Smoked Salmon Three Ways:
Recipes from Laura's April 2017 appearance
on WFSB's "Better Connecticut"

Smoked Salmon Mousse

  • Smoked salmon, in bits or chopped coarsely

  • Crème fraîche or sour cream

  • Salt, white pepper and lemon juice

 

  • Purée equal parts smoked salmon and crème fraîche in a food processor until well blended. Season as needed with salt, white pepper and lemon juice.

  • Scoop mousse into a serving bowl and serve with crisp bagel chips, crackers or rye or pumpernickel bread.

Smoked Salmon Tea Sandwiches

Adapted from Martha Stewart

Makes 8 sandwiches

 

  • 8 oz. cream cheese, room temperature

  • 3 T. finely diced red onion

  • 2 T. caters, rinsed and drained

  • 8 slices pumpernickel or other black bread

  • ¼ lb. sliced smoked salmon

 

  • Place cream cheese, red onion and capers in a bowl and stir with a rubber spatula until well combined.

  • Spread each slice of bread with cream cheese mixture and sandwich slices of salmon between the slices. Trim crusts and cut sandwiches in half or other shapes (round, diamond, etc.)

 

Smoked Salmon and Avocado Salad with Ginger-Lemon Dressing

Adapted from Patricia Wells

4 servings

 

  • 2 T. fresh lemon juice

  • Grated zest of 2 lemons

  • 2 T. freshly grated ginger

  • ¼ t. fine sea salt

  • ⅓ c. extra-virgin olive oil

  • 8 thin slices (about 8 oz.) smoked salmon

  • 2 large ripe avocados, halved, pitted, peeled and cut lengthwise into thin strips

  • Coarse-ground black pepper

  • Fresh dill springs and lemon wedges for garnish (optional)

 

  • In a jar with a tight lid, combine lemon juice, zest, grated ginger and salt. Cover jar and shake to blend. Add oil, cover and shake to blend. Adjust seasoning as needed.

  • To plate, arrange two slices of salmon on a chilled plate; drizzle with a big of dressing. Fan out half of an avocado over each serving of salmon and drizzle with more dressing.

  • Garnish with freshly ground pepper and other garnishes, if using.

51 Main Street
Chester, Connecticut 06412

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