Asparagus Pancakes With Smoked Salmon Recipes

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ASPARAGUS PANCAKES WITH SMOKED SALMON



Asparagus pancakes with smoked salmon image

Make the most of the asparagus season with this versatile brunch, or treat yourself to a salmon supper

Provided by Good Food team

Categories     Breakfast, Brunch, Supper

Time 50m

Yield 4

Number Of Ingredients 11

100g buckwheat flour
100g plain flour
½ tsp bicarbonate of soda
284ml pot buttermilk
1 egg , beaten
50g butter , melted
2 tsp rapeseed oil or vegetable oil
18 asparagus spears , halved to make 36 shorter spears
140g smoked salmon
150ml pot soured cream
a few lemon wedges

Steps:

  • Heat oven to 120C/100C fan/gas 1/2. Mix the flours, bicarbonate of soda and 1/2 tsp salt together in a bowl. Whisk the buttermilk, egg and 3 tbsp melted butter together in another bowl, then gradually whisk into the dry ingredients to make a smooth batter.
  • Heat a non-stick frying pan over a medium heat. Add the remaining butter and the oil, plus the asparagus, and fry, turning, for 3-4 mins until almost tender.
  • Turn the heat down and scoop out all but 6 of the asparagus spears. Arrange the 6 left in the pan into 2 groups of 3. Use a ladle to spoon a little batter over each group of asparagus, to make 2 round pancakes, with the asparagus hidden underneath. Cook the pancakes until bubbles appear on the surface - about 2-3 mins. Flip over and cook for 1-2 mins more until golden and set. Remove and keep warm in the oven while you use the remaining asparagus and batter to make another 10 pancakes.
  • Pile 3 pancakes on each plate and add a pile of smoked salmon. Serve with some soured cream, a good grinding of black pepper, and lemon wedges for squeezing over.

Nutrition Facts : Calories 468 calories, Fat 24 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 21 grams protein, Sodium 3 milligram of sodium

FARFALLE WITH ASPARAGUS AND SMOKED SALMON



Farfalle with Asparagus and Smoked Salmon image

This is a light summer pasta salad that utilizes only a few ingredients, but is very tasty. I eat it year 'round because it's low fat and super tasty!

Provided by Myra

Categories     Seafood     Fish     Salmon     Smoked

Time 2h30m

Yield 4

Number Of Ingredients 8

1 (8 ounce) package farfalle pasta
½ cup fresh steamed asparagus tips
1 ounce smoked salmon, chopped
1 lemon, juiced
1 tablespoon chopped pistachio nuts
1 teaspoon chopped fresh basil
1 tablespoon extra virgin olive oil
salt and pepper to taste

Steps:

  • In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
  • Steam the asparagus over boiling water and cook until tender but still firm. Drain, cool and chop.
  • In a large bowl, combine the pasta, asparagus, smoked salmon, lemon juice, pistachios, basil, olive oil, and salt and pepper. Mix well and refrigerate for 2 hours. Remove from refrigerator and serve at room temperature.

Nutrition Facts : Calories 261.1 calories, Carbohydrate 45.1 g, Cholesterol 1.6 mg, Fat 6 g, Fiber 3.8 g, Protein 10 g, SaturatedFat 0.9 g, Sodium 70.5 mg, Sugar 2.3 g

SMOKED SALMON AND ASPARAGUS QUICHE



Smoked Salmon and Asparagus Quiche image

An easy pat-in-the-pan crust makes quiche making a snap!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 6

Number Of Ingredients 13

1 1/2 cups Gold Medal™ all-purpose flour
1 1/2 teaspoons sugar
1 teaspoon onion salt
1/2 cup vegetable oil
2 tablespoons milk
1 package (3 1/2 to 4 1/2 ounces) smoked salmon, flaked
1 package (10 ounces) frozen asparagus cuts, thawed and drained
1 cup shredded Havarti cheese or Monterey Jack cheese (4 ounces)
3 eggs
1 cup whipping (heavy) cream
2 teaspoons chopped fresh dill weed or 1 teaspoon dried dill weed
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Heat oven to 425°F. Mix flour, sugar and onion salt in medium bowl. Beat oil and milk in measuring cup with fork until creamy. Pour oil mixture over flour mixture; stir until dough forms.
  • Pat dough on bottom and side of ungreased pie plate, 9x1 1/4 inches, or quiche dish, 9x1 1/2 inches. Sprinkle salmon over crust. Cut off bottom one-third of each asparagus spear; reserve top spear portions. Chop asparagus ends; sprinkle over salmon. Sprinkle cheese evenly over asparagus.
  • Beat eggs, whipping cream, dill weed, salt and pepper in medium bowl with wire whisk. Slowly pour egg mixture over quiche ingredients. Arrange reserved asparagus in spoke fashion on top of quiche.
  • Bake 15 minutes. Reduce oven temperature to 325°F. Bake 40 to 45 minutes longer or until knife inserted in center comes out clean. If necessary, cover edge of crust with strips of aluminum foil after 10 to 15 minutes of baking to prevent excessive browning. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 550, Carbohydrate 29 g, Cholesterol 175 mg, Fat 5 1/2, Fiber 2 g, Protein 16 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 800 mg

SALMON WITH SMOKED SALMON BUTTER



Salmon With Smoked Salmon Butter image

Any salmon, especially the deep red wild sockeye, will benefit from a generous dollop of this smoked salmon butter. The smoky-velvet taste lends a robust character, so little other embellishment is needed. Make it in advance and keep in the freezer, and you have an uncommonly elegant dinner in no time. The butter will lift a fillet of arctic char, butterflied trout, seasonal shad or other white-fleshed fish.

Provided by Florence Fabricant

Categories     main course

Time 20m

Yield 4 servings

Number Of Ingredients 7

1 ounce smoked salmon, preferably sockeye
6 tablespoons unsalted butter at room temperature
1 teaspoon lemon zest
1 tablespoon minced fresh dill
1 tablespoon extra-virgin olive oil
1 1/2 pounds salmon fillet with skin, in 4 equal pieces
Salt and ground black pepper

Steps:

  • Use a knife to mince smoked salmon. Place in a small bowl. Add butter and, with a fork, mash together until well combined. Add lemon zest and dill and mash in. Scoop butter onto a work surface, form into a cylinder about 2 inches in diameter, wrap in plastic and freeze. Have 4 dinner plates warming.
  • Heat a large heavy skillet, preferably cast iron, on medium-high. Add oil and brush to coat entire surface. Pat fish dry and place fillets, skin side down, in pan. Increase heat to high and cook about 3 minutes, until skin has browned. Turn the fillets and sear on high until flesh side has browned and is cooked to desired degree of doneness, another 2 to 3 minutes for medium to medium-rare.
  • While fish cooks, remove butter from freezer and slice into 4 patties. When fish is done, place a fillet, skin side down, on each dinner plate. Dust surface of fish with salt and pepper, place a portion of smoked salmon butter on top of each fillet and serve.

Nutrition Facts : @context http, Calories 547, UnsaturatedFat 21 grams, Carbohydrate 1 gram, Fat 44 grams, Fiber 0 grams, Protein 36 grams, SaturatedFat 17 grams, Sodium 474 milligrams, Sugar 0 grams, TransFat 1 gram

SMOKED SALMON BLINIS



Smoked salmon blinis image

We make these every Christmas when guests are arriving. It's generally a job that me and Dad do - while greeting people with a drink you can also be knocking out a few freshly cooked blinis, adding simple toppings as you go. Yum.

Provided by Jamie Oliver

Categories     Seafood Recipes     Seafood     Christmas     Salmon

Time 15m

Yield 30

Number Of Ingredients 5

1 cup of self-raising flour
1 large free-range egg
olive oil
1 cup of semi-skimmed milk
unsalted butter

Steps:

  • 1. For the blinis, place the flour and a pinch of sea salt in a large mixing bowl. Make a well in the centre, crack in the egg and add 1 tablespoon of oil, then beat into the flour. Gradually whisk in the milk until you've got a lovely, smooth batter.
  • 2. Put a large non-stick frying pan on a medium heat and add 1 small knob of butter. 3. Once hot and the butter's melted, add tablespoons of batter to the pan to make your blinis. Cook for 1 minute on each side, flipping over when they turn golden on the bottom and get little bubbles on top. 4. The first batch always helps you figure out your temperature control, so adjust it up or down if needed. 5. Transfer the cooked blinis to a plate, and continue with the remaining batter until it's all used up. Top with your favourite combos, season to perfection and enjoy. TEAM WAVES OF QUALITY SMOKED SALMON WITH . . . * Cucumber speed-peeled into ribbons, placed proudly on top of a little cream cheese with a fine grating of lemon zest. Š* Peeled and finely shaved raw baby beets, a squeeze of lemon juice and a pinch of fresh tarragon. Š* Vac-packed beets blitzed with cream cheese until smooth, topped with a fine grating of fresh horseradish root. Š* Cream cheese loosened with a little lemon juice, and a sprinkling of salmon caviar to add an extra pop of flavour. Š* A dollop of soured cream and a sprinkling of chopped fresh chives and finely sliced tender asparagus. Š* Puréed avocado and a little jarred jalapeño, a dollop of soured cream and a few freshly picked coriander leaves.

Nutrition Facts : Calories 26 calories, Fat 1.1 g fat, SaturatedFat 0.3 g saturated fat, Protein 0.9 g protein, Carbohydrate 3.4 g carbohydrate, Sugar 0.4 g sugar, Sodium 0.1 g salt, Fiber 0.1 g fibre

SMOKED SALMON-ASPARAGUS FRITTATA



Smoked Salmon-Asparagus Frittata image

Breakfast for dinner? When it's easy to make, why not?! Be sure to pair with Chateau Ste. Michelle Riesling for the ultimate meal.

Provided by Chateau Ste Michelle

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 45m

Yield 8

Number Of Ingredients 12

2 small yellow potatoes
10 eggs
½ teaspoon hot sauce (such as Tabasco®)
1 tablespoon chopped fresh tarragon
2 tablespoons chopped fresh chives
1 teaspoon lemon zest
Salt and ground black pepper to taste
2 tablespoons olive oil
¼ cup diced red onions
1 cup asparagus, cut into 3/4-inch pieces
½ cup smoked salmon, broken into small pieces
⅓ cup shredded Gruyere cheese

Steps:

  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and let cool.
  • Whisk 10 eggs in a bowl. Add hot sauce, chopped tarragon, chopped chives, lemon zest, salt, and pepper to eggs and whisk.
  • Preheat the oven to 375 degrees F (190 degrees C). Dice potatoes once cooled.
  • Heat an ovenproof pan on medium-high heat and add olive oil. Add onions, potatoes, and asparagus to pan and saute for 2 minutes. Reduce heat to medium. Add egg mixture to pan. Stir in smoked salmon and Gruyere cheese.
  • Bake in the preheated oven for 15 minutes or until eggs puff up. Cool for a few minutes and serve.

Nutrition Facts : Calories 172.1 calories, Carbohydrate 5.9 g, Cholesterol 239.4 mg, Fat 11.5 g, Fiber 0.8 g, Protein 11.7 g, SaturatedFat 3.3 g, Sodium 198.4 mg, Sugar 1.1 g

ASPARAGUS AND SMOKED SALMON BUNDLES



Asparagus and Smoked Salmon Bundles image

Cooking Channel serves up this Asparagus and Smoked Salmon Bundles recipe from Giada De Laurentiis plus many other recipes at CookingChannelTV.com

Provided by Giada De Laurentiis : Cooking Channel

Categories     appetizer

Time 30m

Yield 4 to 6 side servings

Number Of Ingredients 6

1 bunch asparagus, ends trimmed (about 20 spears)
2 tablespoons olive oil
1 tablespoon chopped fresh rosemary leaves
Pinch kosher salt
Pinch freshly ground black pepper
4 to 6 ounces thinly sliced smoked salmon (1 slice per asparagus spear)

Steps:

  • Preheat the oven to 400 degrees F.
  • Lay the asparagus on a foil-lined baking sheet. Drizzle with olive oil. Sprinkle with rosemary, salt, and pepper. Roast until cooked and starting to brown around the edges, about 10 minutes. Remove from the oven and transfer to another baking sheet to cool.
  • Once the asparagus have cooled, wrap each spear in a slice of smoked salmon. Arrange on a serving platter and serve at room temperature.

FETTUCCINE WITH SMOKED SALMON AND ASPARAGUS



Fettuccine With Smoked Salmon And Asparagus image

Provided by Florence Fabricant

Categories     dinner, easy, quick, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

1/2 pound medium asparagus
4 ounces smoked salmon
Salt
1 tablespoon unsalted butter
1 tablespoon minced shallots
1 cup heavy cream
Freshly ground black pepper
1 teaspoon lemon juice
10 ounces fresh green fettuccine noodles
2 tablespoons minced fresh dill
2 ounces salmon caviar, optional

Steps:

  • Snap ends off asparagus. Slant-cut spears in 1-inch lengths. Steam until just tender, 3 to 4 minutes. Rinse under cold water, pat dry on paper towels and set aside. Cut salmon in slivers and set aside.
  • Bring a large pot of salted water to a boil. Melt butter in a large, heavy skillet. Add shallots and sauté over low heat until soft, about 3 minutes. Stir in cream, increase heat and simmer about 5 minutes, until slightly thickened. Add salmon and remove from heat. Season with pepper and lemon juice. Stir in asparagus.
  • Boil fettuccine 2 to 3 minutes, until just tender. Drain, but allow a bit of moisture to cling to noodles. Transfer to a warm shallow serving dish. Reheat sauce to a simmer, check seasonings, fold in dill and pour over fettuccine. Serve at once, mixing ingredients with pasta as you serve. Top each portion, if desired, with heaping teaspoon of salmon caviar.

Nutrition Facts : @context http, Calories 543, UnsaturatedFat 9 grams, Carbohydrate 58 grams, Fat 27 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 16 grams, Sodium 523 milligrams, Sugar 5 grams, TransFat 0 grams

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