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Tag Archives: smoked salmon

Smoked salmon and capers fishcakes

04 Tuesday Feb 2020

Posted by Nadia in Appetizers, General, Seafood

≈ 1 Comment

Tags

capers, Dill, fish, Fishcake, leftovers, lunch, salmon, smoked salmon

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This is a great way to use any smoked salmon left over after a party.  Quick and easy and a delicious lunch.  Using semolina is a great alternative to breadcrumbs as it produces a very crisp coating.  These can be prepared in advance and kept in the refrigerator until you are ready to fry them.

Serves 4

Ingredients:
300g / 10½oz potatoes, peeled and cut into chunks
170g / 6oz smoked salmon
115g / 4oz fine French green beans, cooked al denté
1 tablespoon butter
1 egg plus 1 yolk
1 tablespoon flour plus a little extra for dusting
1 tablespoon capers
1/2 tablespoon fresh dill, chopped
1/2 tablespoon fresh parsley, chopped
2 tablespoons fresh chives, chopped
1/8 teaspoon cayenne pepper
1 tablespoon lemon juice
6 tablespoons semolina or dried breadcrumbs
2 tablespoons olive oil
Salt and freshly ground black pepper

Preparation:
Bring water to the boil in a saucepan, add the potato chunks and cook until tender, about 10 to 12 minutes
Drain the potatoes thoroughly, transfer to a large bowl, add the butter and salt and pepper and mash together until smooth (use a potato ricer if you wish)
Chop the green beans into 1cm / ½ inch pieces
Add the green beans, egg yolk, flour, capers, herbs, spring onion, cayenne pepper and lemon juice to the potatoes and stir to combine
Cut the smoked salmon into small bits and add to the bowl and mix gently
Season to taste and place in the fridge for at least one hour
Sprinkle some flour onto a plate
Beat the whole egg in a shallow plate
Sprinkle the semolina or breadcrumbs into a third shallow plate
Form the salmon mixture into about 6 fishcakes
Coat them in flour, egg then semolina then place onto a plate
Heat the oil in a sauté pan and gently fry the cakes until golden on both sides, about 3 to 4 minutes per side
Serve with a tartare sauce or homemade mayonnaise and a green salad

Bon appétit !

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Smoked salmon and shrimp parcels

03 Sunday Sep 2017

Posted by Nadia in Appetizers, General, Seafood

≈ 8 Comments

Tags

appetizer, hors d'œuvres, lunch, salad, salmon, shrimp, smoked salmon

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These delicious flavor packed parcels are so easy to make and perfect for serving as a starter or light snack at a party.

Serves 6

Ingredients:

  • 225 g / 8 oz cooked peeled prawns
  • 3 tbsp mayonnaise
  • 3 tbsp Greek yogurt
  • 1 tbsp dill, finely chopped
  • freshly ground black pepper
  • 6 slices smoked salmon, finely sliced
  • 12 chives
  • slices lemons, to garnish
  • sprig dill, to garnish

Preparation:

Mix together the prawns, mayonnaise, yoghurt and dill
Season with freshly ground pepper
Spread the salmon strips out on a work surface
Divide the prawn mixture into 6 and put a portion of prawns in the centre of each salmon strip
Fold the salmon strip over the filling to wrap it up
Tie each parcel up with a chive
Garnish with lemon slices and dill sprigs and serve
Enjoy!

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Potato pancakes with smoked salmon / Pancakes au pommes de terre et saumon fumé

02 Saturday Jan 2016

Posted by Nadia in Appetizers, Breakfast, General, Seafood

≈ Leave a comment

Tags

Journiac, new year, pancakes, pomme de terre, potatoes, saumon fume, smoked salmon

IMG_6382This was born out of some left over smoked salmon and a desire to eat it with something other than a bagel, (not available in the Dordogne), a slice of bread, (so many great choices here in the Dordogne), pasta, (too many carbs after Christmas and New Year), salad, (too healthy), so I decided to try something a little different and it turned out really tasty. With the addition of the beaten egg whites, the pancakes are very light and fluffy. I served it with some créme fraîche, lemon slices and freshly ground black pepper and a glass of champagne for dinner yesterday. A perfect light meal after our 6 course New Year’s Eve dinner at the local Journiac town-hall. That was quite a feast. We had mushroom soup, a slice of foie gras, scallops on a bed of pureed leeks, venison steak with potato gratin and veggies, salad with a brillat savarin cheese with truffle and nougat glacé. All washed down with limitless wine and champagne. The evening started at 8pm and the first guest left around 02am!
As you can now understand, we needed a light dinner the following day. This recipe however would work equally well for lunch or even make a scrumptious breakfast, just add some creamy scrambled eggs and you are good to go.

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Pour 6 personnes

Ingrédients:

3 grosses pommes de terre
2 oeufs
40 cl de lait
4 c. à soupe de farine
1/2 sachet de levure chimique
Huile végétale
Sel et poivre noire du moulin
6 tranches de saumon fumé
200 g de crème fraîche
1 citron
3 brins de persil plat, hachez

Préparation:

Pelez et lavez les pommes de terre
Coupez-les en gros morceaux et faites-les cuire 20 minutes à la vapeur
Ècrasez-les avec une fourchette et laissez refroidir
Dans une jatte, mélangez les jaunes d’oeufs avec le lait
Ajoutez les pommes de terre, la farine et la levure
Montez les blancs d’oeufs en neige
Incorporez-les délicatement à la préparation
Faites chauffer un filet d’huile dans une poêle
Versez des petites louches de préparation
Faites cuire les pancakes 2 à 3 minutes sur chaque face
Réservez au chaud
Superposez une tranche de saumon sur chaque pancake
Mettez une grosse cuillerée de crème fraîche et du persil
Donnez quelque tours de moulin à poivre
Servez avec un morceau de citron
Bon Appétit!

 

IMG_6383Serves 6

Ingredients:

3 large potatoes
2 eggs, separated
400 ml / 14 oz milk
4 tablespoons flour
1 teaspoon baking powder (or use self raising flour)
Oil
Salt & freshly ground black pepper
6 slices smoked salmon
200 g / 7 oz crème fraîche or sour cream
Fresh parsley, finely cut
1 or 2 lemons cut into 6 wedges

Preparation:

Peel and wash the potatoes
Cut them into large pieces and steam them for 20 minutes
Mash roughly with a fork and leave to cool slightly
In a bowl, mix the egg yolks with the milk
Add the mashed potatoes, the flour and the baking powder and mix
In another bowl, whisk the egg whites until stiff
Gently fold them into the potato mixture
Drizzle a little oil in a sauté pan over medium heat
Add the mixture using a small soup ladle
Cook for about 2 to 3 minutes on each side
Keep warm until you use all the mixture
Place some smoked salmon on each pancake
Top with a large dollop of cream
Sprinkle on some parsley
Add some freshly ground black pepper
Serve with a wedge of lemon
Enjoy!

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