Smoked Salmon - Family happiness in every meal

Smoked salmon with crackers and caviar cream sauce is a compact and elegant finger food appetizer.
The crispy crackers paired with rich smoked salmon slices create a perfect balance between crunchiness and light richness.
When topped with chilled caviar cream sauce and delicate fish roe, the dish becomes even more refined and appealing.
This simple appetizer is perfect for home parties or light gatherings.

Ingredients

• Smoked salmon slices: 150g
• Crackers: 20 pieces
• Caviar cream sauce: 100g
• Fresh dill for garnish: a small handful
• Caviar: 2 tbsp

Presentation

Mix the caviar cream sauce until smooth and creamy.
Assemble in the following order: cracker – smoked salmon – caviar cream sauce – caviar.
Garnish with fresh dill.

Notes

Avoid placing the caviar cream sauce directly onto the crackers too early,
as the crackers may become soggy if left for too long before serving.
For a healthier option, crackers can be replaced with whole grain oat crackers.

Smoked salmon with breadsticks is a simple yet delightful appetizer for small gatherings and parties.
The dry, crispy breadsticks with a subtle herb aroma pair perfectly with the rich flavor of smoked salmon, creating a balanced and enjoyable taste.
When served with lightly creamy caviar sauce, the dish becomes even more appealing and easy to enjoy.
Its neat and elegant presentation makes it ideal for finger food parties or buffet tables.

Ingredients

• Sliced smoked salmon: 150g
• Breadsticks: 10 pieces
• Caviar cream sauce: 100g

Presentation

Place a slice of smoked salmon diagonally at a 45-degree angle on the breadstick and wrap the salmon around one-third of the stick.
Arrange the wrapped breadsticks upright in a jar for serving on the party table.
Alternatively, break the breadsticks into smaller pieces, wrap smoked salmon around them, and arrange on a serving plate.
Serve with well-mixed caviar cream sauce for dipping.

Smoked salmon with Vietnamese sesame rice crackers is an interesting combination of European ingredients and familiar Vietnamese flavors.
The crispy grilled sesame crackers pair beautifully with the rich taste of smoked salmon, creating a unique and appealing appetizer.
The light cream cheese and herb-marinated dried tomatoes help balance the flavors, while fresh avocado adds a smooth and creamy texture.
Though simple, the dish has an attractive presentation, making it perfect for small gatherings and parties.

Ingredients

• Sliced smoked salmon: 150g
• Cream cheese: 150g
• Herb-marinated dried tomatoes: 20g
• Avocado: 1
• Crispy grilled sesame rice crackers: 2 pieces
• Roasted sesame seeds: 1 tsp
• Microgreens for garnish: a small handful

Preparation

Let the cream cheese soften at room temperature and mix until smooth.
Finely chop the herb-marinated dried tomatoes and combine them with the cream cheese.
Peel and thinly slice the avocado.

Presentation

Break the sesame rice crackers into 4 × 4 cm square pieces and place a thin slice of avocado on each cracker.
Spread the cream cheese mixture onto the smoked salmon slices, roll them up, and place on top of the avocado.
Garnish with microgreens and roasted sesame seeds.

Notes

For dishes using avocado, it is best to slice the avocado only a few minutes before serving,
as avocado oxidizes quickly and may turn brown, affecting the presentation of the dish.

Smoked salmon with potato soup is a warm and comforting dish, perfect for cold weather.
The combination of smoked salmon and smoked pork belly creates a rich and distinctive flavor.
Fluffy potatoes naturally thicken the soup without the need for additional starch.
A hot bowl of soup with lightly smoky salmon brings warmth and satisfying energy to the meal.

Ingredients

• Diced smoked salmon: 200g
• Smoked pork belly: 80g
• Yellow floury potatoes: 500g
• Celery: 10 young stalks
• Leeks: 3 small stalks, using about 2/3 of each stalk
• Sweet corn: 100g
• Bay leaves: 4 leaves
• Butter: 1 tbsp
• Water: 1.5 liters (adjust depending on preferred soup consistency)
• Heavy cream: 150ml
• Salt and pepper

Preparation

Cut the smoked pork belly into small pieces and pan-fry until some fat is released.
Pour off excess fat, leaving about 1 tablespoon in the pan.
Wash and chop the celery and leeks.
Peel the potatoes, cut into six pieces, and rinse well.

Sauté the smoked pork belly, leeks, celery, potatoes, and sweet corn together.
Add water and bay leaves, then simmer over low heat until the potatoes are soft.
Remove the bay leaves and blend the soup mixture until smooth.

Add heavy cream to the soup and season with salt and pepper.
Heat butter in a pan, add the diced smoked salmon, and gently toss until lightly coated with butter.
Serve the soup hot, topped with buttery smoked salmon cubes, alongside toasted bread.

Notes

This soup recipe does not use cornstarch, as the potatoes naturally create the creamy consistency.
Adjust the amount of water depending on whether you prefer a thick or light soup.
Potato-based soups tend to thicken further the next day, so it is recommended to cook the soup slightly thinner for the best texture.

Smoked salmon cucumber rolls are a refreshing appetizer and very easy to make.
The lightly crunchy cucumber slices combined with richly flavored smoked salmon create a balanced taste without being overwhelming.
The lightly creamy caviar cream sauce makes the dish richer, while olives and dill create highlights for the presentation.
The dish is compact, fresh, and very suitable for light parties or appetizers during meals.

Ingredients

• Firm cucumber thinly sliced: 10 slices
• Sliced smoked salmon: 10 slices
• Caviar cream sauce: 70 grams
• Yellow mustard: 1 tsp
• Pitted green olives: 10 pieces
• Dill leaves for garnish

Preparation

Mix the caviar cream sauce and yellow mustard well together.

Presentation

Lay the cucumber slices flat on a surface.
Place the smoked salmon on top and roll tightly.
Add a small spoonful of caviar cream sauce into the center of the cucumber roll.
Garnish with green olives and dill leaves.

These smoked salmon rolls with firm-textured salmon and a smoky aroma combined with vegetables, wrapped in thin and chewy Vietnamese rice paper, then served with a thick sweet and sour tamarind sauce, are definitely something foreign guests will love.
These compact rolls are very suitable for light meals or parties that need a fresh appetizer.

Ingredients

• Rice paper sheets: 10 sheets
• Smoked salmon cut into 1cm x 1cm sticks: 10 sticks, 10cm long
• Carrot: 1, cut into 0.5cm x 0.5cm sticks, 10cm long
• Cucumber: 1, cut into 0.5cm x 0.5cm sticks, 10cm long
• Red bell pepper: ½, cut into sticks 10cm long
• Yellow bell pepper: ½, cut into sticks 10cm long
• Pineapple: cut into 0.5cm x 0.5cm sticks
• Lettuce: 10 leaves
• Rice vermicelli: 100 grams
• Crushed roasted peanuts: 1 tsp

Preparation

Wash the vegetables and drain well.
Cut the carrot, cucumber, and bell peppers into long strips.

Presentation

Lay out the rice paper sheet, place the smoked salmon, vermicelli, cucumber, carrot, bell peppers, pineapple, and lettuce onto the sheet, then roll tightly.
Serve with smooth tamarind fish sauce.

Notes

Choose rice paper specifically used for fresh rolls, with thicker sheets that become soft and chewy after dipping in water, preventing the rolls from tearing.
The vegetables must be completely dry before rolling.