Tater Tot Cups With Smoked Salmon And Creme Fraiche

                                                     

Tater Tot Cups With Smoked Salmon And Crème Fraiche

The viral technique of turning tater tots into crispy potato cups is quite simple. Makes 24 hors d’oeuvre 

Ingredients and Directions;
Take a nonstick, metal, 24-cup mini-muffin pan and place 

three frozen tater tots in each mould—a 24 oz bag will be enough. They won’t fit neatly, but it doesn’t matter. Bake in a 400°F (204°C) oven until the tater tots are hot, 12 to 14 minutes. 

Remove the pan and place it on a dry kitchen towel on the counter. Using the back tip of a teaspoon, smush the tots into cup shapes to fill the moulds. 

To make an even better cavity, you can further smush them with the back of a melon baller, or your fingertip if they’re cool enough.

Return to oven and bake until brown and crispy, about 30 minutes more. Remove from oven and transfer cups from pan to a cooling rack set over a baking sheet. They can sit at room temperature for up to 2 hours.

When you’re ready to serve, pop them back into the oven just to warm them through.  Then fill each with a dollop of crème fraîche or sour cream. 

Roll a strip of smoked salmon into a little rose (or don’t) and place in cups. Sprinkle with chives and serve immediately. 

Instead of smoked salmon, you could use salmon roe or lumpfish caviar. For a fully loaded version, use bacon bits and grated cheddar instead of salmon.
Makes 24 hors d’oeuvres

Smoked Salmon Quiche

                                             

Easy Smoked Salmon Quiche

This smoked salmon quiche is super simple to make, as it uses shop-bought puff pastry. No pie crust to prepare from scratch and the filling is whipped up in less than 10 minutes. Easy, and the best thing about quiche is that there is always an occasion to eat it. One slice - fresh out of the oven and the next one with a side salad.

Ingredients

1 pack puff pastry shop bought 

1 leek about 250 g / 9 oz

2 tablespoon olive oil
4 eggs medium size, at room temperature
200 g creme fraiche 7 oz, ¾ Cups - can be replaced with heavy cream
200 g smoked salmon 7 oz
nutmeg
salt
black pepper
2 tablespoon dill fresh dill or 1 teaspoon dried dill. This is optional, as I often make it without dill and it still tastes delicious. 
1 tablespoon olive oil for greasing the pan

Directions:
 Preheat oven to 180°C /356°F.  Grease your baking form with some olive oil. 

Unfold the puff pastry and gently press it into your dish, so it also covers the edges. The excess puff pastry dough can be cut away with some scissors. 

Slice the leeks into rings. Heat the tablespoon olive oil in a pan and fry the 1 leeks until they begin to brown. Set aside to cool. 

In a large mixing bowl, break the 4 eggs and whisk until they are combined. Mix in the 7/8 cup creme fraiche/heavy cream

Cut the smoked salmon into bite-sized pieces. Add in the egg mixture with the leeks and stir. 200 g smoked salmon  Season the mixture with nutmeg, pepper, and salt. (Although be careful with the salt as smoked salmon is naturally salty). Stir in the dill. nutmeg, salt, 2 tablespoon dill, black pepperPour or spread the mixture into your dish. 

Place in the oven and bake for approximately 35 minutes. The quiche can be served hot or cold with side salad.

Potato Galette With Smoked Salmon

Potato Galettes With Smoked Salmon

Ingredients:

2 large russet Baking potatoes

Kosher salt and freshly ground black pepper

Canola oil

4 tablespoons (1/2 stick) unsalted butter

4 tablespoons creme fraiche

1/2 pound thinly sliced smoked salmon

Minced fresh chives, for serving

Directions:

Peel the potatoes an slice then lengthwise in long matchsticks using the julienne blade of a mandolin.  Spread the potatoes out neatly in one layer a clean kitchen towel or paper towels roll the towel up and squeeze tightly to dry the potatoes without breaking them up.  Put the potatoes in a bowl and toss them with 1 teaspoon salt and 1/2 teaspoon pepper.

Heat 2 tablespoons oil in a small 8-inch omletet pan or a saute pan with sloped sides over medium heat.  Add half of the potatoes to the pan and press slightly to make the shreds lie flat.  Cook them undisturbed for 5 minutes.  Drizzle one tablespoon of the butter around the edge of the pan and cook the potatoes and cook another three to five minutes until nucely browned on the bottom.  Loosen the galette gently around the edge and flip it over.  (Be careful the oil and butter underneath are very hot.)Add amnother tablespoon butter around the edges and cook the galette for 4 to 5 minutes longer, until the second side is nicely browned.  With the metal spatula, transfer the galette to a paper-towel lined plate and set aside.  Repeat with the rest of the potatoes and butter and makes a second galette.

Place the two galettes on a cutting board.  Spread each galette wiith 2 tablespoons creme fraiche and a layer of smoked salmon covering the galette completely  Sprinkle with the minced chives and sprinkle lightly with salt.  Use a large chefs knife to cut each galette into 6 wedges and serve hot.   

 

Smoked Salmon Crisps

Ingredients:

4 1/2 tablespoons all-purpose flour

2 teaspoons sugar

1/2 teaspoon Kosher salt

1 chilled egg white

4 tablespoons unsalted butter, room temp.

1 tablespoons black sesame seeds

4 ounces smokes salmon

1 teaspoon finely chopped shallot

    plus a few for garnish

1/2 cup Creme fraiche

1/4 teaspoon lemon zest

Freshly ground white pepper

Directions:

Preheat the oven to 375°. Line 2 baking sheets with parchment paper. In a medium bowl, whisk the flour with the sugar and salt. Add the egg white and whisk until smooth. Whisk in the butter until smooth and creamy.  

Spoon teaspoons of the batter 3 inches apart on the prepared baking sheets and spread to 2 1/2-inch rounds. Sprinkle with the sesame seeds and bake in the upper and middle third of the oven for about 8 minutes, shifting the pans from top to bottom and front to back, until the tuiles are golden. Let cool.   

In a medium bowl, combine the salmon with the 
shallot, chopped chives, lemon zest and a pinch 
of white pepper. Spoon the salmon onto the tuiles 
and top with a dollop of crème fraîche and a 
couple of snipped chives. 
Serve right away.

Ingredients:
4 1/2 tablespoons all-purpose flour
2 teaspoons sugar
1/2 teaspoon Kosher salt
1 chilled egg white
4 tablespoons unsalted butter, at room temperature 
1 tablespoon black sesame seeds
4 ounces sliced smoked salmon, finely chopped
1 teaspoon finely chopped shallot
1 1/2 teaspoons very finely chopped chives, plus a 
     few snipped for garnish

Ingredients:
4 1/2 tablespoons all-purpose flour
2 teaspoons sugar
1/2 teaspoon Kosher salt
1 chilled egg white
4 tablespoons unsalted butter, at room temperature 
1 tablespoon black sesame seeds
4 ounces sliced smoked salmon, finely chopped
1 teaspoon finely chopped shallot
1 1/2 teaspoons very finely chopped chives, plus a 
     few snipped for garnish

Ingredients:
4 1/2 tablespoons all-purpose flour
2 teaspoons sugar
1/2 teaspoon Kosher salt
1 chilled egg white
4 tablespoons unsalted butter, at room temperature 
1 tablespoon black sesame seeds
4 ounces sliced smoked salmon, finely chopped
1 teaspoon finely chopped shallot
1 1/2 teaspoons very finely chopped chives, plus a 
     few snipped for gar

Smoked Salmon Asparagus Risotto

SMOKED SALMON ASPARAGUS RISOTTO

 

Serves: Serves 3-4

INGREDIENTS
2-3 tbsp extra-virgin olive oil
2 shallots, finely chopped
1-1/2 cup (300g | 10.6oz) Arborio rice
3 cups (720ml) chicken broth
3 cups (720ml) water
½ cup (120ml) dry white wine or vermouth
½ cup (50g | 1.75oz) grated fresh Parmesan cheese
150g (5.3oz) smoked salmon, chopped (plus more to garnish)
250g (8.8oz) asparagus, cut into 1-1/2" pieces

Directions;

In a medium saucepan heat the chicken broth and water over a medium heat.  Heat the olive oil in a medium skillet or sauté pan over medium heat; add the shallots and cook until softened, about 1 minute.  Add the rice and stir to coat with oil and toast lightly, about two minutes. 

When the rice has taken on a pale, golden color, add about 1/2 cup of broth to the rice and stir constantly until the broth is absorbed.  Continue adding broth, about 1/2 cup at a time, stirring continuously until the liquid is absorbed between each addition.  Repeat until the rice is soft and creamy, which will take about 45 minutes.  

Once the rice is cooked to your liking, stir in  asparagus, add vermouth or white wine and cook until the asparagus is cooked to your liking.  Stir in parmesan cheese and smoked salmon; season with salt and pepper to taste and serve without delay.  Garnish with more smoked salmon, asparagus tips and grated parmesan cheese, if desired.

Potted Salmon Spread

Potted Salmon Spread

The mixture of fresh poached and smoked salmon gives this spread a more complex flavour and texture. It can be made ahead and served with drinks or an appetizer. Buying a centre cut piece of salmon is important as it has an even thickness and so cooks uniformly. Ingredients:½ lb. salmon fillet centre cut, skin and pin bones removed Salt and freshly ground white pepper 3 tbsp Pernod ½ cup dry white wine 1 tbsp white wine vinegar 1 shallot, peeled and sliced 1 bay leaf ½ lb. smoked salmon, diced ¼ cup unsalted butter, softened 2 tbsp mayonnaise 1 lemon 1 tbsp chopped dill 1 tbsp finely chopped chives ¼ cup clarified butter, optional Place the salmon in a shallow glass dish. Season both sides with salt and white pepper then sprinkle over 1 tbsp Pernod. Cover and leave to marinate at room temperature while preparing the poaching liquid. In a small frying pan with a lid, add 2 cups water, white wine, vinegar, shallot and bay leaf. Bring to a boil, and then lower the heat and simmer, covered, for 10 minutes. Turn off the heat; add the salmon and any juices accumulated in the dish. Cover and leave to stand 5 minutes. Turn the fillet, cover and leave another 5 minutes. After 10 minutes, the salmon will be cooked to medium. Remove the salmon from the pan and leave to cool. Discard the poaching liquid. 4. In a food processor, blend half the diced smoked salmon with the butter and mayonnaise until smooth. Transfer to a large bowl. Add the remaining diced smoked salmon and remaining Pernod. Zest the lemon and juice it. Add the zest and 1½ tbsp lemon juice, dill and finely chopped chives to the bowl. 5. Break the cooked salmon into large flakes and add them to the mixture. Gently blend so that all the ingredients are combined but the salmon remains in chunks. Pack the mixture into ceramic crocks and smooth the surface. Refrigerate until firm. If you wish to keep the mixture for more than 3 days, seal the surface with cooled melted clarified butter. Once sealed, they will keep for at least 1 week, refrigerated. Makes three ½-cup crocks.

Smoked Salmon Quiche

Smoked Salmon Quiche

I found this recipe on a favorite blog. Since we are going to visit our children, I thought I could go to my blog for the recipe to prepare it for the family

Ingredients:

Crust:

1 cup flour

1/3 cup cold butter, cut into 1 inch chunks

1/4 cup shredded asagio cheese

2-4 tablespoons ice water

1/2 teaspoon Old Bay

Filling:

8 oz smoked salmon, flaked (not lox)

4 eggs

1 1/2 cups evaporated milk

1 bunch green onions, chopped

3/4 cup shredded asagio

2 tablespoons capote capers

2 teaspoons tarragon white wine vinegar

salt

freshly ground black pepper

Directions: 
Preheat oven to 425. Place the pepper, butter, flour and cheese into a food processor. Add water one tablespoon at a time and pulse just until mixture sticks together. Form the dough into a ball. Roll out into a crust and place in a pie plate or quiche pan or tart pan. Prick with a fork. Bake for 10 minutes or until just browned. Turn oven down to 325.

Meanwhile, whisk together the milk and eggs. Stir in remaining ingredients. Pour into the prepared shell. Bake 45-50 minutes or until fully cooked.