FISH MAKES
A FANTASTIC MEAL!
THERE IS A HUGE VARIETY OF COOKING TIPS AND METHODS.
Here are some recipes, based on easy-to-find ingredients and using simple preparation methods.
Our selected recipes:
Smoked salmon
Marinated salmon (Gravlax)
Caviar
Recipes
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Recipes
Smoked Salmon Hero Sandwich
1 lg Loaf French bread.
8 oz Cream cheese, softened
4 oz Smoked salmon, thinly sliced.
Half a cucumber, thinly sliced
Red onion rings, thinly sliced
Black olives, sliced.
Watercress
Freshly ground black pepper.
Warm the french bread in the oven.
Slice it lengthwise and remove a small amount of bread from each side.
Spread each half with softened cream cheese.
Layer the salmon, cucumber, onion rings, olives and watercress.
Grind some black pepper over the filling.
Close and slice diagonally into individual servings.
Smoked Salmon with Brown Soda Bread
6 Servings
3 c Torn greens (such as red leaf lettuce, frisee and arugula)
1 lb thinly sliced smoked salmon
2 tb drained capers
1 sm white onion, thinly sliced
24 red cherry tomatoes or pear tomatoes
24 Yellow pear tomatoes or cherry tomatoes
2 tb Olive oil (preferably extra-virgin).
Lemon wedges
Unsalted butter
Divide greens among plates.
Top with salmon.
Sprinkle with capers.
Garnish with onions and tomatoes.
Drizzle with oil. Serve with lemon, bread and butter.
Smoked Salmon Spread
8 oz cream cheese, room temperature
2 tbsp heavy cream (whipping cream)
4 oz smoked salmon, slized
3 scallions (green onions), coarsley chopped
Process cream cheese and cream in a food processor or blender until
smooth and creamy. Add the salmon and scallions and process until blended,
but do not over process. (Mixture should contain recognizable pieces of
salmon and scallions). Mixture may be refrigerated for up to a week. Spread
the mixture on toasted mini bagels or serve with crackers.
Salmon Cheese Ball
4 cups smoked salmon
18 oz. package cream cheese
1 cup sour cream
1 t.salt
1 t. pepper
1 pinch tarragon
1/4 cup chopped onion
1 t. lemon juice
Finely flake smoked salmon.
Blend together with remaining ingredients.
Shape into ball.
Add chopped nuts or parsley if desired.
Serve with crackers.
This salmon ball freezes beautifully.
Loaded Omelette
2 tablespoons (1/4 stick) butter
1/2 cup finely chopped onion
6 eggs, beaten to blend
2 green onions, sliced
2 ounces cream cheese, cut into small pieces
2 ounces smoked salmon, chopped
1/3 cup (about 1 1/2 ounces) grated mozzarella
1 ounce caviar
Preheat broiler.
Melt 1-tablespoon butter in heavy large skillet over medium-high heat.
Add onion and sauté until translucent, about 4 minutes. Transfer onion
to small bowl. Melt remaining 1-tablespoon butter in same skillet. Add
eggs to skillet and season with salt and pepper. Cook until edges of omelette
are set, about 1minute. Lift edges of omelette and tilt skillet, allowing
uncooked eggs to flow under cooked edges. Continue cooking until eggs
are almost set, about 2 minutes. Sprinkle sautéed onion, green onions,
cream cheese, smoked salmon and mozzarella over omelette. Broil until
mozzarella melts, about 3 minutes. Cut omelette into wedges and top with
caviar.
Smorrebrod (Scandinavian)
8 lg Lettuce leaves
6 eggs, hard-cooked and cut into quarters
12 Shelled and de-veined cooked small shrimp
3 oz smoked salmon and smoked herring or whitefish, thinly sliced
2 oz sliced boiled ham and rare roast beef
2 oz Danish blue cheese and Danish hard cheese, cut into cubes
3 md tomatoes, cut into wedges or sliced
3 sm apples, cored, cut into wedges, and dipped in lemon juice
3 sm oranges, peeled and sectioned
1/2 c sliced onion
24 pimiento-stuffed green olives
6 dill pickles, cut lengthwise into quarters
1/3 c plus 2 teaspoons each smorrebrod of mayonnaise, prepared mustard,
prepared horseradish, and seafood cocktail sauce
12 thin slices of rye bread (1/2 ounce each)
4 1/2 oz Crispbread.
Line 2 large wooden serving boards or 2 trays with 4 lettuce leaves each.
On each board (or tray) decoratively arrange 12 egg quarters, 6 shrimps,
1 1/2 ounces each salmon, and herring (or whitefish), 1 ounce each ham,
roast beef, and cheeses, half each of the tomatoes and fruits, 1/4 cup
onion slices, 12 olives, and 12 pickle spears. Spoon mayonnaise, mustard,
horseradish, and cocktail sauce into individual serving dishes and place
close to the serving boards. Serve bread slices and crispbread in napkin-lined
basket.
Cheese and Salmon bagel
1 tb Cream cheese, light
1 Bagel, mini (1 oz) cut in half horizontally, toasted
1 ts capers, rinsed and drained
1 oz marinated salmon, thinly sliced
2 sl tomato
2 sl red onion
Spread cream cheese over one cut side of toasted bagel; top with capers,
salmon, tomatoes and onion. Top with remain half of toasted bagel.
Salmon with Mustard Sauce
2 tablespoons of sweetened mustard
1 tablespoon Dijon mustard
1 tablespoon sugar
1 tablespoon vinegar
(1 egg-yolk)
salt and coarsely ground whitepepper
1/2 cup vegetable oil
plenty of chopped fresh dill
Mix the mustard, (egg yolk), vinegar, sugar salt and pepper. The egg
yolk is not essential, but will make the sauce smoother and softer. Whisk
and add the oil slowly. Continue until the sauce is creamy. Add the chopped
dill. Served with marinated salmon and bread or potatoes.
Great Ways to Enjoy Caviar
Top scrambled eggs with caviar, use as filling for an omelette. Toss
sliced cooked potatoes with mayonnaise, and fold in caviar just before
serving. Stir caviar into softened butter and serve on top of grilled
or poached fish. Sprinkle caviar on deviled eggs or fold it into egg salad.
Sprinkle caviar on freshly ground beef tartar. Top potato pancakes with
sour cream and caviar. Mix caviar with cream cheese and use it as a stuffing
for celery sticks or artichoke hearts. Cut toasts into shapes (hearts,
diamonds, ovals) with a cookie cutter or by hand. Spread salmon caviar
on one side and black caviar on the other. For breakfast, serve toasted
bagels or English muffins with layers of cream cheese, smoked salmon,
and caviar. Top broiled oysters or clams with caviar before serving. Top
open-faced sandwiches such as cucumber or tomato with caviar.
Caviar dip
1 Package Philadelphia Cream Cheese ( 8 oz)
1 small jar black caviar (4 oz.- 6 oz.)
A few drops soy sauce
1 tablespoon lemon juice
2 teaspoons very finely chopped onion
Leave the cream cheese outside of the refrigerator until it is very
soft. Mix all the ingredients and return to the refrigerator. If possible,
serve on a platter that can hold ice under the bowl where the dip is,
so it remains cold. Serve with melba toast.
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