Smoked Salmon With Capers Recipes

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SMOKED SALMON DIP



Smoked Salmon Dip image

This elegant smoked salmon dip is delicious on crackers -- or serve it on a brunch buffet with bagels.

Provided by Jennifer Segal

Categories     Appetizers

Yield 2 cups

Number Of Ingredients 10

1 cup (8 ounces) cream cheese
¼ cup sour cream
¼ cup mayonnaise
1 tablespoon fresh lemon juice
2 tablespoons capers, drained
¼ teaspoon Tasbasco
4 ounces smoked salmon, roughly chopped
2 tablespoons fresh chopped dill
2 tablespoons fresh chopped chives
Salt, to taste

Steps:

  • Combine the cream cheese, sour cream, mayonnaise, lemon juice, capers, and Tabasco in a food processor fitted with the metal blade; pulse until blended. Add the salmon, dill and chives and pulse, scraping the sides of the bowl as necessary, until the salmon is finely chopped. Taste and add salt, if necessary (I usually add about ¼ teaspoon, but it depends on the saltiness of the smoked salmon). Serve as a dip with crackers or bagel chips, or as a spread with bagels.
  • Make ahead: This dip can be made a few days ahead of time. However, it gets quite firm in the fridge so let it sit out at room temperature before serving, otherwise it will be hard to scoop.

Nutrition Facts : ServingSize 3 tablespoons, Calories 144, Fat 14 g, Carbohydrate 1 g, Protein 4 g, SaturatedFat 6 g, Sugar 1 g, Fiber 0 g, Sodium 237 mg, Cholesterol 33 mg

SMOKED SALMON WITH CAPERS & PICKLED SHALLOTS



Smoked salmon with capers & pickled shallots image

This fresh and zingy salad is packed with contrasting flavours and textures. It's ideal for entertaining

Provided by James Martin

Categories     Starter

Time 20m

Number Of Ingredients 9

100ml rice wine vinegar
1 tbsp golden caster sugar
2 banana shallots , peeled and thinly sliced into rings
600g (about 12 slices) smoked salmon , brown pieces removed
50g picked and washed frisée salad, or other bitter leaves like rocket and radicchio
1 tbsp snipped chives
25g caper in brine, drained and patted dry
rapeseed oil
lemon wedges, to serve

Steps:

  • Put the vinegar and sugar into a heavy-based saucepan and bring to the boil, allowing the sugar to dissolve. Add the sliced shallots to the warm liquid, stir through, then tip into a dish and cover with cling film. Set aside.
  • Arrange the smoked salmon in the centre of each plate, making sure that the slices slightly overlap, and set aside.
  • Put the frisée salad, the chives, capers, a little of the shallot vinegar and some of the shallots into a mixing bowl and toss together. Spoon the mixture over the salmon and serve with a few twists of black pepper, a drizzle of oil and lemon wedges on the side.

Nutrition Facts : Calories 168 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 1 grams sugar, Protein 26 grams protein, Sodium 5.1 milligram of sodium

THE BEST SMOKED SALMON SPREAD



The Best Smoked Salmon Spread image

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

1 (8 ounce) package cream cheese, softened
6 ounces smoked salmon, chopped
¼ cup capers, or to taste
2 tablespoons chopped green onion
1 ½ teaspoons chopped fresh dill
¼ cup heavy whipping cream
3 dashes Worcestershire sauce
3 drops hot pepper sauce
1 squeeze fresh lemon juice

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

PASTA WITH SMOKED SALMON AND CAPERS



Pasta with Smoked Salmon and Capers image

Another classic combination, this dish makes people think you went to a lot of trouble. Actually it's quite simple. Any shape of pasta works, but I prefer a small noodle such as shells or bowties. Despite what an Italian might otherwise recommend, I like to serve this dish with freshly grated Parmesan cheese.

Provided by Mitchell Davis

Categories     Milk/Cream     Dairy     Fish     Pasta     Appetizer     Sauté     Quick & Easy     Dinner     Salmon     Summer     Noodle     Capers     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4

Number Of Ingredients 10

1/4 cup extra-virgin olive oil
1 small onion, chopped
1/4 pound smoked salmon, chopped
1 cup heavy cream (a.k.a. whipping cream)
3 tablespoons capers, drained
Salt and freshly ground black pepper to taste
N/A freshly ground black pepper
1 pound pasta, cooked al dente, drained (reserving about 1/4 cup of the cooking water), and tossed with olive oil
N/A olive oil
Freshly grated imported Parmesan cheese

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.

SMOKED SALMON & WATERCRESS SALAD WITH RED ONION-CAPER VINAIGRETTE



Smoked Salmon & Watercress Salad With Red Onion-Caper Vinaigrette image

Start with a salad of smoked salmon and watercress. Try to buy the commercial bagged watercress that already has been cleaned to speed things along, or you may substitute other mixed salad greens. (I like to make sure there are some bitter ones, such as radicchio and arugula, along with milder greens, such as butter lettuce or baby spinach.) Also, because this is such a simple salad, all the ingredients should be top-quality. So spring for the best smoked salmon you can find.

Provided by Ben S.

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Yield 8

Number Of Ingredients 9

3 tablespoons lemon juice
1 tablespoon rice wine vinegar
1 tablespoon Dijon mustard
Salt and freshly ground black pepper
¼ cup drained capers
½ medium red onion, thinly sliced
½ cup extra-virgin olive oil
8 cups watercress (preferably the kind that's already trimmed, rinsed, bagged)
6 ounces smoked salmon, torn or cut into bite-size pieces

Steps:

  • Mix lemon juice, vinegar, mustard and a big pinch of salt and pepper to taste in a 1-quart Pyrex measuring cup. Add capers and onion; toss to coat. Slowly add oil, pushing onion aside and beating with a small whisk or fork to form a thick dressing.
  • Mix watercress and half the salmon in a large bowl. When ready to serve, pour dressing over watercress and salmon; toss to coat. Arrange on salad plates, garnishing each with remaining smoked salmon.

Nutrition Facts : Calories 161.7 calories, Carbohydrate 2.2 g, Cholesterol 4.9 mg, Fat 15 g, Fiber 0.4 g, Protein 4.9 g, SaturatedFat 2.2 g, Sodium 500.6 mg, Sugar 0.5 g

SMOKED SALMON AND CAPER PASTA



Smoked Salmon and Caper Pasta image

Make and share this Smoked Salmon and Caper Pasta recipe from Food.com.

Provided by MadzMom

Categories     < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup extra virgin olive oil
1 small onion, chopped
1/4 lb smoked salmon, chopped
1 cup heavy cream
3 tablespoons capers, drained
salt & pepper
1 lb pasta, cooked al dente,drained and tossed with (reserve about 1/4 cup of cooking water)
olive oil
freshly grated parmesan cheese

Steps:

  • In a large skillet, heat the olive oil over medium-high heat.
  • Add the onion and saute until translucent, but not browned.
  • Add the smoked salmon and continue cooking just until salmon turns opaque, 1-2 minutes.
  • Pour in the cream and add capers.
  • Be careful how much salt you add because the snoked salmon and capers are both salty.
  • Add pasta and toss to coat.
  • *Ifthere 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.

Nutrition Facts : Calories 789.3, Fat 38.5, SaturatedFat 16.2, Cholesterol 88, Sodium 444.2, Carbohydrate 88.7, Fiber 4.2, Sugar 3.9, Protein 21.6

SMOKED SALMON WITH CAPERS, RED ONIONS AND LEMON FAST2EAT



Smoked Salmon with Capers, Red Onions and Lemon Fast2eat image

This artful smoked salmon platter sprinkles the onions and capers with lemons on the side to add optional flavour. It is the ultimate make-ahead appetizer.

Provided by Susana Macedo

Categories     Appetizers & Starters     Breakfast & Brunch     Side Dish

Time 5m

Number Of Ingredients 6

500 g Salmon (sliced - Norwegian smoked salmon, or smoked wild Alaskan salmon or sliced cured or lox or gravlax)
1 Red onion (thinly sliced)
1/4 cup Capers (rinsed and drained)
2 Lemon juice (thinly sliced or cut each one into 8 wedges)
Dill (Fresh chopped, plus dill sprigs for garnish - optional to taste)
Black pepper (Freshly ground optional to taste)

Steps:

  • Scald the thinly sliced onion twice. Just throw boiled water on it, drain, rinse with cold water, drain and repeat the process. Or leave the sliced onion soaked in salt ice water for at least 30 minutes. This will give it a smoother flavour and reduces their bitterness and pungency.
  • Be sure to get high quality, sliced smoked salmon.
  • Artfully arrange the smoked salmon slices along on a large serving platter.
  • Spread the red onion slices over the smoked salmon slices.
  • Scatter the capers over the top of the platter.
  • If using, place a small bunch of dill at the top and sprinkle with the pepper.
  • Arrange the lemon slices around the platter.
  • Serve salmon platter with crackers and/or bread.

Nutrition Facts : Calories 83 kcal, Carbohydrate 3 g, Protein 10 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 28 mg, Sodium 144 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SMOKED SALMON WITH SOUR CREAM-CAPER SAUCE



Smoked Salmon with Sour Cream-Caper Sauce image

Categories     Dairy     Fish     No-Cook     Cocktail Party     Quick & Easy     Buffet     Salmon     Sour Cream     Bon Appétit

Yield Serves 12 to 14

Number Of Ingredients 8

1 16-ounce container sour cream
1/8 cup chopped red onion
1/4 cup drained capers
2 tablespoons chopped fresh Italian parsley
1 teaspoon ground black pepper
1 whole side of pre-sliced smoked salmon (about 2 pounds)
2 16-ounce loaves cocktail rye and/or pumpernickel bread
Fresh Italian parsley sprigs

Steps:

  • Mix sour cream, onion, capers, chopped parsley and pepper in medium bowl. Season to taste with salt. (Sauce can be made 1 day ahead. Cover and refrigerate.)
  • Place salmon on platter. Arrange bread slices around salmon. Garnish with parsley sprigs and serve with sauce.

SMOKED SALMON WITH FRESH DILL AND CAPERS



Smoked Salmon with Fresh Dill and Capers image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 19

1 yellow onion, diced
1 tablespoon pureed garlic
1 yellow peppers, diced
1/2 cup white wine
2 cups bechamel, recipe follows
1 cup cream
8 ounces brined smoked salmon
4 tablespoons capers, plus 2 tablespoons, fried for garnish
Salt and pepper
1 1/2 limes, juiced
1 tablespoon fresh chopped dill
Serving suggestions: over cooked pasta
Saute the onions, garlic, and yellow peppers. Deglaze the pan with white wine, add the bechamel, cream, smoked salmon, and 4 tablespoons capers. Slowly bring to a boil.
Season to taste.
Add the lime juice and fresh dill just before serving over pasta. Garnish with deep fried capers.
3 tablespoons butter
3 tablespoons flour
1 quart half-and-half, at about 150 degrees F
1 onion whole, with a bay leaf attached with 2 cloves

Steps:

  • Melt the butter add all the flour at one time and cook until a sandy texture is achieved. Slowly add the half-and-half, mixing well, and bringing to a boil after each addition. Add the onion with the bay leaf and clove, and simmer for 45 minutes.
  • Strain before using.

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