Tag Archives: smoked salmon

Kedgeree

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A while back on someone’s blog I commented on their kedgeree post that I’d never seen it with salmon, only chicken. She responded that she’d never seen it with anything but salmon! Well that’s when I realized I was mixing up the words kedgeree and biriyani. Yes, nothing in common at all. I’ll blame it on being old.

Both Indian dishes are rice-based, and both are served with hard=boiled eggs… but yet, not really similar. How I could confuse the names is beyond me!

Kedgeree can be as simple as a curried rice topped with prepared salmon, but I wanted something a little more fun, so I reached for Gordon Ramsay’s Cooking for Friends, published in 2009.

His recipe includes salmon and shrimp, but also quail eggs, which I couldn’t get my hands on.

Gordon Ramsay’s Posh Kedgeree

2 3/4 cups chicken or fish stock (I used both)
A few sprigs of fresh thyme
Pinch of saffron strands
9 ounces skinless, lightly smoked salmon fillet
7 ounces large raw shrimp, peeled and deveined
2 tablespoons olive oil
2 large shallots, minced
2 tablespoons butter, cut in pieces
1 teaspoon mild curry powder
2 cups basmati rice
12 quail eggs, at room temperature ( used 4 eggs)
Handful of fresh flat-leaf parsley, leaves chopped
Lemon wedges for garnish

Put the stock, thyme, saffron, and a little salt and pepper into a saucepan. Bring to a simmer, then gently lower the salmon fillet into the stock and poach for 4 minutes. Lift the fish out with a slotted spatula onto a warm plate. Add the shrimp to the stock and poach just until they turn firm and opaque, about 2 minutes.

I had lightly smoked the salmon using my stove-top smoker before starting this recipe.

Using a slotted spoon, transfer the shrimp to the plate of salmon. Cover with foil and keep warm.

Strain the stock and discard the thyme; set aside. Return the pan to the heat and add the olive oil, shallots, and some seasoning. Fry, stirring occasionally, until the shallots are soft but not browned, 4–6 minutes. Add the butter and curry powder. Cook, stirring, for 2 minutes, then tip in the rice. Stir and cook for 2 minutes longer, to toast the rice lightly.

Add a generous seasoning of salt and pepper and pour in the stock. Stir and bring to a simmer. Cover the pan with a lid and let simmer for 10 minutes. Without lifting the lid, remove the pan from the heat and let the rice stand for 5 minutes.

Meanwhile, cook the quail eggs in boiling water for 3 minutes. Drain and refresh under cold running water. Crack and peel off the skins, then cut each egg in half. I obviously used un-posh, medium-sized chicken eggs.

Fluff the rice with a fork to separate the grains, then taste and adjust the seasoning, adding a bit more butter if you wish. Break the salmon fillet into large flakes and add to the rice, along with the shrimp and most of the chopped parsley. Gently mix the ingredients through the rice. Pile onto warm plates and garnish with the quail eggs, remaining parsley, and lemon wedges.

Serve at once.

The salmon is so tender I might cook it this way in the future. And the slight smokiness is wonderful. Altogether a delightful set of flavors and textures.

Mine was not quite as posh as Chef Ramsay’s, without the quail eggs, but I don’t think I could have peeled a dozen quail eggs, either.

I’m happy with how this dish came out!

Smoked Salmon and Tomato Quiche

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I follow an Instagram account called Stephen Cooks French, all one word, of course, which always messes with my brain. A recent photo of his that he posted was a tarte au saumon fumé, or a smoked salmon tart, pictured here.

According to Stephen, the crust is puff pastry, topped with a seasoned fromage blanc with chives, baked, cooled, then smoked salmon is layered on top.

Loving all things salmon, I immediately searched for recipes. There were many similar, but the one that jumped out to me was a smoked salmon quiche with tomatoes.

What I like about this recipe is that it isn’t too quiche-y, so the tomatoes and smoked salmon really shine. The cheese element is crème fraiche, which is perfect because it’s not salty.

One day I will make the tarte au saumon fumé, and serve it as a first course. Or as Stephen, whoever the heck he is, suggested, cut it into squares and serve as an hors d’oeuvre.

Smoked Salmon and Tomato Quiche

1 pie crust for 9 1/2” pie pan, not deep-dish
Smoked salmon, about 5 ounces, cut up
2 eggs
1 egg yolk
8 ounces crème fraiche
5 or so small-medium ripe tomatoes
Salt and pepper
Chopped chives, optional

Preheat the oven to 350 degrees F.

Place the pie crust in the pie pan and keep chilled in the refrigerator.

Cut up the smoked salmon in small pieces and set aside.

In a medium bowl, whisk the eggs, egg yolk, and crème fraiche.

Slice the tomatoes evenly and use the most uniform slices only, not the ends. Lay on paper towels to dry for at least 15 minutes, also laying paper towels on top.

When ready to prepare the quiche, place the smoked salmon inside the pie crust.

Give the egg-crème fraiche mixture a whisk and pour over the top gently.

Then top the quiche with the tomato slices, and season them with salt and pepper.

Bake for 30 minutes, then lower the temperature to 325 degrees and cook for ten more minutes.

Let the quiche set for at least 15 minutes, then slice and serve.

This quiche was fantastic. The smoked salmon cooked slightly but no too much to alter its lox texture.

And the creme fraiche was perfect with the salmon and seasoned tomatoes.

Salmon Rillettes

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There are many salmon recipes on this blog, because of all fish varieties, salmon is my favorite. It’s such a versatile protein – one that goes beyond basic grilling, poaching, or smoking.

A while back I had a dilemma facing me with two leftover salmon filets. And this is how my salmon rillettes recipe was created.


Salmon Rillettes
Makes about 24 ounces of rillettes

1 or 2 salmon filets, approximately 12 ounces total, pin bones removed
4 tablespoons butter, divided
4 ounces cream cheese, at room temperature
4 ounces soft goat cheese, at room temperature
1/4 teaspoon salt
1/4 teaspoon white pepper
4 ounces smoked salmon, finely chopped
Fresh chopped parsley, about 3 tablespoons

Rinse and dry the salmon filet. Bring it to room temperature if it’s not already. Heat 2 tablespoons of butter in a skillet over medium-high heat and sauté the salmon by browning it on the flesh side first. The browned butter will help color the salmon.

Turn it over, lower the heat, and season with salt and pepper. Continue cooking until the salmon is medium rare, about 6 minutes total, depending on the thickness. Turn off the heat.

While the fish is still in the skillet remove the skin and discard. Using a spatula, chop up the salmon coarsely. Let cool slightly.

In a medium-sized bowl, combine the cream cheese, goat cheese, and remaining 2 tablespoons of butter. Season with salt and white pepper. Beat until smooth.

Fold in the sautéed salmon, along with the butter from the skillet, as well as the smoked salmon. Try to keep some of the pieces of salmon in tact. At the last minute, add the parsley, gently “pushing” it into the salmon and cheese mixture.

Place in a jar or serving dish, and serve with bread or crackers.

These rillettes are definitely best just made, still slightly warm. If they must be refrigerated, bring them to room temperature before serving.

Rye crackers or bread are fabulous with anything salmon.


Rillettes of pork, or those made from duck or goose are almost purely meat, softly ground to make spreadable.

These salmon rillettes contain some cream cheese and goat cheese for creaminess. If you want “meatier” rillettes, cut back on the cream cheese. The important thing with rillettes is that they’re soft and spreadable.

Salmon Brandade

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This recipe comes from the 2018-published cookbook entitled Everyday Dorie, by Dorie Greenspan. I bought it recently after seeing quite a few bloggers share some of this book’s recipes on Instagram.

Personally, I’ve never gotten to “know” Ms. Greenspan. It’s probably because I first learned about her when the book, Baking with Julia, was published. Ms. Greenspan and Julia Childs were co-authors.

Well, I won’t bake with Julia, or anyone else, so I kind of ignored Dorie Greenspan and her award-wining books over the years, until now.

The book? Fairly straight forward, simple food. Her goal with the cookbook is to “turn out food that’s comforting, satisfying, inviting and so often surprising. I love when there’s something unexpected in a dish, especially when it’s in a dish we think we know well.”

So, she added Dijon mustard to gougeres, to carrot and mustard rillettes, to honey-mustard salmon rillettes, and to a tomato tart with mustard and ricotta. And that’s just the appetizer chapter. I wasn’t really impressed with her “surprises,” but the photos of the food are really pretty.

I chose to make Ms. Greenspan’s salmon brandade, because I love traditional brandade, made with salt cod. If you’re interested HERE is a Jacques Pepin recipe for it.

According to Dorie Greenspan, “This brandade celebrates everything that’s warm and comforting about the original while adding a touch of luxe – it’s brandade for dinner parties. Serve with a salad and white wine. Maybe even Champagne.”

The dish isn’t gorgeous, but it’s perfect comfort food, especially served during cold months. And for pescatarians.

It’s basically a salmon shepherd’s pie!

Salmon Brandade
Makes 6-8 servings

1 1/2 cups whole milk
1/2 pound smoked salmon, or lox
2 – 2 1/4 pounds Yukon Gold potatoes, peeled, cut into medium chunks
Kosher salt
3 tablespoons unsalted butter, cut into 6 pieces, plus 1/2 tablespoon butter
Fine sea salt and freshly ground pepper
1 1/2 tablespoons olive oil
1 large onion, finely chopped, rinsed, and patted dry
2 garlic cloves, germ removed, minced
6 – 8 ounces skinless salmon fillet, cut into small cubes
1/4 cup white wine or dry vermouth
2 – 3 tablespoons minced mixed fresh herbs, such as dill, chives, parsley, and/or tarragon
Plain dry bread crumbs, for finishing

Bring the milk just to a boil in a medium saucepan. Stir in half of the smoked salmon, turn off the heat and let steep while you make the potatoes.

Put the potatoes in a tall pot, cover generously with cold water, salt the water and bring to a boil. Cook the potatoes until they’re so tender that you can easily crush them against the side of the pot with a fork, 15 – 20 minutes. Drain well.

The potatoes must be mashed, a job best done with a food mill or ricer, which produces fluffier potatoes. Mash them in a large bowl, and then, using a spatula, stir in the salmon-milk mixture, followed by the 6 pieces of butter.. The potatoes will be softer and looser than you might be used to. Season with sea salt and pepper.

Center a rack in the oven and preheat it to 350 degrees F. Butter a 9″ pie plate and place it on a baking sheet lined with parchment paper. I used a small baking pan and two ramekins.

Warm the olive oil in a large skillet over medium low heat. Toss in the onion and garlic and cook, stirring until the onion is soft and translucent, about 10 minutes. Season with salt and pepper – go light on the salt – and stir in the cubed fresh salmon.

Increase the heat to medium-high and cook, stirring, for 1-2 minutes. Add the wine or vermouth and cook, stirring, until the wine almost evaporates, then remove the pan from the heat and stir in the herbs and remaining smoked salmon.

Taste for salt and pepper and scrape the mixture into the buttered pan.

Top with the mashed potatoes, spreading them all the way to the edges of the pan. Dot with bits of the cold butter and sprinkle over the bread crumbs.

Bake for about 30 minutes, or until the potatoes are hot all the way through, the juices from the onion and salmon are bubbling, and the top is golden brown. If you want the brandade to have more color, put it under the broiler.

Serve immmediately – the brandade is meant to be so hot that you’ve got to blow on every forkful. See the steam in this photo? Nah, I can’t either, but it was steaming hot.

The two layers are exceptionally good, especially the soft potatoes with the bits of salmon.

But the bread crumbs (I used panko) really add a fun crunch to each bite.

I would consider this recipe excellent, but salt the potatoes!

And, the individual brandade in the ramekins turned out perfectly as well.

If you enjoy the combination of salmon and potatoes, I made a similar but much easier recipe called smoked salmon potato bake, pictured here. (I need to re-do these photos!)

Fancy Deviled Eggs

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My daughters always loved deviled eggs, so I used to make them often at Easter and other holidays. Now that they’re grown and gone, I realized I haven’t made them in years!

I typically made them with mayonnaise and sour cream, and sometimes a smidgen of Dijon mustard. But deviled egg filling is something with which you can get really creative. You can add herbs like basil or parsley, or chives, chopped pickles or sun-dried tomato bits, and so forth.

Today I’m making deviled eggs with smoked salmon. And, I’m adding some capers. For this recipe, make sure to buy small, unsalted capers.

To make these eggs, I’m also testing out a gadget I bought after seeing it on Instagram.

These are silicone egg cookers. Because I purchase the freshest eggs available, the shells are sometimes nearly impossible to remove, and that makes me crazy.

Here are the directions for the egg cookers: Crack, Boil, Pop. You can make eggs hard- or soft-boiled, or even create egg-shaped omelets. Why I’m not sure, but maybe kiddos would like them.

No directions came in the box. I started water on the stove. I wiped a few drops of olive oil in the cookers, then cracked an egg in each of them. The cookers don’t remove the shells for you, there just aren’t any shells.

When the water was at a full boil I added all 6 of the egg cookers.

I have no idea if they’re supposed to stay upright or fill up with water.

After 15 minutes I removed one and it seemed firm, but it wasn’t. I ate it like the soft-boiled egg that it was.

And then I gave up, threw everything away, and made eggs the old-fashioned way. I can’t tell you how I cook my eggs, and I hadn’t been prepared to write it down because I had these “fabulously innovative” egg cookers.

But I bring eggs to a boil, let them boil a bit, turn off the heat, wait a while, then submerge them in ice water. My head tells me when they’re ready.

So make hard-boil eggs your way. And do not buy this product. Fortunately it was only $8.99.

Deviled Eggs with Smoked Salmon and Capers
printable recipe below

8 large high-quality eggs, hard-boiled, chilled
1 heaping tablespoon mayonnaise
1 heaping tablespoon sour cream
2 ounces smoked salmon, or to taste
1 ounce drained capers
Finely chopped shallots, optional
Sweet paprika, optional

Peel the hard-boiled eggs. There seems to always be one bastard in the bunch that won’t peel, which is why if I want them to look pretty, I typically boil a couple of extra eggs.

Slice eggs in half lengthwise, using a Sharp knife. Keep the knife clean between eggs by wiping it with a paper towel.

The next step is to gently squeeze the egg half to loosen the yolk. Place the yolks in a medium bowl.

Once you’re done, use a fork to mash the yolks. Add the mayonnaise and sour cream and mash until smooth.

Finely chop the salmon and fold in gently.

Place the egg white halves on a serving platter. Using a small spoon, carefully place a teaspoon or so at a time into the center. Try not to make a mess, which I usually do because I’m hurrying.

Right before serving, sprinkle some capers on each egg. If you really like caper flavor, you can include some in the egg yolk mixture.

Finely diced shallots are another possible topping for these fancy deviled eggs. It usually depends on my company whether or not I use raw shallots.

Serve at room temperature. These are really good with champagne or rosé, and with a charcuterie platter.

Tasting the egg filling is important, because both smoked salmon and capers are salty.

This is a photo I happened upon online of Bobby Flay’s deviled eggs with smoked trout. I don’t think it’s as pretty as using smoked salmon, but it’s certainly an option, and I love options.

I promise I will never buy another product I see advertised on Instagram.

 

 

Deviled Eggs with Smoked Salmon and Capers

8 large high-quality eggs, hard-boiled, chilled
1 heaping tablespoon mayonnaise
1 heaping tablespoon sour cream
2 ounces smoked salmon, or to taste
1 ounce drained capers
Finely chopped shallots, optional
Sweet paprika, optional

Peel the hard-boiled eggs. There seems to always be one bastard in the bunch that won’t peel, which is why if I want them to look pretty, I typically boil a couple of extra eggs.

Slice eggs in half lengthwise, using a Sharp knife. Keep the knife clean between eggs by wiping it with a paper towel.

The next step is to gently squeeze the egg half to loosen the yolk. Place the yolks in a medium bowl.

Once you’re done, use a fork to mash the yolks. Add the mayonnaise and sour cream and mash until smooth.

Finely chop the salmon and fold in gently.

Place the egg white halves on a serving platter. Using a small spoon, carefully place a teaspoon or so at a time into the center. Try not to make a mess, which I usually do because I’m hurrying.

Right before serving, sprinkle some capers on each egg. If you really like caper flavor, you can include some in the egg yolk mixture.

Finely diced shallots are another possible topping for these fancy deviled eggs. It usually depends on my company whether or not I use raw shallots.

Serve at room temperature. These are really good with champagne or rosé, and with a charcuterie platter.

Tasting the egg filling is important, because both smoked salmon and capers are salty.

 

Smoked Salmon Scrambled Eggs

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Whenever I’m having breakfast or brunch at a restaurant, I often order scrambled eggs with smoked salmon. There are a few reasons for this. For one, the combination of eggs and smoked salmon to me is heavenly. Secondly, I rarely order omelets because they’re typically overcooked and rubbery. Thirdly I never order pancakes, waffles, or French toast because they’re just too carby and sugary for me.

This recipe can easily be turned into an omelet with mozzarella added, but when you cook eggs slowly in a buttered skillet, they are soft and creamy and cheese isn’t missed. And that’s a rare thing for me to say!

Make sure to use high-quality smoked salmon (lox) for this dish. Keep the salt to a minimum because the salmon will provide saltiness.

Smoked Salmon Scrambled Eggs
Generously serves 2

6 eggs, at room temperature
1 tablespoon heavy cream
1 tablespoon butter
3-4 ounces smoked salmon, gently chopped
Creme fraiche, optional
Capers, optional

In a medium bowl, whisk the eggs with the cream until smooth.

In a non-stick skillet, melt the butter over medium heat. Pour in the egg mixture and turn down the heat slightly.

Cook the eggs while scraping them away from the bottom of the skillet using a rubber spatula continually but gently. Turn down the heat further if too much cooking occurs. Timing depends on the size of your skillet.

Take your time with the eggs. Right before the eggs are cooked according to your taste, sprinkle on the chopped salmon and fold into the eggs to heat through. Don’t add the smoked salmon any earlier or it will cook, and ruin the lox texture and flavor.

I only mention this because at home I prefer “wet” curds. These eggs are actually cooked more than I normally like, but I feel that many people would be put off by that!

For a heftier breakfast, have a warm slice of buttered and toasted bread or croissant half on the plate, and immediately top with the cooked eggs.

A little dollop of creme fraiche makes these eggs even more wonderful.

Plus you can sprinkle the eggs with capers, chives or chopped shallots if desired.


Just make sure to serve immediately so the softly cooked eggs don’t dry out or chill.


I love the addition of the toasted croissants, because they soften with the warm eggs, but maintain the buttery crust.

Smoked Salmon Quesadillas

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Back when I catered, I once created a quesadilla bar for a smallish party. It was a lot of work, with two skillets going, but the guests enjoyed choosing their custom ingredients and their ooey gooey appetizers.

If my memory serves, I had chicken, beef, and shrimp, peppers and onions, tomatoes and mangos, good cheeses, plus cilantro. There are just so many options with quesadillas.

On this blog I’ve posted on what I’d call traditional, southwestern-style quesadillas, which I’ve made a lot over the years, especially when my kids were home. I love serving them with both red and green salsas.

With flour tortillas that get extra crispy in butter, and all of the cheesy goodness inside, you hardly need anything else. But I do. And smoked salmon quesadillas are a perfect example of going beyond the traditional quesadilla.

Smoked Salmon Quesadillas
Makes 3 – 8″ quesadillas

6 ounces cream cheese, at room temperature
6 ounces soft goat cheese like chèvre, at room temperature
1 generous tablespoon chopped chives
1 generous tablespoon finely chopped parsley
2 teaspoons olive oil or butter
2 shallots, finely chopped
6 – 8” flour tortillas
12 ounces grated mozzarella
6 ounces high quality smoked salmon
Butter, about 3 generous tablespoons

Mix together the cream cheese and goat cheese along with the chives and parsley until smooth. Don’t overstir.

In a 12” skillet, heat the butter over medium heat. Add the shallots and sauté them for about 5 minutes. Remove the cooked shallots to a small bowl, and keep the skillet on the stove. Get out a lid that works with the skillet as well as a large metal spatula.

Set out a large cutting board for cutting the quesadillas, and a serving platter.

Spread the soft cheese on all 6 tortillas.

Then add the slices of smoked salmon to 3 “bottom” tortillas, and top the salmon with 1/3 of the cooked shallots on each of the 3 tortillas.

When ready to start cooking, have all of the tortillas, tops and bottoms, the grated mozzarella, and butter on hand. It’s best to be fully prepared.

Heat the skillet over medium-high heat and add the butter; some browning is good. Carefully place the bottom tortilla in the skillet, tortilla side down, then immediately add a generous amount of grated cheese, about 4 ounces per quesadilla, followed by the top tortilla (that only has the soft cheese spread on it.) Press gently on the quesadilla.

If the tortilla has crisped up golden on the bottom, carefully turn over the quesadilla using a heavy spatula. Press down on it with the spatula, then cover the skillet, turn down the heat and put on the lid.

The heat is lowered to allow the cheeses to melt thoroughly and the quesadilla to heat through.
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Carefully place the quesadilla to the cutting board. Add more butter to the skillet, turn up the heat, and repeat with the remaining 2 quesadillas.

Let the quesadillas rest for at least five minutes before cutting up like a pizza, using a long knife or pizza cutter, then layer onto a serving platter.

Cover with a clean towel to keep them warm, but keep it loose. You want to retain the crispiness of the tortillas, which is why it’s best to work fast.

As an appetizer, these will serve quite a few people; they’re quite rich.

Keep in mind that these alone are fabulous with a rosé or Prosecco, or better yet, a sparkling rosé!

And if you prefer, use raw shallots instead of sautéed. Even capers can be used in the quesadillas.

You can play with my version of these quesadillas, but I highly suggest you stick to my cheeses because they’re mild. You want to taste the luscious smoked salmon in these.

The Best Salmon Spread

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Another salmon spread? There are so many out there, and I even have a few on this blog, but I love salmon in all forms. What makes this spread different is that both grilled salmon and smoked salmon are used, and it’s served warm.

So it’s not just a cream cheese mixed with bits of smoked salmon, or rillettes, or a layered concoction. (All of which are wonderful!) It’s a warm, delightfully sensorally captivating salmon spread.

It’s not terribly pretty. In fact, it’s probably best used for canapés. But if you’re not serving the Queen of England, it’s perfect to serve alongside pumpernickel bread or crackers to normal folks.

Double Salmon Spread

3 tablespoons butter
10 ounces salmon filets
Old Bay seasoning
10 ounces smoked salmon (lox), coarsely chopped
1/4 cup drained small capers
1/2 cup mayonnaise
1/2 cup sour cream
Juice of 1/2 lemon
Chives or dill leaves, optional

Heat the butter in a heavy skillet over medium-high heat. A little browning of the butter is fine. Sprinkle salmon filets with Old Bay.

Add the filets to the skillet and sauté until barely opaque in the center, turning over halfway through cooking. Remove the skin if they aren’t skinless.

Using a spatula, flake the cooked salmon into bits that aren’t too small.

Meanwhile, weigh out the smoked salmon and chop it. Place in a mixing bowl.

Add the capers, mayonnaise, sour cream, lemon juice.

Then stir in everything from the skillet, including the warm butter. Gently stir and combine the ingredients well. Taste for seasoning.

To serve as canapés, spread a generous amount of the salmon mixture on each toast, and top with a dill sprig or chopped chives.

If preferred, serve the dip in a bowl on a serving platter surrounded by your favorite toasts and crackers.

The most important thing with this spread is that it’s served warm. Then you really get all of the flavors from the cooked and smoked salmon.

If you’re not a big fan of the generous amounts of mayonnaise and sour cream, simple reduce the amounts to 1/3 cup each.

If I’d made this in the summer, I would have used fresh dill on top of the spread, but chives will have to suffice for now!

Gravlax

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In January, after I posted on a soup recipe from the cookbook Back to Square One, by Joyce Goldstein, I was told in a comment that the Gravlax recipe in the same cookbook was the best.

Sandra, an Aussie known to many of us bloggers as “lady red specs,” is the one who left the comment. Her blog, Please Pass the Recipe, is one I’ve followed for years, and I trusted her recommendation.

Sandra claims that the recipe for gravlax has the perfect ratio of salt, sugar, and booze, which is why she continues to use the recipe. Having never made gravlax, I decided this was a perfect recipe to use for my first experience.

The whole salmon thing is a bit complicated, with basic grilling or baking, but also smoking, curing, and brining.

There’s hot-smoked/cooked salmon, which I make in my stove-top smoker, there’s brined and cold-smoked salmon, or lox, that retains a sashimi-like texture, and gravlax or gravdlax, which is the Scandinavian name for brined and cured salmon. All are considered cooked, although via different cooking methods.

The gravlax recipe in the book calls for Scotch, which Ms. Goldstein chose to use with her Scottish salmon. Makes sense, but I’m not fond of any of the brown liquors. Fortunately, Sandra recommended vodka.

She also recommended that I use lemon zest and lemon thyme, instead of the traditional dill weed.


Fortunately I’d just planted lemon thyme.

So here’s what I did.

Home-Made Gravlax
based on a recipe in Back to Square One

1 salmon filet, about 1 1/2 pounds
4-5 tablespoons vodka
3 tablespoons sugar
3 tablespoons salt
Lemon Zest
Leaves of lemon thyme

Clean and dry the salmon if necessary, and remove any pin bones. Place the filets in a glass baking dish. Sprinkle the vodka over the flesh.

Mix the sugar, salt, zest and thyme leaves together, then rub the mixture into the salmon.


Cover the salmon with plastic wrap and weigh it down.

Refrigerate the salmon for no more than 3 days. To serve, gently wipe the salmon filets with a paper towel, but don’t rinse the mixture off. Thinly slice the salmon across the grain.

You can serve bagels, crackers, crisps, bread, or blini.

One can also serve the traditional lox goodies like cream cheese, chopped hard-boiled egg, chopped purple onions, and capers.

Treat the salmon just as you would lox, although the texture is firmer.

I probably could have sliced the salmon even thinner if I’d been more patient, but as it was it was translucent.

verdict: I am not a gravlax expert, but I can’t imagine another tasting any better than this one. The flavor is surprisingly mild, even with all of the lemon, salt, and sugar. And full disclosure, my salmon cured for four full days because I had to leave town. The texture was firm, but the flavor exquisite. I know I’ll be using this recipe again!

Salmon, Bacon and Potato Hash

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When I hot-smoked salmon while back to make the wonderful layered salmon spread, I cooked 2 extra salmon steaks. To me, leftover salmon is so handy.

You can put it in scrambled eggs, in salads, on pizzas, in soups, crêpes, rice, make burgers, and so much more.

Since I was about to have overnight company, my leftover salmon made me think of potato hash with bacon and eggs for a breakfast offering. Hash isn’t terribly pretty, and I don’t even like the word “hash,” but boy, is it good made with smoked salmon and bacon.

Options for eggs include serving poached or fried eggs with the hash, or cooking the eggs inside the hash, like you would with shakshuka. It all works, and it’s all good!

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This hash is really yummy with leftover lox or grilled salmon as well.

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Potato  Hash  with  Bacon  and  Smoked  Salmon
Serves 2

2 salmon steaks, hot-smoked or grilled
2 Russet potatoes
4 slices bacon, diced
2 shallots, finely chopped
Salt
Pepper
2-4 Eggs
Chopped green onions, chives, or parsley

Remove the skin from the salmon and break it in to small pieces; set aside at room temperature.

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Scrub the potatoes. This is the brush I use; I prefer unpeeled potatoes.

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Coarsely grate them and place on paper towels to absorb excess moisture.

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In a large, non-stick skillet over medium-high heat, begin to cook the bacon. Add a little olive oil if the bacon isn’t extremely fatty. After a few minutes, add the shallots.

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When the bacon and shallots have mostly cooked, add the potatoes. Lift them gently with a non-stick spatula to gently mix the potatoes with the bacon and shallots. Season well with salt and pepper.

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Raise the heat to brown the bottom of the grated potatoes. Cook them for at least 5 minutes.

Using the spatula, turn over the potato hash until the raw part is on the bottom. Season again. It doesn’t matter that you’re tossing the hash around. This isn’t a rösti that will come out in one piece.

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After the potatoes have browned, lower the heat slightly to ensure cooking the potatoes all the way through.

Stir in the smoked salmon pieces and heat gently. If desired, place raw eggs in holes created in the hash, lower the heat, cover the skillet, and steam-cook until the eggs are cooked to your liking.

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This is a bit more tedious, but it’s a pretty presentation. Alternatively, poach or fry eggs separately.

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Serve the eggs hot with the hash.

Season again, if necessary, and sprinkle with green onions.

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I can guarantee that as long as your guests enjoy salmon, they will love this hash. And served with eggs it’s a hearty yet delicious breakfast or brunch dish.

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