Smoking is one of the oldest preservation methods. The salmon undergoes a smoking process to make it last a long time. In hot smoking, suitable for large salmon, the fish is smoked at a higher temperature and the result appears to be cooked on the grill. In contrast, cold smoked salmon is treated at a lower temperature and has a softer texture. Technically, the salmon marinated according to the Scandinavian tradition (called "lox" in America and "gravlax" in Europe) is not smoked salmon, but since the preparation method is similar the two varieties are interchangeable in most recipes. Smoked salmon can become the star of numerous dishes, including appetizers, sauces, salads and sandwiches. When you have limited time, you can also eat it alone, without having to cook.
Ingrediants
Crostini with Smoked Salmon
- 120 g of smoked salmon
- 1 baguette
- 2 tablespoons (30 ml) of extra virgin olive oil
- 110 g of cream cheese
- 2 tablespoons of dill
- 1 tablespoon (15 g) of horseradish
- salt
- black pepper
Yield: 24 croutons
Sandwich with Smoked Salmon and Goat Cheese
- 35 g of smoked salmon
- 15 g of goat cheese
- 2 tablespoons (30 ml) of yogurt
- 1/4 of a cucumber
- 1 lemon
- salt
- black pepper
- 2 slices of bread
Yield: 1 sandwich
Salmon Sauce
- 450 g of smoked salmon
- 230 g of fresh cream
- 165 g of Greek yogurt
- 4 teaspoons (20 g) of horseradish
Yield: 750 ml of sauce
Steps
Method 1 of 5: Choose a Smoked Salmon
Step 1. Choose cold smoked salmon if you prefer a softer texture
When we talk about cold smoked salmon we refer to a smoking carried out at a temperature below 27 ° C for a period of at least 15 hours. Since salmon does not undergo actual cooking, it retains the typical consistency of when it is raw and tends to be softer than hot-smoked salmon. It is generally eaten alone or used to prepare canapes.
Cold smoked salmon is often labeled Nova, which is short for Nova Scotia (Nova Scotia) and is caught off the eastern coasts of Canada and North America
Suggestion:
cold smoked salmon does not need to be cooked or reheated. Any dangerous bacteria would spoil it, so as long as it's not expired or spoiled you don't need to cook it.
Step 2. Choose hot smoked salmon if you want to feel the smoke in a strong way
In this case the smoking process is carried out at a higher temperature (63 ° C) for a shorter period (about 8 hours). At this temperature the salmon cooks, so it is firmer and tends to flake, similar to grilled salmon. Hot smoked salmon is generally used for stews and salads.
- Like cold smoked salmon, hot smoked salmon can also be eaten on its own without the need to cook or heat it.
- In hot smoked salmon the smoke flavor is more marked; So if you are a barbecue lover, this is the strain for you.
Step 3. Choose Scandinavian-style marinated salmon if you prefer a more traditional texture
It's similar to smoked salmon, so it's a great alternative. It has a soft texture, a savory taste and is generally used to prepare canapes. In America it is called "lox", while in Europe it is known as "gravlax". Traditionally, during preparation, the "gravlax" is sprinkled with spices and condiments. Both varieties are a great alternative to smoked salmon in case you can't find it.
- There is a difference between the two types of salmon: one is marinated while the other is smoked. Both are perfectly interchangeable in most recipes.
- The cornerstone of traditional Scandinavian recipes is "gravlax", but if you can't find it you can freely replace it with "lox" or hot or cold smoked salmon.
Method 2 of 5: Crostini with Smoked Salmon
Step 1. Cut the baguette into thin slices
Place it on the cutting board and get a serrated knife. Hold the bread still with your non-dominant hand, while with the other you cut it into 24 thin slices. Start cutting from one end of the baguette and work your way up to the opposite. The slices should not be more than 4 cm thick.
Step 2. Arrange the slices of bread on a baking sheet and brush them with oil
Line the pan with aluminum foil to avoid greasing it. Pour 2 tablespoons (30 ml) of extra virgin olive oil into a bowl and take a kitchen brush. Dip the bristles of the brush in the oil and grease the slices of bread on both sides. Arrange the bread in the pan horizontally.
The slices of bread can touch each other, but they need to be arranged horizontally
Step 3. Heat the bread to 200 ° C for 4-5 minutes on each side
Place the pan in the center of the oven and toast the bread until golden on both sides. After 4-5 minutes, remove the baking sheet and turn the slices of bread to the other side. Return the pan to the oven for another 4-5 minutes.
Suggestion:
while the bread is toasting in the oven, complete the rest of the steps to be able to serve the hot croutons.
Step 4. Combine the cream cheese, horseradish and dill in a bowl
If necessary, chop the dill before adding it to the other ingredients. You need 110 g of cream cheese, 2 tablespoons of chopped dill and a tablespoon (15 g) of horseradish. Put them in a bowl and add salt and pepper to taste. Combine the ingredients by mixing them with a wooden spoon.
- A small pinch of salt and a teaspoon of pepper should suffice.
- If you are on a low sodium diet, you can avoid adding salt.
Step 5. Cut the salmon into slices about 10-12 cm wide
Take it out of the package and check if it is already sliced. If not, take a sharp knife and cut it into thin slices. Remember that you need to get at least 24 slices about 10-12 cm wide. The slices do not necessarily have to be identical as they will be folded before placing them on the croutons.
If you are an avid fan of smoked salmon, you can cut it into larger slices so that it is the dominant ingredient in the croutons
Step 6. Spread the cream cheese on the warm bread
Put on oven mitts so you don't get burned with the hot pan, then remove it from the oven and transfer the croutons to a tray. Spread the cream cheese on the bread using a butter knife.
Step 7. Arrange the salmon slices on the croutons and season them to taste
Fold the salmon slices and arrange them on the slices of bread. Gently squeeze them to adhere to the cream cheese. If there is any dill left over, spread it over the croutons and possibly add a sprinkling of pepper and a few grains of salt.
If the croutons are left over, place them in an airtight container and store them in the refrigerator. They will keep good for a couple of days
Method 3 of 5: Smoked Salmon and Goat Cheese Sandwich
Step 1. Mash the goat cheese with a fork and mix it with the yogurt
Put 15 g of goat cheese in a bowl and work it with a fork to make it creamy. Add 2 tablespoons (30 g) of yogurt and mix until the two ingredients are well blended.
For convenience you can use a creamy goat cheese and mix it directly into the yogurt
Step 2. Spread the cream cheese and yogurt on 2 slices of bread
Use wholemeal, rye, or multigrain bread. Arrange the slices of bread on a plate and spread them with the cream cheese and yogurt using a butter knife.
Suggestion:
you can use whichever type of bread you like, but wholemeal, rye or multigrain bread goes best with salmon and is also healthier.
Step 3. Arrange the salmon only on one slice of bread
If you bought it already sliced, simply transfer it to bread. If not, take a 35g serving of salmon and cut it into 4-5 slices.
If the salmon is not already sliced, try to cut it into thin slices so as not to have difficulty eating the sandwich
Step 4. Cut the cucumber into thin slices and add them to the sandwich
Wash the cucumber under cold running water, then place it on the cutting board and cut it into thin slices. Hold it steady with your non-dominant hand and cut it into slices an inch thick, then arrange them neatly on the salmon.
Step 5. Season the salmon with salt, pepper and lemon juice
Cut a lemon into wedges and squeeze it over the sandwich ingredients to give it a citrus note. If you wish, add a pinch of salt and a sprinkle of pepper as well. Feel free to flavor the sandwich to your liking. Once done, top the sandwich with the second slice of bread and get ready to enjoy it.
- Use the amount of lemon juice that seems appropriate to you, it is not necessary to squeeze it all.
- If you wish, you can add chopped chives or dill, you can also use both.
- The sandwich will keep good for a day, after which the bread will start to get soggy and the yogurt will gradually spoil.
Method 4 of 5: Serve the Smoked Salmon on a Plate
Step 1. Serve the smoked salmon with a sour cream and dill sauce
Cut it into thin slices and arrange them on a plate leaving a small space in the center. Pour 1 cup of sour cream and 2 tablespoons of chopped dill into a bowl and mix the two ingredients together. Place a sauce bowl in the center of the plate and add crackers, croutons, scallions and capers to match the salmon to taste.
Guests can make use of crackers or croutons to make their own canapés or dip salmon slices directly into the sauce, according to their preferences
Step 2. Serve different varieties of smoked salmon to give your guests more choice
Each variety is characterized by different flavors and aromas and diners will be able to compare them and find out which one they like the most. Arrange a few slices of each variety on a large tray, such as cold-smoked, hot-smoked salmon and Scandinavian-style marinated salmon. Try to arrange the slices elegantly and keep them separate. If you need to overlap them, fold them so they don't stick together. Accompany the salmon with croutons, crackers, tomato slices, cream cheese and capers. Put the ingredients on a plate and serve them next to the salmon.
If you want to give your guests a wider choice, also accompany the salmon with a mix of fresh vegetables or a salad
Step 3. Serve the salmon for Sunday breakfast
Arrange the smoked salmon slices along the edge of a large plate. Cut 2 lemons into thin slices and arrange them in a circle next to the salmon. Add a few slices of red onion directly on top of the lemon. Top with 45 g of drained pickled capers. Sprinkle the plate with chopped dill and a sprinkle of pepper, then add a small saucepan in the center filled with sour cream or cream cheese.
- Pair the salmon with crackers, bread and croutons to give your guests a wide choice. Serve them on a separate plate.
- For a full breakfast, you can pair salmon with scrambled, hard-boiled or poached eggs. If you decide to opt for hard-boiled eggs, peel them, cut them in half and arrange them around the sauce.
Method 5 of 5: Alternative Ways to Serve Smoked Salmon
Step 1. Use bagels instead of ordinary canapé bread
This variety of bread of Jewish origin is widely used in combination with Scandinavian-style marinated salmon and you can also combine it with smoked salmon. Toast the bagels and spread them with the cream cheese before adding 1-2 slices of smoked salmon. If you want you can also add 2-3 slices of tomato.
Swap the tomato for a couple of avocado slices for a more contemporary take on these canapes
Suggestion:
you can eat the two halves of the bagels separately or stack them to create a sandwich.
Step 2. Add the smoked salmon to the salad
It is the perfect choice to enrich a mixed salad in a healthy way. Hot smoked salmon goes well with more earthy vegetables, such as carrots and fennel, while cold smoked salmon can be used in place of chicken in most recipes. Dress the salad with a vinaigrette and try adding poppy seeds which go very well with salmon.
- You can cut the salmon into thin slices or if you prefer you can chop it up with a fork. If you want, before cutting it, you can crush it with a heavy object, such as a bowl, to make it lose most of the juices.
- Smoked salmon doesn't go well with sweet flavors, so it's best not to add fruit to your salad.
Step 3. Make a salmon sauce to pair with bread or chips
Combine 230g of fresh cream with 165g of Greek yogurt in a mixing bowl. Add 4 tablespoons (20 g) of horseradish and mix the ingredients while stirring. Slice 450g of salmon, blend it with the food processor and add it to the cream and yogurt mixture to make a tasty sauce that can be served with toast or chips.
- Season the sauce with salt, pepper and lemon juice if you want to make it even tastier and tastier.
- You can store the sauce in the refrigerator in an airtight container for 3-4 days.
