Traditional recipes

Asparagus with Smoked Salmon and Gribiche Sauce

Asparagus with Smoked Salmon and Gribiche Sauce

Ingredients

  • 2 tablespoons fresh lemon juice
  • 4 hard-boiled eggs, finely chopped
  • 2 tablespoons drained capers
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh tarragon
  • 1 tablespoon minced shallot
  • 24 white and/or green asparagus spears
  • 3 tablespoons extra-virgin olive oil plus additional for drizzling
  • 8 ounces thinly sliced smoked salmon

Recipe Preparation

  • Whisk mayonnaise, sour cream, and lemon juice in small bowl to blend. Stir in chopped eggs, capers, parsley, tarragon, and shallot. Season sauce to taste with salt and pepper. DO AHEAD Can be made 1 day ahead. Cover and refrigerate.

  • Cut off bottom 1 inch from each asparagus spear. Using vegetable peeler, peel each spear from about 2 inches below tip to base to remove stringy outer layer. Bring large saucepan of salted water to boil. Squeeze juice from 1/2 lemon into boiling water; add lemon half, butter, and sugar. Add asparagus and cook just until tender when pierced with knife or skewer, 5 to 8 minutes, depending on thickness and color. Using slotted spoon or tongs, remove asparagus from saucepan and transfer to platter to cool. Cover; chill.

  • Just before serving, add 3 tablespoons olive oil to sauce and stir without overmixing (sauce should have coarse texture and olive oil should be slightly separated). Arrange asparagus decoratively on platter or individual plates. Drape salmon slices over. Spoon a few tablespoons sauce over; drizzle lightly with additional olive oil. Serve, passing remaining sauce alongside.

Reviews Section

  • 3 cloves garlic, divided
  • 1 pound asparagus, trimmed
  • 6 tablespoons extra-virgin olive oil, divided
  • ½ teaspoon salt, divided
  • ½ teaspoon ground pepper, divided
  • 1 large hard-boiled egg, chopped
  • 2 tablespoons minced shallot
  • 1 ½ tablespoons mayonnaise
  • 1 tablespoon rinsed capers, finely chopped
  • 1 tablespoon sliced fresh chives
  • 1 tablespoon finely chopped fresh parsley
  • 1 tablespoon finely chopped fresh tarragon
  • Zest & juice of 2 Meyer lemons, divided
  • ½ teaspoon honey
  • 8 cups watercress
  • 4 cups chopped frisée
  • 4 cups chopped radicchio
  • ⅓ cup sliced red onion
  • 6 ounces sliced smoked salmon
  • ¼ cup toasted hazelnuts, coarsely chopped

Preheat oven to 425 degrees F.

Lightly crush 2 garlic cloves with the side of a chef's knife. Transfer to a large bowl and add asparagus, 1 tablespoon oil and 1/4 teaspoon each salt and pepper toss to combine. Transfer to a large rimmed baking sheet. Roast, stirring once, until tender, 6 to 8 minutes.

Meanwhile, grate the remaining garlic clove into a small bowl. Stir in 1 tablespoon oil, egg, shallot, mayonnaise, capers, chives, parsley, tarragon, 1/2 teaspoon lemon zest, 2 tablespoons lemon juice and 1/8 teaspoon each salt and pepper.

Whisk honey and the remaining 4 tablespoons oil, 1 teaspoon lemon zest, 2 tablespoons lemon juice and 1/8 teaspoon each salt and pepper in the large bowl. Add watercress, frisée, radicchio and onion and toss to combine. Divide the herb sauce among 4 plates. Top with the greens, asparagus, smoked salmon and hazelnuts.


9 Ways to Mix Up Passover

It’s Passover, that time of year to gather round the table for a family Seder with rubbery jelly rings, Grandma’s oversalted matzo ball soup, and Mom’s sawdusty brisket. This is the year that you keep the family and jettison the subpar food. Here are a few choices to kick your Passover into high gear—after all, we didn’t flee Egypt to eat poorly, did we?

1. Hungarian Chocolate-Walnut Torte

This naturally gluten-free cake is dense, fudgey, and perfect for both kids and adults. Don’t be afraid to spike the whipped cream with a little kosher-for-Passover booze if your Seder is adults-only. Get our Hungarian Chocolate-Walnut Torte recipe.

2. Matzo Brei with Roasted Cherries

Because family does not live on dinner alone. This sweet scrambled egg dish is perfect for breakfast, and if you aren’t in the mood for vanilla-scented cherries, serve it with sour cream and hot sauce! Get our Matzo Brei with Roasted Cherries recipe.

3. Sauce Gribiche

Sure, everyone has that fluorescent pink horseradish at their Seders, but why don’t you serve your gefilte fish with something a little more subtle? This sauce gribiche is spiked with capers, dill, and tarragon. It’s fragrant and savory without the nasal-searing quality of horseradish and lets the fish’s natural flavor stand on its own—but is also great with spring asparagus. Get the Sauce Gribiche recipe. (And try out Beet Horseradish recipe too.)

4. Gefilte Fish

These traditional whitefish quenelles are labor intensive, but the mild flavor and soft, ethereal texture make the work worthwhile. You will never go back to jarred again after trying these poached fish cakes. Get our Gefilte Fish recipe.

5. Bitter Herb Cocktail

If you aren’t super strict about following all of the rules of Passover, you can indulge in this bitter herbs cocktail. Though the Fernet Branca is not stricty kosher for Passover, it does make for a parsley-infused bitter herb cocktail that is so tasty it might be worth it to bend the rules just this once. Get the Bitter Herb Cocktail recipe.

6. Mississippi Praline Macaroons

Chag Pesach, y’all! This traditional Southern treat is chametz-free by design, and the addition of pecans and brown sugar makes you feel like the Holy Land and the American South are closer together than ever before. (And yes, macaroons usually have coconut, but these are a nive change of pace.) Get our Mississippi Praline Macaroons recipe.

7. Smoked Salmon Hash with Lemon-Parsley Vinaigrette

This breakfast/lunch/dinner dish riffs on corned beef hash with that Jewish family favorite: smoked salmon. Serve it with a runny egg for the perfect brunch dish any day of the year. Get our Smoked Salmon Hash with Lemon-Parsley Vinaigrette recipe.

8. Roasted Moroccan Carrots with Brisket

Celebrate Sephardic heritage with these fragrant and spicy roasted carrots served with juicy, onion-smothered brisket. Serve with a side of fiery harissa if you can handle the heat! Get the Roasted Moroccan Carrots with Brisket recipe.

9. Wise Sons Deli Matzo Balls

The perfect matzo balls need club soda, schmaltz, and your grandma’s chicken broth. Make double the amount that you think you’ll need—these are going to go FAST. Get our Wise Sons Deli Matzo Balls recipe.


Sauce recipes

Having a good array of sauce recipes under your belt is a must for any budding chef. From sauce vierge to a great homemade ketchup, sauces are the cherry on the cake of any dish.

The sauce world is very broad. First up, we have the classic sauces that often come from the French culinary tradition, such as bearnaise sauce, ravigote, beurre blanc and hollandaise. Although they make seem intimidating at first, it's worth putting in the time to master the classics if you want some really next-level, delicious dishes.

Not all classic sauces hail from France, though. Argentinian chimichurri makes barbecued meats sing, while romesco sauce is a revelation daubed over grilled vegetables (we recommend baby leeks or calçots).

Desserts can also get in on the action with our selection of sweet sauces. Our easy raspberry coulis recipe is perfect for finishing off summer desserts, while our decadent chocolate ganache is a triumph all year round on a plethora of rich puds.


Whether at Coachella or the office, high-performers know that meal prep makes a difference. Takeout is often loaded with extra oils and high in sodium. And studies show that people who spend more time on home food preparation have a higher-quality diet. That’s why we’re introducing our new healthy meal prep series. The plans to follow support Equinox’s nutritional pillars that functional food should be full of nutrients and free of added sugars to make you feel and perform at your best.

If you’ve never taken a week off from buying lunch, here is an excuse to try it. Each week will have practical cooking takeaways and unlike most meal prep plans, no two meals are the same.

This month’s guide is created by Katzie Guy-Hamilton, chef and director of food and beverage at Equinox.

See all of our plans here.

Last week, the meals centered around the perfect roast chicken. This week, we focus on another healthy protein source: eggs.

“Harnessing a perfectly cooked four- and six-minute egg leaves you with endless possibilities: A great sandwich, breakfast on-the-go, quick snack, or hearty lunches that we feature here,” says Guy-Hamilton. “The four-minute egg is soft and runny on the inside, which is delicious in Monday’s play on a frisée au lardons salad. The six-minute egg is a little firmer on the inside and pairs well with smoked salmon and asparagus for Tuesday’s lunch. Dice up the final two six-minute eggs for a nutritious take on a French sauce called Gribiche that will make you forget about mayo-filled egg salad. After three days of eggs, it’s time for a plant-based bowl on Thursday featuring freekeh, a young green cracked wheat that should be in your grain rotation. Then, using the remaining zucchini from your garden bowl, change up your protein on Friday with a lean pork chop.”


Grilled Duck Breast with Tomato-Breaded, Green Asparagus and Gribiche Dressing

4 fresh Sarrade duck magrets
4 tablespoons olive oil
2 cloves chopped garlic
Fresh thyme flowers
Guérande salt
Freshly ground pepper
48 green asparagus
100 g Fromage Blanc
100 g double cream
200 g breadcrumbs
80 g confit tomato
2 tablespoons of chopped herbs
1 pinch of crumbled thyme
2 hard-boiled eggs
1 egg yoke
1 teaspoon Dijon mustard
1 teaspoon Savora mustard
15 cl rapeseed oil
40 g chopped pickles
40 g chopped capers
40 g chopped shallots
1 tablespoon chopped herbs
50 g veal gravy
1 tablespoon soy sauce
A few drops of Tabasco

PREPARATION :

Chop the magrets into 6 strips vertically

Drizzle with olive oil. Sprinkle with chopped garlic, fresh thyme flowers, coarse Guérande salt and pepper. Leave at room temperature for 1 hour.

Grate the hard-boiled eggs with a food mill.

Prepare a mayonnaise by mixing the mustard with the raw egg yolk.

Gently whisk the rapeseed oil.

Add the grated eggs, pickles, capers, shallots, chopped herbs, cold veal gravy, soy sauce and Tabasco.

Preheat the oven to 180° and heat the griddle.

Peel and pare the asparagus and boil in salted water until al dente.

Wipe the confit tomatoes. Mix with the chopped herbs and breadcrumbs. Place to one side.

Mix together the fromage blanc and cream. Season with salt and pepper.

Coat the asparagus stalks in this mixture and then the breadcrumbs.

For optimum presentation, ensure the asparagus and coating are the same size.


9 Ways to Mix Up Passover

It’s Passover, that time of year to gather round the table for a family Seder with rubbery jelly rings, Grandma’s oversalted matzo ball soup, and Mom’s sawdusty brisket. This is the year that you keep the family and jettison the subpar food. Here are a few choices to kick your Passover into high gear—after all, we didn’t flee Egypt to eat poorly, did we?

1. Hungarian Chocolate-Walnut Torte

This naturally gluten-free cake is dense, fudgey, and perfect for both kids and adults. Don’t be afraid to spike the whipped cream with a little kosher-for-Passover booze if your Seder is adults-only. Get our Hungarian Chocolate-Walnut Torte recipe.

2. Matzo Brei with Roasted Cherries

Because family does not live on dinner alone. This sweet scrambled egg dish is perfect for breakfast, and if you aren’t in the mood for vanilla-scented cherries, serve it with sour cream and hot sauce! Get our Matzo Brei with Roasted Cherries recipe.

3. Sauce Gribiche

Sure, everyone has that fluorescent pink horseradish at their Seders, but why don’t you serve your gefilte fish with something a little more subtle? This sauce gribiche is spiked with capers, dill, and tarragon. It’s fragrant and savory without the nasal-searing quality of horseradish and lets the fish’s natural flavor stand on its own—but is also great with spring asparagus. Get the Sauce Gribiche recipe. (And try out Beet Horseradish recipe too.)

4. Gefilte Fish

These traditional whitefish quenelles are labor intensive, but the mild flavor and soft, ethereal texture make the work worthwhile. You will never go back to jarred again after trying these poached fish cakes. Get our Gefilte Fish recipe.

5. Bitter Herb Cocktail

If you aren’t super strict about following all of the rules of Passover, you can indulge in this bitter herbs cocktail. Though the Fernet Branca is not stricty kosher for Passover, it does make for a parsley-infused bitter herb cocktail that is so tasty it might be worth it to bend the rules just this once. Get the Bitter Herb Cocktail recipe.

6. Mississippi Praline Macaroons

Chag Pesach, y’all! This traditional Southern treat is chametz-free by design, and the addition of pecans and brown sugar makes you feel like the Holy Land and the American South are closer together than ever before. (And yes, macaroons usually have coconut, but these are a nive change of pace.) Get our Mississippi Praline Macaroons recipe.

7. Smoked Salmon Hash with Lemon-Parsley Vinaigrette

This breakfast/lunch/dinner dish riffs on corned beef hash with that Jewish family favorite: smoked salmon. Serve it with a runny egg for the perfect brunch dish any day of the year. Get our Smoked Salmon Hash with Lemon-Parsley Vinaigrette recipe.

8. Roasted Moroccan Carrots with Brisket

Celebrate Sephardic heritage with these fragrant and spicy roasted carrots served with juicy, onion-smothered brisket. Serve with a side of fiery harissa if you can handle the heat! Get the Roasted Moroccan Carrots with Brisket recipe.

9. Wise Sons Deli Matzo Balls

The perfect matzo balls need club soda, schmaltz, and your grandma’s chicken broth. Make double the amount that you think you’ll need—these are going to go FAST. Get our Wise Sons Deli Matzo Balls recipe.


Grilled Asparagus, Smoked Egg Gribiche

Asparagus and smoke are great friends and this dish shows off that relationship quite nicely. The sauce is rich, bright and memorable.

1 lb asparagus, trimmed
8 ounces cattails, trimmed
1 small bundle of juniper branches
Olive oil
Flake salt

Set a grill grate about 6 inches above hot coals.

Grill the asparagus until char marks appear and they are tender. If the asparagus are quite large I recommend blanching them at home before bringing them along on your adventure. Not necessary though.

Just before pulling the asparagus and cattails off the grill set the juniper branches directly on the coals. Let the smoke bath the grilling vegetables for a minute or two before removing from the fire and setting on your platter.

Drizzle olive oil and flake salt over the top then finish with a generous amount of the smoked egg gribiche.

Smoked Egg Gribiche

1 tablespoon Dijon mustard
1 tablespoon wine vinegar
¼ cup olive oil
1 tablespoon capers, roughly chopped
1 tablespoon finely chopped cornichons
2 smoked hard-boiled eggs, finely chopped
¼ cup finely chopped chopped parsley
¼ cup finely chopped dill
Flake salt

In a medium size bowl combine all the ingredients and stir well. Taste and season to your liking.


Instructions

1. Place the eggs in a saucepan, cover them with an inch of cold water and bring to a boil over medium-high heat. Immediately turn off the heat and let the eggs rest in the hot water for 3 minutes, then drain and run cold water over the eggs to cool them.

2. Hold an egg over a small bowl, crack it and use a metal spoon to scoop out the white and yolk. Repeat with the second egg and roughly cut up the white. Set aside.

3. In a medium bowl, combine the capers, cornichons, shallot, herbs, lemon juice, vinegar, mustard and two or three grindings of black pepper. Gently fold in the eggs.


Salmon Cream Cheese Dip Tips and Tricks

  • This recipe calls for using canned salmon, but you can also use the leftover salmon from making my delicious Pressure Cooker Salmon with Orange Ginger Sauce. It's a great way to repurpose your leftovers and create multiple dishes with the same salmon.
  • This recipe is super simple and is great when you need a quick, delicious, and healthy dip to take to a party. The dip tastes smoked due to the liquid smoke, so you can use any kind of salmon to make this recipe.
  • I am always skeptical about recipes with canned products, but canned salmon is cheap, nutritious, and most importantly tastes good. It's also a keto recipe with cucumbers, peppers, and more so you won't break your diet by eating this dip.
  • Lastly, I do recommend letting the dip sit after its made so that the flavors meld together.

Can You Freeze Smoked Salmon Dip?

Technically, yes. But I wouldn't recommend it. While the flavor may not change much once it is defrosted, the texture of the cream cheese might change. It's such a simple salmon dip recipe, you're better off just making it fresh when you're craving it.

What Goes Good With Smoked Salmon?

Smoked Salmon is great paired with so many different things. Obviously I love it paired with cream cheese, like in this keto dip recipe.

However, I also love to use it as a topping for my Air Fryer Baked Potatoes, in my Asparagus and Shrimp Gribiche, and it's even great on my Chili Cheese Toast.

More Great Salmon Recipes

  • Smoked Salmon and Cheese Timbale- low-carb appetizer that can be put together in about 15 minutes!
  • Salmon Croquettes- deliciously moist, crunchy and bursting with salmon flavor in every bite.
  • Salmon Bok Choy- It's delicious and clean up is a breeze! - A delicious and nutritious meal that's so very easy to make. - packed with flavor and made fast in your Instant Pot.

If you're looking for the perfect simple and delicious Keto appetizer, this Smoked Salmon Dip is it. If you and your guests love it as much as I do, make sure you share it with them on Facebook and Pinterest so you can make it again soon.


Watch the video: Cooking with Sriracha (December 2021).