RADISH AND SMOKED SALMON TART
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F. Roll out the puff pastry into an 11-inch square on a sheet of parchment paper. Transfer the dough on the parchment to a baking sheet. Beat the egg with a splash of heavy cream. Brush a 1-inch border of the egg wash around the edges of the dough, then fold in each about 1/2 inch to make a thin border and press to seal. Prick the center of the dough all over with a fork, then brush all over with the egg wash.
- Bake the dough until crisp and golden brown, about 25 minutes. Prick the center of the dough with a paring knife and gently press with the bottom of a measuring cup to flatten, if necessary. Remove to a rack and let cool.
- Meanwhile, soak the sliced radishes in a large bowl of ice water until crisp and just starting to curl, about 15 minutes; drain and pat dry with paper towels.
- Mix the garlic-herb cheese spread and heavy cream in a medium bowl until smooth. Whisk the vinegar, tarragon, parsley and a pinch of kosher salt in a large bowl. Add the radishes and smoked salmon and toss to coat.
- Spread the cheese mixture on the cooled crust, then pile the radishes and smoked salmon on top. Sprinkle with flaky sea salt.
SCRAMBLED EGG WITH SALMON ROE SMORREBROD
Provided by Food Network
Yield 12 smorrebrod
Number Of Ingredients 6
Steps:
- Beat the eggs well in a large bowl. In a heavy saute pan, about 8 inches in diameter, melt 2 teaspoons of butter over extremely low heat. Add the beaten eggs, and cook over the lowest possible heat for 45 minutes. Stir occasionally to prevent a skin from forming on the surface. The eggs will thicken very slowly. When they begin to thicken, stir gently with a large spoon to create large flaps in the scrambled eggs. The eggs will be darker in color and thicker than normal scrambled eggs.
- Spread 1 teaspoon of butter on each of the bread halves. For each smorrebrod, at 2 corners that face each other diagonally, place 2 slices of cucumber. At the other 2 corners, place about 1/4 teaspoon of salmon roe. Cover the rest of the bread with about 1/12 of the egg mixture. Repeat until all smorrebrod are done. Garnish with sprigs of fresh dill.
RADISH SMøRREBRøD
Whip up this simple lunch with radish and gruyère on toasted rye bread as an alternative to sandwiches. You can eat it 'al desko' or indeed, al fresco
Provided by Miriam Nice
Categories Lunch, Snack
Time 20m
Number Of Ingredients 6
Steps:
- Take 5-6 radishes still with their tops on, and slice the leaves and the radishes thinly, keeping both separate. In a small bowl, mix together 2 tbsp quark, 1 tbsp grated gruyère and the radish leaves, then season well. Spread 2 slices of toasted rye bread with butter, then spread the yogurt mixture on top. Garnish with the radish slices, a good grating of black pepper, a spritz of lemon juice and a few drops of olive oil.
Nutrition Facts : Calories 412 calories, Fat 25 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 20 grams protein, Sodium 1.7 milligram of sodium
GOOSE LIVERWURST SMORREBROD
Provided by Food Network
Number Of Ingredients 8
Steps:
- Gently fry the bacon slices in a heavy saute pan. Remove and drain on paper towels. Spill out all but 1 tablespoon of the rendered bacon fat, turn heat to high and add the sliced onions to the pan. Cook over high heat for 2 minutes, or until the onions just begin to turn brown. Remove onions and drain on paper towels.
- Spread 1 teaspoon of butter on each of the bread halves. Top each half with a lettuce leaf that overlaps slightly on all sides. Spread 1 ounce of liverwurst across each lettuce leaf. Cut the bacon slices in half, and top each smorrebrod with a half-slice of bacon. Divide the Sauteed onion rings evenly among the 12 smorrebrod, and garnish each one with the parsley.
PORK CHOPS WITH RADISHES AND CHARRED SCALLIONS
Rule for straightforward summer grilling: Pair rich, smoky charred meats with crisp, acidic vegetables. This helps refresh the palate between bites.
Categories Bon Appétit Pork Pork Chop Anise Radish Parsley Green Onion/Scallion Grill Grill/Barbecue Dinner Summer Anchovy Spring
Yield 4 servings
Number Of Ingredients 11
Steps:
- Toast aniseed in a dry small skillet over medium heat, tossing often, until fragrant, about 2 minutes. Let cool; coarsely grind in spice mill or with mortar and pestle. Season pork chops all over with salt and pepper; sprinkle with aniseed and red pepper flakes. Let sit at room temperature 30 minutes.
- Prepare a grill for medium-high heat; brush grate with oil. Grill chops, moving around on grate to avoid flare-ups, until deep golden brown on both sides and an instant-read thermometer inserted into the thickest part registers 140°F, 8-10 minutes. Transfer chops to a plate and let rest 10 minutes.
- Meanwhile, whisk lemon juice, anchovy, and 2 Tbsp. oil in a medium bowl to combine. Add radishes and parsley and toss to coat.
- Toss scallions on a rimmed baking sheet with remaining 1 Tbsp. oil; season with salt and pepper. Grill scallions directly on grate, turning once, until lightly charred, about 2 minutes. Transfer scallions to a platter, set pork chops on top, and scatter radish salad over.
RADISHES AND SCALLIONS
Categories Onion Vegetable Sauté Vegetarian Quick & Easy Winter Gourmet
Yield Serves 2
Number Of Ingredients 5
Steps:
- In a non-stick skillet cook the radishes and the scallions in the butter over moderate heat for 3 to 5 minutes, or until the radishes are tender. Remove the skillet from the heat and stir in the parsley, the zest, and salt and pepper to taste.
RADISH & SCALLION SALAD
A variation of this came to me by way of IVillage. This salad is good when served with cooked new potatoes, barbecue dishes, as a spread or filling in sandwiches or simply as a topping on canapé.
Provided by Elmotoo
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Rinse and dry the vegetables. Slice the scallions and place in a bowl. Add some salt and all of the sugar - this salad is supposed to taste sweet - mix gently.
- Cut the radishes in thin slices. Mix in the radish slices. Add the creme fraiche, one tablespoon at a time, until you get a mixture resembling a creamy potato salad in consistency.
- Serve immediately, as both the sugar and salt draw out liquid from the vegetables, making the salad soggy.
Nutrition Facts : Calories 41.1, Fat 2.8, SaturatedFat 1.7, Cholesterol 10.3, Sodium 45.3, Carbohydrate 4, Fiber 0.3, Sugar 3.4, Protein 0.3
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