Loris Smoked Salmon Butter Recipes

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SMOKED SALMON AND HERB BUTTER



Smoked Salmon and Herb Butter image

Provided by Ina Garten

Categories     appetizer

Time 5m

Yield 12 servings

Number Of Ingredients 10

1/2 pound unsalted butter, at room temperature
1/4 teaspoon minced garlic
1 tablespoon minced scallions (white and green parts)
1 tablespoon minced fresh dill
1 tablespoon minced fresh flat-leaf parsley
1 teaspoon freshly squeezed lemon juice
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 loaves dense 7-grain or health bread, sliced 1/4-inch thick
Side of smoked salmon, thinly sliced

Steps:

  • For the herb butter, combine the butter, garlic, scallions, dill, parsley, juice juice, salt and pepper in the bowl of an electric mixer fitted with a paddle attachment. Beat until mixed, but do not whip.
  • To serve, spread some herb butter on a slice of bread and top it with a slice of smoked salmon.

SALMON WITH SMOKED SALMON BUTTER



Salmon With Smoked Salmon Butter image

Any salmon, especially the deep red wild sockeye, will benefit from a generous dollop of this smoked salmon butter. The smoky-velvet taste lends a robust character, so little other embellishment is needed. Make it in advance and keep in the freezer, and you have an uncommonly elegant dinner in no time. The butter will lift a fillet of arctic char, butterflied trout, seasonal shad or other white-fleshed fish.

Provided by Florence Fabricant

Categories     main course

Time 20m

Yield 4 servings

Number Of Ingredients 7

1 ounce smoked salmon, preferably sockeye
6 tablespoons unsalted butter at room temperature
1 teaspoon lemon zest
1 tablespoon minced fresh dill
1 tablespoon extra-virgin olive oil
1 1/2 pounds salmon fillet with skin, in 4 equal pieces
Salt and ground black pepper

Steps:

  • Use a knife to mince smoked salmon. Place in a small bowl. Add butter and, with a fork, mash together until well combined. Add lemon zest and dill and mash in. Scoop butter onto a work surface, form into a cylinder about 2 inches in diameter, wrap in plastic and freeze. Have 4 dinner plates warming.
  • Heat a large heavy skillet, preferably cast iron, on medium-high. Add oil and brush to coat entire surface. Pat fish dry and place fillets, skin side down, in pan. Increase heat to high and cook about 3 minutes, until skin has browned. Turn the fillets and sear on high until flesh side has browned and is cooked to desired degree of doneness, another 2 to 3 minutes for medium to medium-rare.
  • While fish cooks, remove butter from freezer and slice into 4 patties. When fish is done, place a fillet, skin side down, on each dinner plate. Dust surface of fish with salt and pepper, place a portion of smoked salmon butter on top of each fillet and serve.

Nutrition Facts : @context http, Calories 547, UnsaturatedFat 21 grams, Carbohydrate 1 gram, Fat 44 grams, Fiber 0 grams, Protein 36 grams, SaturatedFat 17 grams, Sodium 474 milligrams, Sugar 0 grams, TransFat 1 gram

SMOKED SALMON BUTTER



Smoked Salmon Butter image

Make and share this Smoked Salmon Butter recipe from Food.com.

Provided by Mirj2338

Categories     Spreads

Time 10m

Yield 1 cup

Number Of Ingredients 3

1/4-1/2 cup cup unsalted butter, room temperature
3 ounces smoked salmon, finely chopped (about 3/4 cup)
2 tablespoons chopped fresh dill

Steps:

  • Stir all ingredients in small bowl until well blended.
  • Season to taste with salt and pepper.
  • Can be made 1 day ahead.
  • Cover; chill.
  • Bring to room temperature before using.

Nutrition Facts : Calories 512.9, Fat 49.9, SaturatedFat 30, Cholesterol 142.8, Sodium 713.7, Carbohydrate 0.1, Protein 17

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