Best 7 Smoked Sturgeon Salad With Leeks Haricots Verts And Frisee Recipes

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Impress your friends and family with a delightful smoked sturgeon salad, featuring tender leeks, crisp haricots verts, and fresh frisee. This dish is a celebration of flavors and textures, with the delicate smokiness of the sturgeon complementing the sweetness of the leeks, the crunch of the haricots verts, and the peppery bite of the frisee. Whether you're hosting a special occasion or simply looking for a delicious and healthy lunch or dinner option, this smoked sturgeon salad is sure to satisfy your cravings.

Here are our top 7 tried and tested recipes!

HARICOTS VERTS SALAD WITH TRUFFLE CREAM



Haricots Verts Salad with Truffle Cream image

Provided by Sandra Lee

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 6

1 pound fresh haricots verts, washed and trimmed
1/4 cup sour cream
2 tablespoons cream
1 teaspoon white truffle oil
1 pinch salt
1/2 teaspoon lemon juice (recommended: ReaLemon)

Steps:

  • Special Equipment: Microwave safe dish
  • Place haricots verts in microwave-safe dish and drizzle with water. Microwave on high for 3 to 4 minutes and chill haricots verts in refrigerator for 10 to 15 minutes. In a small bowl, combine sour cream, cream, truffle oil, salt, and lemon juice and mix thoroughly. Add chilled haricots verts to sour cream mixture and toss to coat. Serve chilled.

SMOKED STURGEON SALAD WITH LEEKS, HARICOTS VERTS AND FRISEE



Smoked Sturgeon Salad With Leeks, Haricots Verts And Frisee image

Provided by Amanda Hesser

Categories     salads and dressings, side dish

Time 1h

Yield 4 servings

Number Of Ingredients 18

Zest and juice from 2 lemons
1 tablespoon chopped parsley
1 tablespoon chopped shallots
2 teaspoons green peppercorns packed in water or vinegar, drained, mashed
1/4 cup extra virgin olive oil
Kosher salt
2 teaspoons sugar
1 teaspoon turmeric
1/4 cup champagne vinegar
2/3 cup grape-seed oil
Freshly ground black pepper
1/4 pound smoked sturgeon, flaked into bite-sized pieces
2 Idaho potatoes, peeled and cut into 1/2-inch dice
1/4 pound haricots verts
2 leeks, white part only, cleaned and cut into 1/2-inch slices
3 slices country bread, cut into 4-inch-long sticks
2 tablespoons butter, melted
1 head frisee lettuce, green leaves only, cut into bite-size pieces

Steps:

  • Make green peppercorn dressing: in a small bowl, combine lemon zest, parsley, shallots and peppercorns. Add lemon juice and gradually whisk in olive oil. Season to taste with salt.
  • In a small saucepan over medium heat, combine sugar with 2 tablespoons water. Stir until sugar is dissolved. In a medium bowl combine sugar water and turmeric. Whisk in the vinegar, then the grape-seed oil. Season to taste with salt and pepper. Add sturgeon to mixture, stirring to coat. Season to taste with salt and pepper, and set aside.
  • In a small pan over high heat, combine 2 quarts of water with 1/2 teaspoon salt. Bring to a boil, add diced potatoes and cook until tender. Drain, rinse with cold water, and drain again. In the same pan, again combine 2 quarts of water with 1/2 teaspoon salt, and bring to a boil. Add haricots verts, and cook until tender, but still slightly crisp. Drain, transfer to a bowl of ice water, and drain again. In a large bowl, combine potatoes and haricots verts, and set aside.
  • In a medium saucepan, combine leeks with enough water to cover. Season with salt and pepper to taste. Bring to a boil, cover, and cook until tender, about 3 minutes. Drain, cool and add to the bowl of potatoes and haricots verts.
  • Preheat oven to 350 degrees. Brush bread sticks with melted butter, and bake until golden brown, about 10 minutes. Remove, and season to taste with salt and pepper.
  • Add frisee to vegetables. Add vinaigrette a little at a time, tossing to mix well and reserving about 2 tablespoons for drizzling over the finished salad. On each of 4 plates, place 1/4 of the sturgeon. Top with a mound of vegetables, and drizzle with vinaigrette. Garnish with bread sticks.

Nutrition Facts : @context http, Calories 729, UnsaturatedFat 46 grams, Carbohydrate 45 grams, Fat 58 grams, Fiber 7 grams, Protein 11 grams, SaturatedFat 10 grams, Sodium 884 milligrams, Sugar 8 grams, TransFat 0 grams

WHITE BEAN SALAD WITH GRILLED SHIITAKE, SHALLOTS AND SMOKED STURGEON



White Bean Salad with Grilled Shiitake, Shallots and Smoked Sturgeon image

Provided by Food Network

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 8

1/2 pound of cooked fresh cranberry beans
3 shallots, small dice
1 teaspoon of mustard
2 ounces olive oil
8 large shiitake caps
4 ounces of smoked sturgeon, small dice
1 spring of Italian parsley, cleaned, dried, and chopped fine
1 tablespoon of sherry vinegar

Steps:

  • Mixed the cook beans with the shallots, the mustard and the olive oil, make sure that the dressing just coats the beans but that it is not runny. Season the shiitake caps and grill them, until tender. Mix 1/2 of the sturgeon with some of the bean salad and add the parsley, toss well. Mound salad on plates and top with mushrooms and remaining sturgeon.

STURGEON SALAD



Sturgeon Salad image

Serve with Yukon Gold Potato Blini from chef Thomas Keller's "The French Laundry Cookbook."

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes enough for 3 dozen small blini

Number Of Ingredients 3

8 ounces smoked sturgeon
3 tablespoons creme fraiche
6 scallions, green parts only, thinly sliced

Steps:

  • Mix all ingredients together in a bowl to combine.

LEEK, RED ONION, AND HARICOT VERT SALAD WITH VEAL STOCK VINAIGRETTE



Leek, Red Onion, and Haricot Vert Salad with Veal Stock Vinaigrette image

Yield Serves 4

Number Of Ingredients 9

4 medium leeks
3 large red onions
3/4 cup water
6 ounces haricots verts (thin French green beans)
1 teaspoon minced shallot
1/4 cup white-wine vinegar
1/4 cup veal stock (2 fluid ounces)
1/4 teaspoon dry mustard
1/4 cup vegetable oil

Steps:

  • Preheat oven to 300°F.
  • Trim leeks and halve lengthwise. Rinse leeks well and in an ovenproof skillet arrange, cut sides down. Cut onions into 1/2-inch-thick slices and arrange over leeks. Add water and bring to a boil over high heat. Braise leeks and onions, covered, in middle of oven until very tender, about 1‚ hours. Cool leeks and onions to room temperature. Leeks and onions may be braised 1 day ahead and chilled, covered. Bring leeks and onions to room temperature before proceeding.
  • Have ready a bowl of ice and cold water. Trim haricots verts and in a saucepan of heavily salted boiling water cook until completely tender, about 5 minutes. With a slotted spoon transfer beans to ice water to stop cooking and drain well, patting dry. Beans may be cooked 1 day ahead and chilled, covered. Bring beans to room temperature before serving.
  • In a small bowl combine shallot and vinegar. Let mixture stand 20 minutes. Whisk in veal stock, mustard, and salt and pepper to taste and whisk in oil in a slow stream until emulsified.
  • Arrange vegetables on a platter and drizzle with vinaigrette.

HARICOTS VERTS SALAD



Haricots Verts Salad image

Provided by Jonathan Reynolds

Categories     easy, quick, salads and dressings

Time 20m

Yield 6 servings

Number Of Ingredients 14

1 cup extra-virgin olive oil
1 shallot, chopped
2 cloves garlic, chopped
1 sprig thyme
1 sprig rosemary
1 sprig flat-leaf parsley
1/3 cup balsamic vinegar
1/4 cup Dijon mustard
Salt and freshly ground black pepper
1 cup balsamic vinegar
1 1/4 pounds haricots verts, stem end trimmed
3 ounces prosciutto, julienned
1/2 cup toasted pine nuts
6 ounces Boucheron cheese or other ripened or aged goat cheese, cut into six slices

Steps:

  • Combine oil, shallot, garlic and herbs in a small nonreactive pan and bring to a simmer. Remove from heat and cool. Strain and discard the solids. Set aside.
  • In a food processor, combine the vinegar and mustard. With the motor running, very slowly pour in the oil. Season with salt and pepper and set aside.
  • Place the balsamic vinegar in a small stainless-steel pan. Simmer slowly until very syrupy and reduced to 1/3 cup. Set aside.
  • Parboil the haricots verts in a large pot of salted water until just tender, 2 to 3 minutes. Drain, refresh in ice water and dry. Toss beans with the prosciutto and pine nuts and then add enough dressing to coat the ingredients. Transfer to a platter, top with the cheese and drizzle the reduced vinegar over all.

Nutrition Facts : @context http, Calories 594, UnsaturatedFat 39 grams, Carbohydrate 21 grams, Fat 52 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 10 grams, Sodium 648 milligrams, Sugar 13 grams, TransFat 0 grams

HARICOT VERT SALAD



Haricot Vert Salad image

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 8

6 very thin slices white onion
Coarse salt
1 pound haricots verts, trimmed
6 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
Freshly ground pepper
1/2 pound cherry or grape tomatoes, halved
2 ounces shaved ricotta salata or crumbled feta cheese

Steps:

  • Place the onion in a small bowl. Cover with cold water and let stand for 30 minutes. Drain and pat dry with clean kitchen towels; set aside.
  • Prepare an ice water bath; set aside. Bring a large pot of water to a boil. Add a generous amount of salt and the haricots verts. Cook until bright green, about 2 minutes. Use a slotted spoon to transfer to the ice water bath to stop cooking. Drain, shaking off excess liquid; set aside.
  • In a large bowl, whisk together the oil, vinegar, salt, and pepper. Add the haricots verts and toss to combine. Gently toss in tomatoes and onion slices. Transfer to a serving platter. Garnish with ricotta salata.

Tips:

  • When selecting sturgeon, look for fish that has a mild, briny flavor and a firm, meaty texture.
  • To smoke the sturgeon, use a cold-smoking method, which will give the fish a delicate, smoky flavor.
  • When preparing the salad, be sure to thinly slice the leeks and haricots verts, and wash the frisée thoroughly.
  • To make the vinaigrette, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper.
  • When assembling the salad, start by placing the frisée on a platter. Then, arrange the smoked sturgeon, leeks, and haricots verts on top. Drizzle with the vinaigrette and serve immediately.

Conclusion:

Smoked sturgeon salad with leeks, haricots verts, and frisée is a delicious and elegant dish that is perfect for a special occasion. The delicate flavor of the smoked sturgeon pairs perfectly with the crisp leeks, tender haricots verts, and peppery frisée. The vinaigrette adds a touch of acidity and brightness, making this salad a well-balanced and satisfying dish.

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