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10 easy and tasty recipes with smoked salmon – Italian Cuisine

Smoked salmon is a great ally in the kitchen. It is a versatile ingredient to be used in many recipes. Here are 10 very easy ideas to make!

Never like at this time of year you will find in the excellent supermarkets smoked salmon from northern Europe and maybe there was smoked salmon that you bought for Christmas canapes.
Take advantage to prepare delicious hot dishes perfect for the winter.

Smoke the salmon at home

If you do not like commercial products you can try to smoke fresh salmon at home.
So buy some good fillets and marinate them. The raw material must be of first quality.
For a kg of salmon you will need the same weight of sugar and salt, then a kg of salt and one of sugar.
Cover the fillet with salt and sugar and leave to marinate in the refrigerator for more than 24 hours.
You can also add aromatic herbs and minced spices to give more scent. Dill, rosemary, garlic and pepper are ideal.
After the necessary time, rinse the fillet and dry it well.
Burn on the basis of a smoker or a steel steamer with aromatic herbs and as soon as you have ignited cover with a grate and place the fillet.
Cover everything and wait about 60 '. Inside the steamer (or smoker) the fire will go out due to lack of oxygen and the smoke produced will smoke the salmon.
Obviously you do not have to put anything on the stove. In this recipe the fires do not serve, except for those burned wood.

Which wood to use?

Apple, maple or chestnut or a mix of all three. If you want you can also add some coal.
Every now and then put some water on the burning sticks to create even more smoke.

How to clean salmon

The fillet must be carefully carved out and also deprived of the fat part before being smoked.
Instead, the leather should be left, but only on the side that rests on the grid.

Blinis with salmon

Recipes with smoked salmon

With smoked salmon you can prepare many extraordinary dishes.
If you do not have much time or if you are not skilled in the kitchen, prepare rye sandwiches with salmon, rocket, sour cream and poached egg. They are a very tasty single dish, perfect also to bring to the office as a slab.
But smoked salmon is also perfect as a condiment for a plate of pasta or gnocchi, just cook it and soften it with a knob of butter and, if you love the creamy sauce, add a little 'cream.
You can use smoked salmon also on pizza and in the dough of many savory plumcakes.
We like smoked salmon for children, so why not ask little muffins for a snack?

Quiche with salmon

A quick idea for an aperitif with friends could be a quiche. To prepare it you need a roll of leaf pasta, smoked salmon, cream and eggs. Place the dough inside a round mold and peck the bottom. Place slices of salmon on top and then cover everything with a cream obtained by beating an egg with 200 ml of fresh cream, salt and pepper.
You can of course also add vegetables like sautéed zucchini and boiled potatoes to make the cake even richer. Bake at 180 degrees for about 25 minutes in a static oven.
Let the cake cool down before slicing it.

Here are 10 ideas to bring smoked salmon to the table in an original and tasty way.

The tasty side of the bike – Italian Cuisine

It will seem curious but we of La Cucina Italiana went to Valencia. For the accuracy to the last note of the World Motorcycle on the circuit Ricardo Tormo. We were there to prepare the dinner that Aprilia traditionally offers its guests in the paddock (from Italians, food first of all). A special dinner since it is dyed red at least virtually like the hulls and the look of pilots and mechanics during the grand prix. Rosso come (RED), the non-profit organization founded by Bono Vox of U2 to fight the aids transmitted from mother to child.
For those who watched the Grand Prix, in addition to the pouring rain, today will have seen that all the sponsors have renounced the exposure of their brands for support this good cause.

But back to dinner, "a union of two Italian excellences" commented Davide Zanolini, Piaggio Group Executive Vice President of Marketing & Communication, associating Aprilia with La Cucina Italiana (thank you!). We called the bravo at the stove Marco Colleoni, the cook who collaborates with the pages of our newspaper and with the School of Italian Cuisine. In the few square meters of the Aprilia paddock together with the team's boys, he prepared a tomato risotto (RED!) With the squid, an umbrella with ratatouille, without missing either an appetizer or a dessert.

We also discovered an excellent ice cream parlor called La Romana, present throughout Italy (also in Spain and Germany) that has a fixed cart in the Aprilia paddock. So delicious that even the drivers of other teams come to take a cup (Valentino Rossi if he does bring). A taste for all: the zabaione.

Ps: unfortunately, today Aprilia was not very lucky on the track but for sure the Italian team won the championship in terms of generosity! Come on guys.