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Cooking, Recipe and Food Blog

Salmon Spread

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Salmon spread is a delectable treat you can prepare ahead of time. It is a perfect appetizer for parties. It may also be stored it in the fridge to be used for snacks or when you have unexpected guests.

For this recipe we used mayonnaise, but butter or cream cheese are also great alternatives. I decided to add some arugula to give the spread more bite. If it is texture you are after, then alfalfa sprouts may be a good addition. Canned salmon chunks can also be used instead of fresh fish.

Apart from being a great spread for appetizers or canapés, salmon spread can be used for sandwiches too. Simply spread it on a slice of bread top it with lettuce and cucumber slices.

 

Makes 3 cups

Ingredients:

8 oz. skinless salmon fillet

8 oz. smoked salmon, finely chopped

1 teaspoon of grated lemon peel

2 tablespoons of lemon juice

1 teaspoon Dijon mustard

3 tablespoons fresh chives

1/4 cup arugula, torn into small pieces

1 scallion, chopped

3 garlic cloves, minced

1/2 cup mayonnaise

2 cups water

Salt and pepper to taste

 

Place 2 cups of water in a skillet over high heat. Bring it to a boil. Poach the salmon in the boiling water and set the heat to low. Let it simmer covered for 5 minutes or until the fish easily flakes. Using a slotted spoon, carefully remove the salmon and transfer it to a plate lined with paper towels. Once the salmon is dry, transfer it to a medium sized bowl. Let it cool for 5 minutes.

Flake the salmon using a fork. Add the smoked salmon, mayonnaise, mustard, lemon juice, lemon juice, garlic, scallions, 2 tablespoons chopped chives and arugula. Mix well. Season it with salt and pepper to taste. Cover and refrigerate the bowl for 2-3 hours.

Remove the spread from the refrigerator and let it stand for 20 minutes or until it is spreadable. Transfer the salmon spread to a platter and top with the remaining chives. Serve immediately with sliced baguettes or over cucumber slices.

 

Photo Courtesy Of:   FotoosVanRobin

Smoked Salmon Deviled Eggs

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I love eggs. My family and I eat it every day- scrambled, boiled or sunny side up. Yes, I know it is bad. It’s just that almost all of us cannot resist it. We liked it so much regardless of the cholesterol or calories it had.  In fact, my siblings and I developed allergies when we were younger and even our children did so. As we got older, we tried to eat it in moderation. Although, I must admit that breakfast is not complete without it.

I attended an Easter party earlier and I had one of the most delicious deviled eggs I’ve ever tried. Hmm, deviled eggs on Easter can sound a bit funny. It inspired me to add a little twist to this appetizer that is perfect for parties or celebrations. Check out some other Easter delights in this recipe book.

Ingredients:

24 eggs, boiled and peeled

2 cups low fat mayonnaise

2 tablespoons mustard

1 red onion, finely chopped

2 tablespoons pickle relish

50g smoked salmon, chopped

Juice from a lemon

Lemon rind

Paprika

 

Slowly cut the eggs into half lengthwise using a sharp knife or egg slicer. Scoop out the cooked yolks and place them in a large bowl. After, place the egg whites in a tray with the holes facing up.

Using a fork, mash the egg yolks. Add the mayonnaise, mustard, chopped onion, pickle relish, chopped salmon, lemon juice and lemon rind. Mix well until the ingredients are well combined. Refrigerate for 30 minutes to 1 hour.

Assemble the eggs by placing some egg mixture into the egg whites. You can be as generous as you want. Sprinkle the eggs with paprika. Do this for the remaining ingredients. Transfer the eggs to a platter and serve immediately or refrigerate. It is best eaten chilled.

 

Photo Courtesy Of:   alanagkelly

 

Smoked Salmon Scrambled Eggs

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This is a light and healthy dish rich in omega3. For those who are health conscious, you can use low fat cream and olive oil instead of butter. I prefer eating it with French bread or buttered toast. You can also use the same recipe and bake the eggs to make a frittata.

 

Ingredients:

1/4 pound sliced smoked salmon

12 eggs

1/2 cup heavy cream

Freshly ground black pepper

Garlic salt

2 tablespoons butter

12 to 15 blades of fresh chives, finely chopped

1/4 cup sour cream

 

Chop the salmon into small pieces.

In a bowl, beat the eggs and fold in the cream. Add 1/2 of the chives. Season it with garlic salt and pepper.

In a large non-stick skillet over medium-low heat, melt the butter. Pour in the eggs and scramble it using a wooden spoon for 2-3 minutes or until it starts to set. Add the chopped salmon and mix well until it is incorporated into the eggs.

Garnish the eggs with the remaining chives. Serve warm with sour cream and toast.

 

Photo Courtesy Of: avlxyz

 

Spicy Pomelo and Smoked Salmon Salad

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This nutritious dish is rich in vitamin C from the pomelo and omega-3 fatty acids from the salmon. Each bite gives off a burst of different flavours- salty, sour, minty and spicy. The citrusy taste of the fruit compliments the smoky taste of the fish. If you are not into spicy food, you can adjust the amount of chilli powder or remove it altogether.  Since there isn’t any dressing, it is best if you use light lettuce leaves to avoid overpowering the pomelo. You can also add plain dessicated coconuts to give it more texture.

Ingredients:

Two 1 3/4-pound pomelos, peeled

2 tablespoons vegetable oil

1 large shallot, thinly sliced, separated into rings

1/2 teaspoon chilli powder

1 1/2 tablespoons sea salt

6 ounces thinly sliced smoked salmon, cut crosswise into 1/2-inch-wide strips

1/4 cup chopped mint leaves

Coral lettuce or lola rossa, torn into bite sized pieces

1/4 cup roasted unsalted peanuts, chopped

Separate the pomelos into sections and peel them; gently separate into 1/2 inch segments.

In a saucepan, heat the oil and sauté the shallots for 3-5 minutes or until browned. After, transfer to a plate with paper towels.

In a bowl, mix the salt, sugar and chilli powder.

Using a separate bowl, combine the pomelos, shallots, salmon, mint, lettuce, peanuts and the salt mixture. Toss gently to keep the pomelos and salmon intact.  Serve on a bowl or in individual plates.

Photo Courtesy Of: SheriW