House Smoked Salmon Layered With Potatoes Chives Eggs And A Green Apple Froth Recipes

HOUSE SMOKED SALMON ON SPINACH WITH CHESTNUTS AND SHIITAKES

House Smoked Salmon on Spinach with Chestnuts and Shiitakes image

Provided by Food Network

Time 1h20m

Yield 4 servings

Number Of Ingredients 7

Ingredients

1/2 pound small shiitake mushrooms, wiped clean and cut into 1/2-inch pieces
2 tablespoons butter
3 tablespoons soy sauce
1 1/2 pounds spinach washed and the stems trimmed to 1-inch
1/2 cup alder wood chips
1 1/2 pound salmon fillet
1 cup whole peeled chestnuts

Steps:

To smoke the salmon heat the woodchips in the smoker over a medium heat until the smoke turns gray. Salt the salmon and add it to the smoker, cover the smoker, turn down the heat to medium and cook the salmon for twelve minutes, turn the salmon over and cook on the other side until the fish is opaque (approximately 10 minutes) and cooked but still moist.
While the salmon is cooking, bring the chestnuts to a boil in salted water to cover, simmer for 7 to 10 minutes until tender when pierced with a knife. Drain and reserve the chestnuts. In a medium saute pan over high heat cook the shiitake mushrooms in the butter and soy sauce. When the mushrooms are soft add the washed spinach leaves, cover the pot and let the leaves wilt for one minute. Remove the cover. The spinach should be bright green and wilted fold in the chestnuts and taste for seasoning.
Remove the salmon from the smoker when it is cooked and serve it on the spinach.

EASY SMOKED SALMON DEVILED EGGS

Easy Smoked Salmon Deviled Eggs image

This is a new one, and it is amazing.

Provided by DrMark

Categories Appetizers and Snacks Deviled Eggs No Mayo Deviled Egg Recipes

Time 45m

Yield 24

Number Of Ingredients 8

Ingredients

12 hard-boiled eggs, peeled and halved lengthwise
6 ounces smoked salmon
6 ounces low-fat cottage cheese
2 tablespoons thinly sliced chives
1 teaspoon seafood seasoning (such as Old Bay®)
1 teaspoon chopped fresh dill
1 teaspoon lemon juice
1 pinch paprika, or as needed

Steps:

Scoop the yolks out of eggs and discard or save for another use. Run egg whites under cool water to remove any remaining yolk. Arrange whites on a serving platter.
Blend salmon, cottage cheese, chives, seafood seasoning, dill, and lemon juice in a food processor until just combined. Pour salmon filling into a plastic bag and snip off 1 corner. Pipe filling into each egg and sprinkle paprika over filling. Chill in refrigerator for at least 30 minutes.

Nutrition Facts : Calories 53.7 calories, Carbohydrate 0.6 g, Cholesterol 108.2 mg, Fat 3.1 g, Protein 5.4 g, SaturatedFat 1 g, Sodium 136.4 mg, Sugar 0.3 g

SMOKED SALMON DEVILED EGGS AND TOMATOES

Smoked Salmon Deviled Eggs and Tomatoes image

I found this awesome spice called smoked paprika. I had a request by my sister-in-law to make some deviled eggs. I had a can of salmon in the pantry and decided to try it with another favorite deviled egg recipe. The result was a huge hit.

Provided by Tejay

Categories Appetizers and Snacks Deviled Eggs

Time 2h

Yield 20

Number Of Ingredients 13

Ingredients

12 eggs
10 cherry tomatoes, halved and seeded
4 ounces cream cheese, softened
1 (6 ounce) can skinless, boneless salmon, drained and flaked
2 tablespoons mayonnaise
2 tablespoons spicy brown mustard
1 ½ tablespoons sour cream
1 tablespoon lemon juice
2 tablespoons pickle relish, drained
¼ teaspoon grated lemon peel, or to taste
1 teaspoon smoked paprika
salt and pepper to taste
smoked paprika for garnish

Steps:

Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork.
Place the tomatoes, cut sides down, onto a paper towel to drain.
Mash the cream cheese with a spoon in a bowl until smooth and workable; stir in the egg yolks, salmon, mayonnaise, brown mustard, sour cream, lemon juice, pickle relish, lemon peel, and 1 teaspoon of smoked paprika until well combined. Season with salt and pepper.
Spoon the salmon mixture into the egg halves and cherry tomato halves. Sprinkle with additional smoked paprika for garnish and arrange on a platter. Chill at least 1 hour before serving.

Nutrition Facts : Calories 94.5 calories, Carbohydrate 1.6 g, Cholesterol 122 mg, Fat 7 g, Fiber 0.1 g, Protein 6.4 g, SaturatedFat 2.6 g, Sodium 177.3 mg, Sugar 0.7 g

SMOKED SALMON-POTATO BRUNCH BAKE

Smoked Salmon-Potato Brunch Bake image

The two different potatoes, fresh herbs and different textures make this savory brunch bake unique and special.-Victoria Johnson, Gilbert, Arizona

Provided by Taste of Home

Categories Breakfast Brunch

Time 1h35m

Yield 9 servings.

Number Of Ingredients 16

Ingredients

2 tablespoons olive oil
1 medium russet potato, peeled and cut into 1/2-inch cubes
1 medium sweet potato, peeled and cut into 1/2-inch cubes
1 medium sweet red pepper, finely chopped
1/2 cup finely chopped red onion
6 large eggs
1-1/2 cups half-and-half cream
1 green onion, finely chopped
2 teaspoons snipped fresh dill or 3/4 teaspoon dill weed
2 teaspoons Dijon mustard
1/2 teaspoon lemon-herb seasoning
1/4 teaspoon coarsely ground pepper
2 cups day-old cubed bread
8 ounces smoked salmon fillets, cut into 1-inch pieces
4 ounces cream cheese, cut into 1/2-inch cubes
Minced fresh chives and dill

Steps:

In a large skillet, heat oil over medium heat. Add russet potato; cook 3 minutes. Add sweet potato, red pepper and onion; cook 4-6 minutes longer or until lightly browned. Reduce heat to medium-low; cook, covered, 4-6 minutes or until vegetables are tender. Cool to room temperature., In a large bowl, whisk eggs, cream, green onion, dill, mustard, lemon-herb seasoning and pepper until blended. In a greased 8-in. square baking dish, layer potato mixture, bread and salmon; dot with cream cheese. Pour egg mixture over top. Refrigerate, covered, several hours or overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered, 60-70 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving. Sprinkle with chives and dill.

Nutrition Facts :

SCRAMBLED EGGS WITH SMOKED SALMON AND CHIVES

Scrambled Eggs with Smoked Salmon and Chives image

Provided by Joe Gannon

Categories Dairy Egg Fish Herb Onion Breakfast Brunch Low Carb Quick & Easy Mother's Day Father's Day New Year's Day Salmon Spring Chive Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 6

Ingredients

8 large eggs
4 tablespoons chopped fresh chives
3 tablespoons milk
5 tablespoons butter
1 large onion, chopped
6 ounces thinly sliced smoked salmon, cut into strips

Steps:

Beat eggs, 2 tablespoons chives and milk in bowl to blend. Melt butter in heavy large skillet over medium heat. Add onion and sauté until golden, about 15 minutes. Add egg mixture. Cook until almost set, stirring occasionally, about 4 minutes. Mix in salmon. Cook until eggs are cooked through but still moist, about 1 minute longer. Season with salt and pepper. Transfer eggs to platter; sprinkle with remaining 2 tablespoons chives.

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