Craving a dish that combines elegance and culinary delight? Look no further than smoked salmon Romanoff. This classic recipe is a symphony of flavors that will tantalize your taste buds. In this article, we'll guide you through the steps of creating this luxurious dish, from selecting the finest smoked salmon to preparing the rich and creamy sauce. Get ready to embark on a culinary journey that will leave you craving more.
Check out the recipes below so you can choose the best recipe for yourself!
HOT SMOKED SALMON
Steps:
- The night before serving, combine the granulated sugar, brown sugar, 2 tablespoons salt, the peppercorns, and lemon zest in a small bowl. Place the salmon fillets skin-side down on a large flat ceramic or glass dish. Spread the mixture evenly on top of the salmon. Cover the dish with plastic wrap and refrigerate.
- At least 1 1/2 hours before you plan to cook the salmon, soak the wood chips in water.
- Thirty minutes before you¿re ready to cook, heat the charcoal. Place a double layer of coals on one side of the grill, light them, and allow them to burn until the coals are gray on the outside. (I use a charcoal chimney to light the coals.) Sprinkle half the soaked wood chips on the hot coals (you will see lots of smoke). On the other side of the grill, place the foil pan and pour in 1 cup water. Place the cooking grate over the coals and the pan.
- Scrape most of the sugar mixture off the salmon and sprinkle with 1 teaspoon of salt. Place the salmon skin-side down on the side of the grill directly over the foil pan. Put the lid on the grill, making sure the top and bottom vents are open. Smoke the salmon for 10 minutes. Add the remaining wood chips directly on the coals and cook for 5 to 10 more minutes, depending on the thickness of the salmon, until it's firm to the touch and barely cooked. Don't overcook the salmon or it will be dry!
- Transfer the salmon to a clean platter and immediately cover tightly with aluminum foil. Allow to rest for 10 minutes. Remove and discard the skin, if desired, and serve hot, at room temperature, or cold with the Fresh Dill Sauce.
- Place the mayonnaise, sour cream, yogurt, cream cheese, scallions, dill, parsley, lemon zest, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Puree for a few seconds, until well mixed. Add the cucumber and puree for another few seconds, until combined. Pour into a container and refrigerate for a few hours to allow the flavors to develop.
SMOKED SALMON
Provided by Alton Brown
Categories appetizer
Time P1DT5h30m
Yield 20 to 30 portions, depending o
Number Of Ingredients 5
Steps:
- In a bowl, mix together salt, sugar, brown sugar and peppercorns. Spread extra-wide aluminum foil a little longer than the length of the fish and top with an equally long layer of plastic wrap. Sprinkle 1/3 of the rub onto the plastic. Lay 1 side of the fish skin down onto the rub. Sprinkle 1/3 of the rub onto the flesh of the salmon. Place second side of salmon, flesh down onto the first side. Use the remaining rub to cover the skin on the top piece. Fold plastic over to cover then close edges of foil together and crimp tightly around the fish. Place wrapped fish onto a plank or sheet pan and top with another plank or pan. Weigh with a heavy phone book or a brick or two and refrigerate for 12 hours. Flip the fish over and refrigerate another 12 hours. Some juice will leak out during the process so make sure there's a place for the runoff to gather. Unwrap fish and rinse off the cure with cold water. Pat salmon with paper towels then place in a cool, dry place (not the refrigerator) until the surface of the fish is dry and matte-like, 1 to 3 hours depending on humidity. A fan may be used to speed the process. Smoke fish (see Note) over smoldering hardwood chips or sawdust, keeping the temperature inside the smoker between 150 degrees F and 160 degrees F until the thickest part of the fish registers 150 degrees. Serve immediately or cool to room temperature, wrap tightly and refrigerate for up to 3 days. Cook's Note: Trout, mackerel, and bluefish also smoke well.
SALMON NOODLES ROMANOFF
This is a quick and easy way to put some salmon into your diet. Its an old family favorite. Can be made lighter with low fat ingredients.
Provided by Judy in MO
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Pre heat oven 325 degrees.
- Cook noodles.
- Mix noodles cottage cheese, sour cream, onion, garlic, worchestershire sauce, pepper sauce, salt and salmon in a greased 8x8 baking pan.
- Sprinkle with cheese bake 40 minutes.
Nutrition Facts : Calories 456.2, Fat 21.9, SaturatedFat 11.9, Cholesterol 114.3, Sodium 574.3, Carbohydrate 33, Fiber 1.4, Sugar 1.8, Protein 31.3
SALMON ROMANOFF
Make and share this Salmon Romanoff recipe from Food.com.
Provided by Dienia B.
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix green onion, garlic, cottage cheese, sour cream, dill, pepper and liquid from salmon.
- Spray Pam in a 9x13 inch pan.
- Mix butter with hot noodles. Put in buttered noodles.
- Add salmon broken into chunks.
- Pour mixture over salmon.
- Top with cheese.
- Bake at 350 degrees Fahrenheit for 30 minutes or until hot and bubbly. Recipe says 325 degrees Fahrenheit but I think that temperature might be too low.
SMOKET SALMON ROMANOFF
Steps:
- In 3 qt casserole, combine noodles, cottage cheese, sour cream, smoked salmon, mushroom. 1/2 c cheese, onion, worcestershire sauce and garlic. Cook covered with lid at medium, 10-12 min, or until heated through, stir twice and sprinkle with parsley. Let stand, covered, 5 minutes before serving.
Tips:
- Choose the freshest salmon possible. This will ensure that your smoked salmon is of the highest quality and has the best flavor.
- Use a good quality smoker. A good smoker will help you achieve a consistent smoke and flavor.
- Experiment with different woods. Different woods will impart different flavors to your smoked salmon. Some popular choices include alder, oak, and hickory.
- Smoke the salmon at a low temperature. This will help to prevent the salmon from drying out and will allow the smoke to penetrate the fish more deeply.
- Be patient. Smoking salmon takes time. It is important to be patient and allow the salmon to smoke for the full amount of time.
Conclusion:
Smoked salmon is a delicious and versatile dish that can be enjoyed in many different ways. Whether you are serving it as an appetizer, main course, or snack, smoked salmon is sure to please everyone at your table. With a little planning and effort, you can easily make your own smoked salmon at home. So what are you waiting for? Give it a try today!
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