Best 6 Smoked Fish With Mustard Dill And Caper Sauce Recipes
Indulge in a symphony of flavors with our collection of smoked fish recipes, each offering a unique culinary journey. From the classic Smoked Fish with Mustard-Dill and Caper Sauce, a timeless combination of delicate fish, tangy mustard, and fresh herbs, to the Smoked Fish and Avocado Salad, a refreshing and vibrant blend of flavors and textures.
For a hearty and satisfying meal, try the Smoked Fish Chowder, a comforting and creamy soup that's perfect for a chilly day. If you're looking for something lighter, the Smoked Fish and Potato Cakes are a delightful combination of crispy potatoes and flaky fish, served with a zesty lemon-dill sauce.
And for a delightful appetizer or party snack, the Smoked Fish Dip is a crowd-pleaser, featuring a smooth and savory spread that pairs perfectly with crackers or vegetables. Each recipe is carefully crafted to highlight the unique flavors of smoked fish, using fresh and flavorful ingredients to create dishes that are both delicious and visually appealing.
CREAMY DILL SAUCE WITH MUSTARD & CAPERS
This sauce is especially for hot smoked salmon (Kippers). It is quite piquant and is balanced from the sugar from brining the salmon, creating an explosion of flavor when eaten together. I have made this many times along with the smoked salmon. The reaction was that I should market the fish and the sauce. You could add honey to it and use it for fish but it works best as it was intended.
Provided by DaleB
Categories Sauces
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix everything together (except the capers) using a wand mixer until well blended. Add capers and stir in with small whisk.
- Allow to sit for an hour or two for the flavors to combine.
Nutrition Facts : Calories 206.1, Fat 16.4, SaturatedFat 8.3, Cholesterol 25.3, Sodium 166.3, Carbohydrate 17.4, Fiber 7.1, Sugar 2.8, Protein 5
SALMON TWO WAYS WITH CAPER SAUCE
Steps:
- Preheat the oven to 400 degrees F.
- For the salmon: Season the salmon filets with salt and pepper. In a bowl, mix together the panko, parsley, dill, garlic and 1 tablespoon of the oil until the panko is evenly coated. Coat the salmon with the panko mixture and let sit for a few minutes so the crust sticks.
- Heat the remaining 2 tablespoons of oil in an ovenproof skillet over medium-high heat. Add the salmon and cook until the breadcrumbs are golden, 2 to 3 minutes per side. Transfer the skillet to the oven and cook for 5 minutes. Keep the salmon warm.
- For the salmon hash: Heat the oil in a large skillet over medium heat. Add the potatoes and cook, stirring occasionally, until they start to brown, 4 to 5 minutes. Add the onion and bell pepper and cook until the potatoes are cooked through and the peppers are soft, 10 minutes more. Turn off the heat and stir in the salmon and capers. Season with salt and pepper. Keep the hash warm.
- To make the salad: Toss the bread cubes with 1 tablespoon of the oil on a baking sheet. Spread the bread in a single layer and toast in the oven, stirring once or twice, until crunchy but not too hard, 8 to 10 minutes.
- In a large bowl, whisk together the vinegar, mustard, shallot, remaining 2 tablespoons oil, salt and pepper. Add the cucumber, tomatoes, onion and dill and stir to coat everything in the dressing. Stir in the toasted bread.
- For the sauce: Heat the oil in a small skillet over low heat. Add the shallot and cook until softened, about 2 minutes. Turn off the heat and whisk in the butter 1 piece at a time. Stir in the capers and dill. Squeeze in the lemon juice and season with salt and pepper.
- To plate: Divide the salmon hash among 4 plates and top each with a salmon filet. Spoon the sauce over the salmon. Divide the salad among the plates, placing it on the side of the salmon.
HOW TO SMOKE FISH
Where there's smoke, there's flavor. Smoking fish at home may sound intimidating, but it's no more complicated than grilling. Just add aromatic wood to a charcoal grill and let the fragrant, flavorful smoke do its work.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 2h30m
Number Of Ingredients 8
Steps:
- Make the brine: Combine water, sugar, and 1/2 cup salt. Place fish in a nonreactive dish; cover with brine. Refrigerate for 2 hours.
- Heat charcoal grill to medium, piling coals on 1 side to set up direct and indirect heat zones. Set a drip pan under the grill grate in the indirect heat zone.
- Soak wood trimmings in water for 30 minutes. Drain (if smoking whole trout or char, leave 1/2 cup wood in water); add to coals.
- Smoke the fish: Once smoke develops, place fish in a lightly oiled grill basket. Transfer to grill rack, and set over drip pan. Open lid vent, and position over fish. (This will direct smoke to impart maximum smokiness.) For the trout fillets: Smoke fish until cooked through but not dry, 12 to 15 minutes.For the whole trout: Smoke for 10 minutes. Flip basket. Drain remaining 1/2 cup wood; add to coals. Smoke fish until cooked through but not dry, 8 to 10 minutes more.For the side of arctic char: Smoke for 10 minutes. Drain remaining 1/2 cup wood; add to coals. Smoke fish until cooked through but not dry, 13 to 15 minutes more.
CREAMY DILL SAUCE (FOR SMOKED OR POACHED FISH)
I really like this sauce served with all kinds of smoked fish (salmon and trout immediately come to mind) - it really complements the richness of the fish, without masking the wonderful smoky flavour.
Provided by evelynathens
Categories Sauces
Time 5m
Yield 1 cup
Number Of Ingredients 7
Steps:
- Combine all the ingredients in a small bowl and stir to combine well; if using the sugar, stir a bit longer to ensure it dissolves.
- Put into a pretty crock, top with a dill sprig, and serve alongside your favourite smoked or cold, poached fish.
Nutrition Facts : Calories 468, Fat 46.6, SaturatedFat 26.6, Cholesterol 119.6, Sodium 525.7, Carbohydrate 9.4, Fiber 1.1, Sugar 8.7, Protein 6.2
SMOKED FISH DIP
This recipe for smoked fish dip is world class, puts most others to shame, and is served in several prominent restaurants on the gulf coast of Florida. We used smoked whitefish, well boned, but any other smoked fish should work. Serve with crackers, lemon or lime wedges, and capers.
Provided by KPERKINS100
Categories Appetizers and Snacks Seafood
Time 15m
Yield 16
Number Of Ingredients 8
Steps:
- Place whitefish, mayonnaise, and sour cream in the bowl of a food processor. Season with Old Bay ™ seasoning, hot pepper sauce, Worcestershire sauce, liquid smoke, and cracked black pepper. Blend all ingredients until consistency reaches a spread.
Nutrition Facts : Calories 24.7 calories, Carbohydrate 1 g, Cholesterol 6.2 mg, Fat 0.3 g, Protein 4.2 g, SaturatedFat 0.1 g, Sodium 202 mg, Sugar 0.6 g
SMOKED SALMON WITH SOUR CREAM-CAPER SAUCE
Categories Dairy Fish No-Cook Cocktail Party Quick & Easy Buffet Salmon Sour Cream Bon Appétit
Yield Serves 12 to 14
Number Of Ingredients 8
Steps:
- Mix sour cream, onion, capers, chopped parsley and pepper in medium bowl. Season to taste with salt. (Sauce can be made 1 day ahead. Cover and refrigerate.)
- Place salmon on platter. Arrange bread slices around salmon. Garnish with parsley sprigs and serve with sauce.
Tips:
- Choose the right fish: For this recipe, a firm-fleshed fish like salmon, trout, or mackerel is ideal. Avoid delicate fish like tilapia or cod, as they will fall apart during the smoking process.
- Prepare the fish: Before smoking, remove the bones and skin from the fish, and cut it into 1-inch thick fillets. You can also brine the fish for several hours or overnight to enhance its flavor and moisture.
- Use a good smoker: A well-maintained smoker is essential for achieving a delicious smoked fish. Make sure to preheat the smoker to the desired temperature before adding the fish.
- Smoke the fish slowly: Smoking the fish slowly over low heat allows the smoke to penetrate the fish and develop a rich flavor. The ideal smoking temperature is between 200°F and 250°F.
- Monitor the fish closely: Keep an eye on the fish as it smokes to ensure that it does not overcook. The fish is done when it reaches an internal temperature of 145°F.
Conclusion:
Smoked fish with mustard, dill, and caper sauce is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or even a snack. By following the tips above, you can create a perfect smoked fish that is sure to impress your friends and family. The mustard, dill, and caper sauce adds a tangy and flavorful touch to the dish, making it even more enjoyable. Whether you serve it hot or cold, smoked fish with mustard, dill, and caper sauce is a dish that everyone will love.
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