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Smoked salmon and melon recipe

Smoked salmon and melon recipe


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  • Recipes
  • Dish type
  • Starters
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  • Smoked salmon starters

Fruit and oily fish combine to provide a balanced boost of vitamins and minerals. As well as being sweet and refreshing, melons contain beta carotene and lycopene.

181 people made this

IngredientsServes: 4

  • 1½ chilled ripe Galia or Cantaloupe melons, seeds removed, sliced
  • Juice of ½ lime
  • ½ teaspoon preserved ginger, finely chopped
  • 2 tablespoons extra virgin olive oil
  • Salt and black pepper
  • 115g (4oz) smoked salmon slices
  • Lemon and lime wedges to serve

MethodPrep:10min ›Ready in:10min

  1. Arrange the melon slices on four plates.
  2. Whisk together the lime juice, ginger, olive oil, and salt and pepper to taste. Spoon over the melon.
  3. Arrange the smoked salmon on the plates with the melon. Serve with lemon and lime wedges.

Nutrients per serving

Vitamins C, A, B1

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Reviews & ratingsAverage global rating:(2)

Reviews in English (2)

Simple easy starter..just right to get the taste buds going.-16 Dec 2013

Simple and refreshing.-17 Feb 2014


Kontomire stew with smoked salmon and melon seeds (Palava sauce)

Kontomire stew AKA palava sauce is a Ghanaian delicacy made with cocoyam leaves popularly called kontomire. It goes very well with boiled yam, plantain, rice, cocoyam etc.

Kontomire stew is a staple in our house. We mostly alternate between garden egg stew and kontomire stew weekly. I am surprised I do not get tired of it. It is part of our taste bud make up and we do not get fed up of it.


We mostly make kontomire with smoked salmon, my favourite and melon seeds( agushie/akatoa). Feel free to serve it up with any dish of choice. I prefer mine with partially ripe plantains. What would you eat yours with?

  • Kontomire leaves/ cocoyam leaves About 15
  • 4-6 small tomatoes
  • 1/4 cup turkey berries optional
  • 3 medium onions
  • Pepper as required
  • 2 medium smoked salmon
  • 1 cup melon seeds AKA akatoa or agushie
  • 1/2 cup palm oil
  • momoni optional
  • 2 teaspoons grounded shrimp
  • salt as required

Blend two onions, tomatoes, pepper and turkey berries together, set aside. Remove the flesh of the salmon, break into two and remove the bones, break into desired sizes, set aside. Wash the soaked melon seeds and put into a blender. Add about ¼ teaspoon salt and just enough water to blend into a paste. Set aside. Slice the remaining onion.

Pour palm oil into a medium saucepan, add half of the sliced onions and momoni if using. Fry till onions are softened. Add the blended tomatoes, onions, turkey berries and pepper. Bring to a simmer on medium heat. Add the salmon, salt and grounded shrimp if using. Cover and let simmer for 7 to 10 minutes till sauce is bare thickened.

Add in the blended melon seeds, DO NOT STIR, cover and reduce heat to low. Let it simmer 8 to 10 minutes or till the blended melon seeds sets. Gently stir in the steamed kontomire. Add the remaining sliced onions, let simmer for about five minutes till onions are softened. Serve with yam, rice, cocoyam, cassava, plantains or sweet potatoes.

Spinach can be substituted for kontomire. Do not steam like we do for kontomire leaves, cut it up and add it up after the blended melon seeds set. Leave to simmer till it is softened and cooked through. You can also substitute equal amounts of already grounded melon seeds (akatoa/agushie). Season with salt, make a slightly thick solution with water and add in.


Cucumber Canapés

These canapés are a terrific combo – the cool, juicy cucumber with the rich creamy salmon mousse. But the really great thing about these Cucumber Canapés is that it’s speedy to make loads of it. I’m really not one for fiddly assembly and am always in awe of caterers who put together vast platters of delicately constructed hors d’oeuvres and finger food that people inhale in one bite!

So one of the reasons these rate highly in my world is that they look like cute little finger food that took ages to make – but with the help of a piping bag, it’s super quick to assemble!


Smoked Salmon Omelette

Preparing a stuffed omelet with smoked salmon is a very speedy way to serve a quick and tasty breakfast. Smoked salmon omelets are one of my favorites to make for breakfast simply because it’s quick and so easy to make. Adding a generous portion of salmon to this simple classic dish gives it a luxurious finish. You can make omelets with endless variations with different ingredients to flavor the omelets. Instead of the salmon and chives you can also use chopped ham and parsley or grated cheddar cheese.

Smoked Salmon Omelette

Preparing a stuffed omelet with smoked salmon is a very speedy way to serve a quick and tasty breakfast. Smoked salmon omelets are one of my favorites to make for breakfast simply because it's quick and so easy to make. Adding a generous portion of salmon to this simple classic dish gives it a luxurious finish. You can make omelets with endless variations with different ingredients to flavor the omelets. Instead of the salmon and chives you can also use chopped ham and parsley or grated cheddar cheese.


This beautiful dish is on our table again and again at this time of year. The only secret to it is to use ripe, sweet fruit and a sharp knife when you prepare it so everything is sliced thinly – it’s surprising just what a difference to the look and taste of the salad this little detail makes.

Serves 6

Salad

Orange mayonnaise

For the orange mayonnaise, sit a medium-sized bowl on a damp cloth (this will help stop the bowl sliding around as you whisk the mayonnaise) and plop the egg yolks and Dijon mustard into it. Whisk them together with a balloon whisk until they’re thoroughly mixed. Now combine the two oils in a jug.

This next stage of proceedings is the only slightly tricky thing about making mayonnaise, and the secret to it is patience, for if the oil is added too rapidly the mixture will separate. Whisking constantly, start adding the oil, drop by drop – as the mixture starts to come together and thicken you can increase the flow of oil to a very, very fine thread. The mixture should become really thick and creamy. About halfway through adding the oil, add the lemon juice and orange zest and 1 tablespoon of the orange juice – this will thin the mayonnaise down a bit and make it easier to mix. Continue adding the remaining orange juice and oil in a fine stream until it is all incorporated. Whisk in the salt, then taste the mayonnaise and add a little more lemon juice, orange juice or salt, if necessary. Set the mayonnaise aside. (If you’re not using it straight away, scrape it into a container with a tight-fitting lid, and pop it in the fridge – it keeps well for 4 days.) It will seem a little thinner than regular mayonnaise but that’s fine, you want it that way.

Now I have to ‘fess up here that from time to time when I’ve been hurrying too much I have added the oil too quickly and the mayonnaise has split. If the same thing should happen to you, I’ve found that immediately adding a little lemon juice and a splash of hot water can quite often salvage it. However, it may need more of each than the recipe says, in which case you will need to adjust the final texture and flavour.

Have all the salad ingredients sliced and ready before start to put the salad together. Spoon a little mayonnaise into the middle of each plate then use the back of the spoon to swirl it a little. Layer the salad up on top of the mayonnaise, starting with a few slices of each of the fruits and celery. Top them with some salmon chunks and do it all again with another layer of fruit, celery and salmon. Drizzle a little of the mayonnaise over the top or dot it around the plate and serve the rest separately. Garnish with small mint leaves.


Filling For Cucumber Boats

You can buy ready-made cream cheese in the store, but do you know how easy it is to make? All you need is:

  • plain cream cheese (whipped or regular)
  • smoked salmon (fresh or frozen)
  • garnish (I like dill)
  • seasoning (just a bit of pepper is great)

That is it, easy right? A few ingredients and you have yourself a cream cheese filling better than anything store-bought.

I used frozen salmon for this recipe. Defrost it in the frigde, and mix into the cream cheese. I find using my immersion blender works best. You can also use a han-held mixer, food processor or just a fork.

Not into smoked salmon, no problem. You can always use any canned fish:


How to prepare Salmon Ahumado con Crema de Queso (Smoked Salmon Tapas)

You first need to cut a french baguette into small slices and toast it on both sides.

Then, spread the cheese over the bread and place the smoked salmon on top of the cheese.

If you want, you can squeeze some lemon over top.


Smoked salmon parcels recipe

Smoked salmon is a great source of many of the things we need for a healthy diet. It also tastes great, as well! This is very easy to do, but will add a touch of luxury to any dinner party you want to give. These delicious flavor packed parcels are so easy to make and perfect for serving as a starter or light snack at a party. Plus they only take 10 mins to make too.


Smoked Salmon Carbonara


I will say this right off the bat: there is nothing authentic or particularly traditional about my carbonara. Zero. Zip. Starting with the pasta.

For example, I use linguine instead of spaghetti.

I realize that’s not that big of a stretch, but I use some other unconventional ingredients, too: half-and-half and smoked salmon.

My carbonara is smoky, smoky — first hit of smoke: applewood smoked bacon second punch: hardwood smoked salmon. (I told you this isn’t conventional.)

Authentic Roman carbonara calls for pancetta (unsmoked bacon). It also calls for egg yolks, but I use whole eggs instead.

This next part isn’t traditional either. Part of it is — whisking the eggs with the cheese — but whisking in half-and-half instead of pasta water is a guilty deviation.

Some people would balk at adding cream or half-and-half to carbonara. I’m not one of those people.

I don’t throw all caution to the wind — I do heavily salt the pasta water.

It’s important to salt the water (after it comes to a boil) to “season” the pasta. It’s also important to stir the pasta as soon as it’s added to the boiling water to submerge it and keep it from settling to the bottom into a gloppy mess.

I reduce the heat, too. No need to boil it to death, but you do want a good simmer.

After the pasta is gently boiling, start the bacon in a cold skillet over medium heat (I don’t mean chill the skillet first, I mean don’t turn the heat on until the bacon is in the pan). This helps render out as much fat as it’s going to give.

When the bacon is showing signs of crisping, but still hanging on to the last vestals of fat, stir in the garlic. Stir the garlic in too soon, and it will crisp up like the bacon, maybe even burn.

Smoked salmon is the least traditional ingredient in my recipe, but it sure makes a good, smoky carbonara.

This Red King chinook salmon is not cheap ($8 for a 6.5 oz. can). I buy it at a local farmers’ market from Roger Kamb, a jolly fisherman who splits his time between Seattle and Scottsdale. His business is Especial Tuna,and I’d point you to his website, but it doesn’t seem to be working.

Too bad, because this is some great stuff — nothing like the commercial brands found at most supermarkets. You can certainly use one of those brands (my mother made salmon patties with Honey Boy Red (not pink) salmon, but you have to clean it up a bit, removing the skin here and there, and Honey Boy isn’t smoked).

Once the pasta is al dente, drain it (reserve a half a cup or so of the pasta water) and put the pasta in the skillet with the bacon and garlic.

WAIT! Before you do that, I have a confession: I deglaze the pan with rosé first — definitely not traditional.

But it is delicious. You can skip this step if you want.

Once the hot pasta is in the pan with the deglazed bacon and garlic, turn the heat off.

Stir in the egg/cheese/half-and-half mixture. If you leave the heat on, the eggs will scramble (it’s not the end of the world if you get a little scramble, it’s just not traditional, and you know what a stickler for tradition I am).

Toss in the can of smoked salmon and keep tossing. If the sauce seems too thick (and it likely will), pour in some reserved hot pasta water, just enough to make the sauce look creamy.

Season with a good dose of freshly ground black pepper. Top with more grated Parmesan. (And no, the basil leaf isn’t traditional either.)

Pour a glass of rosé if you haven’t already, and dig in quickly, before it cools off.

Smoked Salmon Carbonara

This rich, comforting, if unconventional, carbonara comes together quickly — less than 30 minutes. You can do the prep while you’re waiting for the pasta water to boil. It’s a good idea to warm your pasta bowls, too, as this dish gets cold quick once it’s done. It makes three hearty servings, but you can stretch it to four reasonable size portions, especially if you serve a side salad and crusty bread. Wine pairing: I drink a dry rosé (not surprising if you know me) but an unoaked or lightly oaked Chardonnay pairs well, too.

Ingredients:

1/2 pound linguine
2 to 3 tablespoons kosher salt

2 strips of bacon, sliced into 1/4-inch strips crosswise
2 medium cloves garlic, minced
1/4 cup dry rosé or dry white wine

2 large eggs
1/2 cup grated Parmesan, plus more for garnishing
1/4 cup half-and-half
Generous pinch fresh grated nutmeg

1 (6.5 oz.) can high quality smoked salmon, drained

1 teaspoon freshly ground black pepper

  1. Bring 5-1/2 to 6 quarts of cold water to a boil in a large pot. Stir in salt when water comes to a full boil.
  2. Stir in pasta, constantly stirring until pasta is submerged and soft. Reduce heat to medium-high (just enough to get a gentle but active boil).
  3. Place bacon in a large skillet over medium heat. Cook until almost crisp, about four to five minutes, then stir in garlic. Cook until garlic is fragrant, about a minute, and then deglaze pan with 1/4 cup wine, scraping up the browned bacon bits. Cook until the wine is reduced to 2 tablespoons.
  4. Whisk the eggs, Parmesan, half-and-half, and nutmeg together in a bowl or measuring cup while the bacon is cooking and set aside.
  5. Drain pasta when it is al dente (about 7 to 8 minutes total cooking time). Reserve about a half a cup of the pasta cooking water.
  6. Place the hot pasta into the deglazed skillet with the bacon and garlic. Turn off the heat.
  7. Pour the egg mixture into the hot pasta, tossing quickly as you pour. Stir in the drained can of salmon, breaking up the big lumps.
  8. Stir in reserved pasta water if the sauce seems too thick. Sometimes I need 1/4 cup, other times I use 1/2 cup. The sauce should look creamy.
  9. Stir in the black pepper. Toss well to distribute the pepper. Taste and if desired, season with more pepper and/or kosher salt.
  10. Divide among warmed pasta bowls and garnish with more Parmesan. Serve immediately.

NOTE: Recipe halves easily, but if you want to double, only double the amount of pasta, and 1.5 times the remaining ingredients.


Smoked Salmon Salad Canapés

The crisp cucumber and tangy endive contrast the rich smoky salmon for a scrumptious bite that can only be followed up by another!

Ingredients

  • 1 English cucumber
  • 2 heads Belgian endive
  • ¾ lb. honey-smoked salmon
  • 1 tbsp. capers, coarsely chopped
  • 1 tbsp. fresh dill, coarsely chopped
  • 1 tbsp. whole grain mustard
  • 1 tbsp. mayonnaise
  • 1 tsp. orange zest

Preparation

1. First, cut cucumber into 3 inch segments, then cut segments diagonally in 1/2 lengthwise finally scoop out seeds with small melon baller to produce small cucumber cups.

2. Cut root end off of endive and seperate into individual leaves.

3. Gently combine all remaining ingredients in a medium work bowl until well incorporated.

4. Fill each cucumber cup and endive boat with a rounded teaspoon of the smoked salmon salad and serve well chilled.



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