Tag: smoked salmon

Salmon Rillettes (from leftovers)

Salmon Rillettes

Salmon Rillettes

Brioche Toast Points, Cucumber Slices
Radish, Lemon
Pickled Onion and Olive Skewers

Using leftover smoked salmon and roasted salmon for rillettes is a perfect idea because it turns odds and ends into something luxurious without waste.

Salmon Rillettes

Serving it with brioche toast points adds a touch of buttery sweetness and crunch, while the thick cucumber slices act as a crisp, refreshing vehicle for the salmon.

The little skewers of cocktail onions, Castelvetrano olives, and cherry tomatoes introduce briny, tangy, and juicy notes, giving each bite complexity and brightness. While sliced red radish adds peppery crunch, and the thin lemon slices let guests add a fresh, zesty lift whenever they like.

Altogether, it’s a gorgeously balanced appetizer platter—texturally varied, visually appealing, and perfect for entertaining. It turns simple leftovers into something that looks and tastes like a restaurant-quality hors d’oeuvre.

Salmon Rillettes (from leftovers)

 

Salmon Rillettes (from leftovers) Recipe

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Smoked Salmon Montadito

Smoked Salmon Montadito

Smoked Salmon Montadito

Wild Alaskan Smoked Sockeye Salmon
Toasted Brioche, Truffled Cream Cheese,
Pickled Watermelon Radish, Hot Honey

This lovely snack was inspired by the Las Vegas Catalan-cuisine restaurant, EDO Tapas & Wine where it is presented table side under a dome filled with smoke. Chef Oscar Amador’s approach is to add a modern and innovative twist to classic Spanish recipes.

A montadito is a small Spanish sandwich or bite-sized tapa. The name comes from montar (“to mount”), because something tasty is “mounted” on bread. Think of it as Spain’s answer to a crostini or canapé.

Smoked Salmon Montadito

Montadito Recipe

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Smoked Salmon Potato Salad

Smoked Salmon Potato Salad

Smoked Salmon Potato Salad

Smoked salmon potato salad is a comforting dish with a touch of elegance, bringing together creamy potatoes, smoky salmon, and plenty of hard-boiled eggs for richness. The savory fish contrasts beautifully with the earthy potatoes, while fresh dill and peppery arugula add brightness and balance. A tangy dressing ties everything together, keeping the flavors lively and satisfying. It’s versatile enough to serve as a light main course, a brunch centerpiece, or a memorable side at picnics and gatherings.

Smoked Salmon Potato Salad Recipe

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Copper River Smoked Salmon Salad

Copper River Smoked Salmon Salad

Copper River Smoked Salmon Salad
Arugula, Pasta Shells, Tomatoes
Avocado “Melon Balls” Creamy Chili Sauce

What truly elevates this salad is the Copper River Salmon—it’s the undeniable star. ⭐️⭐️⭐️ The salad itself is simple to assemble, with each ingredient carefully chosen to let the smoked salmon take center stage. Peppery arugula, tender mini pasta shells, vibrant cherry tomatoes, and fun avocado melon balls all play their parts in harmony. A light lemon and olive oil dressing keeps things fresh, while a side of creamy chili sauce adds an extra layer of flavor.

Copper River Fish Market is a seafood boutique in remote Alaska that is fisher(wo)man founded, owned, and operated. Sarah is a generational fisHERman with over two decades of experience in sustainable, small-boat fishing. Every catch is meticulously selected, and each shipment comes with an origin guarantee. She says her salmon is curated with the hand of a Seafood Sommelier.™

All their seafood comes directly from her family’s catch. The Copper River salmon is cut by hand, brined with only brown sugar and salt and smoked over real alder-wood. The small-batch production and attention to every detail simply is not possible on a larger scale. Her salmon is a true artisan crafted food product.

Copper River Smoked Salmon Salad

Salmon Salad Recipe

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Smoked Salmon Matzah Brei

Smoked Salmon Matzah Brei

Smoked Salmon Matzah Brei

Fried Matzah and Eggs
Smoked Salmon, Capers, Scallions
Horseradish Creme Fraiche, Chives

Matzah brei is a traditional Jewish dish served during Passover. It consists of matzah (unleavened bread) that is softened briefly in water, then sautéed in butter and cooked with beaten eggs.

It seems that every Jewish family has their own way of making Matzah Brei, some with a greater ratio of matzah to egg, some lightly browned cooked in a frittata style, some in a french toast style served sweet with maple syrup or cinnamon sugar.

I go for a savory scrambled version. For a special Passover brunch treat, I add smoked salmon, capers, scallions, and a dollop of horseradish crème fraîche.

Matzah brei is pronounced “MAHT-suh bry.”  Brei rhymes with try. Try it!

Smoked Salmon Matzah Brei Recipe

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