How do you like your smoked salmon?

Great in a salad, wrap, omelette, frittata, quiche or try it combined with goat cheese for that perfect toast. Whatever the combination, smoked salmon is a versatile ingredient that's easy to cook with.

Quick and non-fussy dinner? Try Smoked Salmon Pasta.

Recipe credit: Simple Recipes

What we love about this recipe, other than the ingredients (smoked salmon, pine nuts, yum!) is that it can be pulled together so quickly and it's not particularly heavy, as so many cream sauce pastas can be. There's also room for maneuvering; add more or less wine or cream to taste; leave out the pine nuts if you can't be bothered; add some asparagus or cream cheese if you want; use smoked trout or sturgeon instead of the salmon. The essentials are smoked fish, lemon, garlic, and pasta with some olive oil, wine, and or cream binding them together.

Smoked Salmon Pasta Recipe

INGREDIENTS

• 8 ounces spaghetti (or other) pasta
• Salt
• 1/4 cup pine nuts
• 2 Tbsp olive oil
• 1/3 cup chopped shallots (can substitute onions)
• 2 cloves garlic, minced
• 1/3 cup dry white wine (can substitute pasta cooking water with a Tbsp of lemon juice)
• 1/4 cup cream
• 1 Tbsp lemon juice
• 2 Tbsp lemon zest (divided into 1 Tbsp and 1 Tbsp)
• 2 Tbsp chopped fresh parsley or dill
• 4 ounces smoked salmon, cut into bite sized pieces
• Fresh ground black pepper

METHOD

1 Heat to boiling a large pot with at least 4 quarts of water in it. While the water is heating, brown the pine nuts. Put the pine nuts in a single layer in a large skillet. Heat on medium heat, stirring occasionally, until fragrant and lightly browned. Remove pine nuts from pan and set aside.

2 Once the water is boiling, salt it with 1 Tbsp of salt for every 4 quarts of water. Once the water returns to a boil add the pasta to the pot. Leave uncovered, on high heat and let cook with a vigorous boil. Put the timer on for 8-10 minutes, or whatever your pasta package says is appropriate for al dente (cooked but still a little firm).

3 While the pasta is cooking, prepare the sauce. In a large skillet heat olive oil on medium heat. Add the shallots and garlic, cook for 2 minutes, then add white wine, lemon juice, and 1 Tbsp of lemon zest. Increase the heat and let boil down by half. If you want a slightly creamy sauce, add the cream and let boil a minute more.

The sauce should be done about the same time the pasta is done. If you get done earlier with it than the pasta, take it off the heat.

4 Once the pasta is done, and before draining the pasta, scoop out one cup of the pasta cooking liquid and reserve. Drain the pasta and add it to the skillet with the sauce. Add back some of the pasta cooking liquid to the pasta if it is a little dry. Add the smoked salmon, toasted pine nuts, parsley, and the remaining lemon zest. Season with freshly ground black pepper.

Serves 2 to 3.

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Pinned via http://www.pinterest.com/pin/489907265686360902/

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INGREDIENTS: 4 x 150 salmon fillets, 55g butter, 4tbsp clear honey, large pinch sea salt

HOW:

- Preheat the oven (200C/400F/Gas6). Melt the butter in a small pan, add the honey and salt, mix well.

- Lay the salmon in an ovenproof dish. Pour the mix over the salmon and set it aside to marinate for 15 minutes.

- Spoon the mixture over the fillets again and place in the middle of the oven for about 15 - 20 minutes. Check regularly to ensure it doesn't burn.

- Remove from the oven and serve hot.

 

BUY ATLANTIC SALMON FILLETS (OR STEAKS) AT CAPPO SEAFOOD

 

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Potato salad with smoked salmon and horseradish crème fraiche

Some nice reading found via JamieOliver.com 

 Looks like Jamie loves good quality Smoked Salmon as much as we do.
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I’ve always loved smoked salmon, ever since I was a little kid. As I grew up living above my parents’ pub, I could pretty much choose whatever I wanted for my packed lunch so I would ask Mum for extra smoked salmon sandwiches, saying that I was a growing boy. But instead of eating them myself I used to sell them to other kids at school. What a great son!

Anyway, this is a great little recipe – smoked salmon, potatoes and horseradish are best mates, so you can’t go wrong! There are two key things to remember, though. The first is that you must try to get hold of some good-quality smoked salmon. The second is that it’s best to dress your potatoes while they’re still warm, so they suck up all the lovely juices. Let them cool down in the dressing before adding any fresh herbs or they’ll wilt and lost their flavour.

Pick out the larger potatoes and halve them, making them roughly the same size as the smaller ones. Put all the potatoes into a pan of boiling salted water. Boil for 15 to 20 minutes until the potatoes are just cooked, and drain in a colander.

Put the lemon zest and half the lemon juice into a bowl and add the vinegar. Normally, when making a dressing, I stick to one type of acid, but in this case using vinegar and lemon juice together gives the dish a lovely zinginess. Pour in three times as much olive oil as vinegar, and add the capers. Season the dressing with salt and pepper. Mix everything well, then add the warm potatoes and toss around until they are all well coated.

Finely grate the horseradish into a bowl – be confident with the amount you use as you need the heat to go with the salmon and potatoes – and mix it into the crème fraîche with the remaining lemon juice and some salt and pepper. Sprinkle most of the dill or fennel over the cooked potatoes and toss again.

Lay your smoked salmon out on a big plate or platter. Don’t be too neat – I want you to make it look rustic! Just pinch it up here and there so that it looks wavy and pile the dressed potatoes on top. Dollop over the horseradish crème fraîche, drizzle with some olive oil and sprinkle over the rest of the dill or fennel. Served with a glass of wine and some nice bread, this makes a delicious lunch.


• from Jamie at Home

Ingredients:
• 600g new potatoes, washed
• sea salt and freshly ground black pepper
• zest and juice of 1 large lemon
• a splash of red wine vinegar
• extra virgin olive oil
• 2 tablespoons capers, soaked and drained
• 1 x 3cm piece of fresh horseradish, peeled, or grated horseradish from a jar, to taste
• 150ml crème fraîche
a small bunch of fresh dill or fennel tops, roughly chopped
• 400g sliced smoked salmon