Epimeles

the Pence family cookbook

Recipes Tagged with “salmon”

Duo de Saumon et Cabillaud au Four

main course fish salmon

Ingredients

  • 400g de filet de saumon, en dès
  • 400g de filet de cabillaud, en dès
  • 10 crevettes tigrées décortiquées
  • 400g pommes de terre épluchées
  • 300g épinards frais
  • 50ml lait
  • 50g fromage râpé
  • 1 boîte bisque de homard concentrée (env. 500ml)
  • beurre

Preparation

Préchauffez le four à 190C (chaleur tournante 180C). Coupez le saumon et le cabillaud en dès.

Faites cuire les pommes de terre durant 20 minutes dans assez d’eau. Réchauffez entre-temps 1 cuillère à soupe de beurre, faites y ensuite réduire les épinards.

Mélangez le contenu de soupe en boîte avec 100ml d’eau (pas le 500ml normal!) dans un bol. Faites une purée avec les pommes de terre et 50ml de lait.

Graissez le plat allant au four et couvrez le fond avec la purée. Déposez ensuite les épinards et répartissez le poisson (le poisson ne doit pas être précuit) et les crevettes au dessus des épinards. Ajoutez la soupe et répandez ensuite le fromage râpé.

Laissez cuire au milieu du four durant 25 min.

Knorr


Smoked Salmon Wreath

main course side dish breakfast salmon

Ingredients

  • 1 lg. fennel bulb, trimmed, cored
  • 3 limes
  • 2 green onions
  • 3 avocados
  • 250g baby cucumbers, cut into ribbons with a peeler
  • 200g (1 bunch) radishes, trimmed, washed, thinly sliced
  • 400g smoked salmon
  • olive oil
  • crème fraîche, for serving
  • salmon roe, for serving
  • fresh dill, for serving
  • crackers or bread, for serving

Preparation

Use a mandoline to thinly slice the fennel lengthwise. Place in a large bowl with the juice of 1 lime. Add a large pinch of salt, toss to combine, and set aside to pickle.

Cut green onions into 8cm lengths, and thinly slice lengthwise. Place in a bowl of cold water for 2–3 minutes or until lightly curled. Drain well.

Mash the avocados in a bowl, and add the juice of the last two limes. Combine and season with salt and pepper.

Drain the fennel. Arrange the avocado in a heaped circle around the edge of a large plate. Arrange fennel, cucumber, radishes, green onions, and salmon over the top. Drizzle with olive oil, and season with pepper. Dollop on crème fraîche and salmon roe. Scatter with dill. Serve immediately with bread or crackers.

Taste.com.au


Salmon Mousse

appetizer main course fish pence salmon

Ingredients

(amounts in brackets are scaled for a 515 mL European can of tomato soup)

  • 1 lb. [750 g] fresh salmon (or canned)
  • 1 can concentrated tomato soup (10.75 oz) [515 mL]
  • 8 oz. [360 g] cream cheese
  • 2 envelopes gelatine (1/2 oz., around 14g) [26g, 2 European packets]
  • 1 [2] onion, chopped fine
  • 1 [2] celery stalk, chopped fine
  • 1 tbsp. [5 tsp.] Worcestershire sauce
  • 1 c. [350 g] mayonnaise
  • 2 [4] dashes Tabasco

Preparation

If using fresh salmon, bake the salmon until it flakes easily; cool.

Heat the tomato soup (undiluted) in a large pot, melt in the cream cheese. Dissolve the gelatine in 1/2 c. of cold water. Add to the soup, and cool.

Add in the remainder of the ingredients, pour into a serving dish, and refrigerate until set. Serve with black or French bread.


Gravlax

main course salmon

Ingredients

  • 2 tbsp. white peppercorns
  • 1 tbsp. fennel seeds
  • 1 tbsp. caraway seeds
  • 2⁄3 cup kosher salt
  • 1⁄3 cup sugar
  • 2 lb. center-cut, skin-on salmon filet
  • 1 cup dill sprigs, plus 1⁄3 cup chopped dill
  • 1⁄4 cup aquavit (optional)

Preparation

In a small food processor, pulse peppercorns, fennel seeds, and caraway seeds until coarsely ground; combine with salt and sugar. Stretch plastic wrap over a plate; sprinkle with half the salt mixture. Place salmon filet on top, flesh side up. Cover with remaining salt mixture, dill sprigs, and aquavit.

Fold plastic wrap ends around salmon; wrap tightly with more plastic wrap. Refrigerate the fish on the plate for 48-72 hours, turning the package every 12 hours and using your fingers to redistribute the herb-and-spice-infused brine that accumulates as the salt pulls moisture from the salmon. The gravlax should be firm to the touch at the thickest part when fully cured.

Unwrap salmon, discarding the spices, dill, and brine. Rinse the filet under cold running water and pat dry with paper towels. Cover a large plate with the chopped dill. Firmly press the flesh side of the gravlax into the dill to coat it evenly.

Place gravlax skin side down on a board. With a long, narrow-bladed knife (use a granton slicer if you have one; the divots along the blade make for smoother, more uniform slices), slice gravlax against grain, on the diagonal, into thin pieces. Serve with mustard-dill sauce or on knackebrod with minced onion. Refrigerate any remaining gravlax, wrapped in plastic wrap, for up to 2 weeks.

Saveur