Scandinavianricesaladwithsmokedsalmon Recipes

PASTA WITH SMOKED SALMON AND CAPERS

Steps:

• In a large skillet, heat the olive oil over medium-high heat. Add the onion and sauté until translucent, but not browned. Add the smoked salmon and continue cooking just until the salmon turns opaque, 1 to 2 minutes. Pour in the cream and add the capers. Taste and adjust seasoning with salt and pepper. Be careful how much salt you add because the smoked salmon and capers are both salty. Add the pasta and toss to coat. If there doesn't appear to be enough sauce, add a couple of tablespoons of the pasta cooking water to thin it down. Serve with freshly grated Parmesan cheese.

EASY SMOKED SALMON PASTA

Steps:

• Fill a large pot with lightly-salted water and bring to a rolling boil. Stir the linguine into the water and return to a boil. Cook uncovered until the pasta has cooked through but is still firm to the bite, about 11 minutes; drain, reserving 2 tablespoons of the water.
• Melt the butter with the olive oil in a saucepan over medium-low heat; when the mixture begins to bubble, add the shallots and cook until softened. Stir the salmon, cream cheese, and milk into the shallot mixture. Mix the reserved water from the pasta into the mixture. Transfer to a large bowl and toss with the pasta to serve.

SCANDI-STYLE SALMON WITH PICKLE POTATO SALAD

Steps:

• Put the salmon skin-side down in a small baking dish. Mix the salt, lemon zest, sugar and 2 tbsp of the dill and pat all over the salmon flesh. Leave for 30 minutes.
• Meanwhile cook the potatoes in boiling salted water until tender then drain. Leave to cool to room temperature then mix with the rest of the ingredients and another tbsp chopped dill and season.
• Heat the oven to 220C/fan 200C/gas 7. Rinse the salmon and pat dry. Put on a small roasting tray and bake for 10-15 minutes until just cooked.
• Serve the salmon with the potato salad and a little extra dill if you like.

SALMON STEW (SCANDINAVIAN STYLE)

Steps:

• In a large saucepan, combine stock with wine and reduce by approximately one-third over moderate heat.
• In a skillet over medium high heat, cook bacon until crisp. Remove the bacon from the skillet with a slotted spoon and drain on paper towels. Add 1 tablespoon butter to the bacon fat. Add mushrooms and onion to the fat and cook until the mushrooms are lightly browned.
• Combine the reduced stock and wine mixture with cream and bring to a bowl. Add potatoes and cook until just tender.
• Add the mushroom mixture and salmon to the cream and potatoes.
• Simmer for 5 minutes or until salmon is almost cooked through.
• Season to taste with salt and pepper.
• Just before serving, add chopped dill. Enjoy!

THE SCANDALOUS SCANDINAVIAN

Steps:

• To make hard-boiled eggs, place the eggs in a saucepan and cover with water. Bring to a boil, then turn off the heat and let sit for 12 minutes. Rinse in cool water. When cool enough to handle, peel the eggs and rinse off any bits of shell. Cut each egg into 8 wedges. Set aside.
• To make the caper-onion mayonnaise, combine the mayonnaise, yogurt, grainy mustard, capers, dill, red onion and black pepper in a bowl. Set aside.
• To assemble the sandwiches, toast the bread, if desired, and place on a work surface. For each sandwich, spread 2 teaspoons/8 grams caper-onion mayonnaise on each slice bread. Top with 1/2 cup/10 grams greens, 2 slices tomato, 2 ounces/56 grams smoked salmon and 4 wedges of egg. Sprinkle with additional dill.

SCANDINAVIAN SHRIMP SALAD

Steps:

• Place potatoes in a medium saucepan; add enough water to cover by 1 inch. Add 2 tablespoons salt. Bring to a boil, then reduce heat to medium-high and cook until potatoes are easily pierced with the tip of a knife, 15 to 20 minutes. Meanwhile, whisk together pickling liquid, mustard, and sugar. Whisk in oil; season with salt and pepper. Stir in fennel fronds. Transfer potatoes to a bowl with a slotted spoon, and toss with 2 tablespoons dressing.
• Return water to a boil; add shrimp. Remove from heat and let stand, stirring occasionally, until shrimp are bright pink and opaque, 2 to 3 minutes. With a slotted spoon, transfer to an ice-water bath until cool. Drain well. Toss lettuce and sliced fennel with 2 tablespoons dressing; arrange on a platter. Top with potatoes, shrimp, cornichons, and eggs. Drizzle with remaining dressing; serve.

SCANDINAVIAN RICE SALAD WITH SMOKED SALMON

Steps:

• Bring water to a boil in a saucepan. Stir in rice and 1/2 teaspoon of the salt, reduce heat to maintain a gentle simmer and cover pan tightly. Cook until the rice is tender and has absorbed the water, 30 to 40 minutes. Rinse the rice under cold water until cool.
• Combine the rice with peas, cucumber, dill, scallions and smoked salmon in a serving bowl.
• Whisk together yogurt, oil, lemon zest and juice, pepper and remaining 1/4 teaspoon salt in a small bowl; pour over the salad and stir to combine.

INDIAN-STYLE SALMON FRY

Steps:

• Heat the olive oil in a skillet over medium heat; place the cumin and mustard seeds in the hot oil and cook until the seeds begin to pop. Cook and stir the onions in the spice mixture until they brown. Mix in the garlic, ginger, chile pepper, and curry leaves; cook and stir until the garlic becomes golden. Add the tomatoes and stir for a few seconds before adding the salmon, using the back of your stirring spoon to break the salmon into small pieces in the pan; cook until the salmon is heated through, 5 to 10 minutes; remove from heat. Garnish with cilantro to serve.