Smoked Salmon Rounds With Black Sesame Seeds Recipes

SMOKED SALMON PUFFS

Steps:

• Position an oven rack in the center of the oven, and preheat to 400 degrees F. Line a rimmed baking sheet with parchment.
• Unfold the pastry, and cut out rounds with a 1 1/2-inch round cookie cutter (you should get roughly 40). Space them at least 1 inch apart on the prepared baking sheet. Lightly score the center of each round with a 3/4-inch cookie cutter (don't press all the way through). Lightly brush each round with the egg.
• Invert another rimmed baking sheet on top of the dough rounds, and bake for 5 minutes. (Covering the rounds helps them puff straight up evenly.) Remove the top baking sheet, and continue to bake until golden, 8 to 10 minutes more. Let the rounds cool completely on the baking sheet, then use the handle of a wooden spoon to gently punch a hole in the middle of each round. (The baked pastry can be stored at room temperature in an airtight container for up to 1 day or frozen for up to 1 month.)
• Meanwhile, microwave the vinegar and sun-dried tomatoes in a small bowl, covered, for 30 seconds; let cool. Reserve 1 teaspoon of the vinegar, and finely chop the tomatoes. Finely shred the cucumber, and squeeze out all the excess moisture. Mash together the tomatoes, reserved vinegar, shredded cucumber, cream cheese, chives and 1/4 teaspoon salt with a fork in a medium bowl until smooth. Transfer the cream cheese filling to a pastry bag or resealable plastic bag (cut off the tip). (The filling can be refrigerated for up to 1 day.)
• Tear or cut the salmon into 40 small pieces, and roll each into a rough rosette shape. Pipe some of the filling into each puff. Top each with a piece of salmon, and sprinkle with sesame seeds. (The salmon puffs can be refrigerated for up to 2 hours.)

SMOKED SALMON QUICHE WITH KALE AND BASIL, AND SESAME SEED CRUST

Steps:

• Preheat the oven to 350°F.
• Toast the sesame seeds in a small dry frying pan over medium heat until fragrant and golden. Tip onto a plate and leave to cool.
• Meanwhile, grease an 8-inch straight-sided, loose-bottomed flan or cake tin (1-inch deep) and set it on a baking tray.
• Once the sesame seeds are cool, tip them and the remaining pastry ingredients, along with 3 tablespoons of water, into a food processor. Whiz together until they form damp crumbs.
• Alternatively, to make by hand, put the flour and butter into a large bowl. Pick up bits of the mixture with the tips of your fingers and rub your thumb into your fingers to blend the ingredients together, allowing it to fall back into the bowl. Keep doing this until the mixture resembles fine breadcrumbs. Stir the sesame seeds through. Lightly beat the egg in a small bowl and stir into the crumbs really well with a small knife until it starts to form lumps.
• Add 3 tablespoons of water to bring it together.
• Dust a clean work surface with a little flour and tip the dough out onto it. Bring it together into a smooth ball then roll it out to the thickness of that of a nickel (about 2mm) to give a roughly 8 2/3-inch circle (slightly larger than the diameter of the tin).
• Carefully lower the pastry into the prepared tin, easing it against the bottom and edges. Use a small, sharp knife to trim the excess pastry off the top rim, using bits of the excess to seal up holes or cracks if necessary. Scrunch up a circular piece of baking parchment a little larger than the tin, then unscrunch and sit it in the pastry crust. Tip in ceramic baking beans or dried beans and bake for 20 minutes.
• Meanwhile, make the filling. Heat the oil or butter in a medium pan over a low-medium heat. Add the onion and cook down for about 10 minutes or until soft, stirring occasionally. Meanwhile, beat the crème fraîche, yogurt, and eggs together in a large bowl until combined. Stir in the kale, season, and set aside.
• After the pastry has been cooking for 20 minutes, remove the paper and beans and return the pastry crust to the oven for a further 5 minutes or until the pastry is cooked, the base is sandy to the touch, and it looks lightly golden brown.
• Once softened, remove the onion from the heat and leave to cool. Once cool, stir into the kale mix.
• Once the pastry crust is cooked, remove from the oven and pour in the kale mixture. Arrange the smoked salmon on top. Bake for 35 minutes, or until the salmon is catching colour and the quiche cooked through to the centre. Remove and allow to cool a little. Carefully remove from the tin, cut into quarters and top with freshly torn basil.

SESAME GRILLED SALMON

Steps:

• Whisk soy sauce, honey, ginger, and garlic together in a bowl until marinade is evenly mixed. Set aside 1/4 of the marinade.
• Place salmon fillets in shallow dish; pour the remaining marinade over the salmon. Cover dish with plastic wrap and refrigerate for 5 minutes.
• Heat sesame oil in a large skillet over medium-high heat.
• Remove salmon from marinade, shaking to remove excess marinade, and place, skin-side up, into the hot oil; cook for 4 minutes. Discard unused marinade in the shallow dish. Flip salmon and drizzle the reserved 1/4 of the marinade over salmon; sprinkle with sesame seeds. Cook until fish flakes easily with a fork, 5 to 7 minutes. Flip salmon, remove skin, and cook 1 minute more.

SMOKED SALMON TARTARE WITH GINGER AND SESAME

Steps:

• Stir lemon juice and wasabi powder in medium bowl to blend. Mix in salmon, cucumber, cilantro, green onion, sesame seeds, ginger and sesame oil. Shape all of salmon mixture into 1 1/2-inch-thick patty, about 3 1/2 inches in diameter. Moisten ends of nori strips. Wrap nori strips snugly around sides of patty, pressing ends together to seal. Place salmon tartare on platter. (Can be made 4 hours ahead. Cover; refrigerate.) Surround with crackers.

SMOKE SALMON ROUNDS

Steps:

• Mix cream cheese, dill and lemon peel until well blended.
• Slice the cucumber into 48 slices, 1/4 inch thick.
• Cut the salmon into 48 small pieces.
• Top each cucumber with 1 tsp of the cream cheese mixture.
• Roll up smoked salmon pieces and place on cream cheese topped cucumbers.

SMOKED SALMON, MISO & SESAME TARTINE

Steps:

• Mix the miso with the tahini and 1 tbsp water in a bowl to make a spreadable paste. Toast the bread, then top with the miso paste, salmon, cucumber and black sesame seeds.