PIZZA WITH SMOKED SALMON AND CAVIAR
Provided by Food Network
Categories main-dish
Time 1h42m
Yield 4 to 8 servings
Number Of Ingredients 15
Steps:
- Before you are ready to bake the pizzas, preheat the oven with a pizza stone inside for 30 minutes to 500 degrees F.
- Cut the salmon into paper-thin slices. Reserve.
- Roll or stretch the dough into 4 (8-inch) circles. Place the pizzas on a lightly floured wooden peel. Brush the center of each pizza to within 1 inch of the edge with olive oil and sprinkle it with some of the red onion. Slide the pizza onto the stone and bake 8 to 12 minutes or until crust is golden brown. Remember that the oven is very hot and be careful as you place the pizza into and out of the oven.
- Mix the dill with the sour cream or creme fraiche and freshly ground pepper to taste. Transfer the pizzas to heated dinner plates and spread them with the sour cream mixture.
- Divide the salmon, and arrange decoratively over the cream. Place a spoonful of golden caviar in the center of each pizza, then spoon a little of the black caviar into the center of the golden caviar.
- In a small bowl, dissolve the yeast and honey in 1/4-cup warm water.
- In a mixer fitted with a dough hook, combine the flour and the salt. Add the oil, yeast mixture, and the remaining 3/4 cup of water and mix on low speed until the dough comes cleanly away from the sides of the bowl and clusters around the dough hook, about 5 minutes. (The pizza dough can also be made in a food processor fitted with the steel blade. Pulse once or twice, add the remaining ingredients, and process until the dough begins to form a ball).
- Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a warm spot for about 30 minutes. (When ready, the dough will stretch as it is lightly pulled).
- Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 15 to 20 minutes. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.
- To prepare each pizza, dip the ball of dough into flour, shake off the excess flour, place the dough on a clean, lightly floured surface, and start to stretch the dough. Press down on the center, spreading the dough into an 8-inch circle, with the outer border a little thicker than the inner circle. If you find this difficult to do, use a small rolling pin to roll out the dough.
SMOKED SALMON AND CAVIAR PANINI
Provided by Food Network
Time 15m
Yield 16 hors d'oeuvres
Number Of Ingredients 7
Steps:
- Butter 1 side the brioche slices (they'll be the outsides of the sandwiches).
- Gently fold the caviar and chives into the creme fraiche.
- On a clean work surface, arrange brioche buttered-side down. Place the smoked salmon on 4 of the slices and spread the creme fraiche over the others. Put the 2 together to make 4 sandwiches.
- Toast the sandwiches in a large skillet over a medium heat, turning once, until golden brown. Cut the panini into wedges and serve topped with dill sprigs.
STERLING GOLD CAVIAR, SMOKED SALMON AND POTATO NAPOLEON
Steps:
- Using a turning slicer, make potato hair. Deep fry the hair until golden brown. Season with salt and break into 3 by 3-inch oblong pieces. Mix the creme fraiche and chives. Place a small dab on a plate and top with potato crisp. Lay 1 slice of salmon on top, small dab of creme and a teaspoon of caviar. Top with second potato crisp and repeat, finishing with the caviar. Garnish with black pepper and chive points.
- Ravenswood, Big River Zinfandel, Alexander Valley, 1997 Veuve Cliquot Ponsardin Champagne
SMOKED SALMON AND GRUYERE PANINI
A very simple recipe with gourmet taste! From Food and Wine Magazine. The flavors of the smoked salmon, Gruyere cheese and Dijon mustard complement eachother very nicely. I enjoy the hint of lemon, too. This makes a simple lunch special.
Provided by LifeIsGood
Categories Lunch/Snacks
Time 13m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat up a panini press.
- Spread the Dijon mustard over each of 4 slices of the brioche. Top each one with 1 slice of the Gruyere. Divide all of the smoked salmon and grated lemon zest among the 4 slices of brioche. Season lightly with the salt and pepper and cover with the remaining slices on Gruyere. Close the sandwiches and grill on the panini press for 2 to 3 minutes, until the bread is toasted and the cheese is melted. Cut the panini in half and serve!
Nutrition Facts : Calories 440.6, Fat 4.8, SaturatedFat 1.2, Cholesterol 13.1, Sodium 1102.2, Carbohydrate 73.6, Fiber 3.5, Sugar 3.6, Protein 25.6
EGGS STUFFED WITH SMOKED SALMON AND CAVIAR
Categories Egg Herb Appetizer Low Carb Salmon Summer Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Line rimmed baking sheet with paper towels. Blend 3 tablespoons chives, oil, and lemon juice in medium bowl. Mix in smoked salmon. Fold in caviar. Chop 4 egg yolks (reserve remainder for another use) and stir into salmon mixture. Season to taste with ground black pepper. Pile 1 generous tablespoon salmon mixture in cavity of each egg-white half. Arrange eggs on prepared sheet. Cover with plastic; refrigerate up to 8 hours.
- Place eggs on platter. Sprinkle with additional chives. Garnish with lemon wedges and herb sprigs.
BLINIS WITH SMOKED SALMON AND CAVIAR
There's no more festive or luxurious party snack than buckwheat blinis with caviar and smoked salmon, but with chef Jenn Louis's recipe, they're easy to make at home.
Provided by Jenn Louis
Categories appetizer
Time 2h15m
Yield 6 servings
Number Of Ingredients 12
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!
CAVIAR AND SMOKED SALMON ON TOASTED BRIOCHE CUBES
Categories Appetizer Cocktail Party New Year's Eve Salmon Sour Cream Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes about 30 hors d'oeuvres
Number Of Ingredients 5
Steps:
- Cut bread slices into about thirty 1-inch cubes. Cut salmon lengthwise into 1/2-inch-wide strips and crosswise into 4-inch-long pieces. In a large non-stick skillet heat 3 tablespoons butter over moderate heat until foam subsides and brown half of cubes on 2 opposite sides until golden, about 2 minutes, transferring to a platter. Brown remaining cubes in same manner.
- Top each cube decoratively with salmon, caviar, and crème fraîche or sour cream.
SMOKED SALMON PANINIS
I made up this recipe because I love smoked salmon and I needed something easy to make when I was expecting out of town company that would be arriving late
Provided by Gone Fishin
Categories Lunch/Snacks
Time 1h
Yield 3 serving(s)
Number Of Ingredients 9
Steps:
- Make your mayonnaise spread with the mayo., capers, zest and lemon juice.
- In a stove top smoker, smoke your salmon with alderwood chips. Smoke for about 25-30 minutes or until fish is completely cooked.
- Now assemble your panini with the Salmon, tomato, onion, mayo and mozzarella and place in your panini press and cook for about 8 minutes.
Nutrition Facts : Calories 335.2, Fat 16.1, SaturatedFat 4.3, Cholesterol 98.7, Sodium 616.2, Carbohydrate 11.6, Fiber 1.5, Sugar 4.3, Protein 35.5
SMOKED SALMON AND CAVIAR SALAD
This is such a classy meal, it looks fantastic and the flavours are wonderful. We've had it as a brunch for two. I've increased the quantities and had it as meal for 4-6, or it can be served as a starter.
Provided by Annetty
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Boil, steam or microwave potatoes until just tender; drain.
- Preheat oven to very hot.
- Halve potatoes, place, cut-side up on lightly oiled oven tray, drizzle with oil, bake for 15 minutes or until crisp and brown, turning occasionally.
- Boil, steam or microwave asparagus until just tender, drain, cut spears in half crossways.
- Cut salmon into strips.
- AVOCADO PUREE.
- Halve avocado, discard stone, scoop out flesh, blend or process avocado and remaining ingredients until smooth.
- Divide avocado puree among serving plates, top with potatoes, mesclun, asparagus, smoked salmon and a good dollop of caviar.
Nutrition Facts : Calories 550.2, Fat 22.7, SaturatedFat 6.6, Cholesterol 72.4, Sodium 918, Carbohydrate 60.4, Fiber 13.5, Sugar 6.5, Protein 29.8
SMOKED SALMON & CAVIAR CANAPES
These tarts should be put together just before serving or the bread case will turn soggy. Use either white or wholemeal bread.
Provided by Coasty
Categories < 30 Mins
Time 30m
Yield 12 tarts
Number Of Ingredients 8
Steps:
- Prreheat oven to 180°C.
- Hard boil eggs. Cool and remove shells.
- Remove crust from bread. With a rolling pin flatten bread to half the thickness. Thinly butter bread and trim to fit small muffiin tins.
- Push bread - butter side down - into muffin tiins and bake 12-15 mins until golden brown. Cool on wire rack.
- Finely chop eggs mix with creme fraiche and season with salt and pepper and chives.
- Divide between the 12 cases. Top each one with salmon and 1/2 teaspoon of caviar.
Nutrition Facts : Calories 109.4, Fat 3.8, SaturatedFat 1.4, Cholesterol 75.8, Sodium 259.9, Carbohydrate 12.9, Fiber 0.6, Sugar 1.2, Protein 5.6
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