Smoke Salmon Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos

Smoke Salmon Recipe Biography

Source(google.com.pk)

Recipe 1: Smoked Salmon Pizza Scrolls

Ingredients:

100g  Tassal Quick & Healthy Tasmanian smoked salmon

2 cups self-raising flour

50g butter, finely chopped

3/4 cup milk

2 tbsp tomato paste

3 mushrooms, finely sliced

1/2 tomato, diced

1/2 red capsicum, finely chopped

40g grated cheese

Directions:

1. Preheat oven to 180°C. Line a baking tray with non-stick baking paper.

2. Place the flour in a large bowl. Use your fingertips to rub the butter into the flour until the mixture resembles fine breadcrumbs. Add the milk. Stir with a wooden spoon until a soft dough forms.

3. Turn onto a lightly floured surface and knead gently until smooth. Use a lightly floured rolling pin to roll out the dough on a lightly floured surface to a 30cm square.

4. Spread with the tomato paste, leaving a 2cm-wide border. Top with the salmon, mushroom, tomato and capsicum. Starting from the side closest to you, roll up firmly to form a log. Cut crossways into 12 even portions.

5. Place, cut-side up on the lined tray. Sprinkle each scroll with the cheese. Bake in oven for 15-20 minutes or until golden. Serve hot or cold.

Recipe 2: Chive Omelette with Smoked Salmon

Ingredients:

100g Tassal Smoked Salmon slices

3 eggs

30ml cream

1 tbsp water

2 tsp chives, chopped

2 tsp butter

1 spoonful creme fraiche, to serve

Lemon wedges & a sprig of dill, to serve

Salt & pepper, to taste

Directions:

1. Heat a 20cm non-stick pan.

2. Lightly beat eggs, cream, water, chives, salt and pepper.

3. Pour in egg mix and cook, stir gently with spatula, drawing back the edges. When starting to set and turn golden (but still a little runny on top), top with smoked salmon and creme fraiche.

4. Fold over the omelette onto itself. Serve with a lemon wedge and garnish with a sprig of dill.

Recipe 3: Smoked Salmon Tartare

Ingredients:

4 teaspoons reduced-fat sour cream

1/4 teaspoon chopped fresh dill

16 radish slices

2 ounces smoked salmon, chopped

Dill sprigs, for garnish

Directions:

1. Combine sour cream and dill in a small bowl. Top each radish slice with salmon, a dollop of the dill sour cream and a sprig of fresh dill.

Recipe 4: Smoked Salmon Spread

Ingredients:

8 ounces smoked salmon

1 1/2 cups nonfat cottage cheese

3 tablespoons pepper-flavored vodka, such as Absolut Peppar

2 tablespoons lemon juice

2 teaspoons Dijon mustard

1 teaspoon prepared horseradish

Directions:

Cut half the salmon into chunks. Dice the remaining salmon. Place cottage cheese in a fine-mesh sieve and press on it to remove excess moisture. Transfer the cottage cheese to a food processor. Add the salmon chunks, vodka, lemon juice, mustard and horseradish. Process until smooth. Transfer the mixture to a bowl and fold in the diced salmon. Refrigerate until chilled.

Recipe 5: Smoked Salmon & Spinach Roulade

Ingredients:

1 10-ounce package frozen spinach, thawed and squeezed dry

1/2 cup chopped fresh parsley

1/3 cup flour

1/4 cup reduced-fat sour cream

Dash of hot pepper sauce

Salt & freshly ground pepper, to taste

2 large egg yolks

6 large egg whites

6 ounces reduced-fat cream cheese

3/4 cup low-fat cottage cheese

1 tablespoon lemon juice

8 ounces smoked salmon, flaked

1/4 cup snipped fresh chives

3 tablespoons drained capers, rinsed, or 2 tablespoons prepared horseradish

Freshly ground pepper, to taste

Directions:

1. To make spinach cake: Preheat oven to 375°F. Coat an 11-by-17-inch rimmed baking sheet with cooking spray. Line the bottom of the baking sheet with parchment paper or wax paper and coat it with cooking spray.

2. Puree spinach, parsley, flour, sour cream and hot pepper sauce in a food processor until smooth. Season with salt and pepper. Add egg yolks and pulse to mix. Transfer to a bowl and set aside.

3. Beat egg whites in a mixing bowl, with an electric mixer until stiff, but not dry, peaks form. Fold 1/3 of the beaten whites into the spinach puree with a rubber spatula to lighten it. Fold the spinach mixture into the remaining whites just until blended, and spread in the prepared pan. Bake until the top springs back when lightly touched, 8 to 10 minutes. Let cool in the pan on a rack for 5 minutes.

4. Cover the work surface with a clean kitchen towel with the long edge toward you. Invert the spinach cake onto the towel. Peel off the parchment or wax paper and cover the spinach cake with another towel.

5. To make filling and assemble roulade: Puree cream cheese and cottage cheese in a food processor until smooth. Transfer to a small bowl and set aside.

6. Uncover the spinach cake and sprinkle the surface with lemon juice. Leaving a little border to accommodate the filling, spread half of the cheese mixture on the spinach cake and distribute smoked salmon evenly on top. Spread the remaining cheese mixture over the salmon. Sprinkle with chives and capers (or horseradish). Season with pepper.

7. Starting at the long edge, gently roll the cake and filling as you would roll a jelly roll, using the towel to lift and assist in the rolling. Wrap the roulade in plastic wrap and refrigerate for at least 4 hours.

8. To serve, cut the roulade into 24 slices with a serrated knife.

Recipe 6: Smoked Salmon Salad Niçoise

Ingredients:

8 ounces small red potatoes, scrubbed and halved

6 ounces green beans, preferably thin haricots verts, trimmed and halved

2 tablespoons reduced-fat mayonnaise

1 tablespoon white-wine vinegar

1 teaspoon lemon juice

1 teaspoon Worcestershire sauce

1 teaspoon Dijon mustard

1/2 teaspoon dried dill

1/4 teaspoon freshly ground pepper

6 cups mixed salad greens

1/2 small cucumber, halved, seeded and thinly sliced

12 small cherry or grape tomatoes, halved

4 ounces smoked salmon, cut into 2-inch pieces

Directions:

1. Place a large bowl of ice water next to the stove. Bring 1 inch of water to a boil in a large saucepan. Place potatoes in a steamer basket over the boiling water, cover and steam until tender when pierced with a fork, 10 to 15 minutes. Transfer the potatoes with a slotted spoon to the ice water. Add green beans to the steamer, cover and steam until tender-crisp, 4 to 5 minutes. Transfer the green beans with a slotted spoon to the ice water. Transfer the potatoes and beans to a towel-lined baking sheet to drain.

2. Meanwhile, whisk mayonnaise, vinegar, lemon juice, Worcestershire sauce, mustard, dill and pepper in a large bowl. Add the potatoes and green beans, salad greens, cucumber and tomatoes; toss gently to coat.

3. Divide the salad and smoked salmon between 2 plates.

Smoke Salmon Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos

Smoke Salmon Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos

Smoke Salmon Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos

Smoke Salmon Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos

Smoke Salmon Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos

Smoke Salmon Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos

Smoke Salmon Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos

Smoke Salmon Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos

Smoke Salmon Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos

Smoke Salmon Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos

Smoke Salmon Recipe Salmon Recipes Oven With Sauce Grilled Easy For Christmas Pinoy Healthy With Rice Pan Indian Style Photos