How To make Smoked Salmon and Dill
1/3 lb Smoked salmon, thinly sliced
Dill, to taste 3 oz Package cream cheese, soften
Cream Fresh ground pepper Dark bread Bunch watercress Horseradish Combine the horseradish, pepper, cream cheese, and enough cream for cheese to spread easily. Place bread slices between pieces of wax paper and roll until thin. Spread cheese on bread, top with salmon, sprinkle with dill. Top each slice with watercress and roll. Wrap each roll in plastic wrap and chill. To serve, slice each roll in about six pieces.
How To make Smoked Salmon and Dill's Videos
Smoked Salmon & Horseradish Canapes | Jamie Oliver
Jamie has a fantastic quick & tasty recipe to help make your Christmas celebrations even more special. Beautiful smoked salmon layered on to toasted ciabatta topped with a generous dollop of a horseradish crème fraiche and freshly squeezed lemon. So simple, so delicious and perfect to kick start your Christmas.
We filmed this while on location for Jamie’s Christmas Lock In which was first aired on Channel 4 in December 2010.
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Creamy Dill Sauce Recipe - Super Easy! Annie's Kitchen
Hello and welcome back to another recipe!
I made a really simple and creamy dill sauce recipe which is perfect to eat with tender, juicy salmon!
It's also perfect on my next recipe so stay tuned for that! ;)
Recipe:
60g salted butter
30g plain flour
425ml whole milk (for a thicker sauce) 500ml if you prefer a less thick sauce
pinch of nutmeg
salt and pepper to taste
small handful fresh dill
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Marinated smoked salmon with dill and cucumber by Agnar Sverrisson
This exquisite salmon gravlax recipe by Agnar Sverrisson might require a few pieces of cheffy equipment but the result is a restaurant quality starter dish that will be more than worth the effort. The salmon is first cured and smoked before being cooked in a water bath and finished with a blowtorch, with each cooking stage adding to the texture and flavour of the finished dish.
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Smoked Salmon and Dill Dutch Baby
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Smoked Salmon with Dill Sauce | Recipe | Big Green Egg Europe
This recipe for smoking salmon on the Big Green Egg is easy and very tasty. Finish it off with a homemade dill sauce, and you have a delicious dish on the table.
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This is the YouTube channel of Big Green Egg Europe. Here, you'll find the most delicious recipes, beautiful dishes, inspiring videos, and tips & tricks for your kamado charcoal barbecue.
Grilling, baking, steaming, wokking, or smoking—you can do it all with your Big Green Egg. We are more than a BBQ. Since 1974, we've been creators of beautiful memories. And we continue to do so.
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Chapters:
0:00 - Intro
0:03 - Smoked salmon ingredients
0:20 - Filleting whole salmon
2:01 - Lighting the Big Green Egg
2:10 - Preparing salmon fillet
2:39 - Adding smoking wood to Big Green Egg
2:46 - Smoking salmon in Big Green Egg
3:01 - Taking smoked salmon out of Big Green Egg
3:07 - Making dill sauce
3:42 - Serving smoked salmon
Smoked Salmon & Cream Cheese Pate - How to Make Smoked Salmon Spread
Learn how to make a smoked salmon pate with cream cheese, dill and chives. This delicious dip/spread/appetizer is great served with crackers or crusty bread.
▼ INGREDIENTS LIST:
- 250 g (8.8 oz) of boneless and skinless salmon fillets
- 150 g (5.3 oz) of smoked salmon
- 150 g (5.3 oz) of cream cheese at room temperature
- 1/4 teaspoon of salt
- 1/4 teaspoon of dried dill
- 1 teaspoon of fresh chives, chopped
- Freshly ground black pepper, to taste
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