Advertisement

Smoked Salmon, Hold the Bagel

Mandel's latest book is "Celebrating the Midwestern Table" (Doubleday & Co., 1996)

Over the years, I’ve devised a variety of ways to use smoked salmon. The following recipes for salad, pasta salad and sandwiches have proved to be the all-time favorites in my house. Remember, smoked salmon is salted, and often a salmon salad will require no added salt. Smoked salmon freezes well, but only for up to one month. To protect from freezer burn and off-flavors, wrap it airtight in foil in small portions; place these packets in an airtight plastic bag.

ORZO SALAD WITH SMOKED SALMON (IT’S A SNAP)

1/4 pound orzo

1 tablespoon plus 1/2 teaspoon oil

Advertisement

1/2 cup finely diced smoked salmon

1/2 cup peeled, seeded and finely diced cucumber

1/2 cup frozen peas, thawed

2 tablespoons lemon juice

Advertisement

2 tablespoons orange juice

3 tablespoons minced dill

Salt

Freshly ground black pepper

1 bunch watercress, leaves only

Cook orzo in boiling water until just tender, 7 to 12 minutes. Drain and rinse pasta in cold water. Toss with 1/2 teaspoon oil and let chill in refrigerator.

Combine chilled orzo, diced salmon, diced cucumber, peas, remaining tablespoon oil, lemon juice, orange juice, dill and salt and pepper to taste. Mix well. Can be served immediately or chilled up to 2 hours.

Serve on bed of watercress leaves.

Advertisement

4 servings. Each serving:

290 calories; 265 mg sodium; 5 mg cholesterol; 7 grams fat; 44 grams carbohydrates; 12 grams protein; 0.68 gram fiber.

SALMON AND TOMATO SANDWICHES (LOW-FAT COOKING)

1/2 cup finely diced fennel

1/4 cup thinly sliced green onion

1/4 cup light cream cheese

1/3 cup diced smoked salmon

1 teaspoon lemon juice

Advertisement

1 teaspoon horseradish

1 teaspoon minced fennel fronds

Salt, pepper

1 tomato, thinly sliced

4 large slices crusty white bread

Mix fennel, green onion, cream cheese, smoked salmon, lemon juice, horseradish and fronds in small bowl. Season with salt and pepper to taste.

Layer tomato slices on 2 bread slices. Spread smoked salmon mixture on other 2 slices. Close sandwiches. Cut in half.

2 sandwiches. Each sandwich:

282 calories; 859 mg sodium; 10 mg cholesterol; 4 grams fat; 46 grams carbohydrates; 17 grams protein; 0.53 gram fiber.

SMOKED SALMON SALAD (UNDER AN HOUR)

CREAMY LIME DRESSING

3/4 cup whipping cream

3 1/2 tablespoons lime juice

1 1/2 tablespoons fresh dill (or 1 teaspoon dried dill)

1/4 teaspoon salt

Freshly ground white pepper

SALAD

2 heads Boston lettuce, rinsed and spun dry, cored and cut in half lengthwise

1 small cucumber, peeled, split lengthwise, seeds removed, thinly sliced

4 small green onions, thinly sliced

3/4 pound thinly sliced smoked salmon

1 1/2 to 2 tablespoons lime juice

Freshly ground white pepper

Fresh dill sprigs

1 lime, thinly sliced

Many years ago, Christiane Massia served this simple first-course salad at her Paris restaurant, L’Aquitaine. It would also make a nice light supper. The presentation is stunning with the overlapping salmon slices completely cloaking the tangy greens.

CREAMY LIME DRESSING

Mix whipping cream, lime juice, dill, salt and pepper to taste in small mixing bowl.

SALAD

Cut lettuce into 1/2-inch wide strips.

Put cucumber, green onions and lettuce strips in large mixing bowl. Add Creamy Lime Dressing and toss gently until evenly coated.

To serve, divide dressed greens equally among 6 salad plates. Lay salmon slices over top, overlapping slightly to cover lettuce completely; tuck in any ends of lettuce. Drizzle salmon with lime juice and season to taste with white pepper. Garnish center with dill and lime slices. Serve immediately.

6 servings. Each serving:

188 calories; 558 mg sodium; 54 mg cholesterol; 14 grams fat; 5 grams carbohydrates; 12 grams protein; 0.58 gram fiber.


Advertisement