Best 9 Smoked Salmon And Fennel Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the symphony of flavors with our Smoked Salmon and Fennel culinary journey. Embark on a delectable voyage where the smokiness of salmon intertwines with the aromatic essence of fennel, resulting in dishes that tantalize your taste buds. From the classic Smoked Salmon and Fennel Salad that bursts with freshness to the hearty Smoked Salmon and Fennel Risotto that exudes warmth and comfort, each recipe promises a unique gustatory experience. Elevate your brunch spread with our Smoked Salmon and Fennel Quiche, a savory masterpiece that combines flaky pastry with a luscious filling. For a light and refreshing option, try our Smoked Salmon and Fennel Canapés, perfect for entertaining guests or enjoying as a delightful snack. And for a dinner that impresses, our Smoked Salmon and Fennel en Papillote will transport you to a realm of culinary artistry. Explore the versatile nature of smoked salmon and fennel as they harmonize in a symphony of flavors, leaving you craving for more.

Let's cook with our recipes!

FENNEL AND SMOKED SALMON SALAD



Fennel and Smoked Salmon Salad image

This smoked salmon salad gives you a healthy dose of beneficial omega-3 fatty acids.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Time 10m

Number Of Ingredients 5

1 fennel bulb (about 8 ounces), thinly sliced, plus 1/4 cup fennel fronds
1/2 teaspoon finely grated lemon zest, plus 4 teaspoons lemon juice
Coarse salt and ground pepper
4 ounces thinly sliced smoked salmon
1 tablespoon extra-virgin olive oil

Steps:

  • In a medium bowl, toss fennel and fronds with lemon zest and juice; season with salt and pepper. Lay salmon on a serving plate, top with fennel mixture, and drizzle with oil.

Nutrition Facts : Calories 175 g, Fat 12 g, Fiber 2 g, Protein 12 g

FENNEL, SMOKED SALMON AND ORANGE SALAD



Fennel, Smoked Salmon and Orange Salad image

A lovely, light, summery salad. The citrus, the lightly licorice-flavoured fennel, and the smoked salmon are an amazing combination! My daughter practically inhales this!

Provided by J. Ko

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

1/3 cup extra virgin olive oil
2 tablespoons orange juice, freshly squeezed if possible (prepared orange juice is fine, though)
1/2 teaspoon sea salt
1/4 teaspoon black pepper, freshly ground
1 fennel bulb, cut in half and sliced paper-thin (stems, feathery leaves and any discoloured outer parts discarded)
4 oranges, peeled, cut crosswise into slices
4 ounces smoked salmon, cut into slivers
4 green onions, cut into slivers
1/2 cup parmesan cheese, shaved

Steps:

  • In a small bowl, whisk together the olive oil, orange juice, sea salt and black pepper. Set aside.
  • Place fennel in a bowl and toss with about half of the dressing mixture until evenly coated. Set aside.
  • Arrange orange slices attractively on four salad plates. Mound the fennel mixture on top, divide and top with the smoked salmon, sprinkle with green onions and parmesan, then drizzle sparingly with the remaining dressing.

Nutrition Facts : Calories 336.2, Fat 23.2, SaturatedFat 5, Cholesterol 17.9, Sodium 750.7, Carbohydrate 22.1, Fiber 5.4, Sugar 13.3, Protein 12.6

HOT-SMOKED SALMON WITH SALTED YOGURT AND FENNEL



Hot-Smoked Salmon with Salted Yogurt and Fennel image

Hot-smoked salmon is sold wherever you purchase gravlax and other cured fish; in the supermarket it's probably stocked alongside packages of smoked trout.

Provided by Andy Baraghani

Categories     Bon Appétit     Dinner     Seafood     Fish     Salmon     Yogurt     Capers     Fennel     No-Cook     Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 9

1 cup plain whole-milk Greek yogurt
2 Tbsp. fresh lemon juice, divided
Kosher salt
3 Tbsp. whole grain mustard
2 Tbsp. coarsely chopped capers
3 Tbsp. extra-virgin olive oil, divided, plus more for drizzling
1 large fennel bulb
2 lb. hot-smoked salmon
Freshly ground black pepper

Steps:

  • Mix yogurt and 1 Tbsp. lemon juice in a small bowl; season with salt.
  • Mix mustard, capers, and 2 Tbsp. oil in another small bowl. Set dressing aside.
  • Cut fennel stems away from bulb, then cut fronds away from stems; you'll use each part, but they're prepped separately. Thinly slice stems crosswise and place in a medium bowl. Coarsely tear fennel fronds until you have about 1 cup and add to bowl. Remove tough outer layers from fennel bulb; discard. Slice bulb in half, then thinly slice crosswise; add to bowl. Add 1 Tbsp. oil and remaining 1 Tbsp. lemon juice, season with salt, and toss to coat.
  • Divide seasoned yogurt among plates and use a spoon to spread it out. Using your hands, break salmon into big flakes and arrange over yogurt. Spoon mustard dressing over salmon and scatter fennel salad on top. Drizzle with more oil and season with lots of pepper.

SMOKED SALMON, FENNEL AND GOAT CHEESE TOASTS



Smoked Salmon, Fennel and Goat Cheese Toasts image

Categories     Appetizer     Bake     Goat Cheese     Salmon     Winter     Birthday     Bon Appétit

Yield Makes 10 appetizer servings

Number Of Ingredients 10

8 ounces soft fresh goat cheese
1 1/2 tablespoons chopped fresh tarragon
1 tablespoon fennel seeds, finely crushed
2 teaspoons grated lemon peel
1/2 teaspoon coarsely ground black pepper
2 1/2 tablespoons olive oil
30 thin slices French-bread baguette
12 ounces thinly sliced smoked salmon
Lemon peel strips (for garnish)
Tarragon sprigs (for garnish)

Steps:

  • Preheat oven to 350°F. Mix first 5 ingredients in small bowl to blend. Set aside.
  • Brush oil over both sides of bread. Arrange bread in single layer on large baking sheet. Bake until bread is just crisp, about 5 minutes per side. (Cheese mixture and toasts can be made 2 days ahead. Cover cheese mixture and chill. Cool toasts; store airtight at room temperature.)
  • Spread cheese mixture over toasts. Top with salmon, trimming to fit. Garnish with lemon peel strips and tarragon sprigs. Arrange on platter and serve.

HERB SMOKED PACIFIC SALMON WITH SHAVED FENNEL AND DILL SALAD



Herb Smoked Pacific Salmon with Shaved Fennel and Dill Salad image

Provided by Food Network

Categories     main-dish

Yield 8 servings

Number Of Ingredients 14

2 tablespoons Kosher salt
1/4 cup sugar
2 teaspoons coriander seeds
2 teaspoons fennel seeds
15 whole black peppercorns
3 bay leaves
1 1/2 cups dry white wine
8 (5 ounce) salmon fillets, cut thickly and uniformly
1/3 cup snipped fresh dill
Olive oil, for grilling
2 medium fresh fennel bulbs, shaved paper thin
1 medium cucumber peeled, cut in half, seeded and cut into long thin strips
1 fresh endive separated into individual leaves
Walnut-Dill Vinaigrette (recipe follows)

Steps:

  • This is a simple dish to prepare but timing is crucial. The cure can be made in quantity and stored refrigerated for up to 2 weeks. It is imperative that the salmon not stay in the cure for longer than 30 minutes before grilling or the surface will become dry and tough. It can cure for as short a time as 15 minutes. In volume situations, the salmon can be undercooked slightly and flashed in a hot oven to just heat through just before serving. The fennel needs to be shaved paper thin and ideally done just before serving. Do not store shaved fennel in ice water unless absolutely necessary - - it loses its fresh, aromatic flavor. Once shaved it can be held covered and refrigerated for up to 3 hours without browning.
  • Garnish: Daikon or Sunflower sprouts, rinsed fresh salmon roe and basil oil
  • In a saucepan over high heat, combine the salt, sugar, coriander and fennel seeds, peppercorns and bay leaves. Bring to a boil. Reduce the heat and simmer for 1 to 2 minutes. Remove from the heat and add the dill and let cool completely. Place the salmon fillets in a baking dish large enough to hold them in a single layer. Pour on the cooled wine mixture and let the salmon "cure" for 30 minutes only, turning once. Meanwhile prepare a charcoal fire along with some soaked hardwood chips or shavings. Lightly oil the grill.
  • Remove the salmon from the "cure" and drain off any excess liquid. It is fine if spices or dill adhere to the salmon.
  • Lightly brush the salmon with some olive oil. Place hardwood chips on coals, cover and smoke/cook the salmon over medium coals for 5 to 6 minutes or until just done. Be careful not to overcook the salmon or it will become dry and lose its wonderful texture. It should still be translucent in the center. To serve: Toss the fennel and the cucumber together and dress to taste with Walnut-Dill Vinaigrette. Arrange attractively on top of the endive leaves on chilled plates. Place salmon on top and garnish with the sprouts, salmon roe and drizzles of the basil oil around the plate. Salmon can be served warm or at room temperature.

SMOKED SALMON HASH WITH RED POTATOES AND FENNEL



Smoked Salmon Hash with Red Potatoes and Fennel image

Categories     Egg     Fish     Herb     Potato     Vegetable     Brunch     Salmon     Fennel     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6

Number Of Ingredients 12

10 large red-skinned potatoes (about 3 pounds), each cut into 8 wedges
5 tablespoons bacon drippings (from about 12 bacon slices)
1 1/2 teaspoons fennel seeds
1 cup chopped onion
1 cup chopped fennel bulb
1 red bell pepper, cut into strips
6 ounces thinly sliced smoked salmon, cut into strips
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh dill
1 tablespoon distilled white vinegar
6 to 12 large eggs

Steps:

  • Preheat oven to 400&;deg;F. Toss potatoes with 3 tablespoons bacon drippings and 1/2 teaspoon fennel seeds in large bowl. Season to taste with salt and pepper. Spread potatoes in single layer on heavy large baking sheet. Roast until tender, tossing occasionally, about 55 minutes.
  • Meanwhile, heat 2 tablespoons bacon drippings in heavy large skillet over medium-high heat. Add onion, chopped fennel and 1 teaspoon fennel seeds. Sauté until vegetables are almost tender, about 7 minutes. Add bell pepper and sauté until vegetables are tender, about 5 minutes longer. Transfer vegetables to large bowl.
  • Add potatoes, smoked salmon and herbs to vegetable mixture; toss to combine. Season to taste with salt and pepper. Transfer hash to platter and tent with foil to keep warm.
  • Add vinegar to large skillet of simmering water. Crack eggs into water. Simmer until eggs are softly cooked, about 3 minutes. Using slotted spoon, remove eggs from water, drain briefly and place atop hash.

POTATOES TOPPED WITH SMOKED SALMON AND FENNEL



Potatoes Topped with Smoked Salmon and Fennel image

Categories     Fish     Potato     Cocktail Party     Quick & Easy     Salmon     Fennel     Healthy     Sour Cream     Simmer     Gourmet

Yield Makes 24 hors d'oeuvres

Number Of Ingredients 6

12 small (1 1/2-inch) red boiling potatoes
2 ounces smoked salmon, coarsely chopped
1/4 cup finely chopped fennel bulb (sometimes called anise)
1 teaspoon fresh lemon juice
1/4 cup reduced-fat sour cream
Garnish: fennel fronds or fresh dill sprigs

Steps:

  • Cover potatoes with salted water by 1 inch in a large saucepan, then simmer, uncovered, until just tender, about 15 minutes. Drain in a colander and cool.
  • Stir together salmon, fennel bulb, lemon juice, and salt and pepper to taste.
  • Halve cooled potatoes and season cut sides with salt and pepper. Arrange, cut sides up, on a platter (if potatoes wobble, cut a thin slice off rounded bottoms), then dot each with 1/2 teaspoon sour cream. Mound salmon on top.

SMOKED SALMON, FENNEL AND GOAT CHEESE TOASTS RECIPE - (4.4/5)



Smoked Salmon, Fennel and Goat Cheese Toasts Recipe - (4.4/5) image

Provided by á-81356

Number Of Ingredients 10

8 ounces soft fresh goat cheese
1 1/2 tablespoons fresh tarragon, chopped
1 tablespoon fennel seeds, finely crushed
2 teaspoons lemon peel, grated
1/2 teaspoon coarsely ground black pepper
2 1/2 tablespoons olive oil
30 thin slices French-bread baguette
12 ounces thinly sliced smoked salmon
Lemon peel strips (for garnish)
Tarragon sprigs (for garnish)

Steps:

  • Preheat oven to 350°F. Mix goat cheese, chopped tarragon, crushed fennel seeds, grated lemon peel and pepper in small bowl to blend. Set aside. Brush oil over both sides of bread. Arrange bread in single layer on large baking sheet. Bake until bread is just crisp, about 5 minutes per side. (Cheese mixture and toasts can be made 2 days ahead. Cover cheese mixture and chill. Cool toasts; store airtight at room temperature.) Spread cheese mixture over toasts. Top with salmon, trimming to fit. Garnish with lemon peel strips and tarragon sprigs. Arrange on platter and serve.

SMOKED SALMON AND FENNEL RECIPE - (4.3/5)



Smoked Salmon and Fennel Recipe - (4.3/5) image

Provided by lianbl88

Number Of Ingredients 6

1 fennel bulb (about 8 ounces), thinly sliced, plus 1/4 cup fennel fronds
1/2 teaspoon lemon zest, finely grated
4 teaspoons lemon juice
Coarse salt and ground pepper
4 ounces smoked salmon, thinly sliced
1 tablespoon extra-virgin olive oil

Steps:

  • In a medium bowl, toss fennel and fronds with lemon zest and juice; season with salt and pepper. Lay salmon on a serving plate, top with fennel mixture and drizzle with oil.

Tips:

  • Choose the right salmon: Look for wild-caught salmon that is firm and has a vibrant color. Avoid farmed salmon, as it is often lower in quality and may contain harmful chemicals.
  • Brine the salmon: Brining the salmon in a mixture of salt, sugar, and water helps to season the fish and keep it moist during the smoking process.
  • Use a good smoker: If you don't have a smoker, you can use a charcoal grill or oven to smoke the salmon. However, a smoker will give you the best results.
  • Smoke the salmon at a low temperature: Smoking the salmon at a low temperature (around 225 degrees Fahrenheit) for several hours will help to cook the fish gently and evenly.
  • Let the salmon cool before serving: Once the salmon is smoked, let it cool to room temperature before serving. This will help the flavors to develop and will make the fish easier to slice.

Conclusion:

Smoked salmon and fennel is a delicious and elegant dish that is perfect for any occasion. With its delicate flavor and beautiful presentation, this dish is sure to impress your guests. So next time you're looking for a special appetizer or main course, give smoked salmon and fennel a try. You won't be disappointed!

Related Topics