Best 12 Fresh Chum Salmon Caviar Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ALDER-PLANKED SALMON WITH EGG SAUCE



Alder-Planked Salmon with Egg Sauce image

Be sure to buy untreated cedar or alder planks. Soak the planks thoroughly in water so that you don't run the risk of a flare-up in the oven.

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 2h30m

Yield 4 servings

Number Of Ingredients 19

1/4 teaspoon dry mustard powder
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (6-ounce) salmon fillets, skinned
1 tablespoon unsalted butter, melted
2 cedar or alder planks, or 2 untreated cedar shingles or shims (available at lumberyards), about 5 inches wide and 12 inches long, soaked at least 2 hours, or overnight, so as not to flame up
Olive oil
8 tablespoons unsalted butter, cut into 8 pieces
1 teaspoon minced shallots or scallions
1/4 cup dry white wine
1/4 cup fish stock, chicken stock or low-salt canned chicken broth
2 tablespoons fresh lemon juice
1/3 cup heavy cream
1/2 teaspoon hot sauce (recommended: Tabasco)
Salt and freshly ground black pepper
3 tablespoons chopped fresh flat-leaf parsley
2 hard-cooked eggs, coarsely grated or chopped
1 teaspoon fresh chives, optional
1 tablespoon Californian sturgeon caviar, optional

Steps:

  • Preheat the oven to 500 degrees F.
  • In a small saucepan, melt 2 tablespoons of the butter. Add shallots and saute 1 minute. Season with a pinch of salt. Add lemon juice, wine, stock and cream. Simmer over medium heat for 3 to 4 minutes, until reduced to about 2 tablespoons.
  • Lower the heat and whisk in the remaining butter 1 tablespoon at a time, adding each piece when the previous one is almost melted.
  • Add hot sauce and season with salt and pepper to taste. Strain the sauce through a fine sieve, into a bowl. Cover to keep warm until ready to serve.
  • Mix together the mustard powder, salt, and pepper. Brush the top of the salmon fillets with the melted butter. Season both sides with the mustard mixture and set aside.
  • Put the soaked shingles in the oven, directly on the racks, for about 3 to 5 minutes until the wood is lightly browned on top. Carefully take the shingles out of the oven and place them on a heat-proof surface.
  • Turn on the oven broiler.
  • Immediately brush the shingles with a thin layer of olive oil and lay the salmon fillets, skinned side down, on the browned side of each shingle. Place the shingles under the broiler and cook the fish for about 5 to 7 minutes, until firm but not dry. Remove the fillets to a platter or serve directly from the shingles.
  • Just before serving, stir the parsley and grated eggs into the reserved warm egg sauce. Fold in chives and caviar if using. Top the fillets with the egg sauce and a sprinkling of chives, and a dollop of caviar if using.

VICHYSSOISE OF KUMUMOTO OYSTERS AND ROYAL STERLING CAVIAR



Vichyssoise of Kumumoto Oysters and Royal Sterling Caviar image

Provided by Food Network

Categories     appetizer

Time 1h25m

Yield 4 servings

Number Of Ingredients 14

8 Kumumoto oysters
1 tablespoon butter
1 tablespoon chopped leeks
1 small Yukon gold potato, peeled and cut into small dice
1 cup cold water
Salt
2 tablespoons heavy cream
1/2 cup packed fresh spinach, blanched and squeezed to remove excess water
5 tablespoons creme fraiche
1 1/4 sheets silver gelatin, bloomed
1/4 sheet gelatin, bloomed
American farm-raised white sturgeon caviar, for garnish (recommended: Royal Sterling)
Chive blossoms, for garnish
Fresh dill, for garnish

Steps:

  • Pry open the oysters and separate the juice from the meat, reserving both in the fridge. Clean the bottom shells very well and reserve them for later.;
  • To make the vichyssoise base: Heat the butter and leeks in a small saucepan over low heat and cook until the leeks are softened but not browned. Add the potatoes and water and simmer until the potatoes are tender. Chill and season with salt. Pour into a blender and puree with the cream and blanched spinach to get a light mint green color. Strain through a fine-mesh sieve.
  • To make the mousse: Whisk the creme fraiche to soft peaks in a mixer. Heat 1/2 cup of the vichyssoise base in a medium saucepan. Add the bloomed gelatin to the base. Fold in the whipped creme fraiche and 1/2 cup more of vichyssoise base.
  • To make the oyster glaze: Bring 3 tablespoons of the reserved oyster juices to a boil in a small saucepan. Strain through a coffee filter. Add the bloomed gelatin to the liquid. Let cool but not enough to set.
  • To finish: Fill the 8 reserved oyster shells about 3/4 full with the vichyssoise mousse and set an oyster on top. Keep cool and brush with the still-liquid oyster glaze. Repeat the brushing until the whole oyster has a shine to it. Garnish with a quenelle of caviar, chive blossom, and dill.

LE BERNARDIN'S SALMON-CAVIAR CROQUE-MONSIEUR



Le Bernardin's Salmon-Caviar Croque-Monsieur image

When the stock market is doing well, people with money to spend go out to spend it - thereby serving as unwitting patrons of the culinary arts. In the late '90s, the chef Eric Ripert said, "Everybody was a bit, I think, crazy and inclined to indulge in excess because of the end of the millennium." His contribution to the madness was this croque-monsieur layered not with ham and béchamel but with something even more indulgent: smoked salmon, Gruyère and caviar on brioche. Make it home, and don't look at the grocery bill. It is in service of luxurious flavor.

Provided by Amanda Hesser

Categories     dinner, easy, lunch, quick, weekday, appetizer, main course

Time 10m

Yield Serves 2 to 4

Number Of Ingredients 5

4 slices fine-textured brioche or white bread, crusts removed
About 1 1/2 ounces Swiss Gruyère cheese, sliced paper thin
1 ounce fresh or pasteurized sturgeon caviar
2 to 4 slices smoked Atlantic ++or Norwegian salmon
2 tablespoons clarified butter

Steps:

  • Put the bread on a work surface. Cover two of the slices with cheese in a single layer. Spread a layer of caviar on the cheese, not quite to the edges. Cover with a slice of smoked salmon, trimmed to fit exactly to the edge of the bread. Top each sandwich with the remaining bread slices.
  • Heat 1 tablespoon of the butter in a nonstick skillet over medium heat. Lay the sandwiches in the skillet and cook, pressing down gently with a spatula, taking care that none of the caviar oozes out, until browned on one side. Add the remaining butter, turn the sandwiches over and fry on the second side until toasted. Transfer the sandwiches to a cutting board, slice each in quarters and serve.

FRESH CHUM SALMON CAVIAR



Fresh Chum Salmon Caviar image

Provided by Food Network

Categories     dessert

Time 12h12m

Number Of Ingredients 4

4 cups canning or pickling salt
1 gallon cold water
2 skeins (egg sacks) fresh chum salmon eggs (Eggs of other salmon species may be substituted, but curing time will be different as noted below)
1 to 2 tablespoons olive oil

Steps:

  • In a large glass or stainless steel container, mix salt into water, stirring thoroughly until dissolved. With wire-mesh deep frying basket or other 1/4-inch metal screen, gently separate eggs from egg sack over bowl, by rubbing sack along screen. Take care not to scrape membrane from the egg sack, even if it means leaving some eggs behind. Pour brine mixture over eggs and allow to soak 12 minutes, stirring occasionally. (Soaking times for other salmon species: Sockeye or Red: 6 minutes; Pink or Humpy: 8 minutes; Coho or Silver: 10 minutes; King or Chinook: 14 minutes). While eggs soak, use tweezers to remove bits of membrane and broken eggshells. When soaking is complete, pour eggs into colander to drain. Rinse eggs quickly with cold water and drain for a few minutes. Cover colander with plastic wrap, place over bowl, allowing it to continue draining in refrigerator. After 8 to 12 hours, transfer the now-sticky eggs into glass bowl. Gently fold in just enough olive oil to make the individual eggs shiny and slick. Serving Suggestions: Salmon or red caviar prepared this way is much less salty than the commercial variety, allowing the sweet flavor of the fresh roe to emerge. Because of the lower salt levels however, it should be refrigerated and consumed within 3 to 4 days. Its mild flavor lends itself to serving with cream cheese and crackers. A traditional favorite is salmon caviar atop celery sticks stuffed with cream cheese. Salmon caviar is delightful when added to salads with creamy herb or ranch-style dressing. This mild version of salmon caviar will be a welcome alternative to the more strongly flavored ikura salmon eggs used in Japanese sushi or sashimi.;

SALMON PIGS IN A BLANKET



Salmon Pigs in a Blanket image

Provided by Food Network

Categories     dessert

Time 30m

Yield 16 servings

Number Of Ingredients 8

4 ounces butter
1 teaspoon lemon zest
1 tablespoon chopped capers
1 loaf pumpernickel bread
1 pig shaped cutter
8 ounces cold smoked salmon fillet
4 ounces wasabi caviar
Black sesame seeds

Steps:

  • Put butter, lemon zest and capers in food processor until well combined. Cut 16 pieces of bread with the cutter and cover, to keep bread moist. Cut 16 salmon pig shapes with the cutter. Spread the caper butter onto the bread and put salmon pig on top. Using a butter knife shape the caviar down the center of the pig to form a "blanket." Place 1 black sesame seed onto the pig to make the eye.

SEARED SEA SCALLOPS WITH CRèME FRAîCHE AND CAVIAR



Seared Sea Scallops with Crème Fraîche and Caviar image

Categories     Dairy     Shellfish     Sauté     Cocktail Party     Quick & Easy     Oscars     New Year's Eve     Scallop     Sour Cream     Bon Appétit

Yield Makes 24

Number Of Ingredients 5

1 teaspoon vegetable oil
12 large sea scallops, cut horizontally into 2 rounds
1/4 cup crème fraîche or sour cream
1/2 ounce caviar
4 fresh chives, cut into 1-inch lengths

Steps:

  • Heat oil in large nonstick skillet over medium-high heat. Season scallops with salt and pepper. Cook scallops until golden on bottom, about 2 minutes. Turn over; sauté until just cooked through, about 1 minute. Drain on paper towels. Cool to room temperature.
  • Top each scallop with 1/2 teaspoon crème fraîche. Top with caviar. Garnish with chives and serve.

SLOW-BAKED SALMON WITH AVRUGA CAVIAR SAUCE



Slow-Baked Salmon with Avruga Caviar Sauce image

Provided by Stephen Harris

Categories     Citrus     Dairy     Fish     Leafy Green     Bake     Gourmet

Yield Makes 4 servings

Number Of Ingredients 11

1/2 tablespoon unsalted butter, softened
1/2 teaspoon fleur de sel plus additional to taste
4 (6-oz) pieces center-cut salmon fillet (about 1 inch thick)
1/4 cup créme fraîche
2 tablespoons hot water
2 tablespoons avruga caviar (from a 120-g jar)
2 teaspoons olive oil
5 oz baby arugula (7 cups loosely packed)
5 oz mesclun (mixed baby salad greens; 7 cups loosely packed)
4 small lime wedges
1/2 teaspoon fresh lime juice

Steps:

  • Put oven rack in middle position and preheat oven to 250°F.
  • Spread butter over bottom of a 13- by 9-inch baking dish and sprinkle with 1/2 teaspoon fleur de sel. Put salmon, skin sides down, in dish and bake, uncovered, until just cooked through, 30 to 35 minutes.
  • About 10 minutes before salmon is done, put créme fraîche in a 1- to 1 1/2-quart heavy saucepan and heat over low heat, stirring occasionally, until just melted. Transfer to a blender along with water and caviar and purée into a very smooth emulsion. Return to saucepan and keep warm, uncovered, over very low heat, stirring occasionally. Thin sauce slightly with a little additional hot water if too thick.
  • Just before salmon is done baking, heat oil in a 12-inch skillet over moderately high heat until hot but not smoking, then add greens in 3 batches, stirring and turning with tongs until greens are slightly wilted before adding each new batch, and continue to cook, stirring, until completely wilted, 1 to 2 minutes. Push greens to one side of skillet and pour off liquid (discarding it). Divide greens among 4 plates. Top greens with salmon and season lightly with fleur de sel, then squeeze some of lime juice from wedges over salmon. Stir 1/2 teaspoon lime juice into sauce and spoon onto plates.

CAVIAR AND SMOKED SALMON ON TOASTED BRIOCHE CUBES



Caviar and Smoked Salmon on Toasted Brioche Cubes image

Categories     Appetizer     Cocktail Party     New Year's Eve     Salmon     Sour Cream     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 30 hors d'oeuvres

Number Of Ingredients 5

five 3/4-inch-thick slices brioche loaf or challah
1/2 pound thinly sliced smoked salmon
5 tablespoons unsalted butter
about 2.5 ounces caviar
1/3 cup crème fraîche or sour cream

Steps:

  • Cut bread slices into about thirty 1-inch cubes. Cut salmon lengthwise into 1/2-inch-wide strips and crosswise into 4-inch-long pieces. In a large non-stick skillet heat 3 tablespoons butter over moderate heat until foam subsides and brown half of cubes on 2 opposite sides until golden, about 2 minutes, transferring to a platter. Brown remaining cubes in same manner.
  • Top each cube decoratively with salmon, caviar, and crème fraîche or sour cream.

SALMON CAVIAR TORTE



Salmon Caviar Torte image

Categories     Cheese     Dairy     Egg     Fish     Fall     Gourmet

Yield Serves 12

Number Of Ingredients 14

6 tablespoons mayonnaise
3/4 stick (6 tablespoons) unsalted butter, melted and cooled
8 hard-cook large eggs, chopped fine
1/2 cup finely chopped celery
1/3 cup finely chopped red onion
1 1/2 tablespoons fresh lemon juice, or to taste
1/4 cup finely chopped scallion greens
1/4 cup minced fresh chives
1/4 cup minced fresh dill
8 ounces cream cheese, softened
1/2 cup sour cream
6 ounces salmon caviar
Garnish: dill sprigs
Accompaniments: pumpernickel and rye toast points

Steps:

  • In a bowl whisk together mayonnaise and butter and stir in eggs, celery, onion, lemon juice, and salt and pepper to taste. Spread mixture in an oiled 9-inch springform pan and sprinkle evenly with scallion greens, chives, and dill.
  • In a small bowl stir together cream cheese and sour cream until smooth. Drop dollops of cream-cheese mixture over herbs and spread carefully (keeping herb layer intact) to form an even topping. Chill torte, covered, at least 8 hours and up to 1 day.
  • Just before serving, run a thin knife around edge of pan and remove side. Transfer torte to a serving plate and spread caviar over top. Garnish torte with dill sprigs and serve with toast points.

SALMON FILLETS WITH HORSERADISH CRUST, CUCUMBERS AND SALMON CAVIAR



Salmon Fillets with Horseradish Crust, Cucumbers and Salmon Caviar image

Provided by Bryan Miller

Categories     dinner, main course

Time 20m

Yield 6 servings

Number Of Ingredients 16

3 medium cucumbers, peeled
2 tablespoons plus 1 teaspoon sea salt
8 ounces smoked salmon, cut crosswise into 3-inch sections
1 cup finely grated fresh horseradish
1/2 pound unsalted butter at room temperature, cut into chunks
4 cups freshly grated bread crumbs
3 tablespoons Dijon-style mustard
1/2 tablespoon cayenne
6 salmon fillets, skinless, about 8 ounces each
Salt and freshly ground pepper
1 tablespoon olive oil
6 tablespoons creme fraiche or sour cream
3 tablespoons chopped parsley
2 tablespoons chopped dill
2 tablespoons chopped chives
6 tablespoons salmon roe

Steps:

  • Slice the cucumbers on a bias, about 1/4-inch thick. In a bowl, toss the cucumbers with 1 teaspoon of sea salt; then, transfer to a colander. Let drain for 2 hours.
  • Place the smoked salmon and horseradish in the bowl of a food processor, and blend until smooth. Add the butter, bread crumbs, the remaining sea salt, mustard and cayenne. Blend well.
  • Season the salmon fillets with salt and pepper.
  • Turn on broiler. Place 1 tablespoon olive oil in a nonstick saute pan over medium high heat. Cook the salmon for about 45 seconds a side. Remove pan from heat. Carefully cover the fillets with the smoked salmon and horseradish mixture.
  • Place the fillets in the broiler, and cook until nicely browned. Remove from the oven and keep warm.
  • Quickly heat the cucumbers in the creme fraiche. Distribute the cucumbers evenly over six plates. Sprinkle with parsley, dill and chives. Sprinkle some salmon roe around the cucumbers. Arrange salmon over the cucumbers, and serve immediately.

Nutrition Facts : @context http, Calories 1187, UnsaturatedFat 34 grams, Carbohydrate 63 grams, Fat 73 grams, Fiber 6 grams, Protein 68 grams, SaturatedFat 30 grams, Sodium 1345 milligrams, Sugar 10 grams, TransFat 1 gram

CAVIAR - DUMPLINGS WITH FRESH HERB - SAUCE & SMOKED SALMON



Caviar - Dumplings With Fresh Herb - Sauce & Smoked Salmon image

It is SOPHISTICATED. It is FANCY. It is ARTFUL. It is FESTIVE. It is LOW-CALORIE. It is HEALTHY. It is ADORABLE. It is STYLISH. It is DELICIOUS. It is CAVIAR - DUMPLINGS WITH FRESH HERB - SAUCE & SMOKED SALMON. That's all I have to tell you about the dish I present you today. I also could tell you, that it is very quick & easy to prepare and you'll impress your guests with it. The best way you can find out all the other WOW-Facts what CAVIAR - DUMPLINGS WITH FRESH HERB - SAUCE & SMOKED SALMON brings about is you prepare it yourself. Here is the step-by-step-recipe. Enjoy it and have a great time.

Provided by Silke N.

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

8 dumplings
5 tablespoons caviar
1 bunch dill
1 bunch chives
1 cup sour cream
1 cup yogurt
1 lemon
1 pinch pepper
1 pinch salt
1 tablespoon sugar
1 lb smoked salmon

Steps:

  • Mix the dumpling dough as indicated on the packet. Divide the dough into 8 equal parts.
  • With clammy hands take one part of the dough and shape a dumpling out of it. Press a recess in it and fill it with 1 - 2 teaspoons caviar. Close the dumpling carefully. Keep attention, that it is closed all around to keep the caviar inside.
  • Do the same with the other 7 parts of the dumpling dough.
  • Place a big saucepan with salted water on the stove and bring the water to boil. Reduce the heat and add the dumplings. Let them steep until they are cooked. It takes about 20 minutes. You know that the dumplings are cooked, when they are coming up and swimming.
  • Wash the dill and the chives dry it carefully and chop it up small.
  • Squeeze the lemon.
  • Pour the sour cream, yogurt, lemon juice, pepper, salt, sugar, dill and chive into a bowl and stir it.
  • You can find the step-by-step-recipe at www.deliciousday.com.

Nutrition Facts : Calories 297.9, Fat 18.3, SaturatedFat 9, Cholesterol 64, Sodium 1004.2, Carbohydrate 9.1, Fiber 0.4, Sugar 8.4, Protein 24.3

SALMON HORSERADISH MOUSSE WITH CAVIAR



Salmon Horseradish Mousse with Caviar image

Categories     Citrus     Dairy     Fish     Herb     Appetizer     Cocktail Party     Quick & Easy     Fall     Gourmet     Sugar Conscious     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 16 to 20 as an hors d'oeuvre or 8 to 10 as a first course

Number Of Ingredients 14

1 envelope unflavored gelatin (about 1 tablespoon)
1/2 cup cold water
3 tablespoons chopped onion
1 tablespoon chopped fresh dill sprigs (rinse and spin dry before chopping) or 1/2 teaspoon dried dill, crumbled
2 tablespoons fresh lemon juice
a 14 3/4-ounce can sockeye salmon, drained, or 1 1/4-pound fresh salmon fillet, cooked and crumbled (about 2 cups)
a 6-ounce jar horseradish, drained and squeezed dry (about 1/4 cup)
1/2 cup mayonnaise
1 cup sour cream
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/4 teaspoon paprika
2 ounces salmon roe
Accompaniment: cocktail rye bread or crackers

Steps:

  • In a small saucepan sprinkle gelatin over water and let soften 1 minute. Gently heat mixture over moderately low heat, stirring until gelatin dissolves (do not let boil).
  • In a food processor purée onion. Add gelatin mixture and all remaining ingredients except salmon roe and purée until smooth.
  • Lightly oil a 1-quart terrine or loaf pan (8 1/2 by 3 1/4 by 2 1/2 inches) and spread half of mousse evenly on bottom. Gently spread salmon roe evenly over mousse. Spoon remaining mousse evenly over salmon roe. Chill mousse, covered, at least 12 hours and up to 4 days.
  • Just before serving, run a thin knife around edges of terrine or loaf pan and dip terrine or loaf pan in hot water 5 to 10 seconds. Invert mousse onto a platter.
  • Serve mousse with bread or crackers.

Related Topics