Smoked salmon, a must for festive tables, seduces with its elegance and finesse. It's often used at end-of-year celebrations and other special occasions. But how to serve it in an original way that avoids the traditional presentation in slices accompanied by lemon?

This article offers advice and ideas on how to make the most of smoked salmon, whether for starters or aperitifs. Discover creative ways to incorporate it into your menus, with toasts, verrines, salads and gourmet bites. Find inspiration for recipes that will leave a lasting impression on your guests. Other articles on the subject are available for further inspiration.

Basic techniques for presenting smoked salmon

If you've opted for smoked salmon as an appetizer or appetizer and are wondering how to cut and present it appetizingly, look no further. Here are some simple but effective tips for a flawless presentation.

Cutting and dressing

The first step is to prepare your smoked salmon properly. Use a sharp knife and a clean cutting board. Gently remove the bones with tweezers or special tongs. Next, slice the smoked salmon flesh into thin, even strips, taking care to follow the direction of the fibers for optimum texture. For smoked salmon connoisseurs, Astara offers sliced smoked salmon and sliced whole smoked salmon, slices that are ready to eat.

For the dressing, give free rein to your creativity. Arrange the slices in a rosette or fan shape on a platter, slightly overlapping each other. For a touch of originality, you can also roll or wrap them around fresh ingredients such as fromage frais, avocado or cucumber. For a more dramatic effect, try folding them accordion-style or crumpling them to create volume. Don't forget to garnish your dish with dill or parsley for a touch of color and freshness.

Choice of accompaniments

The choice of accompaniments is crucial to complement and balance the flavors of smoked salmon. Choose fresh, light options such as raw or cooked vegetables (radish, fennel, salad, cauliflower, potatoes) to contrast with the salty, smoky side of the salmon. Acidic or sweet fruits such as green apples, apricots, kiwi or watermelon are also good partners. Smoked salmon also goes perfectly with bread, pasta, cereals or blinis. You can also opt for rye bread as a side dish. For the sauce, a crème fraîche based on fromage frais, horseradish, mustard or raspberry vinegar will delight the palate.

For even more ideas for accompaniments, feel free to explore the various recipes and suggestions available online.

 

Sophisticated presentation ideas for an entrance hall

To impress your guests with original, elegant presentations, here are some smoked salmon recipe ideas that are sure to make a splash. Think smoked salmon mille-feuille for a sophisticated presentation. These recipes are simple to prepare and require only a limited number of ingredients.

 

Smoked salmon millefeuille with fromage frais and herbs

This recipe calls for slices of smoked salmon, creamy fromage frais, liquid crème fraîche, lemon juice, dill, chervil, chives, capers and a cookie cutter.

The concept is to use the cookie cutter to cut out disks of smoked salmon, then stack them alternately with a preparation of fromage frais, cream, lemon juice, herbs and capers. The result is a millefeuille of smoked salmon with fromage frais and herbs, to be chilled before serving.

Smoked salmon rolls with avocado cream and green apple

You'll need slices of smoked salmon, ripe avocados, a green apple, crème fraîche, lemon juice, garlic paste, salt, pepper, parsley and gelatine leaves.

The principle is to blend the avocados with two slices of smoked salmon, lemon juice, crème fraîche and garlic paste, before adding the melted gelatine and diced apple. Spread this mixture over the remaining slices of smoked salmon and roll tightly in cling film.

The result is smoked salmon rolls with avocado and green apple cream, to be refrigerated before slicing.

Verrines of smoked salmon, asparagus mousse and fish roe

This preparation calls for slices of smoked salmon, green asparagus, crème fraîche, asparagus juice, an egg, salt, pepper, dill and fish roe.

The process involves blending the asparagus with the egg, cream and asparagus juice to obtain a mousse, then pouring it into verrines. Then dice the smoked salmon, divide between the asparagus mousse and garnish with dill and fish roe.

The result is a verrine of smoked salmon, asparagus mousse and fish roe, perfect for fresh eating.

Original recipes to impress your guests

Looking for unique recipes with smoked salmon to dazzle your guests? Smoked salmon can be incorporated into a variety of meals, from quick lunches to chic dinners. Discover three suggestions for dishes that combine freshness, taste and inventiveness. To enhance the flavor of smoked salmon, it's important to let it rest at room temperature before serving. Quick and easy to prepare, these recipes will delight your guests without taking up hours of your time in the kitchen. Smoked salmon can be used in all kinds of dishes, from starters to main courses. It's perfect for everyone, whatever the occasion, whether it's a family meal or a fancy event.

 

Smoked salmon, avocado and mango tartar

This tartare offers a delicious sweet-savory harmony, combining finely diced smoked salmon, avocado and mango. Seasoned with a vinaigrette of apple juice, cider vinegar, maple syrup and olive oil, it is elegantly presented in verrines or molded with cookie cutters, then garnished with chives or fresh coriander.

 

Smoked salmon carpaccio with passion vinaigrette and spinach shoots

This light, elegant starter sublimates smoked salmon with an exotic touch. Arrange salmon slices on a plate, then drizzle with an original vinaigrette made with passion fruit juice, passion fruit seeds, crème fraîche and horseradish. Add spinach shoots, toasted hazelnuts and dill for a visually and tastefully refined result.

Smoked salmon and dill mini-cheesecakes

These mini cheesecakes offer an explosion of flavors in the mouth, perfect to enjoy cold or warm. Their crunchy base of salted crackers and fennel seeds supports an unctuous cream of fromage frais, fromage blanc, mixed smoked salmon and dill. After cooking for 15 minutes, leave to cool for 3 hours before serving, garnished with dill sprigs or slices of smoked salmon.

See also our article on how to choose smoked salmon for Christmas.