Caviar Dumplings With Fresh Herb Sauce Smoked Salmon Recipes

BLINIS WITH SMOKED SALMON AND CAVIAR

Steps:

• Place milk and 3 tablespoons butter in small saucepan. Stir over low heat just until butter melts. Meanwhile, whisk together both flours, sugar, salt, and yeast in a medium bowl. Pour warm milk mixture into dry ingredients and whisk until smooth. Cover with plastic wrap and let rest at room temperature until doubled in volume, 1½-1¾ hours.
• After resting, batter will be bubbly and lofty. Whisk to deflate; then stir in beaten eggs just to incorporate-the texture should be silky. Meanwhile, set a skillet over medium heat and add a tablespoon of butter. Working in batches, pour 2 tablespoons batter for each blini onto skillet, spacing apart. Cook until bubbles form on top and they begin to pop, about 1½ minutes. Turn blinis; cook until golden brown on bottom, another 1½ minutes (add more butter to the pan as you need it). Transfer blinis to a serving platter. Tent with foil to keep warm while you cook remaining blinis. Makes approximately 12 blinis.
• Assembly: Serve blinis with a dollop of crème fraîche, smoked salmon, and caviar-the more the better!

SMOKED SALMON EGGS BENEDICT WITH CAVIAR AND SAUCE MALTAISE

Steps:

• For the sauce, prepare a double boiler with a medium pot of water with a bowl set over the top. Bring the water to a simmer.
• In a small pot, combine the orange juice and zest, black peppercorns and 2 tablespoons vinegar. Place over mellow heat and cook until slightly thickened and reduced by half, 5 to 8 minutes. Set aside to cool slightly.
• Whisk together the egg yolks and a pinch of salt in the bowl set over the double boiler, making sure the water below is simmering. Continue to whisk until the yolks are pale yellow and warm to the touch, about 5 minutes. Add a splash of water if it thickens too much.
• Remove the bowl from the heat. Slowly drizzle in the clarified butter, whisking to form an emulsion. Add the orange juice reduction and whisk to combine. Season with salt and pepper. Remove from the double boiler and set aside in a warm place.
• Add water halfway up a large straight-sided pan and bring to a simmer. Add the remaining teaspoon vinegar to the pan along with a pinch of salt. Stir the water clockwise, then add the whole eggs, one at a time, to the swirling water. Poach the eggs, at a medium simmer, until soft-cooked, 2 to 3 minutes each for a runny yolk. Remove with a slotted spoon to a plate lined with a kitchen bowl or paper towels.
• Top the English muffins with the avocado, followed by a piece of smoked salmon, a poached egg and some of the Maltaise sauce. Garnish each with some Pickled Onion, dill and caviar.
• Combine the vinegar, sugar, salt, pickling spice and 2 cups water in a small saucepan. Bring to a boil, then pour over the onions in a bowl. Allow to sit for 3 days in the fridge before serving.

FRESH CHUM SALMON CAVIAR

Steps:

• In a large glass or stainless steel container, mix salt into water, stirring thoroughly until dissolved. With wire-mesh deep frying basket or other 1/4-inch metal screen, gently separate eggs from egg sack over bowl, by rubbing sack along screen. Take care not to scrape membrane from the egg sack, even if it means leaving some eggs behind. Pour brine mixture over eggs and allow to soak 12 minutes, stirring occasionally. (Soaking times for other salmon species: Sockeye or Red: 6 minutes; Pink or Humpy: 8 minutes; Coho or Silver: 10 minutes; King or Chinook: 14 minutes). While eggs soak, use tweezers to remove bits of membrane and broken eggshells. When soaking is complete, pour eggs into colander to drain. Rinse eggs quickly with cold water and drain for a few minutes. Cover colander with plastic wrap, place over bowl, allowing it to continue draining in refrigerator.
• After 8 to 12 hours, transfer the now-sticky eggs into glass bowl. Gently fold in just enough olive oil to make the individual eggs shiny and slick.
• Serving Suggestions: Salmon or ?red? caviar prepared this way is much less salty than the commercial variety, allowing the sweet flavor of the fresh roe to emerge. Because of the lower salt levels however, it should be refrigerated and consumed within 3 to 4 days. Its mild flavor lends itself to serving with cream cheese and crackers. A traditional favorite is salmon caviar atop celery sticks stuffed with cream cheese. Salmon caviar is delightful when added to salads with creamy herb or ranch-style dressing. This mild version of salmon caviar will be a welcome alternative to the more strongly flavored ?ikura? salmon eggs used in Japanese sushi or sashimi.

RED PEPPER PANCAKES WITH SMOKED SALMON, CAVIAR AND CHIVE CREAM SAUCE

Steps:

• Char the peppers over a flame; place in a bowl and cover to steam until cooled. Peel and seed, reserving the juice.
• Melt the butter in a saucepot and cool. Puree three-quarters of the bell peppers in a blender, then dice and reserve the remainder.
• Whisk to combine the butter, egg yolks, and bell pepper puree. Mix together the flour and baking powder in a separate bowl. Whisk the dry ingredients into the wet ingredients until smooth, then chill 10 minutes. Whip egg whites until they hold stiff peaks and fold them into the red pepper batter.
• Form the smoked salmon into rosettes.
• Spoon 1/4 cup pancake batter onto a greased pancake skillet over medium heat. Cook until bubbles start to appear, about 3 minutes, then flip and cook until the bottom is slightly golden, about 3 minutes more.
• Top each pancake with 1 tablespoon of the sauce and a smoked salmon rosette. Dollop a dot of creme fraiche in the center of each rosette. Top with caviar and chives.

CAVIAR CREAM SAUCE

Steps:

• In a small mixing bowl, combine all ingredients.
• Stir gently, chill until ready to serve.
• Just before serving, spoon into serving bowl and garnish with some caviar and slivers of lemon rind.

ANGEL HAIR NOODLES WITH SMOKED SALMON

Steps:

• In a small bowl, combine salmon and scallions, creme fraiche and a generous grinding of black pepper.
• Heat a large pot of boiling salted water. Cook noodles until tender. Drain.
• Toss noodles with salmon mix.

LEMON HERB SALMON

Steps:

• Lightly spray a 13" x 9" baking dish with nonstick cooking spray. Arrange salmon fillets in a single layer skin side down.
• Evenly sprinkle salmon fillets with salt, then sugar.
• Combine lemon and lime juices together and pour evenly over salmon.
• Evenly sprinkle with herbs and minced garlic.
• Cover and chill about 4 hours.
• Before baking, drizzle with the melted butter; if desired.
• Bake at 425 for about 20 minutes or until opaque in middles.

SLOW-BAKED SALMON WITH AVRUGA CAVIAR SAUCE

Steps:

• Put oven rack in middle position and preheat oven to 250°F.
• Spread butter over bottom of a 13- by 9-inch baking dish and sprinkle with 1/2 teaspoon fleur de sel. Put salmon, skin sides down, in dish and bake, uncovered, until just cooked through, 30 to 35 minutes.
• About 10 minutes before salmon is done, put créme fraîche in a 1- to 1 1/2-quart heavy saucepan and heat over low heat, stirring occasionally, until just melted. Transfer to a blender along with water and caviar and purée into a very smooth emulsion. Return to saucepan and keep warm, uncovered, over very low heat, stirring occasionally. Thin sauce slightly with a little additional hot water if too thick.
• Just before salmon is done baking, heat oil in a 12-inch skillet over moderately high heat until hot but not smoking, then add greens in 3 batches, stirring and turning with tongs until greens are slightly wilted before adding each new batch, and continue to cook, stirring, until completely wilted, 1 to 2 minutes. Push greens to one side of skillet and pour off liquid (discarding it). Divide greens among 4 plates. Top greens with salmon and season lightly with fleur de sel, then squeeze some of lime juice from wedges over salmon. Stir 1/2 teaspoon lime juice into sauce and spoon onto plates.

TAGLIATELLI WITH A CREAMY SMOKED SALMON SAUCE

Steps:

• Cut the salmon, the onion and the chives in little pieces.
• Boil water for the tagliatelli.
• 'Glaze' the onion.
• Add the wine.
• Boil 'till it becomes 'like glue'.
• Add the salmon, the cream and the tomato paste.
• Reduce 'till it becomes a creamy sauce.
• Put the tagliatelli in the water.
• Serve the tagliatelli with the sauce.
• If you want you can add tabasco.
• Yummy.

CHICKEN WITH WHITE WINE & FRESH HERB SAUCE

Steps:

• Season chicken with pepper and salt. In skillet, heat oil over medium-high heat; brown chicken all over; about 8 minutes. Drain fat from pan.
• Add wine; cover; and simmer over medium heat for about 8 minutes or until juices run clear when chicken is pierced. Transfer chicken to serving plate; cover and keep warm.
• Add minced garlic to pan; bring to boil and boil until liquid is reduced to 1/4 cup. Reduce heat to medium-low. Whisk in butter, piece by piece. Stir in herbs of choice. Pour over chicken.

HOT-SMOKED SALMON

Steps:

• 1. First you need to salt your fresh salmon fillet to extract some of the moisture. This will enable it to take on the smoky flavor more easily and cook safely. Cover the base of a dish with about 1cm of salt and place the fillet skin side down on the salt. Sprinkle some dry dill onto the fillet followed by a generous amount of salt making sure to cover the fish completely with more salt on the thicker parts. Leave it in a cool place for 2-3 hours.
• 2. Remove the fish from the now damp salt and wash it thoroughly in cold fresh water.
• 3. Place the fillet on a drying rack for at least an hour and preferably more.
• 4. Fill your smoker with beech, oak or fruit wood sawdust having soaked a hand full of the sawdust in Whiskey (don't use your best Hebredean single malt for this).
• 5. Place your fillet in the smoker and gently smoke for 12 hours. A brief hot smoke (about 60-80 degrees) of about 30 minutes followed by a long cold smoke (under 30 degrees C) works well. I used an insulated smoker like this one http://www.outdoorcook.co.uk/collections/smokers/products/professional-meat-fish-smoker , but there are loads of different types around and you may even be able to use your BBQ although insulation is important to maintain lower temperatures and an electric element or gas makes for easier use.
• 6. Remove the fillet and check it is cooked through before serving. It can be eaten in leafy salads, with boiled new potatoes, on bread, with pasta and all it needs is a bit of Lemon juice to bring it alive!
• 7. Enjoy.

CAVIAR - DUMPLINGS WITH FRESH HERB - SAUCE & SMOKED SALMON

Steps:

• Mix the dumpling dough as indicated on the packet. Divide the dough into 8 equal parts.
• With clammy hands take one part of the dough and shape a dumpling out of it. Press a recess in it and fill it with 1 - 2 teaspoons caviar. Close the dumpling carefully. Keep attention, that it is closed all around to keep the caviar inside.
• Do the same with the other 7 parts of the dumpling dough.
• Place a big saucepan with salted water on the stove and bring the water to boil. Reduce the heat and add the dumplings. Let them steep until they are cooked. It takes about 20 minutes. You know that the dumplings are cooked, when they are coming up and swimming.
• Wash the dill and the chives dry it carefully and chop it up small.
• Squeeze the lemon.
• Pour the sour cream, yogurt, lemon juice, pepper, salt, sugar, dill and chive into a bowl and stir it.
• You can find the step-by-step-recipe at www.deliciousday.com.