15 Nov Our top smoked salmon recipes with Caviar
There are inseparable pairs in the kitchen we can’t live without. For example: salt and pepper, butter and bread, tomato and olive oil, fries and ketchup, and the list goes on. But if you’re a real lover of fine foods you’ll surely know Smoked Salmon and Caviar is a match that never goes wrong. That’s why we’re sharing with you (whether you’re a connoisseur or not) three recipes which are Caviar Lover’s top recommendations using these two ingredients.
But first, let’s recap some basics on Smoked Salmon and Caviar. Smoking and preserving food has been around since at the times of the Greeks and the Romans. The smoking process was first used as a means of preserving fish. Salmon was caught fresh, salted and then smoked at a high temperature. This would keep the salmon in freshly caught condition for a longer time. In the United States, the Smoked Salmon industry was born on the West Coast around the beginning of the 19th century. This was developed during World War II when a method of preservation was created to allow the fish to last longer while being transported long distances.
Smoked Salmon is a worldwide delicacy produced by curing the salmon flesh with either hot or cold smoke. When cold, the Smoke Salmon doesn’t get cooked, so the flesh of cold-smoked salmon stays very moist and silky and has a beautiful translucent pink color. When hot, the fish gets cooked all the way through and ends up with a firm, flaky, and drier texture, but it also has a distinct smoky flavor. Cold Smoked Salmon is often prepared with bagels and cream cheese. However, both cold or hot Smoked Salmon can be used for salads, scrambled egg dishes, sandwiches, or appetizers.
On the other hand, Caviar is the kind of food you mention in a room and everybody says “wow”. Caviar is like the Ferrari of all ingredients but did you know Caviar is actually eggs from a fish? Caviar is unfertilized eggs or roe that are harvested exclusively from the sturgeon family of fish and then salt-cured. Caviar is always spherical in shape, while color can range from jet black to deep khaki green, depending on the specific variety (Imported or domestic). It has a delicate flavor and is not overly fishy or salty but rather smooth and buttery. Sometimes it can have a nutty taste similar to that of hazelnut. A pro tip you should know is authentic Caviar has a famous “Caspian pop”, which occurs when the roe bursts on the palate.
So, now you know more about the two star ingredients you’ll be soon using at home. Get ready, take notes and read carefully the following three recipe ideas with Smoke Salmon and Caviar that will fit perfectly as a snack, meal or appetizer.
Blinis with Smoked Salmon and Caviar
4-6 ounces Smoked Salmon
2 ounces crème fraîche
2 teaspoons of Caviar
1 tablespoon finely chopped chives
Freshly ground black pepper
Top each blini with a small folded piece of Smoked Salmon, small dollop of crème fraîche and dab of Caviar. Finish with a sprinkle of black pepper and chives.
Pasta with Smoked Salmon and Caviar
8 ounces pappardelle or fettuccine
1 tablespoon unsalted butter
1 small leek, white and tender green parts, thinly sliced
¾ cup crème fraîche
Freshly ground black pepper
1 tablespoon chopped fresh parsley
1 ½ teaspoons chopped fresh tarragon or chervil
1 ½ teaspoons chopped chives
3 ounces hot Smoked Salmon
2 ounces of Caviar
½ teaspoon finely grated lemon zest
In a large deep skillet, melt the butter over medium heat. Add the leek and cook, stirring occasionally, until tender but not browned, 5 to 7 minutes. Add the crème fraîche and bring to a simmer. Add the pasta and ¼ cup of the reserved pasta water, and cook, stirring until the pasta is coated with a light creamy sauce. Season lightly with salt and pepper and stir in the parsley, tarragon, and chives. Off the heat, gently fold in the Smoked Salmon and half of the Caviar. Add the lemon zest and remaining pasta water if necessary to loosen the sauce. Serve the pasta in bowls and top with the remaining Salmon, Caviar and chives.
Smoked Salmon and Caviar on Crispy Potatoes
6 baby dutch potatoes
1 tablespoon Olive oil
1 pinch sea salt
1 pinch freshly ground black pepper
3 oz Smoked Salmon
3 ½ tablespoon Caviar
First, preheat the oven to 400 degrees F.Using a sharp knife or mandoline, slice the Baby Dutch Potatoes into 1/4-inch slices. Drizzle potato slices with Olive Oil and toss to coat Sea Salt and Freshly Ground Black Pepper 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. Then, top each potato round with a thinly sliced Smoked Salmon folding it over on itself to create some height. Dollop the salmon with a scant teaspoon of Crème Fraîche and about 1/4 teaspoon of your favorite type of Caviar. Garnish with sprigs of Fresh Dill. Serve on a platter and with champagne or cocktails and enjoy!
Which one would you try first? But wait! Before getting in the kitchen make sure you buy your ingredients in a reputable store just like Caviar Lover. Visit our online store and discover a great selection of high quality products and of course, a top variety of Smoked Salmon and Caviar just a click away from your home. Come visit us, we’ll be looking forward to seeing you!