Whole smoked salmon


Beautiful “Victoria Day” and long weekend spent in Ennismore at the trailer. What kind of goodies can I cook this weekend? What about a whole smoked salmon? Perfect idea! A word of advise: do not overpower the salmon with too many spices and use some salt, black pepper, salmon spices, garlic powder and some Piri Piri. Cook it a low 230-250F for a couple of hours to your taste. Enjoy!

Whole smoked salmon-1

Whole smoked salmon-1

Whole smoked salmon-2

Whole smoked salmon-2

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Salmon velvet soup


This weekend we had another wonderful family dinner with our dear Nika, Kia and their parents. I prepared salmon soup and four kinds of chicken wings from my “repertoire” and Violet made two delicious cakes. On this post I’ll describe just the salmon soup and I’ll have to get back with the cake recipes.

I wanted to do a new soup for my dearest guests so after few days of research, I’ve decided to prepare the Salmon Velvet Soup after a recipe from Eat Well 101.

Salmon Velvet Soup

Salmon Velvet Soup

Ingredients:

  • 170 g of fresh salmon
  • 250 g smoked salmon
  • 12 baby carrots
  • 1 parsley root
  • 4 celery stalks
  • 1 medium size spanish onion
  • 2 big Yukon gold potatoes
  • 1 cup white wine (I used 1 cup of grape juice and a splash of vinegar)
  • 4 cups vegetable stock
  • 100 g whipping cream
  • 2 tbsp olive oil
  • Salt and pepper
  • 50 g of salmon eggs
  • 150 g of smoked salmon

In a soup pot heat the oil and sweat the onion for 3-4 minutes. Add some salt and pepper to taste and then all the other vegetables and cook for another 5 min or until all the oil was absorbed. Add all the other ingredients (except the salmon eggs and the 150 g smoked salmon which are for decorating) and boil them for 40-45 min. Put everything in a blender or use a hand blender for a smooth result. I decorated the soup bowl with salmon eggs and diced smoked salmon and served with fresh french baguette.