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Showing results for tags 'smoked'.
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Celiac.com 12/29/2015 - Great dips are as indispensible to the holidays as glad tidings and good cheer! This smoked samlon dip is sure to be a hit at your next party snackfest. Ingredients: 8 ounces cream cheese, at room temperature 4 ounces smoked salmon, minced ½ cup sour cream 1 tablespoon freshly squeezed lemon juice 1 tablespoon minced fresh dill 2 teaspoons minced chives 1 teaspoon prepared horseradish, drained ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper Directions: Whisk the cream cheese in a bowl until smooth. Add the sour cream, lemon juice, dill, chives, horseradish, salt and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with cucumber rounds, gluten-free crackers, or with pieces of toasted gluten-free bread and/ or gluten-free crackers.
Celiac.com 04/29/2014 - I love salmon, especially smoked salmon. I like to pair it with my favorite gluten-fee bread or crackers and my favorite cheese. Another way I like to enjoy smoked salmon is with a green salad. This is a versatile recipe that makes for a great lunch, when made with smoked salmon, and is also offers a good way to get rid of any salmon leftover from yesterday’s dinner. Feel free to substitute cold cooked salmon for smoked salmon as you like. Ingredients: Butter lettuce 1 pound thinly sliced smoked salmon 4 hard-boiled eggs 2 teaspoons prepared horseradish 2 teaspoons coarse-grain gluten-free mustard ¼ cup heavy cream ¼ cup whole milk greek-style yogurt ¼ cup fresh lemon juice 1 Persian cucumber, sliced thin 2 tablespoons finely chopped fresh dill ¼ red onion, sliced into half rings 1 lemon, cut into wedges 2 tomatoes, cut into wedges ¼ cup capers kosher salt and black pepper, to taste gluten-free crackers and/or toasted gluten-free bread Directions: Divide the butter lettuce and salmon among 6 plates. To each add ½ eggs, sliced lengthwise, onion slices, tomato wedges, capers In a small bowl, combine the horseradish, mustard, yogurt, sour cream, lemon juice, salt, and pepper, and set aside. Add the cucumber and up to half the dressing to the large bowl and toss. Divide among plates and sprinkle with the dill. Serve with gluten-free crackers and/or toasted gluten-free bread Serve with the dressing on the side, and lemon wedges, as desired.
Celiac.com 08/07/2013 - Marinated chicken hearts are a common menu item in many bars in South America, especially in Brazil. But they don't get much plate time in the States. This recipe is meant to help change that. Try these delicious little gems for your next BBQ, tailgate, or friendly cookout. They go great with a nice cold beer, and put a nice spin on the whole 'meat on a stick' tradition. Ingredients: 2 to 3 pounds of chicken hearts ½ cup of hot water 1 lemon 3-4 cloves garlic, crushed ½ teaspoon fresh ginger 2 teaspoons kosher sea salt 1 teaspoon freshly ground black pepper ½ teaspoon paprika 1 tablespoon olive oil for basting dash smoked sea salt, optional Lemon wedges as garnish Directions: Wash and drain the chicken hearts. Add one teaspoon of sea salt to the crushed garlic to make a paste. Add hot water to get a sauce. Let cool slightly. Add lemon juice and a tablespoon of olive oil. Add the chicken hearts to the lemon/garlic sauce and marinate for an hour. Put the wooden sticks in a pot with cold water and let it absorb more water (cold not to burn). Put 5 or 6 hearts on each stick and then return them to the marinade for another 15 minutes. Remove and drip dry. Coat with salt, pepper and paprika. Baste the grill with a bit of olive oil and put the skewers on at medium-high flame. Roll hearts often so that they are nicely browned, but not burned. Serve with lemon wedges. Note: I like to give them a light dusting of smoke sea salt after they come off the grill, then hit them with the lemon.