Smoked Salmon With Capers Pickled Shallots Recipes

SMOKED SALMON WITH CAPERS, RED ONIONS AND LEMON FAST2EAT

Steps:

• Scald the thinly sliced onion twice. Just throw boiled water on it, drain, rinse with cold water, drain and repeat the process. Or leave the sliced onion soaked in salt ice water for at least 30 minutes. This will give it a smoother flavour and reduces their bitterness and pungency.
• Be sure to get high quality, sliced smoked salmon.
• Artfully arrange the smoked salmon slices along on a large serving platter.
• Spread the red onion slices over the smoked salmon slices.
• Scatter the capers over the top of the platter.
• If using, place a small bunch of dill at the top and sprinkle with the pepper.
• Arrange the lemon slices around the platter.
• Serve salmon platter with crackers and/or bread.

SMOKED SALMON WITH FRESH DILL AND CAPERS

Steps:

• Melt the butter add all the flour at one time and cook until a sandy texture is achieved. Slowly add the half-and-half, mixing well, and bringing to a boil after each addition. Add the onion with the bay leaf and clove, and simmer for 45 minutes.
• Strain before using.

PELLET GRILL SMOKY SALMON WITH CAPERS AND DILL

Steps:

• Preheat a pellet grill to 475 degrees F (see Cook's Note).
• Combine the mayonnaise, olive oil, lemon zest and juice, shallot, garlic, capers, chopped dill, honey and a large pinch each of salt and pepper in a medium bowl. Whisk to combine and set aside.
• Prepare 3 sheets of heavy-duty aluminum foil that are each 6 inches longer than the salmon; stack the foil and brush the top sheet generously with olive oil. Place the salmon, skin-side down, in the center of the foil stack and crimp all 4 sides to form a rim. Season the fish generously with salt and pepper then spread the mayonnaise mixture on top.
• Set the foil directly on the grill grates. Close the lid and cook until the internal temperature of the thickest part of the salmon reaches 140 degrees F, 20 to 25 minutes.
• Using heatproof gloves, carefully transfer the foil with the salmon to a platter for serving. Top with the torn dill fronds and serve with lemon wedges on the side.