SMOKED SALMON RECIPE RECIPES

Name: Smoked salmon
Total time: 15 min
Yield: 4
Cuisine: https://schema.org/GlutenFreeDiet
Ingredients: 4 cm piece of fresh horseradish or jarred horseradish; 100 ml half-fat crème fraîche; 300 g raw beets; 200 g smoked salmon from sustainable sources; 1 punnet of cress

SMOKED SALMON & BEETROOT | JAMIE OLIVER SALMON RECIPE

Smoked salmon & beetroot | Jamie Oliver salmon recipe image

Here’s a simple, elegant starter using just five flavours that pack a truly amazing punch. Think silky smoked salmon, tangy crunchy beets, retro cress and fresh horseradish – for me, the hotter the better. A perfect little plate that can all be prepped ahead. Get in!

Total Time 15 minutes

Yield 4

Number Of Ingredients 5

Ingredients

4 cm piece of fresh horseradish or jarred horseradish
100 ml half-fat crème fraîche
300 g raw beets
200 g smoked salmon from sustainable sources
1 punnet of cress

Steps:

1. Peel and finely grate the horseradish. Stir 1 tablespoon into the crème fraîche, add a splash of red wine vinegar, then season to taste with sea salt.
2. Scrub the beets clean, reserving any nice leaves, then finely slice into matchsticks with good knife skills or using the julienne cutter on a mandolin (use the guard!). Dress with 1 tablespoon each of extra virgin olive and red wine vinegar.
3. Divide the smoked salmon between plates, followed by a spoonful of the horseradish sauce, the beets and any reserved leaves, and some cress.
4. Drizzle with a teaspoon of extra virgin olive oil and a pinch of black pepper, then serve with an extra grating of horseradish, if you like.

Nutrition Facts : Calories 201 calories, FatContent 12 g fat, SaturatedFatContent 4 g saturated fat, ProteinContent 15.3 g protein, CarbohydrateContent 8.6 g carbohydrate, SugarContent 7.4 g sugar, SodiumContent 1.2 g salt, FiberContent 2 g fibre

SMOKED SALMON CHOWDER RECIPE - EPICURIOUS

Smoked Salmon Chowder Recipe - Epicurious image

Simple to make and packed with omega-3s, this soup can be an easy weeknight supper or a sophisticated starter at a dinner party. Serve it with oyster crackers for the kids.

Provided by Victoria Granof

Total Time 30 minutes

Yield Makes 4 to 6 servings

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
3 medium leeks, white and light green parts only, rinsed and sliced (about 3 cups)
1 garlic clove, minced
1 large russet potato, peeled and cubed
1 large stalk celery, chopped
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups vegetable broth
2 tablespoons tomato paste
2 cups milk (any fat content)
8 ounces smoked salmon, flaked
1/2 cup heavy cream
2 tablespoons chives, chopped

Steps:

1. Heat the olive oil in a large, heavy-bottomed pot over low heat. Add the leeks and garlic and sautéthem for 2 minutes.
2. Add the potato, celery, salt, and pepper and cook over medium heat for about 1 minute, stirring constantly.
3. Add the broth and simmer until the potato is tender, about 15 minutes.
4. Add the tomato paste and milk, then the salmon, and bring the mixture back to a simmer for a few minutes (but don't let it boil, or the milk will separate).
5. As it simmers, stir in the cream.
6. Remove from heat, garnish with the chives, and serve.

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SMOKED SALMON SALAD RECIPE | JAMIE OLIVER FISH RECIPES

1. Heat a griddle pan until it is screaming hot – this will take about 5 minutes. Meanwhile, cut the ciabatta in half lengthways, then cut into four equal-sized pieces, about 10–12cm/4–5 inches square.
2. Place the sliced avocado in a bowl and squeeze over some lemon juice to stop it from discolouring. Using a speed peeler or potato peeler, slice the cucumber into long, thin strips on top of the avocado. Add the herbs and cress.
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Category Appetizers
Calories 95 calories per serving

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