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Tag Archives: smoked salmon

SALMON QUICHE

15 Wednesday Feb 2017

Posted by Ceri Wilkin in Fish, Recipes

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canned salmon, delicious, dinner, easy, eggs, lunch, luxurious, pie, smoked salmon, tart, vegetarian

Whether smoked salmon or canned, fresh dill or fresh parsley, cream or evaporated milk, smoked cheddar or sharp cheddar, with crust or without – these similar yet very different and distinctive Salmon Quiche recipes are luxuriously delicious.

SALMON, SMOKED CHEDDAR AND DILL QUICHE

salmon, smoked cheddar and dill quiche

refrigerated pie crust

5 ounces cream cheese, room temperature

1/2 cup finely chopped red onion

3 tablespoons chopped fresh dill

1 tablespoon Dijon mustard

8 ounces smoked salmon, flaked

1 cup grated smoked cheddar cheese

4 eggs

2/3 cup half-and-half

1/3 cup cream

1 tablespoon flour

Place crust in a pie dish that has been sprayed with cooking spray. Heat oven to 375F.

Combine the cream cheese, red onion, dill, mustard and plenty of black pepper in a small mixing bowl. Mash well, then dollop the mixture in the pie shell. Scatter the flaked salmon around the cream cheese. Sprinkle the cheddar cheese evenly over the top.

Whisk the eggs in a mixing bowl until frothy. Whisk in the half-and-half, cream and flour and season with salt and pepper. Evenly pour the custard into the pie shell.

Bake until the quiche has puffed a bit and the top is golden brown, about 40 minutes.

Enjoy!

Recipe adapted from Dinner Pies, Ken Haedrich, 2015

thepieacademy.com/about/

SALMON QUICHE

salmon quiche

1 (12-ounce) can evaporated milk

4 eggs

2 1/2 cups shredded cheddar cheese

8 ounces cream cheese

1/4 cup diced onion

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 teaspoon garlic powder

2 tablespoons chopped fresh parsley

1/4 teaspoon dried sage

15-ounces canned salmon

Heat oven to 350F. Spray a 9-inch pie dish with cooking spray.

Mix evaporated milk, eggs, 2 cups cheddar cheese, the cream cheese, onion, salt and spices until smooth.

Gently mix in salmon. Pour into prepared pie dish and top with remaining cheese.

Bake until quiche has puffed and toothpick inserted into center comes out clean, about 35 minutes.

Enjoy!

Recipe adapted from allrecipes, November 2016

allrecipes.com/

SMOKED SALMON CANAPES

09 Monday May 2016

Posted by Ceri Wilkin in Appetizers, Recipes

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cream cheese, easy, entertaining, lemon, mandolin, radish, smoked salmon

Last Summer, a friend presented me with his mandolin after I had complimented it one night as he was preparing dinner.

mandolin

I sent another huge thank you to he and his wife while I was making these appetizers for a dinner party we were hosting – it was invaluable during the meal preparation – perfectly slicing the radishes I was using, making the job quick and efficient, and the result uniform and beautiful.

SMOKED SALMON CANAPES

smoked salmon canapes

8 ounces cream cheese, softened

1/4 cup fresh dill, plus extra for garnish

1/2 teaspoon garlic powder

1 tablespoon lemon juice

freshly ground black pepper to taste

baguette, sliced and toasted

smoked salmon

sliced radishes

In a medium bowl, stir together the cream cheese, dill, garlic powder, lemon juice and black pepper until well mixed. Spread the cream cheese mixture on baguette slices, top with smoked salmon and radishes and garnish with dill sprigs.

Enjoy!

Recipe adapted from At Home In Arkansas, April 2016

athomearkansas.com/

TRIPLE MUSTARD SALMON and SALMON PATE

04 Saturday Oct 2014

Posted by Ceri Wilkin in Appetizers, Fish, main, Recipes

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chives, dijon mustard, mayonnaise, mustard seed, pate, salmon, shallot, smoked salmon, wheat germ, white wine

As it had been fifteen years since my brother and his girlfriend, now wife, had been to visit from New Zealand, and the first time for their kids to come, I must admit, I did put a little pressure on myself, feeling like I wanted to make things as perfect as possible. Although we made it to Crystal Bridges and the Walmart Museum in Bentonville, Eureka Springs and Thorncrown Chapel, Beaver Lake, Terra Studios and the University of Arkansas, we barely made it through half of the list I had compiled of “things to do in Northwest Arkansas”, or, “wonderful home cooked meals to serve”.

Following a day on the Lake and a walk down to Dickson Street to experience the Bikes Blues and Barbecue event, we enjoyed dinner at home, enveloped in the quiet, calm atmosphere of the wine cellar. Although I am embarrassed to say, I did not take one picture of people or places the entire time my family was here, I did document every meal I made!! This Triple Mustard Salmon was a quick, easy, delicious dish for the end of a busy day, and I made the Salmon Pate the following night, with the leftover fillets.

TRIPLE MUSTARD SALMON

triple mustard salmon3 tablespoons toasted wheat germ

1 tablespoon yellow mustard seeds, crushed

4 6-ounce salmon fillets

salt and freshly ground black pepper

2 1/2 tablespoons Dijon mustard

1 tablespoon of canola oil

In a shallow dish, combine the wheat germ and mustard seeds. Season the salmon fillets with salt and pepper. In a bowl, blend the Dijon mustard with the dry mustard and spread it over the skinned side of the fillets. Dip the mustard side of the fillets in the wheat germ mixture until thickly coated.

In a non-stick skillet, heat the oil until shimmering. Add the fillets, crust side down, and cook over moderately high heat until browned and crisp, 3 minutes. Turn the fillets and cook over moderate heat until barely cooked in the center, 3 minutes longer. Transfer the fillets to plates and serve crust side up.

Enjoy!

Recipe adapted from Food and Wine, March 2011

SALMON PATE

salmon pate

1 tablespoon unsalted butter

1 shallot, finely chopped

2 tablespoons dry white wine

6 ounces skinless salmon, cut into 1-inch cubes

1 teaspoon Dijon mustard

2 tablespoons mayonnaise

1/2 cup finely chopped smoked salmon

2 tablespoons finely chopped chives

salt and freshly ground black pepper to taste

In a non-stick skillet, melt the butter over medium heat. Reduce heat to medium-low, add the shallot, and cook, stirring occasionally for 3 to 4 minutes or until softened but not browned. Add the wine to the skillet and bring to a boil. Place the salmon pieces in the skillet and cover tightly. Reduce heat and simmer for 2 minutes, turn the salmon pieces over, cover and simmer for 3 more minutes, until the salmon is just cooked through. Remove the skillet from the heat. Chill salmon pieces in the refrigerator until cold, about 10 to 15 minutes (or use left over salmon from the night/recipe before, adding the butter, shallot and white wine in the next step).

In the meantime, return the skillet to the heat and bring to a boil. Cook until the liquid is reduced to about a teaspoon. Add the Dijon mustard and whisk until combined. Whisk in the mayonnaise and stir in the smoked salmon and chives. Chop the cooked salmon and add to the bowl, stir to combine. Season with salt and pepper. Store in the refrigerator until ready to eat, serve on toasted baguette slices.

Enjoy!

Recipe adapted from Shape Magazine, July/August 2014

 

Smoked Salmon Tea Sandwiches and Creamy Fennel and Leek Dip

08 Sunday Jun 2014

Posted by Ceri Wilkin in Appetizers, Dips, Entertaining, Recipes

≈ 2 Comments

Tags

cucumber, dill, fennel, leek, pancetta, parmesan cheese, pumpernickel, sandwich, smoked salmon, sour cream

A dear friend visited recently, for a quick catch up over a glass of wine. Our brief gathering, which included her boyfriend and my husband, ended up lasting well into the evening, we were all having so much fun. Although these snacks weren’t substantial enough for dinner, the conversation and lovely friendship helped us to feel satiated, or at least diverted us from our hunger.

SMOKED SALMON TEA SANDWICHES

8 ounces smoked salmon

2 tablespoons cream

4 ounces cream cheese, softened

2 tablespoons chopped fresh dill

1/4 teaspoon salt

1/4 teaspoon black pepper

sliced pumpernickel bread

garnish – sliced English cucumber and fresh dill

In the bowl of a food processor, pulse salmon until finely chopped. Add cream, cream cheese, dill, salt and pepper, process to desired consistency. Spread onto slices of bread that have been cut out with a 2-inch round cutter. Garnish with cucumber and fresh dill if desired.

Enjoy!

Recipe adapted from Entertain Decorate Celebrate, January/February 2014

www.celebratemag.com/

CREAMY FENNEL AND LEEK DIP

3 ounces pancetta, finely chopped

1 tablespoon olive oil

2 bulbs fennel, chopped

2 leeks, chopped

1/2 cup mayonnaise

1/2 cup sour cream

1 cup grated Parmesan cheese

1/4 cup cream

1/2 teaspoon salt

1/2 teaspoon crushed red pepper

Heat oven to 350F.

In a large skillet, cook pancetta in olive oil over medium heat until golden brown. Add fennel and leeks, cook about 10 minutes or until tender and just starting to brown, stirring occasionally. Remove from heat, let cool.

In a medium bowl combine mayonnaise, sour cream, 3/4 cup of the Parmesan cheese, the cream, salt and crushed red pepper. Stir in the cooled fennel mixture. Transfer to a baking dish. Sprinkle with remaining Parmesan cheese.

Bake about 20 minutes or until bubbly around the edges.

Enjoy!

Recipe adapted from Better Homes and Gardens All-Time Favorites, 2013 Cookbook

www.bhg.com/recipes/

VANILLA BEAN OLD FASHIONED and SMOKED SALMON ON RYE

10 Monday Jun 2013

Posted by Ceri Wilkin in Appetizers, Cocktails

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bourbon, dill, old fashioned, orange bitters, rye, smoked salmon, vanilla bean

This has been one of my favorite food and beverage pairings – the smoky rye flavor of the particular bourbon I used was a wonderful compliment for the smoked salmon on rye appetizer.
It was a fun evening of food and friends, and although we haven’t yet had the chance to invite our guests to return, I have repeated the cocktail, it was so tasty and delicious.

VANILLA BEAN OLD FASHIONED

1/4 cup water
1/4 cup sugar
2 vanilla beans split lengthwise
1 teaspoon orange bitters
1 orange
1/2 cup bourbon
2 maraschino cherries

Bring the water and sugar to a boil in a small saucepan, stirring until sugar dissolves. Remove from heat and add the vanilla beans, let them steep for 15 minutes. Scrape the seeds out of the beans and leave them in the syrup, remove the bean. Cool simple syrup.
Place a piece of orange peel and 1/2 teaspoon bitters in each of 2 old fashioned glasses. Add 1 tablespoon simple syrup and juice of 1/2 orange to each glass. Fill glasses with ice. Pour 1/4 cup bourbon over ice in each glass, stir to blend. Garnish with a cherry.
Serves 2.
Enjoy!

Recipe adapted from Bon Appetit, October 2008
www.bonappetit.com/magazine/toc/october_2008_toc

SMOKED SALMON ON RYE

4 ounces of cream cheese
2 to 3 tablespoons sour cream
2 tablespoons chopped fresh dill
8 ounces smoked salmon, finely chopped
12 slices of mini rye bread

Mix the cream cheese, sour cream, dill and smoked salmon. Refrigerate until ready to use. With a 1/2 inch cutter, cut out a circle from each slice of bread. Toast them in a 325 degree oven until crisp.
Put a dollop of the smoked salmon mixture on each toast round and garnish with a bit of dill and caviar if desired.
Enjoy!

Recipe adapted from The Morning News, December 2004

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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