Asparagus pancakes with smoked salmon is a delicious and savory dish that is perfect for any meal. The asparagus and smoked salmon add a unique flavor that is both light and refreshing. The pancakes are also very easy to make, making them a great option for busy weeknights. With just a few simple ingredients, you can create a meal that is sure to impress your family and friends.
Check out the recipes below so you can choose the best recipe for yourself!
ASPARAGUS PANCAKES WITH SMOKED SALMON
Make the most of the asparagus season with this versatile brunch, or treat yourself to a salmon supper
Provided by Good Food team
Categories Breakfast, Brunch, Supper
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oven to 120C/100C fan/gas 1/2. Mix the flours, bicarbonate of soda and 1/2 tsp salt together in a bowl. Whisk the buttermilk, egg and 3 tbsp melted butter together in another bowl, then gradually whisk into the dry ingredients to make a smooth batter.
- Heat a non-stick frying pan over a medium heat. Add the remaining butter and the oil, plus the asparagus, and fry, turning, for 3-4 mins until almost tender.
- Turn the heat down and scoop out all but 6 of the asparagus spears. Arrange the 6 left in the pan into 2 groups of 3. Use a ladle to spoon a little batter over each group of asparagus, to make 2 round pancakes, with the asparagus hidden underneath. Cook the pancakes until bubbles appear on the surface - about 2-3 mins. Flip over and cook for 1-2 mins more until golden and set. Remove and keep warm in the oven while you use the remaining asparagus and batter to make another 10 pancakes.
- Pile 3 pancakes on each plate and add a pile of smoked salmon. Serve with some soured cream, a good grinding of black pepper, and lemon wedges for squeezing over.
Nutrition Facts : Calories 468 calories, Fat 24 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 7 grams sugar, Fiber 5 grams fiber, Protein 21 grams protein, Sodium 3 milligram of sodium
FARFALLE WITH ASPARAGUS AND SMOKED SALMON
Steps:
- In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
- Steam the asparagus over boiling water and cook until tender but still firm. Drain, cool and chop.
- In a large bowl, combine the pasta, asparagus, smoked salmon, lemon juice, pistachios, basil, olive oil, and salt and pepper. Mix well and refrigerate for 2 hours. Remove from refrigerator and serve at room temperature.
Nutrition Facts : Calories 261.1 calories, Carbohydrate 45.1 g, Cholesterol 1.6 mg, Fat 6 g, Fiber 3.8 g, Protein 10 g, SaturatedFat 0.9 g, Sodium 70.5 mg, Sugar 2.3 g
SMOKED SALMON AND ASPARAGUS QUICHE
An easy pat-in-the-pan crust makes quiche making a snap!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oven to 425°F. Mix flour, sugar and onion salt in medium bowl. Beat oil and milk in measuring cup with fork until creamy. Pour oil mixture over flour mixture; stir until dough forms.
- Pat dough on bottom and side of ungreased pie plate, 9x1 1/4 inches, or quiche dish, 9x1 1/2 inches. Sprinkle salmon over crust. Cut off bottom one-third of each asparagus spear; reserve top spear portions. Chop asparagus ends; sprinkle over salmon. Sprinkle cheese evenly over asparagus.
- Beat eggs, whipping cream, dill weed, salt and pepper in medium bowl with wire whisk. Slowly pour egg mixture over quiche ingredients. Arrange reserved asparagus in spoke fashion on top of quiche.
- Bake 15 minutes. Reduce oven temperature to 325°F. Bake 40 to 45 minutes longer or until knife inserted in center comes out clean. If necessary, cover edge of crust with strips of aluminum foil after 10 to 15 minutes of baking to prevent excessive browning. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 550, Carbohydrate 29 g, Cholesterol 175 mg, Fat 5 1/2, Fiber 2 g, Protein 16 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 800 mg
SALMON WITH SMOKED SALMON BUTTER
Any salmon, especially the deep red wild sockeye, will benefit from a generous dollop of this smoked salmon butter. The smoky-velvet taste lends a robust character, so little other embellishment is needed. Make it in advance and keep in the freezer, and you have an uncommonly elegant dinner in no time. The butter will lift a fillet of arctic char, butterflied trout, seasonal shad or other white-fleshed fish.
Provided by Florence Fabricant
Categories main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Use a knife to mince smoked salmon. Place in a small bowl. Add butter and, with a fork, mash together until well combined. Add lemon zest and dill and mash in. Scoop butter onto a work surface, form into a cylinder about 2 inches in diameter, wrap in plastic and freeze. Have 4 dinner plates warming.
- Heat a large heavy skillet, preferably cast iron, on medium-high. Add oil and brush to coat entire surface. Pat fish dry and place fillets, skin side down, in pan. Increase heat to high and cook about 3 minutes, until skin has browned. Turn the fillets and sear on high until flesh side has browned and is cooked to desired degree of doneness, another 2 to 3 minutes for medium to medium-rare.
- While fish cooks, remove butter from freezer and slice into 4 patties. When fish is done, place a fillet, skin side down, on each dinner plate. Dust surface of fish with salt and pepper, place a portion of smoked salmon butter on top of each fillet and serve.
Nutrition Facts : @context http, Calories 547, UnsaturatedFat 21 grams, Carbohydrate 1 gram, Fat 44 grams, Fiber 0 grams, Protein 36 grams, SaturatedFat 17 grams, Sodium 474 milligrams, Sugar 0 grams, TransFat 1 gram
SMOKED SALMON BLINIS
We make these every Christmas when guests are arriving. It's generally a job that me and Dad do - while greeting people with a drink you can also be knocking out a few freshly cooked blinis, adding simple toppings as you go. Yum.
Provided by Jamie Oliver
Categories Seafood Recipes Seafood Christmas Salmon
Time 15m
Yield 30
Number Of Ingredients 5
Steps:
- 1. For the blinis, place the flour and a pinch of sea salt in a large mixing bowl. Make a well in the centre, crack in the egg and add 1 tablespoon of oil, then beat into the flour. Gradually whisk in the milk until you've got a lovely, smooth batter.
- 2. Put a large non-stick frying pan on a medium heat and add 1 small knob of butter. 3. Once hot and the butter's melted, add tablespoons of batter to the pan to make your blinis. Cook for 1 minute on each side, flipping over when they turn golden on the bottom and get little bubbles on top. 4. The first batch always helps you figure out your temperature control, so adjust it up or down if needed. 5. Transfer the cooked blinis to a plate, and continue with the remaining batter until it's all used up. Top with your favourite combos, season to perfection and enjoy. TEAM WAVES OF QUALITY SMOKED SALMON WITH . . . * Cucumber speed-peeled into ribbons, placed proudly on top of a little cream cheese with a fine grating of lemon zest. * Peeled and finely shaved raw baby beets, a squeeze of lemon juice and a pinch of fresh tarragon. * Vac-packed beets blitzed with cream cheese until smooth, topped with a fine grating of fresh horseradish root. * Cream cheese loosened with a little lemon juice, and a sprinkling of salmon caviar to add an extra pop of flavour. * A dollop of soured cream and a sprinkling of chopped fresh chives and finely sliced tender asparagus. * Puréed avocado and a little jarred jalapeño, a dollop of soured cream and a few freshly picked coriander leaves.
Nutrition Facts : Calories 26 calories, Fat 1.1 g fat, SaturatedFat 0.3 g saturated fat, Protein 0.9 g protein, Carbohydrate 3.4 g carbohydrate, Sugar 0.4 g sugar, Sodium 0.1 g salt, Fiber 0.1 g fibre
SMOKED SALMON-ASPARAGUS FRITTATA
Breakfast for dinner? When it's easy to make, why not?! Be sure to pair with Chateau Ste. Michelle Riesling for the ultimate meal.
Provided by Chateau Ste Michelle
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 45m
Yield 8
Number Of Ingredients 12
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and let cool.
- Whisk 10 eggs in a bowl. Add hot sauce, chopped tarragon, chopped chives, lemon zest, salt, and pepper to eggs and whisk.
- Preheat the oven to 375 degrees F (190 degrees C). Dice potatoes once cooled.
- Heat an ovenproof pan on medium-high heat and add olive oil. Add onions, potatoes, and asparagus to pan and saute for 2 minutes. Reduce heat to medium. Add egg mixture to pan. Stir in smoked salmon and Gruyere cheese.
- Bake in the preheated oven for 15 minutes or until eggs puff up. Cool for a few minutes and serve.
Nutrition Facts : Calories 172.1 calories, Carbohydrate 5.9 g, Cholesterol 239.4 mg, Fat 11.5 g, Fiber 0.8 g, Protein 11.7 g, SaturatedFat 3.3 g, Sodium 198.4 mg, Sugar 1.1 g
ASPARAGUS AND SMOKED SALMON BUNDLES
Cooking Channel serves up this Asparagus and Smoked Salmon Bundles recipe from Giada De Laurentiis plus many other recipes at CookingChannelTV.com
Provided by Giada De Laurentiis : Cooking Channel
Categories appetizer
Time 30m
Yield 4 to 6 side servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F.
- Lay the asparagus on a foil-lined baking sheet. Drizzle with olive oil. Sprinkle with rosemary, salt, and pepper. Roast until cooked and starting to brown around the edges, about 10 minutes. Remove from the oven and transfer to another baking sheet to cool.
- Once the asparagus have cooled, wrap each spear in a slice of smoked salmon. Arrange on a serving platter and serve at room temperature.
FETTUCCINE WITH SMOKED SALMON AND ASPARAGUS
Provided by Florence Fabricant
Categories dinner, easy, quick, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Snap ends off asparagus. Slant-cut spears in 1-inch lengths. Steam until just tender, 3 to 4 minutes. Rinse under cold water, pat dry on paper towels and set aside. Cut salmon in slivers and set aside.
- Bring a large pot of salted water to a boil. Melt butter in a large, heavy skillet. Add shallots and sauté over low heat until soft, about 3 minutes. Stir in cream, increase heat and simmer about 5 minutes, until slightly thickened. Add salmon and remove from heat. Season with pepper and lemon juice. Stir in asparagus.
- Boil fettuccine 2 to 3 minutes, until just tender. Drain, but allow a bit of moisture to cling to noodles. Transfer to a warm shallow serving dish. Reheat sauce to a simmer, check seasonings, fold in dill and pour over fettuccine. Serve at once, mixing ingredients with pasta as you serve. Top each portion, if desired, with heaping teaspoon of salmon caviar.
Nutrition Facts : @context http, Calories 543, UnsaturatedFat 9 grams, Carbohydrate 58 grams, Fat 27 grams, Fiber 4 grams, Protein 17 grams, SaturatedFat 16 grams, Sodium 523 milligrams, Sugar 5 grams, TransFat 0 grams
Tips:
- Choose the right asparagus. Look for asparagus that is thick and green, with tight tips. Avoid asparagus that is thin, woody, or has brown or yellow tips.
- Prepare the asparagus properly. Wash the asparagus thoroughly and trim off the woody ends. You can also peel the asparagus, if desired.
- Don't overcook the asparagus. Asparagus should be cooked until it is tender-crisp, but not mushy. Overcooked asparagus will lose its flavor and nutrients.
- Use fresh, high-quality ingredients. The better the ingredients you use, the better your pancakes will taste. Use fresh asparagus, smoked salmon, and eggs. Avoid using pre-packaged or processed ingredients.
- Make sure the pan is hot before adding the batter. This will help the pancakes cook evenly and prevent them from sticking to the pan.
- Don't overcrowd the pan. Cook the pancakes in batches, if necessary, to avoid overcrowding the pan. Overcrowding the pan will prevent the pancakes from cooking evenly.
- Serve the pancakes immediately. Asparagus pancakes are best served hot off the griddle. They can be served with a variety of toppings, such as smoked salmon, sour cream, or hollandaise sauce.
Conclusion:
Asparagus pancakes with smoked salmon are a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. They are easy to make and can be tailored to your own personal preferences. Whether you like your pancakes thick or thin, crispy or fluffy, these pancakes are sure to please. So next time you are looking for a new and exciting brunch recipe, give asparagus pancakes with smoked salmon a try!
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