Smoked Salmon Gnocchi in Shallot Cream

 

Every once in a while a dish comes along that exceeds your expectations.

You know it's going to be good but you don't expect it to be THAT good. 

This was one of those dishes! 

It is so easy to make and the flavor is outstanding. Not to mention all the fabulous textures going on too. Make sure you get a double smoked salmon, if possible, it makes the dish even richer. (But regular smoked is fine!!) 

This only takes about 45ish minutes from start to finish, including prep, so it's great for those busy work nights. It's also fancy enough that it will wow your dinner guests at any dinner party. You can serve it with garlic bread or focaccia BUT it is a very rich dish and works as a stand alone as well. 

Smoked Salmon Gnocchi in Shallot Cream Sauce

Ingredients

3 Tbsp butter

3 medium-large shallots, sliced thin

pinch salt and pepper

3 - 4 oz of double (or single) smoked salmon, chopped

1 1/2 cups heavy cream (plus extra, if needed)

1 cup Parmesan Reggiano, shredded 

2 Tbsp fresh parsley, finely chopped

2 Tbsp fresh chives, finely chopped

1 package gnocchi (about 400 - 500 gr) (Link HERE)

Garnish

parsley or chives

Parmesan Reggiano Cheese, grated

salt & pepper

nutmeg, fresh grated

Directions

Prep all of your ingredients first as this dish comes together quickly once you start. Bring water to a boil and leave on simmer while you make the cream sauce. 

Melt butter over medium - high heat. Add in shallots, salt & pepper/ Cook for about 5 minutes, until shallots are translucent. Add in salmon and 1 1/2 cups heavy cream. 

Reduce heat to medium - low and stir for about 5 - 8 minutes. Add in the shredded Parmesan Reggiano cheese and stir until melted. Add in the parsley and chives. 

Reduce heat to low and let simmer while the gnocchi cooks, stirring occasionally.

Place gnocchi in boiling water and cook until it floats to the surface and is tender - about 5 - 7 minutes. 

Drain gnocchi and add into the frying pan with the sauce. If the gnocchi soaks up too much of the sauce, add in a little more cream. 

Cook and stir for a few minutes to combine. Serve hot.

Garnish with extra parsley, chives, salt & pepper, cheese, or grated nutmeg. 

This dish is easy to change up as well. Don't have chives? Leave them out. Love mushroom or spinach? Add them in. Only have Parmesan cheese? That'll work. 

 I've made it several times now and I usually end up adding a little more cream at the end so there is lots of sauce. It might appear to be quite thin in the beginning but it will get thicker and the gnocchi will soak some of it up.

This is a very decadent recipe that will go a long way. Serve it with a salad or focaccia and it will go even further. Perfect for dinner parties and family get togethers. 

Stoneware pasta and gnocchi serving bowls - LINK HERE. 

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Salmon Sandwiches on Soft Havarti and Dill Buns

Just a quick blog today. St. Patrick's Day is fast approaching, as is Easter, and I've been busy searching out all the exciting/fun things I want to attempt.

Holidays always get me so excited to try new recipes!

Anyway, this recipe is very tasty and so worth making your own homemade bread for.

I've use my "go-to" bread recipe that I have used a million times on our blog, but have changed it up a bit by subbing in some whole wheat flour and throwing in some dill and Havarti cheese.

These are perfect for a luncheon when you are looking for something a little out of the ordinary but not so scary that people won't try it.

The Havarti cheese goes really well with the salmon which, as we all know, goes really well with dill.

This made 24 buns, generously filled with the tangy salmon filling.

Salmon Sandwiches on Soft Havarti and Dill Buns

Ingredients

Buns

4 - 4 1/2 cups all purpose flour

1 cup whole wheat flour

3 Tbsp sugar

2 envelopes Rapid Rise Yeast

1/2 tsp salt

1 Tbsp dried dill

1/4 tsp baking soda

1 cup shredded Havarti cheese

1 cup buttermilk

1 cup water

1/3 cup butter, cut into pieces

Salmon Filling

3 cups flaked salmon (Canned or freshly cooked and shredded with a fork)

1/2 cup dill pickles, finely diced

1/4 cup onion, finely diced

salt & pepper

mayo to taste - approx 1/3 to 1/2 cup

Directions

Preheat oven to 375. Line a cookie sheet with parchment paper, set aside.

In a large bowl combine 2 cups all purpose flour, whole wheat flour, sugar, undissolved yeast, salt, dill, baking soda, and Havarti cheese.

In a medium saucepan, heat buttermilk, water, and butter until very warm (120 - 130); butter does not need to melt completely. Mixture will appear curdled.

Stir into flour mixture. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic 2 - 5 mins). Cover and let rest on floured surface approx 15 mins.

After dough has rested, divide dough into 24 equal pieces. Roll into balls and place on prepared cookie tray.

Cover and place somewhere warm (I place on the top of the stove). Let rise about 45 minutes to an hour. Until doubled in size.

Bake at 375 for 20 to 30 minutes, until tops are nicely browned.

Let cool then gently pull buns apart. Use a serrated knife to cut buns in half horizontally.

To make filling: in a medium bowl, using a fork, mix together salmon, pickle, onion, salt & pepper until well combined. Stir in mayo, a little at a time, until you reach your desired consistency. I like to add enough to make it nice and creamy but go with your own personal preference!

Spoon a generous 2 Tbsp or so of the salmon mixture onto each bottom slice of bun and top with the top half.

Serve immediately or cover with plastic wrap and refrigerate until ready to serve.

I love the combination of the soft, squishy bun with the creamy salmon with bits of crunchy pickle and onion.

Addicting.

Stop by The Chicken Chick and Love Bakes Good Cakes and Carole's Chatter for tons of fun links!

Mustard Sauce for Fish

Two blogs in one day! I'm on fire today :)

Actually, I thought I would add a second blog today because the recipe is really simple and more of an accoutrement than an actual dish.

I had a beautiful salmon steak to eat last night but needed something to flavor it up a bit.

My fridge was a little bare so I came up with this recipe out of what I could scavenge around the kitchen. Turns out it is very tasty and I plan on making it again!

Mustard Sauce for Fish

Ingredients

2 Tbsp sour cream

1 Tbsp prepared mustard

generous pinch of dried dill

1 garlic clove, minced

1 Tbsp finely chopped purple onion

Directions

Mix ingredients together in a small bowl.

Place your fish (de-boned and skinned) on a large piece of tinfoil. Spoon sauce on top of fish.

Bring edges of tinfoil together and pinch to seal. Either place in fridge until ready to bake, or preheat oven to 350 and place tinfoil package on to rack in oven.

Bake about 20 - 30 minutes, depending on size and thickness of fish, until fish is cooked.

Remove from oven, carefully open tinfoil - be careful, it's hot!

Serve immediately.

Sometimes being short on groceries is a good thing. It leads to developing interesting and sometimes delicious new recipes.

If you give this a try please let us know what you think.

It is a little garlicky - which I prefer - so I just thought I would warn you!

UPDATE: One of our blog followers made this recipe and sent us a photo of her creation.

Thank you for sharing this with us, Christina :) Your photo is amazing!

Be sure to stop by Carole's Chatter for more fun foody links!

Salmon In Pastry with White Wine Sauce

So, I am going to apologize in advance for not having more photos to share of this easy, yet elegant dish. I honestly had planned to take more but did not move fast enough. It was gone before I had a chance to take any more!

Of course the lighting was awful for the one picture I did manage to snap. 

I apologize.

That being said - this dish was soooooo easy to make. It literally took 40 minutes from start to finish (providing you have the pie dough already made). 

I can't remember exactly what I was looking up but I happened upon a photo of a salmon steak cooked in pastry and thought it looked interesting. I had made pie dough in preparation for the craft fair so stole a piece of it to make this.

It was really, really, REALLY good. Especially with the white wine sauce I made to accompany it.

Salmon in Pastry

Ingredients

pastry dough, 1/3 of this recipe

1 lb salmon steak, skin removed

2 cups spinach leaves

1 clove garlic, finely chopped

white wine sauce

1 Tbsp butter

2 tsp flour

1 cup white wine

1 tsp dried parsley

pinch garlic salt

Directions

Preheat oven to 400. Line cookie tray with parchment paper.

Roll out pastry dough so you can wrap salmon completely.

Place 2 cups spinach leaves in center of dough, sprinkle with chopped garlic.

Place raw salmon steak on top of spinach bed. Gently fold pastry up over salmon and pinch to seal.

Using a large flipper, gently invert pastry bundle onto cookie tray so that the seam is now on the bottom. Poke a couple of hole in the pastry with a knife to vent the steam.

Cook at 400 for 30 minutes, or until salmon is cooked.

While the salmon is in the oven you can make your white wine sauce. 

Melt butter over medium heat. Slowly whisk in flour until smooth. Slowly whisk in white wine, a little at a time, until it is all incorporated. Add your pinch of garlic salt and parsley.

Bring to a gentle boil. Turn down to simmer and continue whisking until sauce is reduced in half. This takes about 10 - 15 minutes.

To serve: Place a slice of the salmon in pastry on your plate and drizzle with a spoonful or two of the white wine sauce.

I still can't believe how easy this was to prepare. It looks very Martha Stewart. I served it with potato wedges that I drizzled with olive oil, minced garlic and parsley and fresh boiled carrots on the side. If you are looking for a dish to impress your guests - this is the one. They will think you are a super genius and the best part is it is sooooooooo easy peasy!

Be sure to stop by Hun...What's For Dinner? and Carole's Chatter for some great links!