Smoked Salmon With Fresh Dill And Capers Recipes

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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.

HOUSE SMOKED SALMON WITH FRESH DILL AND CAPERS



House Smoked Salmon with Fresh Dill and Capers image

Provided by Food Network

Categories     appetizer

Time 1h5m

Yield 1 serving

Number Of Ingredients 18

1 yellow onion, diced
1 tablespoon pureed garlic
1 yellow pepper, diced
1/2 cup white wine
2 cups bechamel, recipe follows
1 cup cream
8 ounces smoked salmon
4 tablespoon capers, plus 2 tablespoons, for garnish
Salt and pepper
1 1/2 limes, juiced
1 tablespoon fresh chopped dill
6 ounces cooked pasta
3 tablespoons butter
3 tablespoons flour
1 quart half-and-half, warmed
1 onion, halved
2 cloves
1 bay leaf

Steps:

  • Saute the onions, garlic, and yellow peppers. Deglaze the pan with white wine. Add the bechamel and cream, along with the smoked salmon and 4 tablespoons capers. Slowly bring to a boil. Season, add the lime juice and fresh dill, and serve over 6 ounces cooked pasta of choice. Garnish with 2 tablespoons deep fried capers.
  • Melt the butter. Add all the flour at once and cook until the texture is sandy. Slowly add the half-and-half, mixing well. Add the onion, cloves, and bay leaf. Simmer for approximately 45 minutes, until the floury taste is cooked out and the sauce evenly and thickly coats the back of a spoon.

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