Best 2 Smoked Salmon And Mushroom Salad Recipes
Indulge in a symphony of flavors with our smoked salmon and mushroom salad, a culinary masterpiece that marries the richness of smoked salmon with the earthy charm of sautéed mushrooms. This delectable dish is a delightful appetizer, light lunch, or elegant dinner option. The interplay of textures and flavors will tantalize your taste buds and leave you craving more.
This versatile salad offers two tantalizing variations: a creamy dressing or a zesty vinaigrette. The creamy dressing, crafted with sour cream and mayonnaise, envelops the ingredients in a luscious embrace, while the vinaigrette, a lively blend of olive oil, lemon juice, and Dijon mustard, imparts a refreshing tang.
Accompanying the smoked salmon and mushrooms are an array of crisp and colorful vegetables. Baby spinach, with its tender leaves, provides a bed of verdant freshness. Red onion adds a vibrant pop of color and a touch of sharpness, while chopped walnuts lend a nutty crunch and a welcome textural contrast.
To elevate the flavors even further, consider adding a sprinkling of capers for a briny burst or crumbled blue cheese for a piquant touch. These optional ingredients add an extra layer of complexity and depth, transforming the salad into a truly unforgettable experience.
Whether you prefer the creamy richness of the sour cream dressing or the tangy brightness of the vinaigrette, this smoked salmon and mushroom salad is sure to impress. Its versatility and flavor combinations make it a perfect choice for any occasion.
MUSHROOM & SMOKED SALMON TARTS
Steps:
- Unroll crusts into two 9-in. fluted tart pans with removable bottoms; trim edges. Refrigerate 30 minutes. Preheat oven to 400°., Line unpricked crusts with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are golden brown, 10-15 minutes. Remove foil and weights; bake until bottoms are golden brown, 2-4 minutes longer. Cool on a wire rack. Reduce oven setting to 375°., In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender and lightly browned, 5-7 minutes. Remove from pan. Add butter and mushrooms; cook and stir until mushrooms are tender, 6-8 minutes. Cool slightly., Place tart pans on separate baking sheets. Divide onion and mushrooms between crusts; top with salmon and cheese. In a bowl, whisk 4 eggs, 2 teaspoons capers and 1/4 teaspoon each salt and pepper; if desired, stir in 1 teaspoon dill. Pour over 1 of the tarts. Repeat with remaining ingredients for second tart., Bake until a knife inserted in the center comes out clean, 15-20 minutes. Let stand 5 minutes before cutting.
Nutrition Facts : Calories 239 calories, Fat 15g fat (6g saturated fat), Cholesterol 136mg cholesterol, Sodium 382mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 8g protein.
MUSHROOM CAPS STUFFED WITH SMOKED SALMON
We smoke our own salmon, so I am always looking for something different to do with it. I often make mushroom caps stuffed with a crab mixture, so I thought, "Why not smoked salmon?" I think they go well together, and those who have eaten them really enjoy them.
Provided by Paja9203
Categories Vegetable
Time 30m
Yield 18 mushrooms
Number Of Ingredients 11
Steps:
- Clean mushrooms by wiping (do not wash.).
- Take stems out of mushrooms and save for another purpose.
- Combine cream cheese, mayonnaise, smoked salmon, dill, lemon juice,margarine, 1 tablespoons butter, and parsley. Mix well.
- Brush insides and outsides of mushrooms with olive oil.
- Stuff mushrooms with cream cheese mixture, mounding it up a little.
- Mix the breadcrumbs, parmesan cheese and melted margarine and sprinkle over the mushrooms.
- Bake at 375 degrees for 15 to 20 minutes.
- The bread crumbs should be golden brown.
- Take care when eating. They will be very hot and there will be some very hot liquid in the mushroom.
Tips:
- Choose high-quality smoked salmon for the best flavor. Look for salmon that is firm and has a deep, smoky color.
- If you don't have any lemon juice on hand, you can use white wine vinegar or champagne vinegar instead.
- To make the salad ahead of time, cook the mushrooms and bacon and let them cool completely. Then, assemble the salad and dress it just before serving.
- Add some chopped fresh herbs, such as dill or chives, to the salad for extra flavor.
- Serve the salad on a bed of mixed greens or arugula for a light and refreshing meal.
Conclusion:
This smoked salmon and mushroom salad is a delicious and easy-to-make dish that is perfect for any occasion. It is packed with flavor and nutrients, and it can be served as a main course or a side dish. With its smoky, savory, and tangy flavors, this salad is sure to be a hit with everyone who tries it. So next time you are looking for a quick and easy meal that is both delicious and healthy, give this smoked salmon and mushroom salad a try. You won't be disappointed.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
