How to Serve Smoked Salmon 6 Ways July 28, 2017

by Eat

From breakfast to brunch and lunch to dinner, smoked salmon does it all. Learn how to serve this versatile, brain-boosting, and elegant ingredient below. 

how to serve smoked salmon-recipes-infographic-HelloFresh

As its name suggests, smoked salmon is fresh salmon that has been cured or brined, then smoked in one of two ways:

  1. Hot-Smoking: 6-12 hours at 120° – 180°F
  2. Cold-Smoking: 1 day to 3 weeks at 70° – 90°F

Now you’re probably thinking… that’s lox right? And WHERE ARE THE BAGELS? Not so fast. Although smoked salmon and lox look similar, lox is only salt-cured or brined, never cooked or smoked.

If you’ve never tried salmon smoked before, consider this your formal invitation into the world of the silky, flavorful, and moist ingredient we can’t get enough of. And if you have, get ready to mix things up.

1. Asparagus with Hollandaise Sauce and Smoked Salmon

how to serve smoked salmon-recipe-asparagus-hollandaise-HelloFresh

If you can find white asparagus, amazing! If not, the classic green variety would work perfectly. Serve as a simple, crowd-pleasing appetizer or veggie side dish.

Serves 4

Ingredients:

  • For the Hollandaise:
  • 1 Large Egg (or 2 small eggs)
  • 1 Tablespoon Lemon Juice
  • 1 Tablespoon Water
  • 1/2 Stick (4 Tablespoons) Unsalted Butter, melted
  • Salt and Pepper
  • Dash Cayenne Pepper, optional
  • Everything else:
  • 1 Pound Asparagus, boiled or blanched
  • 4 Slices Smoked Salmon
  • Lemon Slices

Instructions: 

  1. To make the sauce, first separate egg white from yolk by carefully cracking egg, then passing yolk between eggshell halves (letting whites fall into a bowl). Place yolk in a saucepan.
  2. Add lemon juice and water to saucepan with yolk and whisk over low heat to allow egg to slowly cook. Once it thickens and becomes slightly frothy, remove pan from heat.
  3. Add butter in spoonfuls, whisking constantly until well combined. Season to taste with salt, pepper, and cayenne pepper.
  4. Top asparagus spears with hollandaise and smoked salmon. Serve with lemon wedges.

2. Smoked Salmon and Brie Cucumber Bites

how to serve smoked salmon-recipe-cucumber-brie-bites-HelloFresh

Creamy cheese, crisp cucumbers, sharp dill — all rounded out by flavorful smoked salmon. A champ of an appetizer if we’ve ever seen one.

Ingredients:

  • 1/2 Wheel Brie, cut into small chunks
  • 1 Tablespoon Capers, chopped
  • 1/4 Cup Finely Diced Scallions
  • 1 Clove Garlic, minced
  • 3 Cucumbers, sliced into 1/4-inch thick rounds (about 24 pieces)
  • 2 Slices Smoked Salmon, cut into small pieces
  • Dill

Instructions:

  1. Preheat oven to 375ºF.
  2. Layer brie chunks in the bottom of an oven-proof skillet. Bake 10-12 minutes, until cheese is almost bubbling.
  3. Add capers, scallions, and garlic. Incorporate into brie, then return to oven another 2-3 minutes.
  4. Top each cucumber round with cheese mixture, then add smoked salmon and dill.

3. Toast with Soft Scrambled Eggs and Smoked Salmon

how to serve smoked salmon-toast-scrambled-eggs-breakfast-HelloFresh-recipe

Your tried-and-true eggs and toast gets a major, brain-boosting upgrade with the addition of a thin slice of smoked salmon and a generous flurry of flaky sea salt. We opted for sourdough bread, but feel free to swap for multigrain or whole grain if you’d like.

Serves 2

Ingredients:

  • 2 Slices Sourdough, toasted
  • 4 Eggs
  • Splash Milk
  • 1/4 Teaspoon Kosher Salt
  • 1 Tablespoon Unsalted Butter
  • 2 Slices Smoked Salmon
  • Chives

Instructions:

  1. Crack eggs into a bowl, then add a splash of milk (about 3 Tablespoons would work) and kosher salt. Use a whisk to whip eggs until well mixed, about 30 seconds.
  2. Melt butter in a nonstick skillet over medium heat. Once it begins to bubble, pour in egg mixture.
  3. Let cook undisturbed until a thin layer of cooked egg appears along the edges, 30-60 seconds.
  4. Use a rubber or silicone spatula to slowly stir, lifting and folding until eggs are just barely set but still moist and fluffy, about 2 minutes. (TIP: Residual heat will continue to cook eggs a bit, so don’t be afraid if they look a tad runny on top.)
  5. Remove from heat and immediately divide between 2 slices of toast. Top with smoked salmon, season to taste with salt and pepper, and garnish with chives.

READ MORE: 10 Brain Foods Everyone Should Be Eating

4. Smoked Salmon Eggs Benedict

how to serve smoked salmon-recipe-eggs-Benedict-HelloFresh

Don’t let the elegance of eggs Benedict fool you — poached eggs and hollandaise sauce are both surprisingly simple to make from scratch for all the flavor and comfort of brunch without the long lines or price tag.

Serves 2

Ingredients:

  • 2 English Muffins, toasted and separated into halves
  • 2 Slices Smoked Salmon, cut in half
  • 4 Eggs, poached
  • Hollandaise Sauce (from recipe #1)
  • Salt and Pepper

Instructions:

  1. Top each English muffin half with smoked salmon, then carefully add a poached egg. Add a spoonful of hollandaise over each egg, season with salt and pepper, and garnish with dill.

5. Avocado Toast with Cucumber Ribbons and Smoked Salmon

how to serve smoked salmon-avocado-toast-cucumber-herbs-recipe-HelloFresh

Don’t get us wrong — the classic, no-frills, creamy avocado toast is good. But once you add cucumber ribbons, smoked salmon, a sprinkle of herbs, and maybe even a chili pepper or two, you’ll never go back.

Serves 2

Ingredients:

  • 2 Slices Sourdough, toasted
  • 1/2 Avocado
  • 2 Slices Smoked Salmon
  • 1 Teaspoon Sour Cream
  • Thyme and Mint
  • 1 Chili Pepper, optional
  • Salt and Pepper

Instructions:

  1. Mash avocado in a small bowl. Divide between 2 slices of bread, then top with smoked salmon, a dollop of sour cream, herbs, and finely diced chili pepper, if desired. Season with salt and pepper.

READ MORE: 5 Easy Breakfast Recipes 

6. Loaded Baked Potatoes with Tomatoes, Smoked Salmon, and Sour Cream

how to serve smoked salmon-loaded-baked-potato-recipe-HelloFresh

The world is your oyster baked potato. Just bake, stuff, and dig in.

Serves 2

Ingredients:

  • 2 Baked Potatoes
  • 2 Slices Smoked Salmon
  • 2 Tomatoes, diced
  • Sour Cream
  • 1 Teaspoon Lemon Zest
  • Chives and Parsley

Instructions:

  1. Split open baked potatoes by cutting from end to end. Fill each with a slice of smoked salmon, tomato, and a dollop of sour cream. Garnish with lemon zest and herbs.

Do you know what the other four mother sauces are besides hollandaise? Find out here.

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5 comments

cakespy says:

That eggs benedict looks to die for. So do the loaded baked potatoes! Yum.

Jacqueline Parisi says:

2 DELISH choices!! Let us know if you end up making them by tagging #HelloFreshPics 🙂

I love all of these delicious suggestions, especially the loaded potato, such a great idea! Thank you for sharing, Jacqueline. 🙂

Jacqueline Parisi says:

Thanks for reading, Nicole! So glad you liked the recipes.

Great post! Thanks for sharing these pictures.

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