Food recipes
Smoked Salmon-Crusted Salmon with Cucumber-Dill Pickle
Smoked Salmon-Crusted Salmon with Cucumber-Dill Pickle
This distinctive dish features two salmons for the price of one—a simply baked fillet under a crunchy smoked salmon crust. It’s an irresistible way to stretch a little bit of luxurious smoked salmon into a lot of flavour, and it makes a special dinner-party dish.
Serves 4
Ingredients:
1 cup (250 mL) fresh or dry bread crumbs
1/4 cup (60 mL) softened butter
4 ounces (125 g) smoked salmon
4 centre-cut salmon fillets (each about 6 ounces/175 g), patted dry
A sprinkle or two of salt and lots of freshly ground pepper
Pickle:
1 large cucumber, peeled and diced
1 dill pickle, diced
1 cup (250 mL) chopped fresh dill sprigs, thicker stems discarded
2 green onions, thinly sliced
1 tablespoon (15 mL) cider vinegar
1 tablespoon (15 mL) honey
A sprinkle or two of salt and lots of freshly ground pepper
Directions:
1. Preheat your oven to 400°F (200°C). Lightly oil a baking sheet.
2. Begin with the cucumber pickle. In a bowl, toss together the cucumber, dill pickle, dill, green onions, vinegar, and honey. Lightly season to your taste with salt and pepper, and put aside.
3. Put the bread crumbs and butter into your food processor and pulse until they form a crumbly paste. Add the smoked salmon and pulse just long enough to coarsely chop it, mixing it into the paste. Lightly season the salmon fillets with salt and pepper to your taste. With your hands, spread one-quarter of the paste in a thick, even layer across the top of each fillet. Place the salmon on the baking sheet and bake until crusty, 12 to 15 minutes.
4. Serve and share the salmon fillets with the pickle.
Tip:
Conveniently, fish cooks much more quickly than meat, but that means it also dries out much faster too. To preserve its flavourful moisture, try not to overcook it. Salmon is actually at its best when the centre is still a bit pink, similar to medium-rare beef. If you’re not sure whether it’s done, simply make a small cut in the side and have a peek.
This distinctive dish features two salmons for the price of one—a simply baked fillet under a crunchy smoked salmon crust. It’s an irresistible way to stretch a little bit of luxurious smoked salmon into a lot of flavour, and it makes a special dinner-party dish.
Serves 4
Ingredients:
1 cup (250 mL) fresh or dry bread crumbs
1/4 cup (60 mL) softened butter
4 ounces (125 g) smoked salmon
4 centre-cut salmon fillets (each about 6 ounces/175 g), patted dry
A sprinkle or two of salt and lots of freshly ground pepper
Pickle:
1 large cucumber, peeled and diced
1 dill pickle, diced
1 cup (250 mL) chopped fresh dill sprigs, thicker stems discarded
2 green onions, thinly sliced
1 tablespoon (15 mL) cider vinegar
1 tablespoon (15 mL) honey
A sprinkle or two of salt and lots of freshly ground pepper
Directions:
1. Preheat your oven to 400°F (200°C). Lightly oil a baking sheet.
2. Begin with the cucumber pickle. In a bowl, toss together the cucumber, dill pickle, dill, green onions, vinegar, and honey. Lightly season to your taste with salt and pepper, and put aside.
3. Put the bread crumbs and butter into your food processor and pulse until they form a crumbly paste. Add the smoked salmon and pulse just long enough to coarsely chop it, mixing it into the paste. Lightly season the salmon fillets with salt and pepper to your taste. With your hands, spread one-quarter of the paste in a thick, even layer across the top of each fillet. Place the salmon on the baking sheet and bake until crusty, 12 to 15 minutes.
4. Serve and share the salmon fillets with the pickle.
Tip:
Conveniently, fish cooks much more quickly than meat, but that means it also dries out much faster too. To preserve its flavourful moisture, try not to overcook it. Salmon is actually at its best when the centre is still a bit pink, similar to medium-rare beef. If you’re not sure whether it’s done, simply make a small cut in the side and have a peek.
Printed from https://recipe.bluelayer.org/recipe/75966/smoked-salmon-crusted-salmon-with-cucumber-dill-pickle