There was a time when smoked salmon was a luxury, but those days are long gone. You will find this cured fish fillet on the seafood aisle of every supermarket. Here are some great ways to prepare it.
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The French have a handful of dishes that are similar to Italian pizza. Tarte flambée is a baked flatbread dish that is Alsace’s answer to pizza. This regional dish looks just like a gourmet pizza, with a thin crust and a topping of bacon and caramelized onion.
However, there is one major difference between pizza and this dish. Instead of using a base of creamy cheese or marinara sauce, this uses a thick French sour cream called crème fraïche.
Replacing bacon with smoked salmon for a seafood tarte flambée is a great way to give the dish a luxurious enhancement. The sour cream pairs well with the salty oceanic flavor of the salmon. The caramelized onion also matches well with the smokiness of the cured fillet. If you are looking for more delicious salmon recipes, visit the kitchen magpie.
The most common way that people eat bagels is with a light spread of cream cheese. The tartness of the cheese and the yeasty flavor of the chewy bagel is a pair made in heaven. However, there are ways to make your regular bagel and cream cheese even better.
Since it is a pair that welcomes other flavors to the equation, bagel sandwiches can have many fillings. If you are considering using salmon in your bagel sandwich, you can add a few more ingredients and make a feast out of it.
Toast your bagel until it is soft on the inside and crispy on the outside. Cut it into half horizontally, and slather a generous layer of cream cheese on the inner side of both pieces.
Top it with a layer of scrambled egg and then add a layer of chopped smoked salmon. Add caramelized or pickled onion on top, along with some stir-fried or caramelized veggies like capsicum, mushroom, asparagus, etc. Top it with more cream cheese, and your sandwich is done.
If you feel queasy about eating raw salmon sushi, smoked salmon sushi can be a great alternative. Not only will you get the amazing fishy flavors of sushi, but you will also get something free of microbes. Microbial growth can’t survive during the curing and smoking process.
Sushi is a healthy, gluten-free dish. By making smoked salmon sushi, you automatically make it available for more people, especially those who can’t or won’t eat raw fish.
The other ingredients you need can be the same as you use in making regular salmon maki, like cucumber, avocado, cream cheese, etc. Cut your smoked salmon fillet into strips.
Prepare your seaweed with the sushi rice, then add strips of salmon, cucumber, avocado, etc. Roll your maki as you would regular sushi rolls.
Your usual lasagne uses a meat sauce filling. When you want to make smoked salmon lasagne, you are essentially replacing meat with fish. If you want to make a veggie-based filling for your lasagne, you can use a neutral leafy green like baby spinach. Try the following process:
- Heat butter in your pan and add some garlic. Once it releases aroma, add baby spinach and salt to taste (but be careful as the salmon is already salted), and cook until it wilts. You can also add some heavy cream or sour cream to make your filling creamier.
- Add a light layer of the creamy spinach filling as a base and follow it up with a cooked lasagne sheet. Add another generous layer of filling and top it with the smoked salmon.
- Cut up your salmon as you want; either chop it or slice it into thin strips. Add another layer of the filling and smoked salmon, followed by another sheet. Repeat the process until your dish is almost filled.
- On top of the sheet add a heavy layer of the filling, salmon, and a generous dusting of grated mozzarella and parmesan. Bake until the cheese is toasted golden.
Imagine all your favorite varieties of pasta and then think of adding salmon to them. You might have to switch the main protein source or the key flavoring ingredient and use salmon instead.
For smoked salmon carbonara, you can do one of two things. You can either chop up the cured fillet and add it to the sauce or you can keep the sauce and the fillet separate. If you choose to keep them separate, sprinkle the salmon on the pasta after it is done.
Adding the salmon to the sauce will make it taste smokier, and the flavors of the fish will get more infused. If you make the sauce separately, be careful with your use of salt. Smoked salmon is already salted, so the sauce should be milder regarding sodium content.
Looking for the perfect breakfast remedy? Look no further, as the ultimate fish toast is here to tantalize your taste buds. Similar to cream, avocado has a mild flavor, which goes exceedingly well with the strong flavors of salmon.
After you have toasted your toast, scoop and mash your avocado. You can choose to add sour cream or simply flavor it with fresh lime juice. By mashing your avocado into a paste, you are making a nice vegan (unless you add cream) spread for your toast.
Slather a generous layer of avocado spread to your toast. Deck it with sliced salmon fillets and some pickled vegetables. You can use onion, radish, or cucumber. Sprinkle a little salt and pepper. You can also add some chopped fresh herbs like dill or celery.
This ooey-gooey risotto is both fancy and wholesome in taste. It might just be the hearty and creamy dish you want on a rainy day. If you want it to become a seafood delight, use a fish stock to make this risotto. Try this process for making smoked salmon risotto:
- Melt your butter on the pan and add your diced onion. Cook until you get onion-flavored oil, then add your chopped garlic. Stir fry until it releases flavor, then add rice.
- Cook the rice until the butter is absorbed and then add ⅓ of your fish stock and simmer the rice in the stock until it is almost absorbed.
- Keep the stock warm on the side, then add another ⅓ of the stock into the rice. Keep cooking and stirring until the liquid reduces. Add white wine and chopped smoked salmon.
- Add the rest of the stock and keep cooking. Make sure to stir, or it will stick on the bottom. Cook until creamy, then take it off heat. Add cream cheese (preferably mascarpone), a splash of lemon juice, and zest. Serve while piping hot.
The French pâté is a paste made from meat or animal parts like the liver. This seasoned paste acts like a spread or dip, depending on what you pair it with. You can make a simple yet luxurious pâté with just a few ordinary ingredients.
In an electric mixer, add your chopped smoked salmon cuts, green chili (use sparsely), spring onion cream cheese, freshly squeezed lemon juice, salt, and pepper. Blend until it turns into a smooth paste. You can add finely chopped shallots and red bell pepper as well.
Spread it onto garlic toast or dip breadsticks into it. You can also enjoy this with a baguette, croissant, or any other type of French bread. This will work great as a party food dip or addition to a charcuterie board.
Anyone who has ever made quiche knows how important crust is. Buying a store-bought crust might be easy, but if it doesn’t produce a flaky and buttery base, your quiche will be lacking perfection.
From what you have seen from the earlier recipes, some flavors meld well with smoked salmon, and those flavors will also get repeated in this quiche.
Try out the following steps:
- As for veggies to use in this recipe, leek and asparagus will do very well. You can also use baby spinach and mushrooms, but asparagus has a strong flavor that complements the intensity of smoked salmon.
- For the body of the quiche, a simple batter of eggs, cream, salt, and pepper will suffice; however, you also need to add the right seasonings and herbs.
- Melt butter in a pan and add minced garlic, then cook until it releases flavor. Cut your asparagus and leek, throw them in the pan, and stir-fry them in butter until the asparagus is half done.
- Put the crust on the quiche tin and add your veggies after it has cooled down. Cut your salmon into small strips and add them to the tin. Pour in your batter and sprinkle freshly chopped dill on top.
- Top it off with a generous helping of shredded mozzarella and a dusting of Parmesan. Bake until the cheese melts and leaves a golden crust on top.
Of all the sides you can eat with salmon, potatoes work well with the fish’s intensity. Potatoes have a mild, creamy, and sweet flavor that goes well with salmon. Here are some tips you can follow:
- You need to make a base for the salmon and potatoes to come together. Whisk eggs and milk together with salt and pepper.
- Peel and boil potatoes until just done. Melt butter in a pan, add onions and cook until translucent. Add the potatoes, salt, and pepper, then stir-fry for a few minutes.
- Grease a casserole dish. Add the potatoes, followed by smoked salmon strips. Add a generous helping of cream cheese on top and follow it up with the egg and milk batter. Sprinkle chopped dill on top and bake until the dish becomes solid and golden.
This simple recipe is easy to make and will light up any breakfast table. This omelet is filling and has a bite to it. You have to use enough eggs and add ingredients to make it chunky. Some ingredients you can add include:
- Bell pepper
- Baby spinach
Cut up your vegetables and stir-fry them in butter. If using baby spinach or any leafy green, cook only until wilted or blanch them instead. Whisk your egg with salt and pepper. You can also add fresh cream or milk to make your omelet creamier and fluffier.
Dice your smoked salmon into small strips and mix in with the egg batter. Also, add your semi-cooked veggies, but make sure they have cooled down, otherwise, they will end up ruining the eggs.
Make sure that you are using enough eggs to supplement the add-ons so that there is enough body in the egg. Fry your omelet slowly and consider using a pan lid to ensure it cooks thoroughly.
Seafood chowders require a lot of ingredients, and if you use fresh items, it will take you forever to prepare the dish. However, if you use cured salmon fillets, crab sticks, and canned fish, you can end up with a decent chowder faster.
The Seattle version of smoked salmon chowder uses capers, which adds a lemony tang to the chowder. Any tangy flavor goes exceedingly well with the creamy and aromatic flavor of salmon. You will also need tomatoes, so you can use freshly chopped or canned variety.
To cut out the tang and make the chowder heavier, you will need heavy cream. Cream cheese also supplements the sweet, thick, and tangy feel of the smoked salmon chowder. This treat is best enjoyed during a cold winter beside a toasting fire.
You can use seafood, shrimp, or even chicken stock with this chowder. Onion and garlic are much needed for most salmon recipes, but also include other flavors like celery, fennel, dill, thyme, and basil.
Including salmon in your salad not only adds a boost of protein but also gives it great flavor. You want to stock up your salad with plenty of vegetables for a hearty lunch or dinner side.
You can use usual salad vegetables like cherry tomatoes, cucumber, bell pepper, etc. You can supplement it with fresh leafy greens like a rocket or baby spinach. Make sure to add feta or goat cheese to add a creamy touch to your salad.
Another key ingredient you can add is avocado. Avocado is creamy and filling, so if you are eating only the salad for lunch, this can help you stay full longer.
Thinly slice your salmon and give it a splash of lime juice. Make a vinaigrette for your salad by mixing white wine vinegar, Dijon mustard, honey, salt, lemon juice, pepper, and olive oil. You can also add dill or celery for extra seasoning, but skip this step if too much flavor is overwhelming.
Seafood ramen is something that people in seaside regions of many southeast Asian countries enjoy. Even though you can find instant seafood ramen easily on the market, making your broth at home is both exciting and tasty. Try the following steps:
- You can make the base of your ramen with chicken stock, but you will certainly need seaweed. You can use sea mustard or nori seasoning to make your broth taste more oceanic.
- Use the noodles from any instant ramen packet, but try to skip out on the MSG seasoning powder or sauce. If you still want that ramen-like seasoning, use only half of the seasoning.
- Bring the broth to boil and then add the chopped kelp (presoak them if you are using sea mustard). You can choose to skip out on nori seasoning or add them if you want a more intense seafood flavor.
- Add your chopped smoked salmon to the boiling broth and then adjust the salt with soy sauce and/or fish sauce. Add your ramen to the boiling broth and cook until the ramen is almost cooked. Add baby spinach and cook until wilted.
- Half boil an egg separately, deshell, and cut in half. Serve your ramen in a deep bowl and top it off with the egg and a dusting of seaweed seasoning and toasted sesame seed.
Smoked salmon is a seafood wonder, and you can do so much with this cured fish. Trying out different recipes and experimenting will help you find new and exciting ways to enjoy this delicious treat. Try out these dishes and get inspired to come up with your own tasty recipes.