Smoked Salmon is a dish that just like Caviar shows up for any celebration. Although it is considered a luxury item, nowadays it is also part of the diet of many of us due to the steady supply that has maintained the prices making it an accessible food item for everyone. Smoked Salmon is highly versatile. It is an easy product to enjoy and this is just one of the reasons why it’s so resilient. According to history, people from ancient times first discovered the benefits of smoking food. As a strategy to prepare for the long winters, people smoked their salmon in order to preserve the fish. So basically, Smoked Salmon is freshly caught salmon that undergoes salting and smoking at high temperatures in order to keep it edible for an extended period of time.
Smoked Salmon is recognized as well for being not just tasty but healthy. Oily fish like salmon are rich in Omega 3. These fatty acids contribute to a healthy heart and help maintain skin, joints and hormonal balance. Plus, scientists are now investigating the role that fish consumption may have in protecting us against some cancers and conditions like asthma, high blood pressure, macular degeneration and rheumatoid arthritis. Sometimes you’ll hear ‘Brain food’ referring to Smoked Salmon, and there’s convincing evidence to support this. Studies suggest regular consumption reduces age-related brain loss and may improve memory – it’s the omega-3 fatty acids that are responsible for this.
Thankfully, this ancient practice we mentioned before has evolved so if you want to have Smoked Salmon at home you don’t have to do the entire process. For example, visiting our online store you’ll be able to get Smoked Salmon with just one click. And if you’re looking for the perfect way to pair it, we’ll also help you with that. Try Caviar! Whether it is imported or domestic, combining these two ingredients for a dinner with family or a brunch with friends will guarantee a culinary success for you. That’s why in this blog, Caviar Lover is sharing some recipe ideas using Smoked Salmon and Caviar for your next gathering with your loved ones at home or maybe just your new experiment.
Smoked Salmon and Caviar on crispy potatoes
6 baby dutch potatoes
1 tablespoon olive oil
3 ounces Smoked Salmon
1/2 cup creme fraiche
1.9 ounces of Caviar
sprinkle sea salt
sprinkle black pepper
Preheat the oven to 400°. Using a sharp knife or mandoline, slice the potatoes lengthwise into 1/4″ slices. Drizzle potato slices with olive oil and toss to coat with your hands. Place potato slices in a single layer on a baking sheet and bake for 10-12 minutes. Remove from the oven and flip potatoes over. Return the baking sheet to the oven and cook for an additional 10-12 minutes or until potatoes are golden and crisp. Remove from the oven and set aside. Slice the Smoked Salmon into 1/2″ wide slices. Top each potato round with a slice of Smoked Salmon, folding it over on itself to create some height. Dollop the salmon with a scant teaspoon of creme fraiche and about 1/4 teaspoon of Caviar. Arrange on a platter and serve with champagne or cocktails.
Pizza with Smoked Salmon, Crème Fraîche and Caviar
2 tablespoons chopped chives
1 Pizza dough
1/4 cup extra-virgin olive oil
6 tablespoons crème fraîche
1/2 pound thinly sliced Smoked Salmon
6 tablespoons of Caviar
Preheat the oven to 500°. Set a pizza stone in the oven for 30 minutes. Knead 1/2 teaspoon of the chives into each ball of pizza dough. On a lightly floured work surface, roll each ball into an 8-inch round. Brush each round with 1 tablespoon of olive oil, leaving a 1-inch unbrushed rim. Transfer the rounds to a lightly floured baker’s peel or the back of a flat cookie sheet dusted with flour. Slide the rounds onto the hot pizza stone and bake for 8 to 10 minutes, or until golden brown.
Spread the pizza crusts evenly with the crème fraîche and top with the sliced Smoked Salmon. Place a heaping tablespoon of Caviar in the center of each pizza, garnish with the remaining chives and serve immediately.
Blinis with Smoked Salmon and Caviar
2 x 135 g packets cocktail blinis
3 oz (75 g) sliced Smoked Salmon
1 x 55 g Caviar
4 oz (110 g) crème fraîche
1 x 20 g packet of fresh dill, torn into 32 sprigs
First, preheat the oven to gas mark 6, 400ºF, 200ºC.Arrange the blinis on 2 baking trays and pop them in the oven on a high shelf for 4 minute. Then let them cool while you cut the Smoked Salmon into 16 even-sized pieces. Now put about 1⁄2 teaspoon of the crème fraîche on to 16 of the cooled blinis, then take the pieces of salmon and fold them loosely, to create some height, and place one on each of the crème fraîche-topped blinis.Now place 1⁄2 teaspoon of the crème fraîche on each of the rest of the blinis, followed by 1 teaspoon of your favorite Caviar. Finally, garnish each one with a tiny sprig of dill. The canapés can be made 2 hours in advance if you keep them in a lidded container in the fridge. Remove them from the fridge 30 minutes before serving and voilá!
Check Food52, Food&Wine or NYT Cooking for more inspiration. And don’t forget to visit Caviar Lover’s store for the best high quality Caviar , Seafood and many more specialties! We’ll be waiting for your visit.