Best 3 Piquillo Peppers Stuffed With Spicy Salmon Tartar With Lemon Oil Recipes
**Piquillo Peppers Stuffed with Spicy Salmon Tartar with Lemon Oil: A Culinary Symphony of Flavors**
Embark on a culinary adventure with our tantalizing recipe for Piquillo Peppers Stuffed with Spicy Salmon Tartar, a dish that bursts with vibrant flavors and textures. This delectable appetizer or light meal combines the smokiness of roasted piquillo peppers with the freshness of zesty lemon oil and the piquant heat of spicy salmon tartar. Each bite offers a harmonious blend of sweet, sour, and savory notes, while the creamy avocado and crunchy cucumber add delightful textural contrasts.
Get ready to tantalize your taste buds with this culinary masterpiece. Our recipe guide will walk you through the process of roasting and stuffing the piquillo peppers, preparing the spicy salmon tartar, and crafting the aromatic lemon oil. You'll also discover tips for selecting the best ingredients and variations to suit your preferences. So, gather your culinary tools and let's embark on this flavor-filled journey together.
SALMON STUFFED PEPPERS
I used to make these stuffed pepper often for my large family. They're a nice change from the usual beef stuffed peppers.-Kathleen Bowman, Sun Valley, Nevada
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Cut tops off peppers and remove seeds. Cook peppers in boiling water for 3-5 minutes or until crisp-tender. Drain and rinse in cold water; set aside., Broil salmon 4-6 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork. Discard bones and skin. Flake fish with a fork; set aside., In a large skillet, combine the broth, leek, jalapenos, cilantro, Worcestershire sauce, tarragon, oregano, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until the liquid has evaporated., Stir in the hot rice, tartar sauce and sour cream. Fold in salmon. Spoon into peppers. Place in an ungreased shallow baking dish. Sprinkle with Parmesan cheese. , Cover and bake at 350° for 25-30 minutes or until peppers are tender and filling is hot.
Nutrition Facts : Calories 394 calories, Fat 21g fat (6g saturated fat), Cholesterol 77mg cholesterol, Sodium 437mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 3g fiber), Protein 23g protein.
KATAIFI-WRAPPED PRAWNS WITH LEMON OIL
Steps:
- In a small bowl combine olive oil and grated lemon peel. Let sit overnight. Strain mixture using a fine sieve.
- Preheat oven to 400-degrees. Lightly coat a sheet pan with canola oil. Slice shrimp 3/4 of the way lengthwise to butterfly. Roll flat in 1/2-ounce kataifi dough. Bake for 5 to 7 minutes or until kataifi turns light brown.
- Serve with 1-teaspoon lemon oil and 2 tablespoons papaya relish.
TUNA-STUFFED PIQUILLO PEPPERS
Bright red piquillo peppers from Spain come packed in a tin or jar. The little peppers are roasted and peeled, ready to be used. They can have any number of fillings, but tuna (high-quality tinned tuna) is a clear favorite. Tapas bars often have them stuffed with garlicky salt cod or slices of sheep's milk cheese.
Provided by David Tanis
Categories finger foods, appetizer
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Drain the tuna and put it in a medium mixing bowl. Use a fork to break tuna into large flakes and push to one side of the bowl.
- Put capers, parsley, mint, celery and onions on the other side of the bowl and season to taste with salt and pepper. Add red-pepper flakes, lemon zest, lemon juice and olive oil, then stir the mixture to coat tuna well.
- Use a teaspoon to fill each pepper with some of the tuna mixture.
- Arrange stuffed peppers on lettuce leaves on a platter. Garnish with quartered or halved hard-cooked eggs sprinkled with salt. Serve at cool room temperature.
Tips:
- Choose high-quality ingredients: Fresh, ripe piquillo peppers and high-quality salmon are essential for this dish. Look for peppers that are firm and have a deep red color. The salmon should be fresh and have a vibrant orange-pink color.
- Prepare the peppers in advance: Piquillo peppers can be roasted ahead of time and stored in the refrigerator for up to 3 days. This will save you time when you're ready to assemble the dish.
- Make sure the salmon is finely diced: The salmon should be diced into small pieces so that it can be easily mixed with the other ingredients. If the salmon is too large, it will be difficult to eat.
- Use a sharp knife to dice the salmon: A sharp knife will help you to get clean, even cuts. This will make the salmon tartar look more professional.
- Season the salmon tartar to taste: The salmon tartar should be seasoned with salt, pepper, and lemon juice to taste. You can also add other seasonings, such as herbs or spices, to your liking.
- Pipe the salmon tartar into the peppers: A piping bag fitted with a star tip can be used to pipe the salmon tartar into the peppers. This will give the dish a more elegant look.
- Serve the peppers immediately: Piquillo peppers stuffed with spicy salmon tartar are best served immediately. They can be garnished with fresh herbs, such as chives or parsley.
Conclusion:
Piquillo peppers stuffed with spicy salmon tartar are a delicious and elegant appetizer. They are perfect for a party or special occasion. The peppers are roasted until they are tender and flavorful, and the salmon tartar is creamy and spicy. The lemon oil adds a bright and refreshing flavor to the dish. This dish is sure to impress your guests.
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