Best 5 House Smoked Salmon With Fresh Dill And Capers Recipes

Welcome to the culinary adventure of preparing house smoked salmon with fresh dill and capers, a dish that harmonizes the richness of smoked salmon with the aromatic allure of dill and the tangy burst of capers. As you embark on this delectable journey, you will discover a symphony of flavors that dance merrily on your palate, leaving you captivated by its enchantment. From selecting the freshest ingredients to mastering the art of smoking salmon at home, this article will guide you through every step of this culinary masterpiece.

Check out the recipes below so you can choose the best recipe for yourself!

SALMON WITH DILL AND CAPER SAUCE RECIPE - (4.7/5)

Salmon With Dill and Caper Sauce Recipe - (4.7/5) image

Provided by june

Number Of Ingredients 8

Ingredients

2 tbsp olive oil
4 (6 oz) skinless salmon fillets
1/2 tsp salt, divided
1/2 tsp black pepper, divided
1/2 cup plain low-fat Greek yogurt
2 tbsp freshly squeezed lemon juice
2 tbsp chopped fresh dill, plus more for garnish
1 tbsp chopped capers

Steps:

Heat oil in a large skillet over medium for 1 minute. Sprinkle salmon with 1/4 tsp salt and 1/4 tsp pepper. Cook, turning once, for about 10 minutes or until fish is opaque. In a small bowl, whisk yogurt, lemon juice, dill, capers and remaining salt and pepper. Top salmon with a dollop of sauce, sprinkle with dill. Per serving: 380 cal; 12g carbs; 42g pro; 18g fat; 110 mg chol; 480 mg sod; 4g fiber

SMOKED SALMON WITH FRESH DILL AND CAPERS

Smoked Salmon with Fresh Dill and Capers image

Provided by Food Network

Categories main-dish

Yield 4 servings

Number Of Ingredients 19

Ingredients

1 yellow onion, diced
1 tablespoon pureed garlic
1 yellow peppers, diced
1/2 cup white wine
2 cups bechamel, recipe follows
1 cup cream
8 ounces brined smoked salmon
4 tablespoons capers, plus 2 tablespoons, fried for garnish
Salt and pepper
1 1/2 limes, juiced
1 tablespoon fresh chopped dill
Serving suggestions: over cooked pasta
Saute the onions, garlic, and yellow peppers. Deglaze the pan with white wine, add the bechamel, cream, smoked salmon, and 4 tablespoons capers. Slowly bring to a boil.
Season to taste.
Add the lime juice and fresh dill just before serving over pasta. Garnish with deep fried capers.
3 tablespoons butter
3 tablespoons flour
1 quart half-and-half, at about 150 degrees F
1 onion whole, with a bay leaf attached with 2 cloves

Steps:

Melt the butter add all the flour at one time and cook until a sandy texture is achieved. Slowly add the half-and-half, mixing well, and bringing to a boil after each addition. Add the onion with the bay leaf and clove, and simmer for 45 minutes.
Strain before using.

FRESH SALMON WITH DILL & CAPERS

Fresh salmon with dill & capers image

A quick and simple roast fish dish that's packed with flavour and moisture - perfect for batch cooking

Provided by Sara Buenfeld

Categories Dinner, Main course

Time 35m

Number Of Ingredients 7

Ingredients

140g Greek yogurt
2 tbsp Dijon mustard
zest 1 lemon
1 tbsp chopped dill
1 tbsp small caper , lightly chopped
8 portions or 1 side of fresh salmon , scaled (see tips below if using whole)
lemon wedges, to serve

Steps:

Mix the yogurt with the mustard, lemon zest, dill and capers and season with pepper. Now use to coat the salmon really well.
If serving now, either grill the salmon on foil for 6-8 mins (there is no need to turn), or barbecue for 3-4 mins on each side, preferably in fish grill to make turning easier. Serve with new potatoes and lemon wedges, alongside green veg and salad leaves.

Nutrition Facts : Calories 299 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 32 grams protein, Sodium 0.6 milligram of sodium

SMOKED SALMON PLATTER WITH DILL SOUR CREAM

Smoked Salmon Platter with Dill Sour Cream image

Provided by Meredith Deeds

Categories Appetizer Brunch No-Cook Christmas Quick & Easy Low Cal New Year's Day Buffet Seafood Salmon Sour Cream Shallot Dill Capers Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 8 servings

Number Of Ingredients 6

Ingredients

1 pound sliced smoked salmon
1/4 cup sour cream
2 teaspoons chopped fresh dill
2 tablespoons chopped shallots
1 tablespoon capers, rinsed and drained
Crackers or bread

Steps:

Arrange salmon slices on large platter. Mix sour cream and dill in small bowl to blend. Season to taste with salt and pepper. Spoon sour cream mixture in center of salmon. Sprinkle shallots and capers over salmon. Serve salmon platter with crackers or bread.

SMOKED SALMON ON SOURDOUGH ROUNDS WITH CAPER-DILL RELISH

Smoked Salmon on Sourdough Rounds with Caper-Dill Relish image

Provided by Davina Besford

Categories Fish No-Cook Cream Cheese Salmon Summer Dill Capers Bon Appétit Australia

Yield Makes 24

Number Of Ingredients 8

Ingredients

3/4 cup finely chopped white onion
3 tablespoons drained capers
2 tablespoons (packed) chopped fresh dill
4 teaspoons Dijon mustard
1 tablespoon fresh lemon juice
6 ounces cream cheese, room temperature
24 thin slices sourdough baguette
6 ounces thinly sliced smoked salmon, cut into 24 pieces

Steps:

Stir first 5 ingredients in small bowl to blend. Season with salt and pepper.
Spread cream cheese over baguette slices. Top each with 1 salmon piece, then generous 1 teaspoon relish. Arrange appetizers on platter.

Tips:

Choose the right salmon: Look for a fresh, firm fillet with no signs of bruising or discoloration.
Prepare the salmon: Rinse the salmon fillet under cold water and pat it dry with paper towels. Remove any bones or pin bones with a pair of tweezers.
Create a flavorful brine: Combine water, salt, sugar, brown sugar, bay leaves, thyme, dill, and peppercorns in a large container. Stir until the salt and sugar have dissolved.
Brine the salmon: Submerge the salmon fillet in the brine, making sure it is completely covered. Cover the container and refrigerate for 12-24 hours.
Set up your smoker: Preheat your smoker to 225°F (107°C). If using a charcoal smoker, soak the wood chips in water for at least 30 minutes before using.
Smoke the salmon: Place the salmon fillet on the smoker rack, skin side down. Smoke the salmon for 1-2 hours, or until it reaches an internal temperature of 145°F (63°C).
Let the salmon cool: Remove the salmon from the smoker and let it cool for at least 15 minutes before serving.

Conclusion:

House-smoked salmon is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's also a great way to impress your friends and family. With a little bit of planning and effort, you can easily make your own smoked salmon at home. So next time you're looking for a special treat, give this recipe a try.