The savory flavors of smoked fish invigorate the palate with its rich, smoky notes and tender texture. Pair it with watercress, a favorite summer lettuce variety, for a delightful layer of vibrant, refreshing flavors that meld with the pleasantly briny notes of smoked salmon or rainbow trout.
Borrowed from the ancient technique of food preservation, smoked fish is an excellent choice for dining alfresco in the heat of the summer. Discover simple ways to serve smoked fish with our favorite summer recipes and delight the taste buds with decadent and indulgent amuse-bouche, the perfect antidote for staying cool and refreshed during the hot summer months.
Perfect for small groups or a family gathering, these gourmet dishes are simple and rustic, which makes them ideal appetizers for any summer time gathering.
Yield: 6 servings
Total Time: 20 minutes
6 ounces crème fraiche
1 teaspoon finely chopped dill
1 teaspoon fresh lemon juice
Kosher salt and freshly ground black pepper
2 teaspoons grated horseradish
1 teaspoon Dijon mustard
1 tablespoon diced chives
Two teaspoons grated lemon zest
Pinch of cayenne
12 slices of smoked salmon or other cold smoked fish such as rainbow trout, about 6 ounces
6 thinly sliced radishes
Small bunch watercress
Six lemon wedges
Coarse sea salt for sprinkling
4 ounces Beluga caviar, about 6 tablespoons.
- In a small bowl, whisk together the crème fraiche, horseradish, lemon juice, lemon zest, cayenne, and a little salt and pepper to taste. If needed, add a few more drops of lemon juice or cold water to thin the sauce.
- On six chilled salad plates, spread 2 tablespoons of sauce in the center of each. Top with two slices of smoked salmon and garnish each plate with sliced endive and radishes. Add a few watercress sprigs, a sprinkling of chives, and a lemon wedge. Sprinkle with coarse sea salt to taste. To complete the dish, spoon 1 tablespoon of caviar in the center of each salad. Squeeze lemon juice over the salad for a bright, floral finish.
Yield: 24 servings
6 ounces crème fraiche
2 1/2 tablespoons drained capers
2 1/2 tablespoons chopped fresh dill and several sprigs for garnish
3 1/2 teaspoons fresh lemon juice
2 1/2 teaspoons finely grated lemon zest
2 1/2 teaspoons horseradish
24 endive spears
Minced red onion
4 ounces smoked salmon
2 tablespoons thinly slice radishes for garnish.
- In a small bowl, mix crème fraiche with capers, chopped dill, horseradish, lemon juice, and lemon zest. Season with salt and pepper.
- Top each pointed end of the spear with 1 teaspoon of the tangy, zesty horseradish mixture and sprinkle with onion.
- Cut the salmon into 1-inch pieces and drape over the horseradish. Place on small plates or a large tray and artfully arrange the spears in the shape of a flower. Garnish with dill sprigs and radishes. Cover and chill before serving. This dish can be made 2 hours ahead.
A platter of sumptuous delicacies from the sea is like a cool breeze on the hottest day of summer, especially smoked fish paired with caviar and seasonal garnishes.