Grilled Salmon With Creme Fraiche And Caviar Recipes

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SMOKED SALMON AND CAVIAR PANINI



Smoked Salmon and Caviar Panini image

Provided by Food Network

Time 15m

Yield 16 hors d'oeuvres

Number Of Ingredients 7

2 tablespoons unsalted butter
8 brioche slices
1-ounce American caviar
2 tablespoons chopped chives
1 cup creme fraiche, whipped
4 smoked salmon slices
16 dill sprigs

Steps:

  • Butter 1 side the brioche slices (they'll be the outsides of the sandwiches).
  • Gently fold the caviar and chives into the creme fraiche.
  • On a clean work surface, arrange brioche buttered-side down. Place the smoked salmon on 4 of the slices and spread the creme fraiche over the others. Put the 2 together to make 4 sandwiches.
  • Toast the sandwiches in a large skillet over a medium heat, turning once, until golden brown. Cut the panini into wedges and serve topped with dill sprigs.

FRESH CHUM SALMON CAVIAR



Fresh Chum Salmon Caviar image

Provided by Food Network

Categories     appetizer

Time 8h30m

Yield 10 to 12 servings

Number Of Ingredients 4

4 cups canning or pickling salt
1 gallon cold water
2 skeins (egg sacks) fresh chum salmon eggs (Eggs of other salmon species may be substituted, but curing time will be different as noted below)
1 to 2 tablespoons olive oil

Steps:

  • In a large glass or stainless steel container, mix salt into water, stirring thoroughly until dissolved. With wire-mesh deep frying basket or other 1/4-inch metal screen, gently separate eggs from egg sack over bowl, by rubbing sack along screen. Take care not to scrape membrane from the egg sack, even if it means leaving some eggs behind. Pour brine mixture over eggs and allow to soak 12 minutes, stirring occasionally. (Soaking times for other salmon species: Sockeye or Red: 6 minutes; Pink or Humpy: 8 minutes; Coho or Silver: 10 minutes; King or Chinook: 14 minutes). While eggs soak, use tweezers to remove bits of membrane and broken eggshells. When soaking is complete, pour eggs into colander to drain. Rinse eggs quickly with cold water and drain for a few minutes. Cover colander with plastic wrap, place over bowl, allowing it to continue draining in refrigerator.
  • After 8 to 12 hours, transfer the now-sticky eggs into glass bowl. Gently fold in just enough olive oil to make the individual eggs shiny and slick.
  • Serving Suggestions: Salmon or ?red? caviar prepared this way is much less salty than the commercial variety, allowing the sweet flavor of the fresh roe to emerge. Because of the lower salt levels however, it should be refrigerated and consumed within 3 to 4 days. Its mild flavor lends itself to serving with cream cheese and crackers. A traditional favorite is salmon caviar atop celery sticks stuffed with cream cheese. Salmon caviar is delightful when added to salads with creamy herb or ranch-style dressing. This mild version of salmon caviar will be a welcome alternative to the more strongly flavored ?ikura? salmon eggs used in Japanese sushi or sashimi.

POTATO LATKES WITH SMOKED SALMON, CREME FRAICHE, AND AMERICAN FARMED CAVIAR



Potato Latkes with Smoked Salmon, Creme Fraiche, and American Farmed Caviar image

Provided by Food Network

Time 50m

Yield 12 servings

Number Of Ingredients 14

8 medium potatoes, peeled
1 medium onion
Lemon juice
1 cup all-purpose flour
1 cup milk
1 egg
1 tablespoon baking powder
Pinch freshly grated nutmeg
1/8 cup melted butter
Kosher salt and freshly ground black pepper
Peanut oil, for frying
Smoked salmon, thinly sliced, for topping
Creme fraiche, for garnish
American farmed caviar, for garnish

Steps:

  • Grate potatoes and onion on the large holes of a box grater. Splash with lemon juice and squeeze out excess water.
  • Mix flour, milk, egg, baking powder, and nutmeg in a large bowl. Add to the potatoes and then add the melted butter. Season with salt and pepper.
  • In a large skillet over medium heat, add enough peanut oil to cover the bottom of the pan. Drop in spoonfuls of batter for form small cakes and fry until golden on 1 side. Flip, and cook the same way on the other side.
  • Top each latke with smoked salmon, creme fraiche, and American farmed caviar.

GRILLED SALMON SALAD IN ENDIVE CUPS WITH CAVIAR



Grilled Salmon Salad in Endive Cups with Caviar image

Leftover salmon, grilled or otherwise, is great in this recipe.

Provided by Reggie Southerland

Categories     appetizer

Time 20m

Yield 24 leaves, 6 to 8 servings

Number Of Ingredients 10

12 ounces chilled grilled salmon, broken into large flakes
1/4 cup mayonnaise
1/4 cup sour cream
1 tablespoon capers, drained and roughly chopped
1/4 cup dill gherkins, drained and finely chopped
1 1/2 tablespoons minced fresh dill
Pinch salt
Pinch freshly ground black pepper
4 heads Belgian endive
Salmon roe or wasabi caviar

Steps:

  • In a bowl, combine salmon, mayonnaise, sour cream, capers, gherkins, dill, salt and pepper. With a sharp knife, cut off the base of the endive and separate the leaves. Use a teaspoon to fill the end of each endive leaf with salad.
  • To serve, arrange on a platter and top each leaf with salmon roe or wasabi caviar.

SALMON CONSOMMé WITH CRéME FRAîCHE AND SALMON CAVIAR



Salmon Consommé with Créme Fraîche and Salmon Caviar image

The créme fraîche topping melts fast, so to make the most of its fabulous taste and texture, add it just before eating.

Yield Makes about 8 cups

Number Of Ingredients 21

5 to 5 1/2 lb of salmon carcasses (heads, bones, and tails)
4 large leeks (white and pale green parts only), halved lengthwise and sliced crosswise
3 celery ribs, chopped
2 onions, chopped
2 carrots, chopped
3 garlic cloves, chopped
1 (1-inch) piece fresh ginger, sliced
6 fresh parsley stems (without leaves)
1 fresh thyme sprig
5 coriander seeds
1 bay leaf (not California)
1/2 teaspoon salt
1 (750-ml) bottle dry white wine
3 1/2 qt cold water
5 large egg whites, shells reserved
1/2 cup créme fraîche
3 tablespoons water
2 oz salmon caviar (roe) or other caviar
Garnish: fresh dill sprigs
Accompaniment: Black Pepper Cornmeal Crisps
Special equipment: cheesecloth

Steps:

  • Rinse salmon carcasses under cold water. Remove any blood spots and discard any gills (they look like the underside of a mushroom cap). Transfer salmon to a 10- to 12-quart pot.
  • Wash leeks well in a bowl of cold water and lift from water to a colander to drain. Add leeks and remaining consomm ingredients except egg whites and eggshells to pot with salmon. Bring to a boil, covered, then reduce heat and simmer, uncovered, skimming any foam, 40 minutes.
  • Pour stock through a sieve lined with a triple thickness of cheesecloth into a 6-quart saucepan. Boil until reduced to about 9 cups, 15 to 20 minutes, and skim any fat from surface.
  • Whisk egg whites in a large bowl until foamy. Crumble reserved shells into whites and slowly whisk in half of hot stock. Gradually whisk egg white mixture into stock in saucepan and bring to a steady boil over moderate heat, whisking constantly. Boil, undisturbed, until all of whites rise to top and stock is clear, about 10 minutes. Remove from heat and let stand 3 minutes.
  • Pour stock through a cheesecloth-lined sieve into a bowl. Then pour stock through a paper towel-lined sieve into a 3-quart saucepan. (You'll have about 8 cups.) Reheat and season with salt.
  • Whisk together créme fraîche and water in a small bowl set over a larger bowl of hot water until it reaches room temperature, then continue whisking until smooth and forms soft mounds.
  • Serve consommé with dollops of créme fraîche and salmon caviar.

RAW OYSTERS WITH SMOKED SALMON AND CAVIAR CREAM



Raw Oysters with Smoked Salmon and Caviar Cream image

Provided by Food Network

Categories     appetizer

Time 2h20m

Yield 4 to 6 servings

Number Of Ingredients 7

1/2 cup creme fraiche
1/4 cup heavy cream
2 ounces caviar (beluga, osetra or sevruga)
1 tablespoon lemon juice
1 tablespoon finely chopped chervil or dill, plus extra sprigs for garnish
About 4 ounces top-quality smoked salmon, sliced extremely thinly
12 cold, freshly opened oysters

Steps:

  • In a bowl mix together the creme fraiche, heavy cream, 2 tablespoons of the caviar, lemon juice, and chopped chervil or dill. Refrigerate the sauce for 1 to 2 hours before using.
  • Just before serving, cut the salmon into 12 pieces; they should be large enough to wrap the oysters into roughly square little packets. Wrap the oysters.
  • Divide the cream sauce among the serving plates, creating a pool of sauce at the center of each plate.
  • Divide the wrapped oysters among the plates, arranging them on the sauce pools. Garnish each packet with a generous 1/4 teaspoon of caviar and a chervil or dill sprig.

GRILLED SALMON WITH CREME FRAICHE AND CAVIAR



GRILLED SALMON WITH CREME FRAICHE AND CAVIAR image

Categories     Fish     Vegetable

Yield 16

Number Of Ingredients 10

1 3 1/2- to 4-pound boneless side of salmon with skin
Olive oil
2 tablespoons finely chopped fresh dill
1 tablespoon grated lemon peel
Butter lettuce leaves
Dill sprigs
Lemon twists
Cucumber slices
Tomato slices
Creme Fraiche and Caviar Sauce (see recipe)

Steps:

  • Place salmon on baking sheet. Brush both sides of salmon generously with oil. Sprinkle both sides with salt and pepper. Prepare barbecue (medium-high heat). Brush rack with oil. Grill salmon, flesh side down, 5 minutes. Using 2 large metal spatulas, turn salmon over, skin side down. Cover grill and cook salmon until center is cooked through, about 12 minutes. (If using open grill, cover salmon with foil tent and inverted roasting pan). Slide rimless baking sheet under salmon; transfer salmon, skin side down, to serving platter. Sprinkle salmon with chopped dill and grated lemon peel. Garnish with lettuce, dill sprigs, lemon twists, cucumber and tomato. Serve with Creme Fraiche and Caviar Sauce.

PARFAIT OF SALMON AND TUNA TARTARE, CAVIAR AND CREME FRAICHE



Parfait of Salmon and Tuna Tartare, Caviar and Creme Fraiche image

This buttery textured parfait of tuna and salmon makes a refreshing starter for any special meal. The savory pearls of caviar topped with a sliver of creme fraiche combine elegantly with the piquant flavoured fish. It goes together very easily and the end result is very impressive and tasty! If you can't get mustard oil in your area, a good substitute is 2 TBS olive oil mixed with 1/2 TBS dry mustard powder. Cook time is chill time.

Provided by MarieRynr

Categories     Tuna

Time 38m

Yield 10 serving(s)

Number Of Ingredients 18

2 shallots, peeled and minced
3 tablespoons extra virgin olive oil
3 teaspoons mustard-flavored oil
2 teaspoons lemons, zest of
4 teaspoons soy sauce
2 tablespoons chopped coriander, leaves only
1 teaspoon coarse salt
1/4 teaspoon fresh ground white pepper
10 ounces tuna, fillet skinned and ground
10 ounces salmon fillets, skinned and ground
2 teaspoons peeled grated horseradish root
2 tablespoons chopped capers
2 tablespoons finely chopped chives
salt & freshly ground black pepper
2 1/2 tablespoons oestra black caviar or 2 1/2 tablespoons other black grained black caviar
2 1/2 tablespoons salmon roe
1 cup creme fraiche
1 sprig fresh chives

Steps:

  • Combine the shallots and 1 TBS of olive oil in a small saucepan, and saute until the shallots are translucent.
  • In a medium bowl sitting on a bed of ice, combine half of the sweated shallots, all the tuna, half of the mustard oil, half of the lemon zest, all the soy sauce, 1 Tbs of the olive oil and all the coriander.
  • Lightly season with coarse salt, season generously with the white pepper, mixing well with a large spoon.
  • In another medium bowl sitting on a bed of ice, combine the remaining shallots, mustard oil, lemon zest, and salmon.
  • Mix with the remaining olive oil, horseradish, capers, chives, and salt and pepper to taste, and mix until all ingredients are combined.
  • Line a sheet pan with waxed or parchment paper and lightly oil with fingers the inside of ten, 2 inch high by 2 inch diameter metal rings or molds, placing the molds on the sheet.
  • Place 1 1/2 TBS of the tuna mixture in each of the ten molds, making sure to smooth the mixture with the back of a spoon.
  • If available, press down with the bottom of a Worcestershire or Tabasco bottle.
  • Then place 1 1/2 TBS of the salmon mixture on top, pressing down and smoothing the salmon mixture with the back of the spoon.
  • Spoon approximately 1/2 teaspoon of oestra caviar on on half of the top of the salmon and approximately 1/2 teaspoon of salmon roe caviar on the other half, smoothing with the back of the spoon.
  • Whip the creme fraiche until thick, stiff peaks are formed.
  • Add 2 TBS of the creme fraiche, smoothing with the blade of a flat knife or small metal spatula, making sure that the creme fraiche is level with the top of the mold.
  • Chill the molds in the refrigerator for at least 20 minutes, but preferably for 2 to 3 hours.
  • To serve, place each ring or mold on a dinner plate, and gently remove the mold by pulling ring upward, leaving the parfait intact.
  • Garnish each parfait with one long chive spear placed at an angle over the parfait.

SEARED SEA SCALLOPS WITH CRèME FRAîCHE AND CAVIAR



Seared Sea Scallops with Crème Fraîche and Caviar image

Categories     Dairy     Shellfish     Sauté     Cocktail Party     Quick & Easy     Oscars     New Year's Eve     Scallop     Sour Cream     Bon Appétit

Yield Makes 24

Number Of Ingredients 5

1 teaspoon vegetable oil
12 large sea scallops, cut horizontally into 2 rounds
1/4 cup crème fraîche or sour cream
1/2 ounce caviar
4 fresh chives, cut into 1-inch lengths

Steps:

  • Heat oil in large nonstick skillet over medium-high heat. Season scallops with salt and pepper. Cook scallops until golden on bottom, about 2 minutes. Turn over; sauté until just cooked through, about 1 minute. Drain on paper towels. Cool to room temperature.
  • Top each scallop with 1/2 teaspoon crème fraîche. Top with caviar. Garnish with chives and serve.

GRILLED SALMON WITH FRESH BASIL SAUCE



Grilled Salmon With Fresh Basil Sauce image

Make and share this Grilled Salmon With Fresh Basil Sauce recipe from Food.com.

Provided by ChefDebs

Categories     Very Low Carbs

Time 13m

Yield 4 serving(s)

Number Of Ingredients 9

4 thick salmon steaks
2 tablespoons olive oil
2 tablespoons flour
1 teaspoon salt
1 teaspoon black pepper
1 1/2 cups fresh basil
1 tablespoon fresh lemon juice
6 tablespoons olive oil
salt and pepper

Steps:

  • Hot and fast is the best way to cook fish on the grill.
  • Start with a hot fire and let it die down.
  • Clean the grate and wipe it with the olive oil.
  • Dust the salmon with the flour and salt and pepper.
  • Lay the fish on the grill and dont touch it for the first 5 mins.
  • Turn the fish over and grill for a furthur 3 mins.
  • Remove from grill.
  • Fresh Basil Sauce:.
  • place the basil leaves in a food processor with the lemon juice and a little salt and pepper.
  • Blend to a paste, and then slowly pour in the olive oil and mix.
  • Serve drizzled over the grilled salmon.

Nutrition Facts : Calories 442.5, Fat 38, SaturatedFat 5.9, Cholesterol 59, Sodium 641.9, Carbohydrate 4.3, Fiber 0.9, Sugar 0.1, Protein 20.8

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