Smoked Salmon And Caramelized Onion Stuffed Celery Stalks Recipes

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STUFFED CELERY STALKS



Stuffed Celery Stalks image

Provided by Chuck Hughes

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 15

1 tablespoon vegetable oil
2 large yellow onions, thinly sliced into rings
Pinch kosher salt
Freshly ground black pepper
1 teaspoon smoked paprika
1 cup cream cheese, softened
1 (8-ounce) package cream cheese, softened
3/4 cup blue cheese, preferably Roquefort, crumbled
Dash heavy cream, as needed
Dash Worcestershire sauce
2 tablespoons minced fresh chives
Pinch kosher salt
Freshly ground black peppercorns
1/2 cup pistachio nuts
8 celery stalks, leaves attached

Steps:

  • To make the onion spread: Drizzle the vegetable oil into a wide pan over high heat. Once hot, add the onion rings and saute for about 2 to 3 minutes. Then, reduce the heat to low, and cook slowly for 30 minutes, stirring occasionally. When the rings are nice, soft and a medium-golden brown color, pull them off the heat.
  • Season with the kosher salt, black pepper and smoked paprika.
  • Put the softened and malleable cream cheese into a bowl. Incorporate the caramelized onions and stir with a spatula to combine. The heat of the onions will help melt the cheese.
  • The leftovers can be saved, refrigerated, in an airtight container for about a week and used on bread, burgers, or almost anything.
  • To make the blue cheese spread: Place the softened cream cheese into a bowl with the crumbled blue cheese. Using a spatula, mix the cheeses together until they develop a nice and smooth consistency, adding a drizzle of heavy cream if the mixture is too stiff.
  • Season the mixture with the Worcestershire, chives, salt and black pepper.
  • To make the stuffed celery: Place both spreads into 2 separate heavy plastic bags. Cut off the tip of 1 corner from each bag and use them to pipe the spreads onto the celery stalks.

ARTICHOKE AND SMOKED-SALMON SALAD



Artichoke And Smoked-Salmon Salad image

Provided by Charlie Trotter

Categories     appetizer

Time 1h30m

Yield 4 servings

Number Of Ingredients 19

1/2 bunch parsley
4 artichokes, each slightly larger than a baseball
About 8 tablespoons high quality extra virgin olive oil, or as needed
1 carrot, peeled and chopped
1 small onion, peeled and chopped
2 stalks celery; 1 chopped, 1 in fine julienne
1/2 apple, chopped
1 small bulb fennel; 1/2 chopped, 1/2 in fine julienne
4 cloves garlic, peeled
2 large or 3 small bay leaves
1/2 teaspoon black peppercorns
1 cup haricots verts, blanched
1/2 red onion, peeled and sliced paper thin
3 tablespoons pitted, slivered calamata olives
2 heaping tablespoons Spanish arbequina olives, quartered
Salt and freshly ground black pepper
Juice of 1/2 lemon
4 ounces smoked salmon, julienned
3 to 4 leaves basil, in chiffonade

Steps:

  • Place parsley in large bowl of water. Trim artichokes of stems and leaves, leaving only smooth bottoms with prickly centers inside, and place in water.
  • Heat 3 tablespoons oil in large sauté pan over medium-low heat. Add carrot, onion, chopped celery, apple, chopped fennel, and garlic. Cover, and sweat until softened, about 10 minutes. Lay artichokes on top of vegetables. Cover and steam, turning 2 or 3 times, for 10 minutes. Add bay leaves, peppercorns and 1/2 cup water. Cover, and simmer until very tender, 30 minutes. Cool.
  • Scoop out artichoke hearts, pat dry, and cut crosswise into thin strips. Place in large bowl. Cut haricots verts into smaller pieces and add to bowl with remaining celery and fennel, red onion and olives. Toss to combine.
  • Drizzle salad with 2 1/2 to 3 tablespoons oil and toss. Add a good pinch of salt and pepper and toss. Squeeze lemon juice over and toss again. Lay smoked salmon and basil over, and mix gently so fish does not break up. Divide among four salad plates, drizzle a little oil around each, and serve.

Nutrition Facts : @context http, Calories 373, UnsaturatedFat 25 grams, Carbohydrate 22 grams, Fat 30 grams, Fiber 7 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 671 milligrams, Sugar 8 grams

SMOKED TROUT PATE ON TOASTED BAGUETTE



Smoked Trout Pate on Toasted Baguette image

Fresh chives and shallot give this cream cheese-based dip a subtle bite.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 10m

Yield Makes 1 cup

Number Of Ingredients 7

4 ounces room-temperature cream cheese (1/2 cup)
2 tablespoons minced shallot
1 tablespoon fresh lemon juice
1 tablespoon finely chopped fresh chives
2 1/2 ounces flaked smoked trout
Kosher salt
Toasted baguette slices

Steps:

  • Beat cream cheese, shallot, lemon juice, and chives until smooth. Fold in trout and season with salt. Serve immediately with baguette slices (or refrigerate up to 2 days).

GRILLED SALMON WITH CARAMELIZED ONIONS



Grilled Salmon with Caramelized Onions image

Categories     Onion     Side     Dinner     Salmon

Yield makes 2 servings

Number Of Ingredients 4

Olive oil spray (from a spray bottle, not a store-bought, prefilled one that contains propellant; I used a Misto)
2 (4-ounce) skinless salmon fillets, preferably wild-caught
Sea salt and pepper, to taste
2/3 cup Easier-Than-Caramelized Onions (see page 225), reheated if necessary

Steps:

  • Preheat a grill to high.
  • Lightly mist both sides of each salmon fillet with spray. Season with salt and pepper. Lightly mist a large sheet of aluminum foil and place it directly on the grill rack, spray side up. Set the fillets side by side on the foil so they do not touch. Grill them until the salmon is cooked through, 2 to 4 minutes per side.
  • Transfer each fillet to a plate and top each with half the onions. Serve immediately.
  • nutrition information
  • Each (1 fillet plus 1/3 cup onions) serving has:
  • Calories: 207
  • Protein: 23g
  • Carbohydrates: 4g
  • Fat: 10g
  • Saturated Fat: 2g
  • Cholesterol: 62mg
  • Fiber:
  • Sodium: 52mg

PAN-SEARED SALMON WITH CELERY, OLIVES AND CAPERS



Pan-Seared Salmon With Celery, Olives and Capers image

The salsa that I spoon over the salmon here is an explosion of contrasting flavors - sweet, salty and sharp - common in Sicilian cooking. I like serving this with sautéed greens and some bread.

Provided by Yotam Ottolenghi

Categories     dinner, seafood, main course

Time 45m

Yield 4 servings

Number Of Ingredients 12

2/3 cup/100 grams currants
Generous pinch of saffron
4 salmon fillets (about 4 ounces each), skin on
About 1/2 cup/100 milliliters olive oil
Salt and black pepper
4 sticks celery (about 6 ounces/180 grams), cut into 1/2-inch/1-centimeter dice, leaves removed and reserved for garnish
1/4 cup/30 grams pine nuts, roughly chopped
Scant 1/4 cup/40 grams drained capers, plus 2 tablespoons of their brine
8 large green olives, pitted and cut into 1/2-inch/1-centimeter dice
1/3 cup/20 grams parsley, roughly chopped
1 teaspoon finely grated lemon zest
1 teaspoon lemon juice

Steps:

  • Cover the currants with boiling water and set aside to soak for 20 minutes. In a separate small bowl, mix 1 tablespoon of boiling water with the saffron and also leave for 20 minutes or longer.
  • Gently rub the salmon fillets with 2 teaspoons of the oil, 1/3 teaspoon of salt and a good grind of pepper. Set aside while you make the relish.
  • Add 1/3 cup/75 milliliters of olive oil to a large sauté pan over high heat. Add the celery and pine nuts and fry for 4 to 5 minutes, stirring frequently, until the nuts begin to brown (watch carefully as they can burn quickly). Turn off heat and stir in the capers and their brine, the olives, saffron and its water and a pinch of salt. Drain the currants and add them as well, along with the parsley, lemon zest and juice. Mix well and set aside.
  • In a large skillet, heat 1 tablespoon oil over medium-high heat until it shimmers. Add salmon fillets skin-side down and let cook for 3 minutes, until the skin is crisp. Reduce the heat to medium, flip the fillets over and cook 2 to 4 minutes more (depending on how much you like the salmon to be cooked).
  • Divide the salmon on 4 plates and serve with the warm relish spooned on top. Scatter reserved celery leaves (if using) and serve immediately.

Nutrition Facts : @context http, Calories 576, UnsaturatedFat 33 grams, Carbohydrate 21 grams, Fat 44 grams, Fiber 3 grams, Protein 26 grams, SaturatedFat 7 grams, Sodium 511 milligrams, Sugar 17 grams

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