Tag: Smoked Salmon

Creamy Pappardelle with Smoked Salmon and Caviar

I’m guessing that I’m not the only one that has been having fewer dinners out at restaurants, but that doesn’t mean I haven’t been making fun meals at home!

 

This recipe for Creamy Pappardelle with Smoked Salmon and Caviar is fancy enough for an at home date night, but is also so simple to make and comes together in just 20 minutes!

After receiving an affiliate box from Sitka Salmon Shares, I enjoyed their seafood so much that I signed up for a Premium Seafood Subscription Box. One of the boxes had smoked salmon in it, so I went to their recipes page to try and find a different way to use it.

I came across this recipe for Pasta with Smoked Salmon and Caviar and new I had to make it!

Ingredients (serves 2):

  • salt
  • 8 oz pappardelle pasta
  • 1 tablespoon unsalted butter
  • 1 leek, white and light green parts, halved lengthwise and sliced thin
  • 1 cup heavy cream
  • black pepper, to taste
  • 1 tablespoon fresh parsley, chopped
  • 1/2 tablespoon fresh tarragon, chopped
  • 1/2 tablespoon fresh chives, chopped, plus more for garnish
  • 6 oz smoked salmon, broken into large flakes
  • 2 oz salmon roe

Continue reading Creamy Pappardelle with Smoked Salmon and Caviar

Smoked Salmon Crisps

Can you tell I really like the Kitchen Table Bakers Parmesan Crisps? When I first heard of the crisps, I wanted to make an appetizer with smoked salmon, creme fraiche, and dill. The rosemary crisps are perfect for me to make Smoked Salmon Crisps!
Ingredients:
1 package Kitchen Table Bakers Rosemary Parmesan Crisps
3 tablespoons creme fraiche
1 tablespoon chopped dill, plus more for garnish
1 teaspoon capers
Smoked salmon
Lemon zest

Mix the creme fraiche, chopped dill,and capers.
Add a teaspoon of the mixture to each crisp.
Top with a rolled piece of the smoked salmon.
Add a sprig of dill for garnish.
Zest a lemon over each piece.
That’s it!
Dill, salmon and lemon are just made for each other.
The capers add a slight tanginess to this which is a happy surprise.
If you can’t find creme fraiche, use sour cream. However, the lightness of the creme fraiche is really worth seeking out for this appetizer.

Smoked Salmon Panini

I really don’t like a cold lunch, especially sandwiches. There is something about a plain sandwich that makes me so unexcited to eat it. But a panini makes me happy: toasted bread, melty cheese… yum! So I was glad to try out this Smoked Salmon Panini.
Note: I have a panini press, but if you don’t, just use a saute pan and spatula to flip half way through the cooking.

The original recipe is linked above. I made a few substitutions, which are listed below.

Ingredients: (this makes one sandwich, multiply as needed)
2 slices ciabatta
Dijon mustard, for spreading
thin slices of Gruyère cheese
2 oz thinly sliced smoked salmon
Finely grated zest of 1/4 of a lemon
Salt
Freshly ground pepper

Preheat the panini press or saute pan.

Spread 1 slice of ciabatta bread with some Dijon mustard, as little or as much as you’d like. Top with some Gruyere cheese.

Top with smoked salmon and lemon zest.

Season lightly with salt and pepper and cover with more Gruyere cheese. Top with other piece of bread.

Grill for 2 to 3 minutes until toasted and the cheese is melted.

I was a little wary about the Dijon mustard; I thought it would overwhelm the sandwich. But it added a nice punch of flavor. The lemon zest really enhanced the dish and brightened up the smoked salmon. This could easily be made ahead and popped in the microwave for a few seconds to warm it back up. I’m so glad to have a new alternative to the boring and cold meat and cheese sandwiches usually eaten at lunch!
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