Recipe Catalog
Showing recipes for “smoked salmon with parsnip and beetroot roti”. No recipes contain all the words, showing recipes that match some of them
Smoked salmon with parsnip and beetroot rösti is an exquisite dish of European cuisine that combines the tenderness of fish with crispy vegetable notes. Rösti, a traditional Swiss dish, gains a new flavor from the parsnip and beetroot that add sweetness and a light earthy depth. Cream-fresh with dill and horseradish adds piquancy, highlighting the delicate taste of smoked salmon. Lemon freshness completes the harmony of the dish, making it perfect for a festive dinner or refined lunch. This combination of flavors creates a balance between the tenderness of the fish and the crispy texture of rösti, delivering true gastronomic pleasure.
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The recipe is taken from the book "Geography to Taste. Latvia" by Nika Ganich.
10
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60
Tapas with smoked trout and parsnip is an exquisite example of Spanish gastronomy, combining the tenderness of smoked fish with the sweet notes of parsnip puree. Spanish cuisine is famous for its tapas—small snacks that accompany friendly conversations and a glass of good wine. In this recipe, the trout is marinated with salt, pepper, smoked paprika, and teriyaki before being gently smoked to acquire a rich aroma. Served on crispy white bread with cucumber and teriyaki sauce adds a balance of freshness and intense flavor. Perfect for an elegant appetizer or cozy evenings with loved ones.
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This exquisite recipe combines the tenderness of grilled salmon with the sophistication of cannelloni filled with ricotta, beetroot, and parmesan. A European classic reinterpreted, blending the freshness of seafood with the rich flavors of vegetables and creamy sauce. The velvety filling of the cannelloni harmoniously complements the juicy, slightly browned salmon fillet. A light vegetable salad with arugula and radish and beet carpaccio adds freshness and textural variety to the dish. Historically, cannelloni originated in Italy as a symbol of home comfort and culinary ingenuity. Here they take on a new dimension thanks to an unexpected combination of ingredients. This dish is an ideal choice for a festive dinner or romantic evening, surprising with its richness of flavors and elegance in presentation.
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Layered salad of beetroot and pink salmon with sour cream is a refined dish that combines rich flavors and delicate texture. Its roots trace back to European cuisine, where the balance of fresh and nutritious ingredients is valued. Bright beetroot adds a sweet depth, salty feta contributes a creamy softness, and canned pink salmon provides a subtle fish note. The layered structure allows the flavors to intertwine harmoniously, creating interesting sensations with each bite. Walnuts finish the composition with a light crunch, while dill adds freshness. This salad is perfect as a festive treat or an unusual addition to dinner, and its aesthetic appearance makes it a centerpiece on the table.
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15
Smoked beet salad is a harmony of flavors and textures, skillfully combining the earthy notes of beets with a smoky touch and crunchy eggplants. The dish embodies an authorial approach to modern gastronomy, where classic ingredients gain a new sound. Smoked beets give the salad a unique depth of flavor, while arugula adds freshness and a hint of spiciness. The sauce made from ketchup, hoisin, and sriracha provides a pleasant sweet-spicy note, while reduced balsamic vinegar adds a subtle acidity. Cherry tomatoes and pine nuts complete the composition, creating a balance between juiciness and nutty undertones. This salad is an excellent choice for a light dinner or an unusual side dish that enhances the flavor of the main course.
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Recipe from Anatoly Kazakov, chef of the Selfie restaurant.
11
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80
Smoked duck breast with beet mousse is a refined dish of Estonian cuisine, combining the tenderness of duck meat with the deep sweetness of beets. The duck, smoked and lightly fried, retains its juiciness and gains a smoky aroma that perfectly complements the velvety beet mousse. The latter acquires spicy notes from balsamic vinegar, red wine, and Worcestershire sauce, enhancing the natural sweetness of beets. This dish is ideal for special occasions — it delights the eye with its contrasting color palette and offers exquisite gastronomic pleasure.
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Warm salad with smoked mackerel and beetroot is a harmony of flavors where the sweetness of beetroot combines with the spiciness of smoked fish and the freshness of crunchy gherkins. European cuisine has always been known for its simplicity and sophistication, and this recipe is a vivid confirmation of that. Originating as a way to use seasonal products, it blends homey comfort with restaurant elegance. Potatoes fried to a golden crust add richness to the dish, while romaine lettuce adds lightness. Dressed with fragrant sunflower oil and seasoned with spices, this salad is suitable for both a warm family dinner and an exquisite feast. It is served slightly chilled to maintain texture balance but always remains warm in spirit.
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In his beetroot soup, the chef of the Uhvat oven restaurant, Viktor Beley, first slowly bakes the beetroot in a cooling Russian oven until it turns caramel, and then sets off the beetroot sweetness with horseradish, mustard, and homemade smoked sour cream. It sounds too complicated, but in fact, you can smoke sour cream even in a city apartment, if you have a saucepan and two handfuls of sawdust for the barbecue. But the resulting soup will be completely special: the rich caramel beetroot soup itself also blossoms with delicious smoky notes.
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60
Salad with salted and smoked salmon is an elegant combination of two types of fish, offering a delicate, rich flavor with light smoky notes. Its origin traces back to European cuisine where fish has always been a key element of gastronomy. Crunchy vegetables—cucumber and apple—add freshness and contrast, while red onion provides a piquant touch. The mayonnaise dressing harmoniously unites the ingredients, making the salad's texture creamy and balanced. This salad is suitable for festive tables or as a refined appetizer, especially paired with white wine. It represents a successful balance of salty, sweet, and smoky flavors, creating a rich palette for true gourmets.
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30
Frittata with young potatoes, smoked salmon, and peas is a delicate and aromatic dish of Italian cuisine that embodies the idea of a simple yet exquisite breakfast or light dinner. Historically, frittata originated as a way to use leftover ingredients, transforming them into a hearty and appetizing meal. In this version, the tenderness of young potatoes pairs beautifully with the light smokiness of smoked salmon, while the freshness of green peas and the aroma of dill enhance the flavor. A fluffy, golden crust forms due to slow cooking, and the soft texture inside makes the frittata perfect for serving warm or chilled. This recipe is ideal for cozy family breakfasts or light summer lunches with a glass of white wine.
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25
Ravioli with smoked salmon in creamy sauce is an exquisite dish of Italian cuisine that combines the sophistication of seafood and the tenderness of creamy sauce. The origin of ravioli dates back to medieval Italy, where culinary masters began experimenting with fillings for dough. Here, the juiciness of smoked salmon perfectly complements the creamy flavor, white wine, and a hint of lemon juice's acidity. Each piece is a harmony of delicate dough and aromatic filling seasoned with dill that adds fresh notes. This dish is suitable for both festive dinners and romantic evenings, impressing with its elegance and richness of flavor nuances. Serving it with a glass of white wine allows one to experience the true taste of Italian gastronomy.
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30
Cauliflower cream soup with smoked salmon croutons is an elegant dish of European cuisine that combines a delicate texture with deep flavor nuances. Its origin is linked to the French tradition of light, aromatic soups that warm and comfort. The velvety consistency of the soup is achieved through a blend of cauliflower, potatoes, and cream, creating a soft, slightly sweet taste with subtle nutty notes. Croutons made from fragrant garlic bread with the delicate saltiness of smoked salmon add sophistication and contrast in textures, turning each spoonful into a gastronomic delight. A light hint of horseradish and the freshness of lemon juice add zest, while dill and chives complete the ensemble with fresh herbal notes. This dish is perfect for a cozy dinner or an exquisite presentation on a festive table.
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60
Kedgeree with smoked salmon and spices is an exquisite dish rooted in Indian cuisine but popular in Britain. Originally made with fish and rice, this version with smoked salmon infuses the dish with a rich, smoky aroma. The spice-soaked rice gains depth of flavor, while the tender salmon perfectly complements the creamy texture of sour cream and the mild heat of paprika. In the end, fresh cilantro and lemon juice add bright notes, giving the dish a balance between richness and freshness. Kedgeree can be served as a nutritious breakfast or an elegant main course. Its rich flavor and harmony of ingredients make it a true gastronomic find.
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