Multiple ways to eat smoked salmon

There is a big difference in the way salmon is smoked, divided into cold smoking and hot smoking

Cold smoking is the use of low temperatures to slowly push the wood aroma into the salmon, so that the salmon is not smoked, and the elasticity of the salmon is still.

Hot smoking is the use of high-temperature smoke to smoke the whole salmon until cooked through, this is the traditional Nordic salmon cooking method, the process is very natural, without adding other ingredients, focusing on highlighting the original flavor of the salmon. If the heat is right, the fish remains tender and has a strong wood-fired flavor.

1. Avocado Smoked Salmon Salad

Ingredients

Ingredients: 2 avocados, 1/2 smoked salmon fillet, 3 tbsp baby fish roe

Toppings: 3 tbsp wine vinegar, 1 tbsp wasabi paste, 5 dashes of tobasco, 1 tbsp olive oil

Methods

1. Slice the avocado into chunky pieces and drizzle with 2 tbsp wine vinegar to prevent browning. tbsp wine vinegar to prevent discoloration

2, cut salmon into small slices or pieces and mix with avocado;

3, add mustard sauce to the remaining wine vinegar, then add TOBASCO and olive oil and mix well;

4, finally sprinkle fish roe can be.

2. Smoked salmon potato cakes

Ingredients

500g of flour potatoes, 1 medium onion, 1 large egg, 2 tablespoons of wholemeal flour, salt and black pepper in moderation, sunflower oil (for frying), 200g of smoked salmon, 150ml of thick sour cream, garnish:, fresh dill or flat-leaf, parsley several sprigs

Directions

1. Preheat the oven at a low temperature. Peel and grate the potatoes; chop the onion. Place onions and potatoes in a sieve and squeeze with the back of a spoon to extract as much starch as possible.

2. Put the potatoes and onions in a bowl and mix with the egg, flour, salt and pepper.

3. Fill a skillet with sunflower oil to a depth of about 8cm and heat until smoking.

4. Place a tablespoon of the potato mixture in the oil and flatten into a 5cm diameter hash brown. Form the rest of the mixture into round potato cakes accordingly. Fry 4-6 slices at a time for about a minute each. When the bottom of the rounds are golden brown, turn them over and crisp the other side until golden brown, but still soft in the center.

5. Remove from pan, place on paper towels to drain excess oil, and keep warm in the oven.

6. Cut the smoked salmon into small long strips. Top each hash brown with a spoonful of sour cream and a few slices of salmon. Garnish with a few sprigs of dill or parsley.

3. Smoked salmon crepes

Ingredients:

1 whole-wheat crust, 60 grams smoked salmon, 5 capers, 1 pickle, 30 grams shredded onion, 25 grams buttered cheese, half a poached egg, a pinch of baby radish, a pinch of salt, a pinch of black pepper, a pinch of olive oil

Methods:

1. A little salt, black pepper, olive oil together and mix well.

2. Take a whole-wheat piecrust, put in the shredded onion previously mixed and fold it into a square shape.

3. Place on a plate and serve with smoked salmon, cream cheese, pickles, capers, poached egg and baby radishes.

4. Smoked salmon and egg sandwiches

Materials

Preparation materials (two people): 3 eggs, milk 3tbsp, smoked salmon (cold smoked), butter, bread, sea salt, black pepper, moderate

Practice

1, first of all, the milk, a little sea salt, black pepper added to the eggs, mix well and wait for use. Note: ScrambledEgg is a common dish in the Western breakfast, plus the milk of the eggs more tender and creamy flavor; generally speaking, 1 egg with 1tbsp milk this ratio is absolutely not wrong oh!

2, preheat the pan on medium heat, put a small piece of butter, and when it melts, put the bread, cut side down, and continue to bake slowly on medium heat.

3. Meanwhile, take another pan, add 15g of butter, melt it over medium heat and add the egg, push it slowly with a spoon, and remove it from the heat when the egg is almost solidified. Note: Avoid high heat, or the eggs touch the bottom of the pan is easy to paste, that affects the appearance and taste.

4. At this point, the bread is almost ready, crispy on the outside and creamy on the inside; put some eggs on it, cover it with a slice of smoked salmon, and finally sprinkle a little parsley on it! All the preparation process almost 5 minutes, with freshly squeezed orange juice, such a breakfast is not very tempting it!

5. Smoked Salmon Bagel

Ingredients

1 onion bagel, 30g of mayonnaise, 40g of pea shoots, 30g of smoked salmon, 1 lemon wedge, 2g of caviar

Methods

1. Split the onion bagel in 2 halves from the side, use one layer to create the base, and then top with the other layer.

2. Spread one of the layers of bagels from recipe 1 with mayonnaise and top with pea shoots.

3. Fold the salmon into a wave shape and place it on top of recipe 2, top with lemon slices and caviar, and finally cover with another layer of bagels.

6. Smoked Salmon Creamy Flat Noodles

Ingredients

A. 350cc water, 1 tbsp sugar, 1 tbsp chicken broth mix, 2/3 tbsp salt, 170cc milk, 1/12 lb cream, 1 bowl flour water

B. 80g smoked salmon fillets, 180g flat noodles, 1/6 diced onion, 1/4 red bell pepper, 1/4 yellow bell pepper, 2 small pieces cauliflower, 2 small pieces of cauliflower. 4, 2 small cauliflower, 180cc whipping cream, 1/3 tsp sugar, 1/3 tsp chicken broth, a little white wine, 60cc fish stock, olive oil, a little cream

How to make it

1. Pour in all the ingredients of Ingredient A into a deep pot and simmer over low heat until thickened, then add in the whipping cream and stir to combine well, then remove from the heat and make into a creamy sauce (for 10 servings).

2. Bring a deep pot of boiling water to a boil, add 1 tsp salt and 1 tbsp olive oil, add the linguine and cook for 6 minutes and 30 seconds.

3. Wash the bell peppers and cut them into julienne strips. Boil the cauliflower in ice water and set aside.

4. Hot pot, pour the appropriate amount of olive oil, put the diced onion sautéed until half-cooked, add the ingredients of method 3, then add the cream sauce 50cc, fish stock, whipping cream 100cc and ingredients B sugar, chicken powder, white wine and cook until rolled, and then add salmon slices and the pasta of method 2, and then the soup to half of the pot, add a little cream and a sprinkle of Brazilian can be served on the plate.

7. Mango and smoked salmon rolls

Ingredients: one mango, some smoked salmon, some Dill

Seasoning: 3 tablespoons of mayonnaise, some onion/garlic, a pinch of salt, pepper and sugar

Methods

1) Peel the skin of the mango, and scoop out the flesh;

2) Make small cubes of the flesh. small cubes;

3) cut the smoked salmon into 2.5x9cm strips with a knife, roll in the mango flesh and put Dill on top and serve (a bit of caviar would make it even more luxurious).