Quick And Easy Smoked Salmon Soup Recipes

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CREAMY SMOKED SALMON, LEEK & POTATO SOUP



Creamy smoked salmon, leek & potato soup image

Creamy and low-fat aren't words you often hear together, but that's exactly what you get with this freeze-ahead starter

Provided by Good Food team

Categories     Dinner, Soup, Starter

Time 40m

Number Of Ingredients 8

large knob of butter
2 large leeks , halved and finely sliced
1 bay leaf
1kg floury potatoes , diced
1l chicken or vegetable stock
100ml double cream
200g smoked salmon , cut into strips
small bunch chives , snipped

Steps:

  • Heat the butter in a large saucepan and add the leeks and bay leaf. Cook over a low heat for 8-10 mins or until the leek is really soft, then stir through the potatoes until coated in the butter. Pour over the stock and cream and bring to the simmer, then gently bubble for 10-15 mins until the potatoes are really tender. If freezing at this stage, slightly under-cook the potatoes, then defrost and bring back to a simmer to finish cooking them and continue the recipe.
  • Add two-thirds of the smoked salmon, stir through and season. Serve the soup in deep bowls with the remaining smoked salmon and snipped chives on the top.

Nutrition Facts : Calories 240 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.58 milligram of sodium

EASY SMOKED SALMON



Easy Smoked Salmon image

A magazine featured this recipe years ago, and it's still my favorite salmon. Just add crackers for a super simple yet elegant appetizer. -Norma Fell, Boyne City, Michigan

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 16 servings.

Number Of Ingredients 6

1 salmon fillet (about 2 pounds)
2 tablespoons brown sugar
2 teaspoons salt
1/2 teaspoon pepper
1 to 2 tablespoons liquid smoke
Optional: Capers and lemon slices

Steps:

  • Place salmon, skin side down, in an 11x7-in. baking pan coated with cooking spray. Sprinkle with brown sugar, salt and pepper. Drizzle with liquid smoke. Cover and refrigerate for 4-8 hours., Drain salmon, discarding liquid. Bake, uncovered, at 350° until fish flakes easily with a fork, 35-45 minutes. Cool to room temperature. Cover and refrigerate for 8 hours or overnight. If desired, serve with capers and lemon slices.

Nutrition Facts : Calories 95 calories, Fat 5g fat (1g saturated fat), Cholesterol 28mg cholesterol, Sodium 324mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 10g protein.

QUICK HOT SMOKED SALMON



Quick Hot Smoked Salmon image

Provided by Food Network

Time 25m

Yield approximately 1 pound hot smok

Number Of Ingredients 5

1 pound salmon fillet, all bones removed
1 teaspoon sea salt
1 teaspoon ground black pepper
3 tablespoons dark brown sugar
Grilling wood chips, soaked

Steps:

  • This can be easily be done outside on a charcoal grill if it has a cover that can be pulled down. Just add the wood chips to the hot coals and place the seasoned fish on the grill which has been oiled. Place the fish not directly over the fire but rather cook over indirect heat to hot smoke efficiently. Pull the cover down and cooksmoke to desired doneness.
  • For indoor cooking preheat the oven to 325 degrees and open windows wide.
  • Place the soaked chips in the bottom of a heavy duty roasting pan.
  • Season the fish with the salt, pepper and sugar. Put the fish, skin side down, on a roasting rack and place the rack into the pan with the chips on the bottom. Cover the pan tightly with aluminum foil. Place the pan over the direct heat of the stove top and heat until the chips begin to emit a woodsy odor. Put the covered pan into the oven and hot smoke until done about 20 minutes.
  • Serve with roasted new potatoes and creme fraiche and chives.

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