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re: What To Do with Smoked Salmon?
Posted on 8/12/11 at 9:54 am to Layabout
Posted on 8/12/11 at 9:54 am to Layabout
Par boil some asparagus.. boil asparagus for a minute or so, then dunk the asparagus in ice water for a minute or so.
Cut the asparagus in half and wrap the asparagus in slices of smoked salmon. You can put any sauce you like on them, like a hollandaise but I like them plain.
Posted on 8/12/11 at 9:55 am to TyOconner
Smoked Salmon Pizzeta
Buy some flat bread
Put some olive oil, a little italian seasoning, smoked salmon, whole milk motz, thin sliced red onion.
bake it oven
top with capers.
Buy some flat bread
Put some olive oil, a little italian seasoning, smoked salmon, whole milk motz, thin sliced red onion.
bake it oven
top with capers.
Posted on 8/12/11 at 10:30 am to vilma4prez
Get this every time I go here:
Q: I love the salmon chips [at Two Urban Licks]. It is without a doubt the best appetizer I have ever tasted.
-- Barbara Hester Bishop, Stone Mountain
A: Chef Scott Serpas said he was "playing around" with ingredients the summer before Two Urban Licks opened when he came up with his Smoked Salmon Chips - chipotle-spiked cream cheese spread over broad house-made potato chips, topped with smoked salmon and accompanying garnishes. The dish has proved so popular, it merits a designated staffer in the kitchen. "Sometimes on a Friday or a Saturday night, there's one guy doing just that one dish, and maybe one other, " Serpas said.
Hands on time: 30 minutes Total time: 30 minutes Serves: 8 (4 chips each)
Ingredients:
2 Idaho potatoes, scrubbed
Vegetable oil for frying
Dry spice seasoning, such as Tony Chachere's Creole Seasoning
Chipotle Cream Cheese (see recipe)
8 ounces smoked salmon
1 small red onion, diced
2 ounces capers, drained
2 tablespoons chopped fresh chives
Chipotle Cream Cheese
1 1/2 cups
Hands on: 5 minutes
Total time: 5 minutes
3 ounces ( 1/2 small can) chipotles in adobo sauce
1 (8-ounce) package cream cheese, room temperature
Juice of 1 lime
1/4 cup chopped fresh chives
1 1/2 teaspoons coarse salt
1 1/2 teaspoons granulated sugar
Instructions:
Smoked Salmon Chips:
Preheat a fryer to 350 degrees. Using a mandoline or a very sharp knife, slice the potatoes lengthwise, 1/16 inch thick. Fry in oil on both sides until golden brown, about 3 minutes. Drain on paper towels. Sprinkle with seasoning. Cool to warm or room temperature.
To assemble, spread about 1 teaspoon Chipotle Cream Cheese on one side of each chip. Top with a small piece of salmon (about 1/2 tablespoon). Sprinkle with red onion, capers and chives.
Chipotle Cream Cheese:
Place the chipotles and sauce in a food processor and puree until smooth. Add cream cheese and lime juice and process well. Scrape down sides of bowl. Add chives, salt and sugar and pulse until well-combined.
Q: I love the salmon chips [at Two Urban Licks]. It is without a doubt the best appetizer I have ever tasted.
-- Barbara Hester Bishop, Stone Mountain
A: Chef Scott Serpas said he was "playing around" with ingredients the summer before Two Urban Licks opened when he came up with his Smoked Salmon Chips - chipotle-spiked cream cheese spread over broad house-made potato chips, topped with smoked salmon and accompanying garnishes. The dish has proved so popular, it merits a designated staffer in the kitchen. "Sometimes on a Friday or a Saturday night, there's one guy doing just that one dish, and maybe one other, " Serpas said.
Hands on time: 30 minutes Total time: 30 minutes Serves: 8 (4 chips each)
Ingredients:
2 Idaho potatoes, scrubbed
Vegetable oil for frying
Dry spice seasoning, such as Tony Chachere's Creole Seasoning
Chipotle Cream Cheese (see recipe)
8 ounces smoked salmon
1 small red onion, diced
2 ounces capers, drained
2 tablespoons chopped fresh chives
Chipotle Cream Cheese
1 1/2 cups
Hands on: 5 minutes
Total time: 5 minutes
3 ounces ( 1/2 small can) chipotles in adobo sauce
1 (8-ounce) package cream cheese, room temperature
Juice of 1 lime
1/4 cup chopped fresh chives
1 1/2 teaspoons coarse salt
1 1/2 teaspoons granulated sugar
Instructions:
Smoked Salmon Chips:
Preheat a fryer to 350 degrees. Using a mandoline or a very sharp knife, slice the potatoes lengthwise, 1/16 inch thick. Fry in oil on both sides until golden brown, about 3 minutes. Drain on paper towels. Sprinkle with seasoning. Cool to warm or room temperature.
To assemble, spread about 1 teaspoon Chipotle Cream Cheese on one side of each chip. Top with a small piece of salmon (about 1/2 tablespoon). Sprinkle with red onion, capers and chives.
Chipotle Cream Cheese:
Place the chipotles and sauce in a food processor and puree until smooth. Add cream cheese and lime juice and process well. Scrape down sides of bowl. Add chives, salt and sugar and pulse until well-combined.
Posted on 8/12/11 at 11:03 am to Layabout
I make a mixture of cream cheese, purple onion, capers and fresh dill for it. If thin sliced, I put thick layers of the salmon and some spread between them in a saran wrapped lined mold or bowl and let it sit in the fridge. Then, I turn it onto a serving plate and serve with crackers. Even people who aren't smoked salmon fans will eat it and I'm not a big smoked salmon fan. It's gone every time.
Posted on 8/12/11 at 11:17 am to Gris Gris
quote:I'm gonna try this, but hold you responsible if i don't like it. I despise smoked salmon.
Even people who aren't smoked salmon fans will eat it
Posted on 8/12/11 at 11:19 am to Count Chocula
quote:
I'm gonna try this, but hold you responsible if i don't like it. I despise smoked salmon.
:Whatchagonnadotomeifyoudon'tlikeit?:
Posted on 8/12/11 at 11:24 am to Gris Gris
www.gonnasawyouinhalf.com
Posted on 8/12/11 at 11:34 am to Gris Gris
www.icansmokeyououtjustlikesalmon.org//backchanneltillido//
Posted on 8/12/11 at 11:51 am to Count Chocula
:nah...youcan'tI'mnotworried: :you'lllikeitanyway,sotherewillbenoneed:
Posted on 8/12/11 at 1:48 pm to CITWTT
quote:
Bagels, cream cheese for a starter
He's talking about Alaskan Smoked Salmon which is completely different than Lox. Regular dry smoked salmon doesn't go that well compared to thin Deli wet Lox.
Posted on 8/12/11 at 7:34 pm to Zamoro10
I like the reply from M. Degas best. Premium vodka and then who gives a shite about the salmon. It's slimy looking anyway.
Posted on 8/12/11 at 7:45 pm to Layabout
I had a smoked salmon eggs Benedict earlier this week at my hotel for breakfast...was awesome.
Posted on 8/13/11 at 6:37 am to Zamoro10
Yea if this is hard smoked salmon you won't want it on your bagel. If you are a big salmon fan just put it on saltenes and enjoy. I got some that my uncle in Snohomish caught and smoked himself.... I'm getting hungry just thinking about it!
Oh and watch out for the pin bones!
Oh and watch out for the pin bones!
Posted on 8/13/11 at 6:44 am to LSUDav7
quote:
LSUDav7
quote:pretty neat place, kinda in an "upscale" warehouse and dark inside, right?
Two Urban Licks
Posted on 8/13/11 at 7:42 am to Ole Geauxt
Deep fry it in a corn meal batter and dip in catsup. Pair with tube shaped hush puppies.
Posted on 8/13/11 at 8:54 am to Gorilla Fingers
quote:
pretty neat place, kinda in an "upscale" warehouse and dark inside, right?
Yep, haven't been in a while, but a fun place. Scott Serpas who used to chef there, worked in Louisiana for some time.
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