Quick smoked salmon recipe?!
[I bought a bunch of bagels but they dissapeared ;)]
I've got the basic condoments any regular middle class kitchen would have.. eggs, bread, tomatoes, seasonings, etcc..
How can i eat this salmon before it goes bad? I dont know about making a salmon sandwich on wheatbread tho..sounds wierd..
what are some good ways to prepare it?
Answers: Ok, so im pretty hungry, and I've got this big slab of smoked salmon
[I bought a bunch of bagels but they dissapeared ;)]
I've got the basic condoments any regular middle class kitchen would have.. eggs, bread, tomatoes, seasonings, etcc..
How can i eat this salmon before it goes bad? I dont know about making a salmon sandwich on wheatbread tho..sounds wierd..
what are some good ways to prepare it?
Lightly salt fillet. Place a knob of butter on a medium high heat, ribbed frypan, and when it stops sizzling add fillet skin side down.
As it cooks you will see it changing colour and when it is about 1/3 cooked, carefully turn.
Cook until a further 1/3 is cooked and remove to a warmed plate and cover with foil.
Add some more butter and some fresh herbs:-
Fennel: for an aniseed taste.
Mint.
Parsley.
Let cook for a few minutes and remove from heat. The cast iron will keep it warm.
http://www.justsmokedsalmon.com/recipes....
lol nice name haha
try this one
smoked salmon pasta verde
Serve with: Mixed baby greens with shredded radishes in a citrus vinaigrette, and a sesame baguette.
Servings: Makes 4 to 6 servings.
1 1/2 cups dry white wine
3/4 cup crème fra?che or sour cream
12 ounces dried fettuccine
8 ounces small sugar snap peas (about 2 cups), strings removed, or thawed frozen shelled edamame
1 cup thinly sliced green onions (about 5)
1/3 cup chopped fresh Italian parsley
2 tablespoons chopped fresh thyme
4 ounces smoked salmon, cut crosswise into 1/4-inch strips
PreparationBoil wine in medium saucepan until reduced to 3/4 cup, about 8 minutes. Remove wine from heat and whisk in crème fra?che.
Meanwhile, cook pasta in large pot of boiling salted water until almost tender but still firm to bite, stirring occasionally. Add sugar snap peas or edamame to same pot and cook until peas are crisp-tender, about 2 minutes. Drain pasta and peas, then return to pot.
Pour crème fra?che mixture over pasta and peas. Add green onions, parsley, and thyme; toss to coat. Add salmon; toss again. Season pasta with salt and pepper. Divide pasta among plates and serve.
http://www.epicurious.com/recipes/food/v...
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Smoked salmon is already cooked for you. We eat our's by itself. We like it cold or warmed in the microwave.
Smoked salmon should be eaten at room temperature. Just like it is, natural, is best. It should be sliced very thin.
Also with onion, capers and hard boiled egg, all minced. Couple of drops of olive oil.