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The best smoked salmon recipes - 51 recipes

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Cook pasta and drain well

  • 12 ounces dry pasta, preferably fettuccine or linguini
  • 2 tablespoons extra virgin olive oil
  • 1 small shallot, thinly sliced or 2 green onions, thinly sliced
  • 4 small Roma tomatoes, peeled, seeded and chopped
  • 2/3 cup whipping cream
  • pinch of ground nutmeg
  • 2 tablespoons fresh dill or 1/2 teaspoon dried dill
  • 1/3 cup vodka
  • 4-6 ounces sliced smoked salmon, cut into bite-sized strips
  • ground white pepper
  • fresh dill sprigs, for garnish
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Heat olive oil in a large sauté pan over medium heat, add bacon and cook until lightly brown

  • 4 ounces New England smoked salmon*
  • 1 1/2 tablespoon extra virgin olive oil
  • 1 slice local smokehouse bacon, chopped into 1/4 - 1/2 inch pieces
  • 1/2 cup sliced leek
  • 1 medium tomato, diced into 1/3 inch cubes
  • 1/2 cup dry white wine, such as Sauvignon Blanc
  • 1 1/2 tablespoon capers, rinsed
  • 1 tablespoon butter or butter substitute (we use Earth Balance as a butter replacement)
  • Zest of 1 lemon
  • 2 teaspoons coarsely ground pepper or to taste
  • 1 cup torn or chopped fresh basil leaves
  • 1/2 cup (approximately 3 - 4 ounces) local soft goat cheese in 1/2 inch pieces
  • Sea salt or kosher salt to taste
  • 4 ounces thin spaghetti or linguini
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Clean mushrooms, and remove all stems

  • 10 large mushroom caps
  • 2 tbsp. butter
  • 8 oz cream cheese
  • 1/2 cup thinly sliced Spence Smoked Salmon
  • 2 tbsp. cut chives
  • 1/4 dried mustard powder
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Beat cream cheese with electric mixer until fluffy

  • 1 (8 oz.) pkg. cream cheese, softened
  • 1/4 lb. smoked salmon, flaked or finely chopped
  • 1/4 c. natural California pistachios, chopped
  • 4 tsp. lemon juice
  • 1 tsp. dill, chopped
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Put All Ingredients Into A Food Processor* With The Blade Attatchment, Process On Low Speed Until Desired Consi...

  • 2 8oz Tubs of Salmon Cream Cheese Spread
  • 1 8oz Package of Adler Smoked Salmon Lox
  • 8 oz Small Cooked Shrimp (1 or 2 cans to taste works well drained)
  • 8 oz Fresh Crabmeat (1 can works as well drained)
  • 1/2 onion (cut in chunks for processor, dice as small as possible if using hand mixer)
  • 1 TBSP Capers (drained)
  • 1/4 C Heavy Cream
  • Fresh Dill To Taste
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preheat oven 375 f line large baking sheet with non stick foil arrange dough beat cream cheese until smooth

  • 2 pkgs pillsbury crescents 235 g each
  • 1 pkg cream cheese softened 250 g
  • 1/4 cup chopped fresh dill or 2 tsp dried
  • 2 tbsp lemon juice
  • 1 tbsp chopped capers
  • 1 tsp pepper
  • 1 egg
  • 1 pkg smoked salmon 150g
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Stir first 5 ingredients in small bowl to blend

  • 3/4 cup finely chopped white onion
  • 3 T drained capers
  • 2 T (packed) chopped fresh dill
  • 4 tsp Dijon mustard
  • 1 T fresh lemon juice
  • 6 oz cream cheese, room temperature
  • 24 thin slices sourdough baguette
  • 6 oz thinly sliced smoked salmon, cut into 24 pieces
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Pecans and smoked salmon are wonderful mixed together with a delicate dressing in this great salad that works on th

  • 1 pound fresh asparagus, trimmed and cut into 1 inch pieces
  • 1/2 cup pecans or walnuts, broken into pieces
  • 2 heads red leaf lettuce, rinsed and torn
  • 1/2 cup frozen green peas, thawed
  • 1/4 pound smoked salmon, cut into 1 inch chunks
  • 1/4 cup olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 T. honey or 1 T. sugar
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Serve with Shrimp Americaine Sauce and white rice and steamed vegetables

  • 200 g Smoked salmon with noticeable smoke flavour
  • 100 g salmon scraps,chopped
  • 1/2 tsp salt
  • ground white pepper,to taste
  • 1 shallot,peeled and cut into small chunks
  • 1 small egg,lightly beaten
  • 3 tbsp heavy whipping cream,cold
  • 1 tbsp chives or green onions,thinly sliced
  • 8 filets of sole 60-85 g each
  • butter,for pan
  • 1 cup fish stock or water
  • 1/2 cup white wine
  • toothpicks
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Brush each baguette slice with olive oil on both sides; place on baking sheet & bake in 375 oven till crisp & golde...

  • Lemon Pepper Cream:
  • 1/2 lb. Smoked Salmon, thinly sliced
  • 2 Tbsp. Chopped Fresh Dill
  • 1 Baguette, sliced diagonally
  • Extra-Virgin Olive Oil, for brushing
  • 2 tsp. Black Peppercorns
  • 1/3 C. Mascarpone Cheese
  • 1/3 C. Milk
  • Finely Grated Rind & Juice of 1 Lemon
  • Salt
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1. In a large bowl, toss bread cubes with butter and oil; transfer to a greased 13x9-in

  • 4 cups cubed ciabatta bread
  • 2 tablespoons butter, melted
  • 2 tablespoons olive oil
  • 2 cups shredded Gruyere or Swiss cheese
  • 2 cups shredded white cheddar cheese
  • 10 green onions, sliced
  • 1/2 pound smoked salmon or lox, coarsely chopped
  • 8 large Eggland's Best eggs
  • 4 cups 2% milk
  • 4 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Creme fraiche or sour cream and minced chives
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In a large saucepan, cover the eggs with water and bring to a vigorous boil

  • 8 large eggs
  • 1/2 cup finely chopped smoked salmon (2 ounces)
  • 1/3 cup mayonnaise
  • 2 cornichons, cut into 1/4-inch dice, plus 2 teaspoons pickling liquid from the jar
  • 2 teaspoons Dijon mustard
  • Salt Old Bay seasoning, for sprinkling
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Smoked-Salmon Deviled Eggs Pasta with Vodka and Smoked Salmon