RECIPE FOR SALMON - Suempol.pl - EnglishSuempol.pl – English

 

 









RECIPE FOR

SALMON



Dear Reader!

The book you are holding in your hands has been prepared for salmon lovers, who appreciate its taste and are aware of the positive impact it has on the body.

The recipes presented in this book are the result of long-term work aimed at the development of suitable recipes, highlighting the unique taste of salmon. Among them you will find both sophisticated dishes that require more work, and simple, tasty suggestions that you can try every day.

Have fun and many great experiences with our renowned product – Suempol salmon!


CEO of Suempol Sp. z o.o.

Salmon with eggs Benedict


INGREDIENTS:

1 pack of smoked salmon slices – (approx. 100 grams, i. e. 3.5 oz.),
2 Kaiser rolls or 2 slices of toast bread,
2 eggs,
1 Tbsp. wine vinegar,
2 Tbsp. Greek yoghurt,
1 Tbsp. mayonnaise,
fresh dill,
freshly ground pepper.

PREPARATION:

Boil eggs Benedict: pour wine vinegar into boiling water, swirl the water briskly to form a vortex and gently but firmly slide in the eggs, be careful not to break the yolks. Cook until the whites are coagulated, however not longer than for 4 minutes. At the same time put the roll in the hot oven, or prepare classic toast. Place the salmon slices (they can be browned briefly on a dry frying pan until the protein in the meat coagulates) on the roll or toasted slices. Top with eggs Benedict and spoon over a sauce made beforehand of yoghurt, mayonnaise and pepper. Decorate with fresh dill.

Smoked salmon with avocado


INGREDIENTS:

2 avocados,
smoked salmon slices,
2 Tbsp. Mayonnaise,
½ sweet red pepper,
2 tsp. lime (or lemon) juice,
salt,
pepper,
chives.

PREPARATION:

Cut the avocado in half and scoop out the flesh. Dice the avocado, salmon and pepper. Mix the ingredients with mayonnaise, season with salt and pepper and add lemon juice, then stuff the hollowed out avocado halves with them. Garnish with chopped chives.

Salmon with vegetables


INGREDIENTS:

800 grams (1.76 lb) raw salmon steaks,
2 onions,
1 carrot,
1 parsley,
1 piece celeriac,
5 Tbsp. (preferably dry) white wine,
1 egg yolk,
2 Tbsp. butter,
1 Tbsp. flour,
tarragon,
salt,
sugar,
a glass of broth (stock cube will be fine),
2 sprigs of parsley for garnish.

PREPARATION:

Put salt on the fish and place in the fridge for 30 minutes. Cut the onions, carrot, celeriac and parsley into thin strips. Spread 1 tablespoon of butter on the inside of a saucepan, then put the vegetables and fish in the saucepan. Pour the wine and a glass of broth in, sprinkle with tarragon and cook on low heat for about 20 minutes. To make roux, mix 1 tablespoon of melted butter with the flour. Remove the cooked fish, let the broth cool down and then stir in the roux. Season the prepared sauce with salt and sugar, and then bring to a boil. Next, take it off the heat and let it cool down, stir in the egg yolk and again bring it to a boil. Put the fish with vegetables on to a platter, spoon over the sauce and garnish with parsley.

Salmon and egg paste


INGREDIENTS:

350 grams (12.3 oz.) smoked salmon,
4 hard-boiled eggs,
250 grams (8.80 oz.) pickled cucumbers or semi-pickled cucumbers,
2/3 cup mayonnaise,
freshly ground pepper,
dill.

PREPARATION:

Cut the salmon into thin strips. Peel and dice eggs and pickles. Add the mayonnaise and mix thoroughly. Season with freshly ground pepper. Serve the paste cool, garnish with sprigs of dill before serving.

Creamy paste with smoked salmon


INGREDIENTS:

100 grams (3.5 oz.) smoked salmon,
100 grams (3.5 oz.) butter,
2 Tbsp. mayonnaise,
2 tsp. parsley leaves,
1 tsp. mustard,
sprigs of dill for garnish.

PREPARATION:

Blend all the ingredients with a blender or chop very finely into a homogeneous mass. Serve the ready paste on slices of brown bread or a browned baguette. Garnish with dill.

Scrambled eggs with salmon


INGREDIENTS:

½ glass boiled rice,
100 grams (3.5 oz.) smoked salmon slices,
4 eggs,
1 Tbsp. soy sauce,
2 Tbsp. butter for frying,
parsley leaves,
fresh dill,
multicoloured pepper.

PREPARATION:

Heat the butter in a frying pan, add the eggs and fry for a minute on low heat until the eggs begin to solidify somewhat. Add the chopped slices of salmon and the previously cooked rice. Towards the end of the frying add chopped parsley leaves and dill, season with freshly ground multicoloured pepper. Serve hot.

Salmon with an orange and nuts


INGREDIENTS:

6 raw salmon fillets,
3 Tbsp. butter,
2 Tbsp. flour,
1 glass thick cream,
¼ glass sherry,
1 orange,
½ glass chopped hazelnuts.

PREPARATION:

Melt the butter in a saucepan and grease the fillets with it. Next, brown them in the oven for 12-15 minutes. Add the flour to the remaining butter, mix and fry for 2 minutes. Add the cream and sherry and simmer on low heat until it thickens. Put the grated orange zest into the sauce, add the nuts and mix everything. Take the fish out of the oven, put it on a platter and spoon over the sauce. Garnish with a sliced orange.

Salmon devilled eggs


INGREDIENTS:

10 eggs,
½ pack of smoked salmon slices,
1 tsp. lemon juice,
1 Tbsp. mayonnaise,
salt,
pepper,
dill.

PREPARATION:

Boil the eggs, let them cool down and then peel them. Cut each egg in half, separate out the yolks and put them in a bowl. Add the chopped salmon to the yolks, season with salt and pepper, add mayonnaise and mix with a blender until a uniform mass is formed. Put the prepared mass on the hollowed out halves using a filler, garnish with chopped parsley leaves.

Eggs with smoked salmon


INGREDIENTS:

6 eggs,
85 grams (3 oz.) smoked salmon slices,
3 Tbsp. creamy cottage cheese,
2 Tbsp. thick cream,
½ tsp. lemon juice,
2 Tbsp. chopped dill,
salt and pepper to taste.

PREPARATION:

Boil the eggs, let them cool down and then peel them. Cut each egg in half, separate out the yolks and put them in a bowl. Add the remaining ingredients to the yolks and mix until a uniform mass is formed. Season with salt and pepper to taste. Put the mass on the egg halves and garnish with dill.

Salmon canapés


INGREDIENTS:

6 slices of toast bread,
butter,
75 grams (2.6 oz.) thin smoked salmon slices,
75 grams (2.6 oz.) creamy soft cheese with herbs,
1 lime,
2 sprigs dill.

PREPARATION:

Spread the butter on the slices of bread, and then put the salmon on top of each. Cut each slice diagonally into four triangles. Top the triangles with a little bit of the soft cheese. Garnish with a piece of lime and dill.

Smoked salmon fried with an egg


INGREDIENTS:

4 slices of smoked salmon,
4 eggs,
4 Tbsp. butter,
a pinch of pepper or a few grains of multicoloured pepper,
1 green cucumber,
parsley leaves.

PREPARATION:

Melt the butter on a large frying pan, then place the salmon slices on it. Put one egg on top of each slice, pour a pinch of pepper and fry until the whites solidify. Carefully remove the salmon from the frying pan and arrange it on a platter. Serve immediately very hot, garnished with cucumber slices and parsley leaves. Brown toasted bread may be used as an addition.

Salmon snack


INGREDIENTS:

6 slices of smoked salmon,
½ bunch of dill,
½ tsp. lemon juice,
1 Tbsp. mayonnaise,
6 large lettuce leaves,
6 slices of large bread roll,
olive oil.

PREPARATION:

Finely dice the salmon slices, and then mix it with the chopped dill, mayonnaise and lemon juice. Divide it into six portions. Sprinkle olive oil on the bread roll slices and brown them in the oven, then put a lettuce leaf and a portion of the stuffing on each one.

Salmon under a potato duvet


INGREDIENTS:

600 grams (1.32 lb) raw salmon fillets,
800 grams (1.76 lb) potatoes,
3 Savoy cabbage leaves,
1 small broccoli plant,
pepper,
nutmeg,
salt,
lemon juice,
4 Tbsp. butter,
4 Tbsp. flour,
1 glass milk,
1 glass broth made of stock cube,
optionally: 150 grams (5.3 oz) grated cheese.

PREPARATION:

Boil the potatoes. Blanch the cabbage leaves in salted boiling water, and then transfer them to cold water and drain them. Flatly cut the thick parts of the leaves. Preparation of the sauce: melt the butter, sprinkle with flour and fry it. Add the broth and milk and bring it to a boil, stirring all the time. Peel and slice the potatoes. Transfer half of them to a greased casserole dish, cover with the cabbage and add half of the sauce. Season the salmon with salt and pepper, sprinkle with lemon and put it on the cabbage. Top with the remaining potatoes, add the blanched broccoli, and then spoon over the rest of the sauce. Bake for about 40 minutes at a temperature of 200 °C (392 °F). Optionally, after 20 minutes of baking, top with grated cheese. Serve hot.

Salmon dip


INGREDIENTS:

200g smoked salmon slices,
a teaspoon of vodka,
½ legume yellow pepper,
2 hard tomatoes,
small cider apple,
small onion,
1 teaspoon of capers,
lemon juice,
a glass of yoghurt,
half a glass of kefir,
2-3 teaspoons of thick mayonnaise,
salt.

PREPARATION:

Peel the onion and the apple and grate it on a grater with small holes, then sprinkle with lemon juice. Blanch and peel tomatoes, cut them into small cubes and sprinkle with vodka. Blend half of salmon, capers, onions, apple and lemon juice; add salt, mayonnaise, yoghurt and kefir. Then mix it with the rest of chopped salmon, tomatoes and chopped peppers. Optional: blend all the ingredients together until smooth. Stir and cool. Serve with bread.

Salmon plait


INGREDIENTS:

6 long raw salmon fillets,
½ glass white wine,
salt,
pepper,
1 tsp. basil,
¾ glass 18% cream,
2 Tbsp. butter,
4 hard-boiled egg yolks,
parsley leaves for garnish.

PREPARATION:

Cut the fillets into long strips. Use them to make plaits and transfer these to a casserole dish previously greased with butter. Pour the wine in, season with salt and pepper. Bake covered for 15-20 minutes. Put the baked plaits on a plate. Pour the baking sauce on the frying pan, season with the basil and wait until it has evaporated halfway. Add the cream and heat up until it thickens. Remove from the heat, add the butter and whip everything with a whisk. Pour the prepared sauce on the plaits and sprinkle with grated egg yolks. Add the parsley leaves as a decoration.

Salmon and groats burgers


INGREDIENTS:

300 grams (10.6 oz.) smoked salmon,
300 grams (10.6 oz.) barley groats,
1 onion,
30 grams (1.06 oz.) fat,
1 egg,
salt,
pepper,
breadcrumbs,
frying oil.

PREPARATION:

Boil the groats. Grind half of it with the salmon. Finely chop the onion and fry it until transparent. Add the remaining groats to the onions, raw egg, salt, pepper and mix with the salmon. Form burgers out of the prepared mass, coat them in breadcrumbs and fry. Serve with salad and potatoes.

Salmon in white wine


INGREDIENTS:

1 kg (2.2 lb) raw salmon,
1 tsp. lemon juice,
2 Tbsp. hot mustard,
1 glass white wine,
salt,
½ packet butter.

PREPARATION:

Wash and dry the salmon and divide it into portions. Then sprinkle it with the lemon juice, salt, rub in the mustard and transfer it covered to the fridge for 2 hours. Melt the butter in the saucepan, put in the fish, pour in the wine and fry for 5 minutes on each side. Put the prepared fish on the plate, pouring the sauce from the frying and sprinkling it with dill. Serve with rice and coleslaw.

Battered salmon


INGREDIENTS:

About 600 grams (1.32 lb) raw salmon fillet,
salt, pepper,
1 leek,
30 grams (1.06 oz.) butter,
yolk for brushing,
oil for the tray;

dough:
500 grams (1.1 lb) flour,
250 grams (0.55 lb) butter,
1 egg,
salt,
2-3 Tbsp. cold water.

PREPARATION:

Mix the flour, egg, butter, salt and water and knead the dough with fast movements. If it is too hard, add a little water. Form a ball and put it in the fridge for two hours. Rinse and dry the fish. Rub in the salt and pepper on both sides. Chop and fry the leek adding two tablespoonfuls of butter. Remove the dough from the refrigerator and roll it out. Place the fish on the ready leek and wrap it with the dough. Form a shape that you like. Brush the whole thing with the beaten up yolk and bake for 30-40 minutes at a temperature of 180 °C (356 °F).

Salmon steaks with tomatoes


INGREDIENTS:

2 Tbsp. butter,
4 pieces raw salmon, about 2 cm thick,
2 cloves garlic,
1 onion,
4 tsp. chopped parsley leaves,
2 tsp. basil,
1 tsp. chopped fresh mint leaves,
8 tomatoes,
juice form 1 lemon,
salt,
pepper.

PREPARATION:

Fry the salmon steaks on medium heat for 3-4 minutes each side. Transfer the prepared steaks to the oven and bake for 10 minutes. Remove them from the oven, place on a platter and keep in a warm place. Slice the garlic, dice the onion and tomatoes. Put the garlic, onions, herbal spices on the same frying pan and fry for 2 minutes on medium heat. Add the tomatoes, lemon juice, salt, pepper and fry for another 4 minutes. Place the steaks on the plate and spoon over the sauce.

Sweet salmon skewers


INGREDIENTS:

700 grams (1.54 lb) raw salmon,
1 small broccoli plant,
1 courgette,
1 sweet red pepper,
1 yellow pepper;

marinade:
½ glass orange juice,
2 tsp. coriander,
sesame seed to taste,
2 Tbsp. oil,
2 tsp. curry,
1 small onion,
chopped,
salt,
pepper.

PREPARATION:

Cut the salmon, courgette and the peppers into proportionate pieces (2x2 cm). Then put the salmon on the skewers alternating it with the vegetables. Mix all the ingredients of the marinade in a bowl. Place the skewers in a dish, pour in the marinade and leave in the fridge overnight. The following day bake the skewers in a preheated oven or grill for 10 -15 minutes, all the while pouring the marinade over them. Serve with rice.

Roasted salmon


INGREDIENTS:

500 grams (1.1 lb) raw salmon,
10 boiled potatoes,
salt,
pepper,
2 Tbsp. butter,
1 onion,
2 Tbsp. chopped parsley leaves,
1 whisked egg;

hot sauce:
3 Tbsp. butter,
1 finely chopped onion,
1 clove garlic,
thinly sliced,
½ glass ketchup,
½ glass water,
1 tsp. Vinegar,
¾ tsp. sugar.

PREPARATION:

Dice and boil the salmon. Use the potatoes to make purée. Melt the butter in the saucepan, finely chop and briefly fry the onion. Add the parsley and fish, and then mix with the prepared purée. Spread the mass on parchment paper and roll it, then remove the paper. Whisk the egg with a little water in a bowl and brush the formed dough with it. Roast at a temperature of 190 °C (374 °F) for about 20 minutes until golden brown. In the meantime, prepare the sauce: melt the butter in a frying pan, briefly fry the onion, add the garlic, ketchup, water, vinegar and sugar. Leave on low heat for about 30 minutes. Serve the roasted salmon topped with the sauce.

Salmon in beer pancakes


INGREDIENTS:

250 grams (0.55 lb) smoked salmon slices,
Philadelphia-type cheese,
oil,
pepper,
dill;

batter:
½ glass flour,
½ glass milk,
½ glass lager,
1 egg.

PREPARATION:

Dice and boil the salmon. Use the potatoes to make purée. Melt the butter in the saucepan, finely chop and briefly fry the onion. Add the parsley and fish, and then mix with the prepared purée. Spread the mass on parchment paper and roll it, then remove the paper. Whisk the egg with a little water in a bowl and brush the formed dough with it. Roast at a temperature of 190 °C (374 °F) for about 20 minutes until golden brown. In the meantime, prepare the sauce: melt the butter in a frying pan, briefly fry the onion, add the garlic, ketchup, water, vinegar and sugar. Leave on low heat for about 30 minutes. Serve the roasted salmon topped with the sauce.

Salmon croquettes


INGREDIENTS:

300 grams (10.6 oz.) raw salmon,
1 glass maize flour,
1 small onion,
a pinch of thyme,
salt,
pepper,
1 egg,
3 Tbsp. milk,
2 Tbsp. maize flour,
2 Tbsp. oil.

PREPARATION:

Boil one glass of maize flour with two glasses of water for 10 minutes. Boil and chop the salmon. Mix the prepared mass with the salmon and chopped onion, season with salt, pepper and thyme. Transfer to the fridge for 3 hours. Whisk the egg with the milk and put it aside. Use the cold maize mass to form small balls, coat with the egg and maize flour, fry on both sides until golden brown.

To make the croquettes, you can also use smoked salmon instead of raw salmon.

Salmon with broccoli and potatoes


INGREDIENTS:

2 raw salmon fillets,
a sprig of dill and parsley leaves,
a pinch of mint,
1 bay leaf,
salt,
lemon juice,
300 grams (10.6 oz.) broccoli,
300 grams (10.6 oz.) potatoes,
2 Tbsp. cream.

PREPARATION:

Boil the dill, parsley leaves, bay leaf, mint, salt and lemon juice in a small amount of water. Put in the salmon fillets and braise until the flesh gets soft. Cook the broccoli in a small amount of salted water so that they remain crisp. In a separate pot boil the potatoes in their skins, peel them after boiling. Put the salmon on the plate and garnish with the broccoli. Serve with potatoes topped with a dollop of cream.

Salmon with vegetables


INGREDIENTS:

4 raw salmon fillets,
1 pack variety mix frozen vegetables,
2 cans sweet pea,
200 grams (7 oz.) smoked bacon,
ginger,
4 cloves garlic,
salt, pepper,
2 lemons,
frying oil,
optionally: soy bean sprouts or other sprouts.

PREPARATION:

Fry the vegetable mix with the sliced bacon in oil with crushed garlic and ginger. Towards the end of cooking, add the peas. Sprinkle the salmon with lemon juice, season with salt, pepper and fry in oil. Transfer the vegetables on to a platter, top with the salmon and sprinkle with the sprouts.

Salmon and mushroom pancakes


INGREDIENTS:

a portion for 8 – 10 pancakes;

pancake batter:
1 glass flour,
3 eggs,
1.5 glass milk or water (or milk and water in equal amounts),
a pinch of salt,
frying oil;

stuffing:
1 packet smoked salmon,
300 grams (10.6 oz.) mushrooms,
salt, pepper to taste,
2 large onions,
4 - 5 Tbsp. boiled rice,
as many tablespoonfuls of cream as the pancakes.

PREPARATION:

Finely chop the onions and briefly fry them in the oil. Add and fry the striped mushrooms. Season with salt and pepper, add the rice and stir thoroughly. Mix the flour with the salt, oil and eggs, add the milk and water. Fry the pancakes. Spread the mushrooms on the prepared pancakes, add a tablespoonful of cream and a strip of smoked salmon. Fold the pancakes and, depending on your preference - fry or bake them in the oven. Serve with dry red wine.

French style salmon fillets


INGREDIENTS:

4 raw salmon fillets,
2 Tbsp. hot mustard,
2 - 3 Tbsp. butter,
¼ glass apple wine or 1 tsp. calvados,
salt.

PREPARATION:

Pour some salt on the fillets, spread some mustard on both sides and leave for about 10 minutes. Melt the butter in a frying pan, add the wine and fry the salmon for a few minutes on both sides. Serve immediately after removing from the frying pan, preferably with new potatoes.

Green roasted salmon


INGREDIENTS:

4 raw salmon slices,
frying fat;

marinade:
½ Tbsp. hot ketchup,
¼ glass lemon juice,
1/3 finely chopped parsley leaves and chives,
2 cloves garlic,
2 tsp. ground white pepper,
salt.

PREPARATION:

In a small bowl mix peeled and crushed garlic with the remaining ingredients of the marinade. Put the salmon slices into a glass dish, cover with half of the marinade and transfer to the fridge for an hour. Reposition the slices from time to time so that the marinade may distribute evenly. Then place the fish in a previously greased casserole dish, pour in the remaining part of the marinade and bake for about 20 minutes.

Salmon broth


INGREDIENTS:

250 grams (8.80 oz.) salmon fillet,
1 medium-sized onion,
2 - 3 cloves garlic,
5 - 6 grains allspice,
5 - 6 grains pepper,
1 bay leaf,
1 large carrot,
a medium-sized parsley,
¼ celeriac,
marjoram,
1 Tbsp. mild paprika,
ground,
chives.

PREPARATION:

Put the fillet into a pot, pour in cold water, add whole vegetables (the onion can be cut in half), spices, bay leaf, a tablespoon of paprika and the cloves of garlic. Cook over low heat so that the soup is clear. When the vegetables are soft, drain the vegetables saving the broth. Grate the vegetables using a grater with large holes, chop the salmon, add chopped chives. Season with marjoram, granulated garlic and pepper.

Salmon soup


INGREDIENTS:

1 250-gram pack of smoked salmon,
125 grams (4.4 oz.) rice,
2 large carrots,
1 stock cube,
pepper,
thyme,
parsley leaves.

PREPARATION:

Boil the stock cube in water, pour in the rice and diced carrots, boil until soft. Add the chopped salmon to the broth. Add the spices to taste, garnish with green parsley leaves.

Georgian style salmon


INGREDIENTS:

1 kg (2.2 lb) raw salmon fillets,
½ tsp. grated nutmeg,
½ tsp. of each of:
ground ginger, barberry and coriander,
3 - 4 cloves garlic,
lemon juice and grated lemon zest,
3 Tbsp. chopped parsley leaves,
3 Tbsp. finely chopped onion,
2 Tbsp. flour,
frying oil,
salt.

PREPARATION:

Wash the fish, dry it and cut into thick strips. Sprinkle with salt and put in the fridge for 1 hour. Finely chop the garlic and grind it with the ginger, nutmeg, barberry, lemon juice and zest. Rub the prepared paste in the salmon and once more place it in the fridge for 4 - 5 hours. After this time, coat the fish in flour and fry in very hot oil. Arrange the salmon on a hot platter, sprinkle with chopped onion and parsley leaves. Serve with French fries and green lettuce.

Teryiaki salmon


INGREDIENTS:

4 slices of raw salmon,
oil for greasing;

sauce:
3 Tbsp. of each of:
soy sauce and dry vermouth or sherry,
1.5 Tbsp. sugar,
1 tsp. fresh ginger,
chopped or powdered ginger,
1 clove garlic.

PREPARATION:

Mix the soy sauce, vermouth, sugar, ginger and chopped garlic in a bowl. Grease the salmon using the oil and transfer it onto a grill. Grill on both sides, greasing with the sauce until it becomes light brown.

Salmon spaghetti I


INGREDIENTS:

spaghetti, farfalle or pappardelle,
200 grams (7 oz.) smoked salmon slices,
pepper, salt,
thyme,
fresh parsley leaves.

PREPARATION:

Season the salmon with pepper, salt and thyme, and then finely chop it and fry briefly in the oil. Cook the pasta, towards the end add a tablespoon of olive oil. Transfer the hot pasta onto a plate, arranging the salmon in the middle. Sprinkle with chopped parsley.

Salmon spaghetti II


INGREDIENTS:

spaghetti,
200 grams (7 oz.) smoked salmon slices,
2 carrots,
1 onion,
1 Tbsp. mustard to taste;

Béchamel sauce:
2 Tbsp. butter,
2 Tbsp. flour,
1 glass milk,
salt, pepper,
a bit of nutmeg,
fresh basil.

PREPARATION:

Béchamel sauce: melt the butter, add the flour and stir thoroughly. Next, add the milk and heat up until it thickens. Mix the sauce with 1-2 tablespoons of mustard (depending on your preference).

Fry the onion in the oil until transparent, add the carrot and fry for about 2 minutes. Boil the spaghetti, mix it with the onions and carrots, and then place on a deep plate. Top with chopped smoked salmon. Pour the Béchamel sauce over. Garnish with a basil leaf.

THE END
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