Smoked Salmon Pickled Recipes

SMOKED SALMON FILLETS WITH DILL-PICKLED VEGETABLES, CRèME FRAîCHE & SALMON ROE

Steps:

• First, for the pickles, cut the cucumber into rounds and layer it in a sieve, sprinkling with 2 tsp salt as you go. Set over a bowl and leave for a couple of hours - the salt will draw out the moisture.
• Bring 200ml water to the boil in a pan with the white wine vinegar, sugar, 1 tsp salt, celery seeds and black peppercorns. Leave to cool.
• Peel the carrots and cut them into batons. Clean the radishes really well, then cut them in half lengthways. Squeeze the drained cucumbers of excess moisture.
• Put all the vegetables in a 1-litre sterilised jar with the dill and pour the cooled vinegar over them, then seal with a lid. Leave to sit at room temperature for two days before serving, or keep chilled. Will keep in the fridge for four weeks.
• Heat the oven to 190C/170C fan/gas 5 and put the salmon fillets on a baking sheet. Brush the fillets with the melted butter and scatter with black pepper. Cook for 14 mins.
• Serve the salmon with some of the pickled vegetables, a generous tablespoon of crème fraîche on each fillet, finished with a spoonful of salmon roe on top.

SMOKED SALMON WITH CAPERS & PICKLED SHALLOTS

Steps:

• Put the vinegar and sugar into a heavy-based saucepan and bring to the boil, allowing the sugar to dissolve. Add the sliced shallots to the warm liquid, stir through, then tip into a dish and cover with cling film. Set aside.
• Arrange the smoked salmon in the centre of each plate, making sure that the slices slightly overlap, and set aside.
• Put the frisée salad, the chives, capers, a little of the shallot vinegar and some of the shallots into a mixing bowl and toss together. Spoon the mixture over the salmon and serve with a few twists of black pepper, a drizzle of oil and lemon wedges on the side.

SMOKED-SALMON FLATBREAD WITH PICKLED BEET

Steps:

• Preheat oven to 450°F, with a pizza stone or inverted baking sheet on lowest rack. Drizzle 3 tablespoons oil onto a rimmed quarter sheet pan (9 by 13 inches). Stretch dough to edges of pan.
• Drizzle dough evenly with remaining 1 tablespoon oil; sprinkle with sesame seeds and season with salt and pepper. Top with mozzarella and garlic-herb cheese, leaving a 1/2-inch border.
• Bake on stone until cheese is melted and bubbly, and crust is golden brown and set on bottom, 22 to 24 minutes. Meanwhile, in a bowl, combine beet, lemon zest and juice, and 3/4 teaspoon salt. Let stand 10 minutes. Remove pizza from oven; let cool slightly. Top with salmon, beet mixture, and herbs. Slice and serve.

PICKLED GREEN BEANS WITH SMOKED SALMON DIP

Steps:

• Place beans in a 13x9-in dish. Add dill seed and garlic. In a large saucepan, combine water, vinegar and salt. Bring to a boil; cook and stir until salt is dissolved. Pour hot brine over beans. Cool completely. Refrigerate, covered, 2 days., For dip, in a small bowl, beat cream cheese and yogurt until smooth. Stir in parsley, chives, horseradish, lemon zest and juice, dill weed and salt. Stir in salmon. Refrigerate, covered, 1 hour to allow flavors to blend., To serve, drain green beans; arrange on a platter. If desired, top dip with dill sprig. Serve dip with beans and, if desired, crackers.

SMOKED SALMON - PICKLED

Steps:

• In a medium deep ceramic bowl, just wide enough to hold a slice of smoked salmon spread out flat.
• Divide the onion slices into separate rings and arrange alternate layers of smoked salmon and onion in the bowl.
• Combine the oil, wine vinegar and garlic in a separate bowl and whisk well.
• Season with salt and pepper and add the bay leaf.
• Pour the marinade over the salmon and onions, cover tightly and leave to marinate in the refrigerator for 8 to 12 days.
• When serving, drain off the marinade and garnish each salmon slice with onion rings, bay leaves, fresh dill or both.