Smoked Salmon Braid
INGREDIENTS:
1 loaf Frozen Bread Dough, bake and serve style - thawed
1 1/4 cups Ricotta Cheese
4 Tbsp Spinach Pesto* (see below for recipe)
1 1/4 cups Mozzarella Cheese, grated
6 oz. Ripe Olives, drained - sliced or chopped
4 sections (quarters) Marinated Artichoke Hearts, chopped
1 6.5 oz can Arctic Alaskan Smoked Salmon - Traditional Keta or Silver,
drain, remove skin & flake
salt & pepper
DIRECTIONS:
Dough:
Remove frozen loaf from freezer & thaw following package directions. Plan ahead as this takes about 5-8 hours depending on the room temperature of your kitchen. ( Tip: We like to place the frozen dough in an oiled loaf pan to thaw. Loosely cover with plastic wrap that is coated with oil. Let the dough thaw & rise to an inch or so above the pan. )
Filling:
In a medium size bowl, combine Ricotta, Pesto, Mozzarella, Olives, & Artichoke Hearts. Add salt & pepper to your taste. Once filling is mixed well, add smoked salmon and gently mix.
To assemble:
Lightly oil a baking sheet. Remove plastic wrap from thawed dough & turn out onto baking sheet. Press out to form a rectangle, about 10 x 15 inches. Spread filling lengthwise in a 3-4 inch strip down center of dough. In order to "braid" the dough, you must cut the dough in strips about 1 1/2 inches wide. Begin 1/2 inch from the edge of the filling and cut out to the edge of the rectangle. At each end, fold the last strips over the filling (this helps seal the ends). Begin at either end & start "braiding" the dough, left over right, then right over left. Once braided, pinch the ends to seal.
Cover again with oiled plastic wrap and let rise for 30 minutes. Optional: brush with beaten egg. Remove plastic wrap & bake at 350°F for 25-30 minutes. Let cool slightly, then slice to serve.
This recipe was shared with us by one of our customers. She told us about this in 2005 and it sounded delicious. We have to admit though, it took a while for us to get up the gumption to try it. I guess it sounded too complex and a little intimidating. We couldn't resist it any longer and we were so surprised at just how easy and fun this is to make. (We also can't believe that we missed out on this wonderful meal for all these years!)
Spinach Pesto
INGREDIENTS:
2 cups packed Spinach Leaves
2 cloves Garlic
1/2 tsp Lemon Juice
2 tsp Dried Basil
1 1/2 - 2 Tbsp Olive Oil
(Some recipes call for 1/2 to 2/3 cup of olive oil but we like to use less when possible.)
DIRECTIONS:
Place garlic in a food processor and pulse to chop fine. Add spinach & pulse. Add basil, lemon juice, & olive oil and pulse to mix thoroughly. Refrigerate and use within the week.
Farfalle al Salmone
(Salmon with Bowtie Pasta)
INGREDIENTS:
3.5 oz Traditional Smoked Salmon, Silver or Keta, pulled into small pieces (1/2 can)
1 medium Onion, chopped
1 14.5 oz can Petite Diced Tomatoes
1 lb Farfalle Pasta (bowtie)
1/2 cup Parmesan Cheese, grated
1/4 cup Butter
7 oz Cream, (heavy or half & half)
salt & pepper to taste
DIRECTIONS:
Sauté onions in butter until soft. Add salmon and tomatoes. Let simmer for 20-30 minutes with lid on pan. Season with salt and pepper to taste. Remove lid and add cream. Set pan aside. Boil pasta according to package directions, drain. Place in large serving plate/bowl and pour salmon mixture over pasta, mixing well. Sprinkle parmesan cheese on top. Serves approximately 4-6.
A longtime customer brings us this recipe all the way from Italy. This was translated into english, and has been enjoyed by several generations of her family. She suggests using a Traditional Smoked Silver or Keta Salmon for a traditional Italian dish, but she also says that our Pepper Garlic Keta lends to a spicier flavor too. Enjoy!!!
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