Nordic Open Faced Smoked Salmon Sandwiches from theviewfromgreatisland.com/

1-DSC_0131thinly sliced pumpernickel or rye bread, sometimes called cocktail bread
butter at room temperature
homemade dilled mayonnaise (recipe below)
salt and fresh cracked black pepper
thin slices of smoked salmon
microgreens
edible flowers
lemon for garnish
dilled mayonnaise
1 pastuerized egg, at room temperature
1 cup mildly flavored olive oil, also room temperature
a handful of fresh dill
salt and pepper to taste
a squeeze of lemon

Set oven to 400F
Cut the slices of bread into smaller rectangles. You can make them bite sized, if you like. Spread a very thin layer of soft butter on each slice and toast in the oven for a few minutes until they just start to get crisp. This step is optional, you can also use the bread un-toasted.

Spread a little dilled mayonnaise onto each slice of bread, then top that with a slice of smoked salmon.

Add microgreens, and then season with a little salt and pepper. Garnish with an edible flower, and serve with small wedges of lemon.

To make the homemade mayonnaise: Put the room temperature egg, oil and dill in a jar just large enough to fit an immersion blender. Put the blender down to the bottom of the jar, and turn it on, slowly raising the blade as it emulsifies the mixture. This will only take about 30 seconds. Once it turns to mayo, stop the blending. You can then stir in the salt and pepper, and a little lemon juice, if you like.

Creamy smoked salmon pasta with dill from whole foods

  • 189610 ounces dried linguine
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon butter
  • 1 shallot , finely chopped
  • 1/2 cup dry white wine (or 2 tablespoons lemon juice in 1/4 cup water)
  • 3/4 cup half and half
  • 1 cup frozen peas
  • 1 package smoked salmon , cut into thin strips
  • 1/4 cup finely chopped fresh dill
  • Salt and pepper to taste
  • Lemon wedges
Cook pasta according to package directions. While pasta is cooking, heat oil and butter in a large sauté pan over medium high heat. Sauté shallots 2 to 3 minutes until softened. Add white wine and simmer until reduced by half, another 2 to 3 minutes. Reduce heat, add half and half and peas and gently simmer 2 to 3 minutes more before adding salmon and dill. Heat through and let sauce thicken slightly. Drain pasta and toss in pan with sauce to coat. Season with salt and pepper and a squeeze of fresh lemon juice. Serve immediately.

 

Deviled Eggs with Smoked Salmon Eric Ripert

Deviled-Eggs-with-Smoked-Salmon_R

6 eggs
2 teaspoons Dijon mustard
2 tablespoons crème fraiche
2 ounces smoked salmon, diced
1 tablespoon sliced chives
– cayenne pepper
– fine sea salt and
   freshly ground pepper
1 lemon cut in half
– paprika to garnish

Place the eggs in a large saucepan and cover with water. Bring the water to a boil, cover and remove from the heat. Let the eggs sit, covered for 12-15 minutes; drain the hot water and run cold water over the boiled eggs until cool.

Peel the eggs and cut each egg in half lengthwise. Gently remove the yolks from the center into a small mixing bowl. Set aside the egg white halves.

Add the mustard, crème fraiche, shallot, smoked salmon and chives to the egg yolks and stir to combine. Season to taste with cayenne, salt, pepper and freshly squeezed lemon juice.

Spoon the mixture back into the egg whites. Garnish with paprika. Serves 4