1、Smoked Salmon with Apple Glaze

  • Makes: 4 servings
  • Prep: 15 mins
  • Marinate: 1 hr to 2 hrs
  • Cook:Smoke: 1-1/4 hours
  • Smoked Salmon with Apple Glaze recipe

    Ingredients

    Method

    Rinse fish; pat dry. Place fish in a shallow nonmetallic dish. For marinade, in a small bowl combine thawed apple juice concentrate, rosemary, pepper, and salt. Set aside 1/4 cup of the marinade. Pour remaining marinade over fish; turn fish to coat. Cover and marinate in the refrigerator for at least 1 hour or up to 2 hours.
  • At least 1 hour before smoke cooking, soak wood chunks in enough water to cover. Drain before using.
  • Drain fish, discarding marinade. In a smoker arrange preheated coals, drained wood chunks, and water pan according to manufacturers directions. Pour water into pan. Place fish on grill rack over water pan. Cover and smoke for 1-1/4 to 1-1/2 hours or just until fish flakes easily with a fork, brushing with the reserved 1/4 cup marinade after 1 hour smoke cooking.
  • Just before serving, drizzle fish with melted apple jelly. If desired, serve with steamed greens. Makes 4 servings.
  • Nutrition Facts

  • Per serving: 311 kcal cal.,6 g fat (1 g sat. fat,88 mg chol.,276 mg sodium,29 g carb.,0 g fiber,34 g pro.Percent Daily Values are based on a 2,000 calorie diet

  • https://www.truecookbook.com/recipe/smoked-salmon-with-apple-glaze-44213/

    2、Smoked salmon with horseradish crème fraîche & beetroot

    This speedy salad can be whipped up as an impressive starter - the fish is completely lifted by contrasting flavours
    Smoked salmon with horseradish crème fraîche & beetroot recipe

    Ingredients

    • 200ml tub crème fraîche
    • 3 tbsp hot horseradish sauce
    • 1 tbsp vodka (optional)
    • 2 tsp white wine vinegar
    • 2 tbsp olive oil
    • 1 tsp honey
    • 250g pack cooked beetroot (not in vinegar), finely diced
    • 8 large slices smoked salmon
    • 24 red chicory leaves
    • 60g baby rocket salad
    • few snipped dill sprigs
    • fingers of toast, to serve (optional)

    Method

    1. Fold the crème fraîche with the horseradish and vodka, if using, with a little seasoning. Chill.
    2. In a bowl, mix the vinegar, olive oil and honey. Toss half the dressing through the beetroot and chill until ready to serve.
    3. Before serving, divide the slices of salmon between 8 plates, then top with a spoonful of the crème fraîche and bring up the sides of the salmon to make a ‘flower’. Arrange the salad and beetroot round the salmon, scatter with the dill. Grind over some black pepper, drizzle with the remaining dressing and serve with toast, if you like.

    3、Lightly smoked salmon with orange & rhubarb salad

    The Saturday Kitchen host serves up tart fruit with nutritious oily fish - a light and stylish lunch for two
    Lightly smoked salmon with orange & rhubarb salad recipe

    Ingredients

    Method

    1. To start the salad, slice the top and bottom off the orange, then cut away all the zest and pith. Holding over a bowl, cut the segments free by slicing between the membranes, catching all the juices and segments. Add the rhubarb to the bowl, then allow to stand for 15 mins.
    2. Meanwhile, roughly grind the juniper berries and peppercorns using a pestle and mortar. Put the salmon on a baking sheet, rub the flesh with oil, then spread on the crushed juniper mix. Heat the grill to medium and cook the salmon for 6-7 mins, making sure the rub doesn’t burn.
    3. To finish the salad, add watercress and extra virgin olive oil to the rhubarb and orange, give it a good stir, then serve with the salmon.

    4、Hot smoked salmon with fennel salad & lemon mayo

    Flake ready-prepared fish over peppery watercress, cooling cucumber and crunchy fennel for a healthy, no-cook lunch
    Hot smoked salmon with fennel salad & lemon mayo recipe

    Ingredients

    Method

    1. Mix together the lemon juice, mayonnaise, a little of the dill and some seasoning, then spoon into a ramekin. In a large bowl, mix together the remaining dill, fennel and cucumber, season, then drizzle over the vinegar and oil.
    2. Put the watercress on 2 plates and top with the fennel salad. Flake the salmon on the side and serve with the lemon mayo.

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