Smoked Salmon Fritatta Barefoot Contessa Recipes

HOT SMOKED SALMON

Steps:

• The night before serving, combine the granulated sugar, brown sugar, 2 tablespoons salt, the peppercorns, and lemon zest in a small bowl. Place the salmon fillets skin-side down on a large flat ceramic or glass dish. Spread the mixture evenly on top of the salmon. Cover the dish with plastic wrap and refrigerate.
• At least 1 1/2 hours before you plan to cook the salmon, soak the wood chips in water.
• Thirty minutes before you¿re ready to cook, heat the charcoal. Place a double layer of coals on one side of the grill, light them, and allow them to burn until the coals are gray on the outside. (I use a charcoal chimney to light the coals.) Sprinkle half the soaked wood chips on the hot coals (you will see lots of smoke). On the other side of the grill, place the foil pan and pour in 1 cup water. Place the cooking grate over the coals and the pan.
• Scrape most of the sugar mixture off the salmon and sprinkle with 1 teaspoon of salt. Place the salmon skin-side down on the side of the grill directly over the foil pan. Put the lid on the grill, making sure the top and bottom vents are open. Smoke the salmon for 10 minutes. Add the remaining wood chips directly on the coals and cook for 5 to 10 more minutes, depending on the thickness of the salmon, until it's firm to the touch and barely cooked. Don't overcook the salmon or it will be dry!
• Transfer the salmon to a clean platter and immediately cover tightly with aluminum foil. Allow to rest for 10 minutes. Remove and discard the skin, if desired, and serve hot, at room temperature, or cold with the Fresh Dill Sauce.
• Place the mayonnaise, sour cream, yogurt, cream cheese, scallions, dill, parsley, lemon zest, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Puree for a few seconds, until well mixed. Add the cucumber and puree for another few seconds, until combined. Pour into a container and refrigerate for a few hours to allow the flavors to develop.

SMOKED SALMON TARTINES

Steps:

• Place the toasted bread on a cutting board and overlap slices of avocado on each piece of bread, using a quarter to half an avocado for each, depending on the sizes of the avocado and the bread.
• Sprinkle the avocado with lemon juice, then sprinkle with salt and pepper. Place one large slice of salmon on top, ribboning it to fit. Drizzle with a tablespoon of the Gravlax Sauce. Garnish with some red onion, sprinkle with the dill fronds, salt, and pepper, and serve with extra sauce on the side.
• Whisk together the Dijon mustard, honey mustard, whole-grain mustard, ground mustard, sugar, and vinegar in a medium bowl. Combine the olive and grapeseed oils in a small measuring cup. Slowly add the oil mixture to the mustard mixture, whisking constantly, until emulsified. Stir in the dill and salt.

SMOKED SALMON FRITTATA

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat olive oil in an 8 inch oven-safe skillet over medium heat. Add onion, and season with a little salt and pepper. Cook, stirring until translucent. Add the salmon and olives; cook and stir briefly to release the flavors.
• In a medium bowl, whisk together the eggs, milk and cream. Pour over the salmon and onion, and stir gently. Scatter cubes of cream cheese over the top. Cook over medium heat without stirring, until the edges appear firm.
• Place the skillet in the preheated oven, and bake for 20 minutes, or until nicely browned and puffed. Flip onto a serving plate, and cut into wedges to serve.

SMOKED SALMON SPREAD (BAREFOOT CONTESSA) INA GARTEN

Steps:

• Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth.
• Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix.
• Add the smoked salmon and mix well.
• Chill and serve with crudites or crackers.

SMOKED SALMON FRITTATA

Steps:

• Combine eggs, cream, goat cheese, smoked salmon, scallions, dill, salt, and pepper in a bowl; set aside.
• Heat oven to 350 degrees. Melt butter in a 10-inch nonstick skillet over medium heat. Add red onion; saute until translucent, about 5 minutes. Reduce heat to medium low. Pour reserved egg mixture over onions; cook, pulling back edges with a rubber spatula, until they begin to set, about 15 minutes. Bake in oven until set in center, about 20 minutes. Transfer from oven to a board. Let cool 5 minutes; run a spatula around sides and underneath the frittata, and ease out of pan onto the board. Cut into 12 wedges. Serve.