Radishes Filled With Salmon Roe And Lemon Cream Recipes

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SALMON EN PAPILLOTE WITH ASPARAGUS, ICICLE RADISH AND MEYER LEMON HOLLANDAISE



Salmon en Papillote with Asparagus, Icicle Radish and Meyer Lemon Hollandaise image

Provided by Tyler Florence

Categories     main-dish

Time 45m

Yield 2 servings

Number Of Ingredients 19

4 slices Meyer lemon
Two 4-ounce salmon fillets
2 tablespoons unsalted butter
4 to 6 sprigs fresh thyme
Kosher salt
2 teaspoons extra-virgin olive oil
1 bunch asparagus, trimmed down to 4 inches with tips
1 bunch icicle radishes, halved lengthwise
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
1/2 Meyer lemon
6 large egg yolks
Juice of 1 Meyer lemon
Kosher salt
1/2 pound (2 sticks) unsalted butter, melted
1 heaping tablespoon whole-grain mustard
Salmon roe mixed with a bit of extra-virgin olive oil, for garnish
1 small bunch chives, chopped
Watercress, for garnish

Steps:

  • Preheat the oven to 400 degrees F.
  • For the fish: Place 2 lemon slices in the center of a large square of parchment. Lay a piece of fish on top. Sprinkle with salt and top with 1 tablespoon butter and half the thyme. Fold the parchment paper over the fish and carefully twist and seal into a packet, being careful not to move the filling inside. Repeat with the remaining fillet of salmon, butter and thyme. Brush the outside of the parchment packets with the olive oil and place on a sheet pan.
  • For the vegetables: Spread the asparagus and radishes on a second sheet pan. Sprinkle with salt and pepper and drizzle with the olive oil.
  • Place the pan with the fish on the middle rack of the oven. Place the pan with the vegetables on the top rack. Bake until the fish is cooked to an internal temperature of 120 degrees F and the vegetables are cooked to crisp-tender, 18 to 20 minutes. Squeeze the juice from the lemon half over the vegetables.
  • For the hollandaise: Place the egg yolks, lemon juice, salt and a splash of water in a blender. Blend on high for about 30 seconds to incorporate everything and froth up the yolks. Turn the blender to medium speed and slowly drizzle in the butter. This will emulsify the butter into the eggs and complete the hollandaise sauce. Add the mustard and blend just to combine.
  • Gently remove the fish from the parchment envelopes and place on a rack fitted inside a sheet pan. Gently spoon an even layer of the hollandaise over the fish. Arrange the asparagus, radishes and salmon roe around the edges of 2 plates. Sprinkle with the chives. Place a piece of fish in the center of each plate in the middle of the vegetables. Garnish the plates with watercress before serving.

SMOKED SALMON SANDWICHES WITH CUCUMBER, RADISH AND HERBS



Smoked Salmon Sandwiches With Cucumber, Radish and Herbs image

For these elegant open-faced smoked salmon sandwiches, use a good quality Pullman loaf or a dense brown bread. Choose the best sweet butter you can find (think French) and don't stint; the combination of buttered bread, smoked salmon and herbs is ethereal. Thinly sliced cucumber and radish add color, along with the briny pop of salmon caviar.

Provided by David Tanis

Categories     finger foods, sandwiches, appetizer

Time 20m

Yield 12 open-face sandwiches

Number Of Ingredients 10

1/4 cup thinly sliced scallions, cut on the diagonal
1 cup thinly sliced cucumber (about 3 mini cucumbers)
1 small watermelon radish, sliced paper thin
Salt and pepper
1/2 teaspoon grated lemon zest
6 slices Pullman loaf, or other bread
Unsalted butter, at room temperature
4 ounces smoked salmon (about 4 large slices)
Snipped tarragon or dill leaves, or, preferably, a combination
1 1/2 ounces cured salmon roe (optional)

Steps:

  • In a small bowl, combine scallions, cucumber and radish. Season with salt and pepper and toss with lemon zest.
  • Lay bread slices on a work surface and butter each generously. Divide salmon among 6 slices. Top salmon with cucumber and radish mixture. Sprinkle generously with tarragon and dill.
  • Cut each slice in half diagonally. Cut off crusts if you wish, but it's not necessary. Garnish with a small spoonful of salmon roe.

ROASTED SALMON WITH PEAS AND RADISHES



Roasted Salmon With Peas and Radishes image

Salmon and sweet peas are the perfect pairing for a quick and satisfying supper. The salmon is roasted skin-side up, to protect the delicate flesh and keep the fish moist. Peppery radishes mellow during cooking, turning slightly sweet and juicy as they soften. Browned butter, mustard and capers coat the peas and radishes in a tangy sauce, and white miso provides depth. If there's no miso to be found, just leave it out or sub with a splash of soy sauce.

Provided by Kay Chun

Categories     dinner, easy, weeknight, seafood, vegetables, main course

Time 15m

Yield 4 servings

Number Of Ingredients 10

4 (6-ounce) skin-on salmon or trout fillets
1/4 cup extra-virgin olive oil
Kosher salt and black pepper
3 tablespoons unsalted butter
2 bunches radishes with greens (about 1 pound), radishes halved, 1 cup leaves reserved (or 1 pound diced zucchini, or two 14-ounce cans whole artichokes, drained and halved)
1 1/2 cups fresh or frozen peas (no need to thaw)
2 tablespoons drained capers
1 tablespoon white miso
1 teaspoon Dijon mustard
1/4 cup chopped dill or parsley

Steps:

  • Heat oven to 425 degrees. On a rimmed baking sheet, coat salmon with 2 tablespoons oil, season lightly with salt and pepper and arrange skin-side up. Roast until fish is just opaque throughout and cooked to medium, 8 to 10 minutes.
  • Meanwhile, in a large nonstick skillet, melt 1 tablespoon butter in remaining 2 tablespoons oil over medium-high. Add halved radishes (not leaves), season with salt and pepper and cook, stirring occasionally, until golden and slightly softened, about 8 minutes. (If using zucchini, you can reduce the cook time to about 5 minutes; if using artichokes, you'll only need to cook about 3 minutes.) Add 1 cup water, the peas, capers, miso and mustard, and cook, stirring to dissolve the miso and mustard, until peas are tender, 3 to 4 minutes.
  • Add remaining 2 tablespoons butter and simmer until a light sauce forms, about 2 minutes. Season with salt and pepper and stir in radish leaves and dill.
  • Divide vegetables among plates or shallow bowls and top with salmon. Spoon pan sauce on top and serve warm.

RADISHES FILLED WITH SALMON ROE AND LEMON CREAM



Radishes Filled with Salmon Roe and Lemon Cream image

The hors d¸oeuvres may be made 1-1/2 hours in advance and kept covered loosely and chilled.

Yield Makes about 75 hors d¸oeuvres

Number Of Ingredients 6

35 to 40 radishes, halved crosswise
8 ounces cream cheese, softened
1/2 teaspoon freshly grated lemon zest
1 tablespoon fresh lemon juice
2 tablespoons minced fresh dill
3 tablespoons salmon roe

Steps:

  • Trim the end of each radish half so that the half will stand upright and with a small melon-ball cutter hollow out the radishes. The radishes may be hollowed out 8 hours in advance and kept chilled in a bowl of water. Drain the radish shells, inverted, on paper towels for 5 minutes. In a bowl with an electric mixer beat the cream cheese on high speed for 5 minutes, or until it is very light and fluffy, beat in the zest, the lemon juice, the dill, and salt and pepper to taste, and fold in the salmon roe. Transfer the mixture to a pastry bag fitted with a 1/2-inch plain tip and pipe it into the radish shells.

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