SMOKED-SALMON POTATO SALAD WITH EGGS AND HERBS
Flaked hot-smoked salmon stands in for bacon in this twist on an always-popular dish. Originally developed as a side, this Smoked-Salmon Potato Salad With Eggs and Herbs has become a favorite breakfast in our test kitchen.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 40m
Number Of Ingredients 9
Steps:
- Prepare an ice-water bath. Bring potatoes to a boil in a large pot of water; season generously with salt. Slowly add eggs to water. Cook eggs 7 minutes, then remove with a slotted spoon and transfer to ice-water bath. Continue to cook potatoes until easily pierced with the tip of a knife, about 3 minutes more. Drain and let cool slightly.
- Meanwhile, in a large bowl, whisk together mustard, lemon juice, and onion. Gradually whisk in oil. Fold in potatoes and salmon; transfer to a platter. Peel eggs; halve crosswise. Arrange on top of salad. Season eggs with salt and pepper; sprinkle with tarragon and serve.
SMOKED SALMON AND BABY POTATO SALAD ( WEDDING BUFFET)
This is an elegan salad perfect for a buffet. Serves 10. If you are expecting Vegetarians make a batch and replace the salmon with quail's eggs. This salad can be made a day ahead but keep every thisng seperate, potatoes in a covered bowl, chopped salmon in another container and the dressing in a jar.
Provided by Wild Thyme Flour
Categories Potato
Time 30m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Boil potatoes until tender. Peel or leave the peel on and just slice in half when cold.
- Cut the salmon into strips and mix with the capers.
- place the dressing ingredients except for the herbs and blend until emulsified. Add the herbs.
- Mix all the ingredients gently by hand and place in a large glass bowl.
- Sprinkle a few more chopped herbs on top.
Nutrition Facts : Calories 199.2, Fat 10.7, SaturatedFat 1.6, Cholesterol 6.9, Sodium 462.8, Carbohydrate 20.8, Fiber 2.5, Sugar 1.9, Protein 6
POTATO GALETTES WITH SMOKED SALMON
Steps:
- Peel the potatoes, then cut them lengthwise in long matchsticks, using the finest julienne blade of a mandoline. Spread the potatoes out neatly in one layer on a clean kitchen towel or paper towels, roll the towel up, and squeeze lightly to dry the potatoes without breaking them up. Put the potatoes into a bowl and toss them with 1 teaspoon salt and 1/2 teaspoon pepper.
- Heat 2 tablespoons oil in a small (8-inch) omelet pan (a saute pan with sloped sides) over medium heat. Add half of the potatoes to the pan and press lightly with a large metal spatula to make the shreds lie flat. Cook them undisturbed for 5 minutes. Drizzle 1 tablespoon of the butter around the edge of the pan and cook the potatoes for another 3 to 5 minutes, until nicely browned on the bottom. Loosen the galette gently around the edge with the metal spatula and flip it over. (Be careful! The oil and butter underneath are very hot!) Add another tablespoon of butter around the edge and cook the galette for 4 to 5 minutes longer, until the second side is nicely browned. With the metal spatula, transfer the galette to a paper towel-lined plate and set aside. Repeat with the rest of the potatoes and butter to make a second galette.
- Place the two galettes on a cutting board. Spread each galette with 2 tablespoons of the creme fraiche and a layer of smoked salmon, covering the galette completely. Sprinkle with minced chives and sprinkle lightly with salt. Use a large chef's knife to cut each galette into 6 wedges and serve hot.
HOT-SMOKED SALMON & POTATO SALAD
Make a sophisticated and quick low fat salad, perfect for two
Provided by Mary Cadogan
Categories Buffet, Dinner, Lunch, Side dish, Snack, Starter, Supper, Vegetable
Time 25m
Yield Easily doubled
Number Of Ingredients 6
Steps:
- Steam or boil the potatoes, drain and cool for a few minutes. Put a handful of watercress onto each plate. Scatter over the potatoes, salmon flakes, spring onions and half of the dill.
- Spoon the yogurt on top, scatter with the remaining dill, and season with black pepper. Mix at the table to serve. The warm potatoes will soften the yogurt into the dill to make a fantastic dressing.
Nutrition Facts : Calories 354 calories, Fat 11 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 43 grams carbohydrates, Fiber 4 grams fiber, Protein 25 grams protein, Sodium 1.93 milligram of sodium
POTATO AND SALMON SALAD
With the addition of the power-packed protein salmon, this potato salad becomes a main course selection. This is a great meal for a hot summer day. Sprinkle with some paprika, if desired.
Provided by Miss B
Categories Creamy Potato Salad
Time 40m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with foil and spray with nonstick spray.
- Arrange salmon fillets on the prepared baking sheet and season with salt and pepper.
- Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes. Remove from the oven and let cool.
- While the fish is baking, scrub potatoes and cut into 1-inch cubes. Place in a pot and cover with salted water. Boil the potatoes until fork-tender, 15 to 20 minutes. Drain and set aside to cool.
- Flake salmon and chop potatoes; transfer to a large mixing bowl. Chop 6 hard-cooked eggs and add to the salmon mixture with celery and onion.
- Mix salad dressing, mayonnaise, sugar, vinegar, and honey mustard together in a separate bowl.
- Gently mix the dressing into the salad until everything is covered. Transfer salad to a serving bowl. Cut the remaining 2 eggs into wedges and use to decorate the top of the salad.
Nutrition Facts : Calories 309.1 calories, Carbohydrate 27.4 g, Cholesterol 175.9 mg, Fat 14.4 g, Fiber 2.7 g, Protein 17.1 g, SaturatedFat 2.8 g, Sodium 331.3 mg, Sugar 6.6 g
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