Smoked Salmon Watercress Salad With Red Onion Caper Vinaigrette Recipes

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WATERCRESS AND SMOKED SALMON SALAD WITH CREAMY CUCUMBERS



Watercress and Smoked Salmon Salad with Creamy Cucumbers image

Provided by Bobby Flay

Time 15m

Yield 4 to 6 servings

Number Of Ingredients 14

1 English cucumber
1/2 cup white wine vinegar
Big pinch sugar
Salt and freshly ground black pepper
2 tablespoons olive oil
4 tablespoons snipped fresh dill, plus fronds for garnish
1/2 cup creme fraiche
1 tablespoon prepared horseradish
1 tablespoon coarse grain mustard
1/4 lemon, juiced
2 bunches watercress, stems trimmed
1 cup yellow and red grape tomatoes
8 ounces smoked salmon, torn into pieces
1 lemon, cut into wedges

Steps:

  • Peel alternating strips from the cucumber, leaving some peel to create stripes, and slice into thin rounds. In a large bowl, combine the vinegar, sugar and some salt and pepper. Whisk in the olive oil, then 2 tablespoons of the dill. Add the cucumbers and toss. Combine the creme fraiche, horseradish, mustard, lemon juice and the remaining 2 tablespoons dill in a small bowl. Season with salt and pepper. Using a slotted spoon, scoop the cucumbers from the vinaigrette and mound on a large platter. Dip the leaf ends of the watercress in the remaining vinaigrette and mound on the platter. Toss the tomatoes in the vinaigrette, remove with a slotted spoon and mound on the platter. Lay the salmon over the mounds. Spoon the creme fraiche dressing over the top. Garnish the platter with lemon wedges and serve immediately.

SMOKED SALMON, WATERCRESS, AND DAIKON SALAD WITH GINGER VINAIGRETTE



Smoked Salmon, Watercress, and Daikon Salad with Ginger Vinaigrette image

Can be prepared in 45 minutes or less.

Yield Serves 4

Number Of Ingredients 7

a 1-to 2-inch length of fresh gingerroot
1-1/2 tablespoons rice vinegar (available at Asian markets and some supermarkets)
1/4 cup vegetable oil
a pinch of sugar
3 cups loosely packed watercress sprigs, rinsed and spun dry
1/4 pound (about a 4-inch length) daikon (Oriental white radish), peeled and sliced into paper-thin rounds
1/4 pound smoked salmon, sliced thin

Steps:

  • Grate the gingerroot into a fine sieve set over a bowl, press on the pulp to extract 2 teaspoons of the juice, and discard the pulp. To the bowl add the vinegar, the oil, the sugar, and salt and pepper to taste and whisk the dressing until it is emulsified. Divide the watercress among 4 salad plates and arrange some of the daikon rounds down the center of each plate. Roll the salmon into 8 rosettes, arrange 2 rosettes on each plate, and drizzle the dressing over the salads.

SMOKED SALMON SANDWICHES WITH CAPERS AND RED ONION RELISH



Smoked Salmon Sandwiches with Capers and Red Onion Relish image

Categories     Sandwich     Cheese     Fish     Onion     Appetizer     Brunch     No-Cook     Quick & Easy     Buffet     Salmon     Shower     Party     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 4 Appetizer Servings

Number Of Ingredients 10

1 cup finely chopped red onion
1 tablespoon sugar
1 tablespoon rice vinegar
4 ounces cream cheese, room temperature
3 tablespoons chopped chives
2 tablespoons crème fraîche or sour cream
1 tablespoon chopped fresh dill or 1 teaspoon dried dillweed
1 tablespoon drained capers
12 slices thin Danish-style pumpernickel bread (each about 3 3/4 x 3 3/4 x 1/4 inches, available in the refrigerated deli section of many supermarkets)
6 ounces thinly sliced smoked salmon

Steps:

  • Mix red onion, sugar, and vinegar in small bowl. Let stand 10 minutes.
  • Meanwhile, mix cream cheese, chives, crème fraîche, dill, and capers in another small bowl. Spread each bread slice with about 1 tablespoon cheese mixture to cover. Divide salmon among 8 bread slices. Sprinkle about 1 tablespoon red onion mixture atop salmon on each bread slice. Top each of 4 salmon-topped bread slices with another salmon-topped bread slice, salmon side up. Top each stack with 1 cheese-covered bread slice, cheese side down, forming a total of 4 three-layer sandwiches. Cut each sandwich into 4 triangles.

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