Recipes
Irish Boxty With Smoked Salmon
Tender potato pancakes flavored with smoked Salmon and fresh dill. Delicious.
Boxty are traditional Irish potato pancakes. A starchy potato, like the Russet, is best for this recipe. It helps keeps the boxty together and crisp up in the butter. If you don’t have a potato masher, you can use a whisk. Just be careful not overwork the cooked potatoes or the batter will get too stiff.
Serves: 8 Save Share
Ingredients (10)
- 1 lb Potato
- 1½ cup Buttermilk
- 1¾ cup All Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Kosher Salt
- ½ tsp Freshly Ground Black Pepper
- 8 oz Salmon, Smoked
- 2 T Fresh Dill
- 2 T Butter
- ½ cup Sour Cream
Directions
- In large mixing bowl, mash together cooked potatoes and buttermilk. Add flour, baking soda, salt and pepper. Mash together. Stir in raw potato, salmon and dill until well combined.
- Heat butter in a large pan over medium heat. Using ice cream scoop, carefully drop boxty batter into pan and brown on both sides. Garnish with fresh dill and serve with sour cream.
Smoked Salmon Tacos makes 10
Ingredients:
4 tablespoons taco seasoning mix
8-oz. can tomato sauce
2/3 cup water
16 oz. pouch Wild Alaska Smoked Salmon
10 taco shells
3-oz shredded cheese
1/2 cup salsa
1/2 cup chopped onion
2 cups shredded lettuce
Directions:
Preheat oven to 350 degrees F. In a skillet combine the taco seasoning mix, tomato sauce and water. Bring mixture to a boil, reduce heat, and simmer uncovered for 5 to 7 minutes. Stir occasionally. Remove from heat.
Stir smoked salmon into the mixture. Put mixture in taco shells, top with shredded cheese and place on baking sheet. Bake for 5 to 7 minutes.
Serve with tablespoon of salsa, some chopped onions, and shredded lettuce.
Smoked Salmon Canapes
Ingredients:
1/2 (8 Oz.)Pkg. Neufchatel or Cream Cheese Softened
1/2 tsp Grated Lime Rind
1/4 tsp Onion Powder
1 1/2 lb Jicama, Unpeeled
1/2 tsp Worcestershire Sauce
1 T Ground Black Pepper
2 oz Smoked Salmon Flaked Into 36 Pieces
3 Lime Wedges
Directions:
Combine Cheese, Lime Rind, Onion Powder & Worcestershire Sauce in A Small Mixing Bowl; Beat At Medium Speed Of An Electric Mixer until smooth. Set Aside. Cut Jicama Into 1/4 in. Thick Slices; Cut Slices Into 18
(2 Inch) Squares. Cut Each Square in Half Diagonally To Make 36 Triangles. Discard Remaining Jicama. Rub The Longest Side Of Each
Triangle With A Lime Wedge. Dip Side Of Triangle in Pepper. Repeat Procedure With Remaining Triangles. Pipe or Spoon About 1 t. Cheese Mixture Onto Each Triangle. Top With Flaked Salmon.
Compliments of Jason
A Favorite!
Smoked Salmon Spread (makes 6 servings)
Ingredients:
1/3 cup cottage cheese
2 tablespoons plain yogurt
1/3 cup cream cheese at room temp.
8 oz. Pouch Wild Alaska Smoked Salmon
1 tablespoon lemon juice
2 tablespoons minced scallions
Directions:
In blender, blend cottage cheese, yogurt, and cream cheese until smooth. Do not overblend. Set aside.
In medium bowl, finely mash salmon with a fork. Add the cottage cheese mixture, lemon juice and scallions. Mix thoroughly.
Chill several hours or overnight
Asparagus and Smoked Salmon Salad
Ingredients:
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- ½ cup pecans, broken into pieces
- 2 heads red leaf lettuce, rinsed and torn
- ½ cup frozen green peas, thawed
- ¼ pound smoked salmon, cut into 1-inch chunks
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon pepper
Directions:
- Step 1: Bring a pot of water to a boil. Place asparagus in the pot, and cook 5 minutes, just until tender. Drain, and set aside.
- Step 2: Place the pecans in a skillet over medium heat. Cook 5 minutes, stirring frequently, until lightly toasted.
- Step 3: In a large bowl, toss together the asparagus, pecans, red leaf lettuce, peas, and salmon.
- Step 4: In a separate bowl, mix the olive oil, lemon juice, Dijon mustard, salt, and pepper. Toss with the salad or serve on the side.
Dilled Smoked Salmon Mousse
makes 8 1/2 cup servings
Ingredients:
1 envelope unflavored gelatin
1/2 cup cold vegetable-juice cocktail
3/4 cup boiling vegetable-juice cocktail
1/4 cup reduced-calorie mayonnaise
1 cup regular cottage cheese
3 tablespoons lemon juice
1 teaspoon dried dill weed
1/2 teaspoon Worcestershire sauce
1 cup of Wild Alaska Smoked Salmon2 teaspoons vegetable oil
Directions:
In small bowl soften gelatin in the cold vegetable-juice cocktail for 5 minutes. Add the boiling vegetable juice and stir until the gelatin is dissolved.
When the gelatin-vegetable juice mixture is cool, add it to a blender along with the mayonnaise, cottage cheese, lemon juice, dill and Worcestershire sauce. Blend until smooth.
Add the tuna and salmon. Combine by turning the blender on and off quickly in order to avoid over blending the fish. Coat a 4 1/2- to 5-cup mold with the oil. Drain off excess. Pour in the fish mixture. Chill until set, 2.5 to 3
hours.
Savory Muffins with Smoked Salmon, Chives and Cheddar
INGREDIENTS
- 3 oz. smoked wild salmon
- Handful of fresh dill or chives
- 2 Tablespoons pink peppercorns plus extra for sprinkling on top
- 3 eggs room temperature
- 6 Tablespoons milk
- 6 Tablespoons oil of your choice olive, avocado or vegetable
- 1 1/2 cups flour
- 1 1/2 cups grated cheese such as mild cheddar
- 3 teaspoons baking powder
- 1/4 teaspoon freshly ground black pepper
- Condiments: Butter or ricotta cheese mixed with freshly grated horseradish to taste. Also delicious with extra smoked salmon on top of the ricotta cheese. May substitute cream cheese or creme fraiche for the ricotta.
INSTRUCTIONS
-
-
Preheat oven to 350F degrees. Butter and flour jumbo or regular muffin tins, or spray with non-stick cooking spray that has flour in it. Cook’s note: I made mine in a small multiple cheesecake pan. Each cup measures 2″ deep x 3″ diameter. Jumbo muffin tin would yield the same sized cakes.
-
Chop the salmon into small pieces. Coarsely chop the dill or chives. Using a mortar and pestle or coffee grinder, grind the peppercorns (Save out a few for sprinkling on the cakes).
-
Combine the eggs, milk, and oil in a large mixing bowl and beat together.
-
With a rubber spatula, fold in the flour, cheese, salmon, dill or chives, and peppercorns. Stir to combine.
-
Gently fold in the baking powder and black pepper.
-
Transfer to the prepared pan, filling about 3/4 to top. Sprinkle with extra whole and crushed peppercorns, if desired.
-
Bake for 20-22 minutes, until tops are golden brown. Let cool about 5 minutes before turning out.
-
Serve with butter, extra smoked salmon or ricotta mixed with freshly grated horseradish.
-
These cakes are best served the day they are made, but can be refrigerated and served the next day. Take out of the fridge about an hour before serving to allow t
-
o come to room temperature.
-
-
This recipe makes 6 cakes if baking in a small cheesecake pan (each cup is 2″ deep x 3″ diameter)
-
Makes 6 jumbo muffins, or 12 regular size muffins, if using muffin tin.
-
Cook’s note: you can also make this in a loaf pan, bake for approximately 45 minutes.
