Easy Dinner Salmon Summer Noodle Capers Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 10
Steps:
- In a large skillet, heat the olive oil over medium-high heat. Add the onion and sauté until translucent, but not browned. Add the smoked salmon and continue cooking just until the salmon turns opaque, 1 to 2 minutes. Pour in the cream and add the capers. Taste and adjust seasoning with salt and pepper. Be careful how much salt you add because the smoked salmon and capers are both salty. Add the pasta and toss to coat. If there doesn't appear to be enough sauce, add a couple of tablespoons of the pasta cooking water to thin it down. Serve with freshly grated Parmesan cheese.
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