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Recepies

Safu-recipies for smoked salmon trout:

Ingredients:

4 horizontal bread slices
3 dl lemon juice and fish bouillion mix
200 g hot smoked salmon trout fillet
200 g cold smoked salmon trout slices
2 pcs pickled cucumber
2 dl sour cream
roe paste
2 dl sour cream
150 g processed cheese
100 g roses made of cold smoked salmon trout slices

Use juice & bouillion mix to moisten the bread slices.
Cut the pickled cucumber into small cubes and mix it with the hotsmoked fish and sour cream.
Put the bread slices on a tray and spread the fillings as follows:
Between the first and secon bread slice the roe paste, between the second and third the cold smoked slices and finally the hot smoked fish, cucumber and sour cream mix between the third and fourth bread.
Wrap the loaf in grease proof and put it in a refrigerator.
Before serving, coat the loaf with processed cheese - sour cream mix and decorate with  cold smoked “roses”.

450 g cold smoked salmon trout slices
300 g crushed tomatoes
1 dl sour cream
fresh dill
crushed black pepper
1 tbs butter
Pasta: green tagliatelle pasta

Brown the fish slices slightly in butter and add the crushed tomatoes.
Add finely chopped dill and black pepper.
Add the sour cream just before serving and mix carefully.
Serve with pasta.

300 g cold smoked salmon trout slices
250 g zuccini
50 g leek
30 g butter
40 g wheat flour
4 dl water
1 fish stock cube
50 g blue cheese
1 dl sour cream
white pepper
chopped parsley

Cut zuccini slices and leek rings. Brown slightly with butter.
Add wheat flour.
Add water gradually and fish stock cube and let boil for 5 - 10 minutes.
Cut fish slices into strips. Add the strips and crumbled blue cheese. Boil 3 minutes and add the sour cream and a pinch of white pepper. Add chopped parsley.
Serve with pasta.

500 g potatoes
2 onions
20 g butter
150 g cold smoked salmon trout
5 dl fish bouillion
1,5 dl cream
white pepper
finely chopped dill or parsley.

Cut the peeled potatoes and onions into pieces.
Stew pieces in butter and add the fish bouillion.
Boil the vegetables and mash with an electric mixer. Chop the fish and add with cream.
Warm the soup and serve.

200 g salmon trout slices
150 g processed cheese
spices as you like

Overlap the slices on a plastic foil. Form a rectangle about 30 cm wide.
Spread the cheese on the slices and roll.
Place the tightly wrapped roll in freezer for one hour.
Cut the roll in pieces and serve as hors d´oeuvre or in cold buffet.

300 g cold smoked salmon trout fillet
50 g celeriac
50 g parsnip
3 carrots
1 leek
1 green sweet pepper
1 fish stock cube
2 dl water or white wine
lemon pepper
finely chopped dill
olive oil

Peal the celeriac, parsnip and carrots
Remove the stem and seeds of pepper. Cut all the vegetables into strips.
Heat a drop of oil in a pan and let the vegetables boil in oil for a while.
Crumble the fish stock cube among vegetables and add the water or wine.
Stir and stew under a lid.
Cut the cold smoked fish fillet in pieces without removing the skin. Put the pieces skinside up over the vegetables and let stew until the fish is done.
Remove the skin from fish pieces and spice with lemon pepper and dill.

200 g iceberg lettuce
4 boiled potatoes
2 boiled eggs
100 g frozen beans
400 g hot smoked salmon trout (fillet) without bones.
black olives
red onion rings
leek rings

Dressing
2 dl sour cream
3 tbs chili dressing

Cut the iceberg lettuce, peel the potatoes and eggs. Cut in pieces.
Cut the fish in small pieces
Collect the salad on a dish. Serve the dressing separately.

The dough:
1,25 dl smashed potatoes
125 g butter
2,5 dl wheat flour
1,5 ts baking powder

The filling:
5 dl fresh chantarelle
2 tbs butter
piece of leek
200 g cold smoked salmon trout (strips)
0,5 dl finely chopped dill
2 eggs
3 dl sour cream
2 dl grated cheese
black pepper

Make the dough of melted butter, smashed potatoes, flour and baking powder.
Press the dough in a pie form (diameter about 25 cm).
Bake in 200 oC oven for 15 minutes.
Clean and cut the chantarelle mushrooms.
Boil the excess water from mushrooms in a pan. Add the butter and sliced leek. Stir until the leek becomes soft.
Spread the chantarelle - leek mix with fish strips and dill on the pre baked pie.
Whip the eggs, add sour cream and grated cheese. Spice with black pepper.
Pour the mix over the pie.
Put in a 200 oC oven for 25 - 30 minutes until the egg-mix has congealed and the surface has got a beautiful brown colour.
Serve warm.