Salmon is available hot or cold smoked, as the title of this recipe indicates hot smoked salmon is used here. Look for hot smoked salmon at Tangaroa Seafoods (Tangaroa St, Ahuriri, Napier); Hawke’s Bay Seafoods (Corner Pandora Rd & Ahuriri Quay, Ahuriri, Napier, Heretaunga St West, Hastings and Hastings Farmers’ Market every Sunday); The Smoke Hut (Napier Urban Food Market every Saturday and Hastings Farmers’ Market every
Sunday); and from supermarkets.
Five Easy Ways to Use Smoked Salmon
- Scrambled Eggs and Smoked Salmon: My favourite Christmas Day breakfast, I usually use cold smoked salmon but have also used hot smoked salmon – both are delicious, the presentation is just a little different. When using cold smoked salmon drape the slices across the top of the scrambled eggs and when using hot smoked salmon, remove skin and bones, then flake and scatter across the top of the eggs.
- Creamy Smoked Salmon and Herb Pasta: Toss flaked hot smoked salmon, herbs of your choice – a combination of dill, parsley and chives works well – and cooking cream through hot cooked pasta of your choice.
- Smoked Salmon Pate: Skin, bone and flake hot smoked salmon, place in a food processor with cream cheese, lemon juice and dill and blend. Transfer to a serving bowl and accompany with crackers.
- Smoked Salmon Kedgree: Use hot smoked salmon in your favourite kedgree recipe.
- Smoked Salmon Crostini: Thinly slice a baguette and toast. Spread toasts with a little cream cheese, then top with slices of cold smoked salmon, thin slices of red onion and capers. Serve with lemon wedges for squeezing.
Spring Salad of Hot Smoked Salmon & Asparagus
Substantial enough as a meal in its own right this pretty salad looks and tastes like spring.
2 medium potatoes, scrubbed
1 bunch asparagus, tough ends broken off
1 bag mixed salad leaves
½ cup flat-leaf parsley leaves
½ cup mint leaves, coarsely shredded
2-3 large radishes, thinly sliced
300g hot smoked salmon, skin and bones removed
4 green onions, chopped
1 tsp wholegrain mustard
½ cup olive oil
juice 1 lemon
1 To make dressing, place mustard, olive oil and lemon juice in a small bowl and whisk to combine.
2 Place potatoes in a saucepan of cold water, cover and bring to the boil. Remove lid from saucepan, add salt to taste and simmer for 15-20 minutes or until potatoes are just cooked – take care not to overcook. Drain potatoes and set aside to cool.
3 Bring a saucepan of lightly salted water to the boil, add asparagus and cook for 3-4 minutes or until just tender. Drain, refresh under cold running water to stop cooking, drain again and set aside to cool completely.
4 Cut cooled potatoes into large chunks. Place potatoes, salad leaves, parsley leaves, mint and radish slices in a bowl, drizzle with about half the dressing and toss to combine. Place salad mixture on a serving platter and top with asparagus.
5 Break salmon into chunks and scatter over top of salad, then top with spring onions and finally drizzle with remaining dressing. Serve immediately.
For more information about asparagus refer to previous post Asparagus – A Spring Treat.
Happy cooking and eating.
Recipe by Rachel Blackmore
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