RaeDi at Hummingbird Hollow

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Tag: Kippered Salmon

Kippered Salmon Bruschetta with Potato and Grilled Corn Chowder

This is a post I wrote several months ago and forgot about, hope you enjoy, the chowder was delicious as was the Kippered Salmon Bruschetta.

It has been a couple of days of cool wet weather; the summer season has come to an abrupt ending here in the Northwest.   Drizzle with rain off and off for the last few days have called for soup chowder for dinner.

We have plenty of Yukon potatoes and one ear of corn that can be put to good use, and too  will add a lone carrot  found in the crisper.  I decided to make a thick chowder for dinner.  Would grill the corn… that would add another level of flavor to the mix.

Diced up the potatoes and put all but about a cup into the pan.  Cover with water and add a pinch of salt.  Then take the left over cup of potatoes and put them in another saucepan and add one carrot that has been sliced.  A few minutes into the boil add about one half cup of frozen pearl onions.

Spray some olive oil on the corn and put it on the grill to cook.  Once it is showing grill marks rotate and grill until all sides done.  Then cut the corn from the cob and add it when  adding the half and half to the chowder.

When the first pot of potatoes are finished drain almost all the liquids off and mash them up good then add the mix of potatoes, carrots and onions with some of the liquid from that pot.  Then add the half and half to cover plus about an inch.  Now put the readied grilled corn into the mix.  Sprinkle the chowder with a little dill, fresh ground pepper, a little garlic powder and parsley.  Let it simmer on low for just a few minutes and it is done.

It was a very easy and quick chowder that is thickened with its own potatoes.  I do two separate batches of potatoes so will know just how many potatoes are mashed and also I do not accidentally mash any of the carrots and onions this way.

I normally would add some bacon pieces or pancetta or even a few pieces of ham, but tonight we would be having some Kippered Salmon Bruschetta as the side.

Buzz, one of T friends that is a part of the fishing season has been giving us some wonderful veggies from his garden.  Lots of wonderful home-grown tomatoes, there is cherry/plum of red and yellow and so many varieties of tomatoes in all sizes and shapes.   I actually did some pickled cherry tomatoes with one batch he gave us, one of these days I will get it posted.

Take about a dozen tomatoes and cut them up into nice size pieces and put them into a saucepan and add just a bit of water, not much, the tomatoes will have enough of their own juices after just a little bit of time.  Add four sliced cloves of garlic and just a little sea salt and pepper for now.  Once I had them reduced down (this took several hours) to very little juice (it is very thick and has lots of nice chunks of tomatoes) I added about a teaspoon of Italian seasoning and a little dill to the pot.  Ladle out about two tablespoons of the thick juice into a little dish and add about the same in olive oil to the juice.   This I would use to brush on the baguette slices before they are put on the grill.  It was already hot from grilling the corn.   Oil the grill a little to keep the baguettes slices from sticking.  This took not much more than a minute to have them all grilled.

Shred some Havarti Dill Cheese and mix with some sour cream… add just a pinch of dill and smoked paprika… you only want enough sour cream to be able to mix.  Take the cheese slicer and slice a few thin slices of the Havarti Dill Cheese to use on the bruschetta too.  On some of the pieces of grilled baguettes put the tomatoes mix and then add sliced Havarti Dill cheese and top with Kippered Salmon.  On the rest  spread the Havarti Dill Spread and put bean sprouts (I only had the large size and they needed to be used, I prefer the small sprouts instead.)  Then top them with Kippered Salmon.

It was amazing to have the chowder that warmed my bones and the bruschetta was really magnificent,  my favorite was the mix with the bean sprouts it added a new depth and the flavor was incredible….

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Kippered Salmon Potato Salad

With having a wonderful supply of Kippered Salmon we have made several dishes that are out of this world with flavor.  The Salmon Potahto (Frittata) was the first dish and was a winner.   This round we (T for now is doing most of the cooking! I direct without much notice!) decided to make a salad with the Kippered Salmon.  We love the combination of salmon, potatoes, onions and add to the mix some hard-boiled eggs.  We threw in some carrots sticks, there was a lone carrot that needed to be used and we knew it would give it some wonderful color.

                Ingredients:

  •             Two Yukon Potatoes 
  •             Small onion sliced thin
  •             Two hard-boiled Eggs
  •              1 Carrot cut into thick Julienne’s sticks
  •             Kippered Salmon
  •            Small onion sliced thin
  •            Dressing of your choice
  •            Feta Cheese      

T par-boiled the potatoes for about 5-7 minutes and then cut them in half and then into wedges, he then sliced the onion thin.  T put the potatoes and onions on a baking sheet (separately not mixed) and roasted them in a 400˚ oven just until they were done with color.  The onions are off the sheet first they get done a lot faster than the potatoes.   He then steamed the carrot for about 7 minutes and put in an ice bath.  Wanted the carrot sticks just a little crunchy and this adds color to the carrots.

Once we had all the different ingredients ready we put them together on plate.  You can arrange them however you feel.  We did ours in a circle starting with the outside and finishing with putting the kippered salmon in the middle.

T made up a dressing with sour cream and dill, some brown mustard and a squeeze of fresh lemon juice.   T liked his with a light Russian dressing.  We will leave this up to you.

The potato wedges with a carrot stick, some salmon and grilled onion were a very good mix… the eggs seem to blend it all together and made this one flavorful salad, what a nice lunch.  We added some grapes and apple wedges on the side.  We really enjoyed this salad a lot….

T’s catch this past fall… female 10 pounds, male 9 pounds

One female – 10 pounds, One Male – 9 pounds (he has more of a hook)

Kippered Salmon Potahto (Frittata)

I have been absent now for a while, when the cold weather set in it took a toll on my health… I also lost the use of my right arm (this is not as bad as it sounds, will have surgery soon, hopefully, to get my arm back to normal) so when I type it is hunt and peck with one hand, which is slow to say the least. I miss being active on my blog and having the solidarity of the friends I have made here… I do read all of your posts and have enjoyed them immensely.  I will be back to posting comments when I have full use of my arm!   I have many posts ready to blog and will post them as energy allows me to. I hope each and every one of you has a wonderful holiday season and keep the wonderful posts coming….

“Let’s Call the Whole Thing Off”

By Louis Armstrong

You like potato and I like potahto, you like tomato and I like tomahto

Potato, potahto, Tomato, tomahto, lets call the whole thing off…

I am calling it Potahto you can call it Frittata, but the one thing it is… is very good!  What a combination… each blending into one heavenly dish.  It was light and airy and the flavors came together… as I said one heavenly dish.

Kippered Salmon Potahto (Frittata)

          Preheat oven to 350 ˚

     Ingredients:

  • 3 Whole eggs beaten
  • ¾ cup of Egg Beaters (you can use all eggs and you probably could use all Egg Beaters)
  • Just a splash of cream or Half & Half
  • 1 small onion sliced thin, save five thin slices for the top of dish
  • 3 Yukon Yellow Potatoes sliced thin (I used the food processor to slice the onions and potatoes)
  • I used at least one cup of Kippered Salmon
  • I had about ¼ cup of black olives I needed to use and sliced them thin
  • ½ (plus… what you like) cup of Shredded Cheddar cheese (was requested… I would have used some Havarti with Dill cheese if there had been any in the house!)
  • Sea Salt to taste
  • Fresh Ground Black Pepper to taste
  • Dill to taste
  • Garlic Powder to taste
  • Smoked Paprika to taste
  • 5 thin slices of fresh tomato for the top of dish
  • 4 thin slices of onion for the top of dish

This is a very easy dish to make, takes just a few minutes.  You do not have to roast the potatoes first you can cube them and par-boil them instead.  If you par-boil the potatoes then put onions in a skillet with olive oil and cook a few minutes stirring off and on… you do not want them completely done.   I love the taste of roasted potatoes and onions so I used my processor and sliced them all and did the same with the onion.  I then put each on a separate baking sheet and sprinkled them with some sea salt, fresh ground black pepper, a little dill, a little garlic powder and just enough smoked paprika to add some color.   Put them in a heated oven, 400˚, for about 15 minutes, you have to watch them, you just want them to start getting a golden color, and the onions will be done first. Check them after 7-8 minutes and often after that!  I only roast one side of the potatoes and onions.

I oiled an iron skillet; I put all the potatoes in the bottom making sure it was even.  I then scattered the onion on top making sure they were even and then the same with the black olives.  I put a good thick layer of kippered salmon next.   I then spread the shredded cheese on top of that evenly.

I whisked the eggs and added the egg beaters and whisked a little more, then I added a splash of cream (or Half & Half) to the mix and whisked it till mixed. I then added the seasoning and poured this over the mix in the skillet.  I took a spatula and lifted the edges slightly to make sure it was coating everything the same.  Once I had all the egg mixture added I placed the tomatoes and onion slices on top.  I sprinkled a little dill and smoked paprika on top.

I put a lid on the skillet and put the whole thing on a burner that was heated to low and let it cook for about 10 minutes, it was just starting to set… you can see it at the edges of the pan.   I then put it in the oven for about 10 minutes with lid and then about that much time without lid.

Each flavor blended… the essence of the whole mix meets equally with the aroma and all combined for a sensational dish….

 

 

 

Kippered Salmon ~ Simple, But the Best

 

T has been busy this fishing season and the other day he did his first smoke of the season.  He decided to do Kippered Salmon first round.  It is also called “baked salmon,” whatever it is called it is my favorite of the smoked fish. 

It is hot-smoked for just a couple of hours and leaves the salmon with a rich smoke flavor and very moist.  The results are the salmon is very flaky, very juicy… similar to baking… but smoked. 

We prefer to not brine or marinate the salmon in any other flavors (soy sauce, teriyaki, brown sugar…) we get it ready and let it air uncovered in refrigerator for 24 hours (air dry method) and then just rub it with a good amount of salt, refrigerate for no more than an hour.  T rubs all salt off and makes trays for each piece of salmon and sprays oil on each before putting salmon in tray.  The salmon is then placed in the smoker and cooked for about three hours in hot heat, he uses alder wood.  We will put fresh ground black pepper on a few of the pieces before going into the smoker.  Very simple, but the taste and aroma are out of this world….

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