SMOKED SALMON AND SCALLION SCRAMBLE WITH WHOLE GRAIN TOAST WITH GOAT CHEESE BUTTER
Steps:
- Whisk the eggs together until smooth and season with salt and pepper. Melt 1/4 cup butter in a large nonstick saute pan over medium heat until it begins to shimmer. Add the eggs and slowly cook over low heat until soft mounds have just formed. Stir in about three-quarters of the salmon and all of the green onions. Give the mixture one last fold and then remove from the heat. Spoon the mixture onto a serving platter and garnish with the remaining salmon.
- Stir together the goat cheese, remaining butter and the honey, and season with salt and pepper. Spread over the warm toast and serve with the eggs, or spoon the eggs on top of the toast.
THE BEST SMOKED SALMON SPREAD
The perfect way to stretch pricey smoked salmon: Here, it's crumbled in cream cheese with fresh herbs and seasonings.
Provided by Jay
Categories Appetizers and Snacks Seafood
Time 15m
Yield 10
Number Of Ingredients 9
Steps:
- Process cream cheese in a food processor to soften completely; add salmon, capers, green onion, dill, cream, Worcestershire sauce, hot pepper sauce, and lemon juice. Process the mixture again until creamy and smooth.
Nutrition Facts : Calories 120.1 calories, Carbohydrate 1.1 g, Cholesterol 36.7 mg, Fat 10.8 g, Fiber 0.1 g, Protein 5 g, SaturatedFat 6.5 g, Sodium 312.1 mg, Sugar 0.1 g
SALMON WITH SEAFOOD STUFFING
We went fishing in Canada this last summer and caught some wonderful salmon. This is a recipe I developed to use with them. It would work well as a stuffing for mushrooms too with a little Parmesan cheese on the top. It makes one whole salmon which works well for a large group or dinner party. You could also half it easily!
Provided by startnover
Categories One Dish Meal
Time 40m
Yield 1 salmon
Number Of Ingredients 15
Steps:
- Saute celery, onions, garlic, and margarine till translucent.
- Add shrimp and crab and cook 1-2 more minutes.
- Stir in peppers, boil, and salt.
- fold in croutons and bread crumbs.
- Lay out the salmon and squeeze the lemon over the top and lightly salt.
- Place 1/2 of stuffing in the middle of each salmon.
- Roll the salmon up and tie w/ kitchen string.
- Place in a baking dish and cook at 425° for about 25 minutes. Watch carefully and do not over cook or it will be dry.
- If you've cooked it with the scales still on, simply peel them off easily after removing from oven.
Nutrition Facts : Calories 1520.2, Fat 56, SaturatedFat 10.2, Cholesterol 505.8, Sodium 2398.9, Carbohydrate 61.8, Fiber 8.9, Sugar 9.6, Protein 187
SCALLION POTATO PANCAKE AND SMOKED-SALMON SANDWICHES
Yield Serves 4 or 5
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F.
- Peel potatoes and coarsely grate in a food processor. Stir together potatoes and scallions.
- Heat 1 tablespoon oil with 1/2 tablespoon butter in a 12-inch nonstick skillet over moderately high heat until foam subsides. Scoop 3 (1/4-cup) mounds of potato mixture into skillet, flattening with a spatula to form 3 1/2- to 4-inch pancakes. Reduce heat to moderate and cook, pressing down occasionally on cakes with a metal spatula (to compact cakes and prevent them from breaking when turning), until golden brown and crisp on undersides, 6 to 8 minutes. Turn cakes over carefully and cook, pressing occasionally, until golden brown and crisp, about 8 minutes more. Drain on paper towels, then arrange on a large baking sheet. Make more pancakes in same manner with remaining oil and butter, wiping skillet clean with paper towels between batches.
- Reheat cakes in oven 3 to 5 minutes, or until crisp. Make sandwiches with pancakes, salmon, onion, capers, and crème fraîche.
SMOKED SALMON AND SCALLION STUFFING
Provided by Molly O'Neill
Categories dips and spreads, side dish
Time 5m
Yield Four servings
Number Of Ingredients 2
Steps:
- Cut the salmon slices in half lengthwise and cut across into thin slices. Fill the potatoes with the scallion-yogurt-cheese stuffing and pile the salmon on top. Serve.
Nutrition Facts : @context http, Calories 18, UnsaturatedFat 0 grams, Carbohydrate 0 grams, Fat 1 gram, Fiber 0 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 96 milligrams, Sugar 0 grams
SMOKED SALMON AND SCALLION TEA SANDWICHES
ZWT6 Norway. Recipe by Grace Parisi from http://www.foodandwine.com. Smoked salmon could be considered the most important Norwegian contribution to modern international cuisine. Smoked salmon exists traditionally in many varieties, and is often served with scrambled eggs, dill, sandwiches or mustard sauce. Here is a beautiful tea sandwich.
Provided by UmmBinat
Categories Lunch/Snacks
Time 45m
Yield 32 tea sandwiches, 32 serving(s)
Number Of Ingredients 10
Steps:
- In a small skillet, toast the sesame seeds over moderate heat, shaking the pan, until light golden, about 2 minutes. Transfer to a plate and let them cool.
- In a food processor, combine the salmon, wasabi, ginger and crème fraîche and pulse until smooth. Transfer to a bowl. Wipe out the processor.
- Add the cream cheese, scallions and watercress to the processor and puree until smooth. Season with salt and white pepper.
- Using a small spatula, spread a scant tablespoon of the scallion cream cheese onto each of 3 slices of bread. Spread a scant tablespoon of the salmon mixture onto each of 2 slices of bread. Stack the bread, beginning and ending with a scallion layer; top the stack with a plain slice of bread and press to close. Repeat with the remaining bread, scallion cream cheese and salmon mixture to form 4 sandwich stacks.
- Using a sharp serrated knife, trim off the crusts. Cut each sandwich stack in half. Spread scallion cream cheese over the long side of each sandwich half, then dip the long sides into the toasted sesame seeds, pressing to coat. Cut each sandwich half into 4 smaller sandwiches, leaving 1 side coated with sesame seeds. Transfer the sandwiches to a plate and serve.
- MAKE AHEAD:.
- The halved sandwiches can be covered with a lightly moistened paper towel and plastic wrap and refrigerated overnight. Bring to room temperature before cutting into small sandwiches and serving.
Nutrition Facts : Calories 968, Fat 16.6, SaturatedFat 5.4, Cholesterol 16.7, Sodium 2432.8, Carbohydrate 172.9, Fiber 8.3, Sugar 14.7, Protein 29
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