Tag Archives: smoked salmon

Smoked Salmon & Pea Frittata

Smoked Salmon & Pea Frittata

As I have said before frittatas are one of my go-to dishes, but this is one that I find a reason to make rather than something that I make at short notice – it has got a wonderful chunkiness from the salmon and peas that makes it substantial and filling. Simply serve with a
salad of tossed leaves and crusty bread for a complete meal.

The pan I use for making frittatas is cast iron with a 17 cm base and sides which slop out to 25 cm – some cooks recommend using a non-stick pan, however, I find that as long as my cast iron pan is well
seasoned I have no problems with sticking.

Frying Pan 004c

For how to season a cast iron pan refer to my post for making a
Simple Folded or French Omelette.

As the pan is going under the grill you need to use a pan with an ovenproof handle, however, if like me your pan has a wooden handle or non-ovenproof handle cover with several layers of aluminium foil to protect.

Smoked Salmon & Pea Frittata

Serves 4

4 free-range eggs
300g hot smoked salmon trimmings, skin and bones removed, flesh flaked
1 cup frozen peas, defrosted
a handful fresh dill or green fennel, chopped
1 lemon, zest only
sea salt and freshly ground black pepper
olive oil
4 green onions, chopped
½ cup grated hard cheese of your choice – I used a local sheep cheese, but you could use Parmesan or pecorino

1              Break eggs into a bowl and whisk with a fork until evenly blended. Add salmon, peas, dill, lemon zest and a grind of salt and black pepper and mix gently to combine.

2              Preheat oven grill.

3              Place a splash of oil and green onions in frying pan over a
medium heat and cook, stirring, for a few minutes or until onions soften. Pour in egg mixture and spread out evenly. Cook over a low heat for 10-15 minutes or until eggs set and thicken – only the top of the frittata should still be uncooked. Scatter with cheese, place
under grill and grill for 5 minutes or until top just sets and cheese melts.

5              Loosen and serve straight from the pan or slide onto a
serving platter.

So tell me, do you have a particular pan you use for making frittatas?

Where did the ingredients for this dish come from:
Smoked salmon: Tangaroa Seafoods – Napier; Green onions:
Krismaw Gardens – Hastings; Eggs: Verry Eggs – Napier; Cheese: Origin Earth – Havelock North; Dill: The Chef’s Garden@Epicurean– Hastings; Olive oil: The Village Press – Hastings; From the garden: lemon: Store Cupboard Ingredients: salt, black pepper

Other frittata recipes you might like to try:

Spinach, Bacon & Cheese Frittata

Spinach, Bacon & Cheese Frittata

Ricotta & Basil Frittata

Ricotta & Basil Frittata

Smoked Salmon & Spinach Frittata

Smoked Salmon & Spinach Frittata

 

Smoked Salmon & Spinach Frittata

Smoked Salmon & Spinach Frittata

Frittata is one of my go-to dishes – when I know I have to put
something on the table, but don’t feel or have the inclination to cook (not very often), more often than not, I will look at what I have got and make a frittata.

So it was that a lovely piece of hot smoked salmon and a lush bunch of spinach met each other in this incredibly easy, but sure to please frittata – its substance and flavour belies just how little effort is
required. The other thing I love about frittatas, is they can be served as they or with a side of mixed leaves or crusty bread – dinner done.

Remember, as the pan is goes under the grill you need to use a pan with an ovenproof handle, however, if like me your pan has a wooden handle or non-ovenproof handle wrap in several layers of aluminium foil to protect.

Smoked Salmon & Spinach Frittata

There is no need to peel the potatoes, but take care not to overcook them. I usually cook the potatoes in the microwave – simply wash, then place on a paper towel in the microwave and cook on HIGH (100%) for 3-5 minutes or until just tender, remember they get a bit more cooking in the pan and as the frittata cooks.

Serves 2-4

4 free-range eggs, lightly beaten
50g butter
2 medium potatoes, scrubbed, cooked and chopped
1 bunch spinach, leaves shredded
300g hot smoked salmon, skin and bones removed, flesh flaked
½ cup crumbled feta

1              Break eggs into a bowl and whisk with a fork until evenly blended. Set aside.

2              Preheat oven grill.

3              Melt butter in a heavy-based frying pan over a medium heat, add potatoes and cook for 5 minutes or until potato starts to brown. Add spinach, mix to combine, cover and cook for 3-4 minutes or until spinach wilts. Add salmon and toss to combine.

4              Pour egg mixture over ingredients in pan and push to
distribute evenly. Cook over a low heat for 10-15 minutes or until eggs set and thicken – only the top of the frittata should still be
uncooked. Scatter with feta, place under grill and grill for 5 minutes or until top just sets and cheese melts.

5              Loosen and serve straight from the pan or slide onto a
serving platter.

So tell me, what is your go-to dish?

Where did the ingredients for this dish come from:
Smoked salmon: Tangaroa Seafoods – Napier; Potatoes, spinach: Krismaw Gardens – Hastings; Eggs: Verry Eggs – Napier; Feta: Origin Earth – Havelock North; Store Cupboard Ingredients: butter.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Other frittatas you might like to try:

Spinach, Bacon & Cheese Frittata

Spinach, Bacon & Cheese Frittata

Ricotta & Basil Frittata

Ricotta & Basil Frittata

Baked Eggplant & Capsicum Frittata

Baked Eggplant & Capsicum Frittata

 

Cauliflower & Smoked Salmon Bake

Cauliflower & Smoked Salmon Bake

This dish came about when I had a couple of extra mouths to feed and only 300g hot smoked salmon. I also had a lovely cauliflower of a good size and thought why not make a cauliflower bake using smoked salmon instead of bacon and I have got to say I was more than pleased with the finished dish!

Like bacon, smoked salmon packs a punch and a little goes a long way in flavour – this dish is easy enough for a mid-week family meal, but special enough for a causal meal for guests – just add a salad of mixed leaves to complete.

Along with cabbage, broccoli and Brussels sprouts, cauliflower is a member of the Brassicaceae family and as such the eating of it is
associated with a lower risk of some cancers. It is also a good source of Vitamin C – a good reason to eat it, especially during the cooler months.

Cauliflower & Smoked Salmon Bake

I used a local hard sheep cheese which is nutty and is great when you want a cheesy flavour, but not the punch of a cheddar or stronger
flavoured cheese. Pecorino or Parmesan can also be used.

Serves 4

1 head cauliflower, trimmed and cut into florets
1 onion, chopped
butter
¼ cup plain flour
2 cups milk
½ tsp smoked paprika
300g hot smoked salmon, skin and bones removed, flesh flaked
a good handful of parsley, chopped
lemon juice
sea salt and freshly ground black pepper
½ cup grated hard cheese of your choice
½ cup panko breadcrumbs

1              Preheat oven to 200°c.

2              Steam or microwave cauliflower until tender. Drain and set aside.

3              Place onion and a knob of butter in a large saucepan over a medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onion is soft and translucent. Stir in flour and paprika and cook, stirring, for about 1 minute. Slowly whisk in milk, bring to
simmering and simmer, stirring constantly, for 3-5 minutes or until sauce thickens.

4              Add cauliflower, salmon and parsley to sauce, season with a good squeeze lemon juice, a good grind of salt and black pepper and mix gently to combine. Spoon cauliflower mixture into a greased baking dish and scatter with combined cheese and breadcrumbs. Bake for 25-30 minutes or until cheese melts and top is golden.

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Onion, cauliflower, lemon:
Krismaw Gardens – Hastings; Milk, cheese: Origin Earth – Havelock North; Paprika: Orcona Chillis ‘n Peppers – Hastings; Parsley: The Chef’s Garden @ Epicurean – Hastings; Store Cupboard
Ingredients:
butter, flour, salt, black pepper, stock.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Potato, Escarole & Smoked Salmon Soup

Potato, Escarole & Smoked Salmon SoupEscarole is a member of the chicory family and has such has a
bitterness that teams well with other strong flavours. The great thing, I think, about the chicories is that they keep well, place in sealed plastic bag in the fridge and even after a week they still look perky and fresh.

Other members of the chicory family include frisée endive, curly
endive and radicchio, some of which regular readers would have seen recipes for before here.

On this occasion, for this one-dish soup, I used smoked salmon,
because I had it in the fridge, but chorizo, ham or even cooked
chicken also work well. For a meatless version, it is also delicious without the protein or used cubed tofu.

Potato, Escarole & Smoked Salmon Soup

Frsiée endive, curly endive or radicchio could be used instead of escarole

Serves 4

1 onion, chopped
olive oil
2 cloves garlic, minced
4 medium potatoes, diced
6 cups chicken or vegetable stock
1 head escarole, leaves separated, washed and cut into thick strips
500g hot smoked salmon, skin and bones removed, flesh flaked
sea salt and freshly ground black pepper

1              Place onion and a little oil in a saucepan over medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onion softens and is translucent. Add garlic and cook, stirring, for 1 minute or until fragrant.

2              Stir in potatoes, then pour in stock, cover and bring to
simmering. Simmer, stirring occasionally, for 20 minutes or until
potatoes are tender.

3              Stir in escarole, bring back to simmering and simmer, stirring occasionally, for 10 minutes or until escarole wilts. Stir in salmon and season to taste with salt and black pepper.

Where did the ingredients for this dish come from:
Fish: Tangaroa Seafoods – Napier; Potatoes: JJ Organics – Napier: Onion, garlic: Krismaw Gardens – Hastings; Escarole: Epicurean Supplies – Hastings; Olive oil: The Village Press – Hastings; Store Cupboard Ingredients: stock, sea salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Smoked Salmon on a Bed of Bok Choy & Mushrooms

Smoked Salmon on a Bed of Bok Choy and Mushrooms_aThis sounds rather fancy, but is easy as! And not only do I love the flavours, but the way the colours pop off the plate is also arresting – an easy dish that is sure to impress.

Smoked Salmon on a Bed of Bok Choy & Mushrooms

Serves 4

6 baby bok choy, trimmed and leaves separated
1 small onion, sliced
vegetable oil
500g button mushrooms, thinly sliced
2 cloves garlic, thinly sliced
1 small red chilli, seeded (optional) and sliced
sea salt and freshly ground black pepper
500g smoked salmon fillet, skin and bones removed, flesh flaked

1              Bring a large saucepan of water to the boil, add salt to taste, add bok choy and blanch briefly. Drain bok choy in a colander and refresh under cold running water.

2              Place onion and a good splash of oil in a frying pan over a
medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until onion softens. Add mushrooms, cover and cook, stirring
occasionally, for 4-5 minutes or until mushrooms release their
juices, remove lid and let juices evaporate.

3              Add garlic and chilli and cook, stirring, for 2-3 minutes or
until fragrant. Add bok choy to pan and toss to combine. Season to taste with salt and black pepper.

4              Pile bok choy mixture onto a serving platter or divide
between individual plates, then top with smoked salmon. Serve at room temperature.

Where did the ingredients for this dish come from:
Salmon: Tangaroa Seafoods – Napier; Onion, garlic: Krismaw
Gardens
– Hastings; Mushrooms: Te Mata Mushrooms – Havelock North; Bok choy: Epicurean Supplies – Hastings; Chilli: Orcona – Hastings; Store Cupboard Ingredients: vegetable oil, sea salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Smoked Salmon, Cucumber, Asparagus & Mint Salad

Smoked Salmon, Cucumber & Mint Salad 010aThis salad is fabulous made with freshly smoked still warm salmon, but is an equally delicious salad meal made with purchased hot smoked salmon.

Smoked Salmon, Cucumber, Asparagus & Mint Salad

I plated the flaked smoked salmon and cucumber salad separately, which gives a great visual appearance, but the flaked salmon can be tossed through the vegetable mixture, if you prefer.

Serves 2

300 piece hot smoked salmon fillet, skin and bones removed, flesh flaked
CUCUMBER, ASPARAGUS & MINT SALAD
1 small red onion, thinly sliced
juice 1 lemon, plus lemon wedges for serving (optional)
250g asparagus
1 cucumber
2 tbsp shredded fresh mint leaves

1              For the salad, place onion in a small bowl, pour over lemon juice and stand for at least 10 minutes.

2              Trim woody ends from asparagus spears, then cut into 5 cm pieces, setting aside the tips.

3              Bring a saucepan of lightly salted water to the boil, add the asparagus pieces, but not the tips, bring back to the boil and cook for 3-4 minutes or until just tender. Add tips and cook, for 2-3 minutes longer or until tender. Drain and refresh under cold running water.

4              Meanwhile, cut cucumber into 5 cm long batons – the
cucumber and asparagus pieces should be about the same size. Place in a bowl, add asparagus, onion with lemon juice and mint and toss to combine.

5              To serve, place a pile of cucumber salad and a pile of smoked salmon on serving plates and accompany with lemon wedges and crusty bread, if desired.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Learn more about asparagus:

Asparagus - A Spring Treat

Asparagus – A Spring Treat

Other recipes using asparagus you might like to try:

New Potato & Asparagus Salad with Sheep Curd

New Potato & Asparagus Salad with Sheep Curd

Roasted Chorizo & New Potatoes with Asparagus

Roasted Chorizo & New Potatoes with Asparagus

 

Smoked Salmon, Caper & Parsley Salad

Smoked Salmon Salad 004aCrispy iceberg lettuce, crunchy fennel, cool cucumber, fresh parsley leaves and rich, creamy smoked salmon with a dressing that adds
saltiness and tanginess and you have the perfect combo of flavours and textures for an autumn lunch.

It only takes minutes to assemble and is fresh and styish enough for entertaining – think lunch with the girls – just add a glass of crisp Hawke’s Bay Pinot Gris and you have one of the easiest, tastiest and prettiest meals you could wish for.

Smoked Salmon, Caper & Parsley Salad

If you don’t have lime-infused olive oil use plain oil and add a little extra lime juice. Lemon juice works just as well as lime – use whichever you have.

Serves 4

600g piece hot smoked salmon, bones and skin removed, flesh flaked
1 cucumber, peeled and diced
2 bulbs baby fennel, thinly sliced
½ cup flat-leaf parsley leaves
1 small iceberg lettuce, shredded
RED ONION DRESSING
1 small (about 100g) red onion, thinly sliced
¼ cup capers
3 tbsp lime juice or to taste
2 tbsp lime-infused olive oil
½ tsp ground sea or rock salt

1              To make the dressing, place onion, capers, lime juice, oil and salt in a small bowl and mix to combine. Set aside to stand for at least 10 minutes – longer won’t hurt. Check for flavour and add more lime juice, if necessary.
2              Place salmon, cucumber, fennel and parsley leaves in a bowl and gently toss to combine. Pour dressing over salmon mixture and gently toss again.
3              To serve , line a serving platter or individual plates with
lettuce then top with salmon mixture. Serve immediately with crusty bread or rolls.

Happy cooking and eating.

Recipe by Rachel Blackmore

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Spring Salad of Hot Smoked Salmon & Asparagus

hotsmokedsalmonThere are two methods of smoking, hot and cold. Hot smoking is basically cooking food over smoke and is the method used by most home smokers. Cold smoking is a specialised process.

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.  

Serves 4

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
LEMON DRESSING
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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