Recipes for smoked salmon

whatatwit

If it is smoked...usually sliced thinly laid on a foiled board...you eat it as is...also nice with scrambled eggs.
You can use it in quiche or that sort of thing.

Louweasel

Sorry, is it smoked like in the title, or fresh like in your post?

Anyway - if it is smoked, try shredding it into little pieces and adding to cooked pasta with a little creme fraiche and some black pepper. Heat through and dinner is served! It's also lovley added to scrambled eggs. Or just sandwiches.

If it's fresh, put portions in foil (each one in it's own little parcel) with a squeeze of lemon and maybe a sprinkle of parsley or dill, and some salt and pepper. Pop into the oven at about 180 for about twenty minutes. This is very healthy too. You can have it hot with potatoes and veg or let it cool and have it with salad and a blob of mayonnaise.

thriftlady_2

Smoked salmon doesn't need cooking, just serve chilled with lemon juice and brown bread. You can cook it though and I've got a fab recipe that I tried on New Year's Eve.

Potato and Smoked Salmon Gratin (serves about 6)

about 2 kg potatoes
200g smoked salmon
300ml double cream
250g grated cheese (I used gruyere)
Pepper

1. Peel potatoes and boil for about 10 mins. Drain and dice

2. Put about one third of the diced potatoes in a baking dish (about 30cm x 20cm), pepper, lay half the salmon over potatoes.

3.Pour over about a third of the cream and scatter a third of the cheese over.

4. Make another layer using another third of the potatoes, pepper and lay over the rest of the salmon.

5. Pour over another third of the cream and cheese, add the final third of the spuds and the rest of the cream and cheese.

6. Bake at 200c for 30-45mins

Really rich and lush, you only need salad with this

gingin_2

the other suggestions sound yummy. You could also use it in fish pie, fish cakes, blini's.

Sometimes I add cream cheese, lemon juice and fresh herbs if you have them to make a nice dip/ pate.

But mu favourite is on buttered granary bread with lemon juice and pepper.

thriftlady_2

It isn't hot-smoked is it? ie big fillets that have been smoked and cooked at the same time. I'm a bit confused too as to whether it's fresh or smoked -it can't be both as smoking is a way of preserving.

tele951

whatatwit, thriftylady, louweasel,Thank you all for your replies.The packet says sliced scotish salmon fillets.I tasted it raw and didnt like it so can you tell me how to cook it please

Louweasel

If you do it with pasta or eggs as per my post, or the gratin as per thriftlady (which I must try myself as it sounds yummy!) that will cook it if you don't like it as it is.

thriftlady_2

If it is smoked salmon and you just want to cook it through then I would oil a pan lightly, heat and just put the slices of salmon in -it will cook immediately and turn from dark orangey-pink to a lighter pink. Don't overdo it though as it will get crispy before you know it. You could also try plunging it in a pan of boiling water for a few seconds.

jordylass

You may just not like it. I love whole fresh salmon, but can't abide smoked. I have a great pack of it to use up, I think it's going into pasta for the rest of family... ugh

Stephen_Leak

I found this Genoese dish on my travels around cyberspace, and was immediately struck by not only how similar it was to the Anglicised version of carbonara sauce, but also what a luxurious result it gave from just a few basic ingredients. Mind you, Italian cuisine is like that. OK, a pack of smoked salmon isn't cheap, but it isn't going to break the bank either. Perfect for that simple but impressive dinner for two?

SMOKED SALMON TAGLIATELLE (TAGLIATELLE AL SALMONE AFFUMICATO)

Serves 2

INGREDIENTS

125g of smoked salmon
2 cloves of garlic
1 onion
1 tablespoon of olive oil
1 tablespoon of flour
150ml carton of single cream
1 teaspoon of mixed herbs
At least 300ml of water
¼ of a teaspoon of salt
200g of tagliatelle
Ground pepper to taste

METHOD

Cut the smoked salmon into 2cm (1 inch) pieces. Peel the garlic and chop it into tiny pieces. Peel the onion and chop it into tiny pieces.

Put the oil into a frying pan on a medium heat. Add the onion and garlic. Cook for a couple of minutes until the onion has gone soft. Stir frequently to stop it sticking. Add the flour and stir until it has absorbed the oil and juices in the pan. Add the cream, herbs and smoked salmon. Stir and cook for about a minute until it has made a smooth sauce.

Put the water and salt into a saucepan on a medium heat. Bring to the boil. Add the pasta. Stir it to stop it sticking to the bottom of the pan. Bring back to the boil and continue to cook. Stir frequently to stop it sticking.

Begin testing it about 2 minutes before the packet instructions say it should be done. The best way to judge if pasta is cooked is to bite it. This is tricky, because if you fish out a bit and stick in your mouth you may burn your mouth on the boiling water. Wait a bit and blow on it, then bite it. If it is hard it needs longer. If it is chewy (or al dente, Italian for "to the teeth") it is ready. If it is soft it is overcooked.

Drain the pasta in a sieve or colander.

Always “take the pasta to the sauce”. Put the pasta in the pan with the sauce and stir together until thoroughly coated.

Season with the pepper.

ADDITIONS & ALTERATIONS

Use crème fraîche instead of the cream. The half cream, half green mixed tagliatelle (What's this called?) would look really good with this sauce.

TIPS

If you use enough water, add the pasta when the water is boiling, stir the pasta frequently and don’t wander off (Gli spaghetti amano la compagnia, spaghetti loves company) and don’t overcook it, adding olive oil to the water to stop it sticking is totally unnecessary.