Smoked salmon, once a luxury item, now has a permanent place on Dubai’s dinner tables and supermarket chiller counters. Whether it’s hot- or cold-smoked, salmon is excellent in everything from brunch to salads and dinner party starters. It’s also a great ingredient for cooking – the deeply savoury flavor sets in smoothly, so a little goes a long way.
For the following smoked salmon dinner recipes, make sure that you purchase the freshest salmon fillets from a high-quality seafood seller. If you’re in Dubai or the Gulf region, Fresh Express Online procures first-rate fish and shellfish, and you will be able to purchase slices of fine salmon here. [https://www.freshexpressonline.com/shop-by/fish-seafood/salmon.html]
- Hot-smoked salmon vol-au-vents
Retro hot-smoked salmon vol au vents can be whipped up ahead of time and serves six people as a starter – ideal for dinner parties.
- puff pastry 500g block
- plain flour for dusting
- eggs 2, beaten
- unsalted butter 2 tbsp
- hot-smoked salmon 400g, flaked
- salmon roe 50g, (optional)
- white or sparkling wine 250ml
- shallots 2 long, peeled and finely chopped
- double cream 200ml
- wholegrain mustard 2 tbsp
- lemon ½, juiced
- chives a handful, finely chopped
Step 01 – On a lightly floured work surface, roll out the pastry to approximately 40 cm by 40 cm. Cut 12 circles from the pastry using a 12cm cutter. Lay out six of the circles on a baking tray lined with baking paper, and then use an 8cm round cutter to cut out the centers of the remaining six.
Step 02 – Brush some of the beaten egg onto the six rings, then neatly place a ring over each pastry circle. Make holes all over each middle with a fork. Place the stamped-out centers on the baking tray, too – you can use these to cover the vol-au-vents – and brush them all with more beaten egg. Let it chill for 20 minutes.
Step 03 – Preheat the oven to 200C/fan 180C/gas 6. Brush the remaining beaten egg over all the pastry, then bake for 20 minutes until risen and golden.
Note: After it has cooled completely, you can wrap it well and freeze for up to three months. To defrost, preheat the oven to 140C/fan 120C/gas 1 and place the pastry cases on baking paper-lined trays. Then bake for 20-25 minutes, or until the crust is crisp and defrosted. Allow to cool until needed.
Step 04 – In a large frying pan over medium heat, melt the butter and cook the shallots with a large pinch of salt for 5-10 minutes, or until softened. Pour the wine into the pan and reduce by half, then add the cream and continue to reduce until everything is saucy. Add the mustard and flake the salmon into the pan, and cook for a few more minutes to warm through. Immediately prior to serving, gently stir in the salmon roe (if using), lemon juice, chives and season. Fill the vol-au-vent cases with the filling, top with the lids, and serve.
- Gratin of fresh & smoked salmon, beetroot, potatoes & dill
This Scandinavian salmon, beet, potato, and dill gratin is a comforting bake that is perfect for entertaining.
500-600g piece salmon fillet
200g smoked salmon
850g Maris Piper potatoes , peeled
450g cooked beetroot
butter , for the dish
475ml double cream
175ml soured cream
100ml whole milk
20g dill , roughly chopped
green salad or cabbage, to serve
Step 01 – Using a sharp knife, slice the salmon into thin slices (½ cm thick is ideal; if your salmon has any skin, leave it behind as you slice). Tear the smoked salmon into pieces.
Step 02 – Make thin wafers of potatoes the way you would for Dauphinoise potatoes. You will find a mandoline the most effective and the fastest way to do this.
Step 03 – Heat oven to 180C/160C fan/gas 4 and prepare baking sheet. Mix the creams with the milk and heat to just under a boil. After adding the potatoes, stir gently for 5 minutes, carefully turning the potatoes once or twice. Slice the beets about 2mm thick.
Step 04 – Season the potatoes and cream, and butter a baking dish measuring 22 x 30cm. Then spoon half of the potatoes into the dish and spread them out. Over that, place half of the beetroot, followed by half of the fish. Season and add half of the dill. Add the remaining beetroot and fish, seasoning again and adding the dill. Add the rest of the potatoes on top. The potatoes don’t have to be arranged nicely on the top layer unless you truly want to.
Step 05 – Bake for 1 hour until the potatoes are tender and the top is bubbling (it may need another 10 minutes). You can serve it with a green salad or warm cabbage if you prefer.
- Hot-smoked salmon fish cakes
This comforting fish cake combines hot-smoked salmon with potato, lemon zest, spring onions and dill. These are quick and easy to prepare, perfect for dinner.
skinless hot-smoked salmon fillets 2, flaked
potatoes 3 medium (about 550g)
lemon ½, zested and juiced
spring onions 2, finely chopped
dill chopped to make 1 tbsp
plain flour 2 tbsp
shallot 1, finely chopped
rocket leaves 50g
capers 2 tsp, rinsed
Step 01 – Microwave the potatoes for 8-10 minutes, until tender. Halve the potatoes, then scoop out the flesh into a bowl. Discard the skins. Mash with some salt and pepper. Add the hot-smoked salmon, lemon zest, spring onions, and dill.
Step 02 – Form four fishcakes and season well. Dust them in the flour, then fry them in a non-stick pan with a drizzle of olive oil for 5 minutes on each side until golden brown.
Step 03 – Add rocket, capers, and shallot to a bowl. Add the lemon juice and a generous drizzle of oil, then season. Toss and serve with hot salmon cakes.
If you are looking for the best place to buy fish online in Dubai or the Gulf region, Fresh Express Online supplies the best tasting, highest quality seafood the internet has to offer. For the finest quality gourmet products and seafood, along with the most delicious seafood recipes to match every palate, try Fresh Express Online.