Smoked Salmon Deviled Eggs – Ina Garten

I received Ina’s book, Barefoot Contessa – how easy is that, a few months ago and found many recipes that said, “make me.”  I have made a few but the book got put away.  It is definitely time to get back to it.  I was glancing through the pages and got stopped, early in the book (page 40) when I spotted the deviled egg recipe.  Really, it was the smoked salmon blended into the egg yolks that did it.  I figured, it would give a nice tang to the eggs as well as some color.

It is easy to make since you use a mini food processor to blend it together.  Usually, I mash eggs with a fork but I wanted the lox to be in tiny pieces so I used the machine.  I cut this in half and left out the sour cream because I had none.  I added another tablespoon of mayo.

Smoked Salmon Deviled Eggs (adapted from Ina Garten)


  • 5 extra-large eggs
  • 2 ounces cream cheese, at room temperature
  • 3 tablespoons good mayonnaise
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons minced fresh chives
  • 4 ounces good smoked salmon, minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper


Place the eggs in a pot large enough to hold them in a single layer. Cover the eggs with cold water and bring to a full boil over high heat. As soon as the water boils, turn off the heat, cover the pot, and let the eggs stand for 15 minutes. Drain the eggs and fill the pot with cold water. Set aside until the eggs are cool.

Peel the eggs and then slice them in half lengthwise. Remove the yolks carefully. Place the yolks in the bowl of an electric mixer fitted with the paddle attachment and arrange the whites on a platter in a single layer with the cut sides up and sprinkle with salt.

To the egg yolks, add the sour cream, cream cheese, mayonnaise, lemon juice, chives, salmon, salt, and pepper. Beat on medium speed until fluffy. With a small spoon, fill the egg whites with the egg yolk mixture. Cover loosely with plastic wrap (and refrigerate for 30 minutes for the flavors to blend.

This is linked to Foodie Friday     Friday Food    Frugal Food Thursday       Savory Sunday

CookbookSundays Ms. enPlace

Smoked Salmon Potato Salad

I buy lox (smoked salmon) in the local grocery store and my husband picks it up at Costco.  We usually are organized and only one of us brings it home.  Perfection is not always in play and one week, we both brought home rather large packages.  Being a lox lover, I was thrilled and started on a search for recipes other than bagels and lox, scrambled eggs with lox or stuffed wontons with lox.  I found some with noodles and others with potatoes and there were a big variety of salads.

I found recipes on several sites and there is one particular site that particularly held my interest and where I got this recipe, Just Smoked Salmon.  Knowing me, you know I adjusted some of the ingredients but all in all, I kept to their recipe.  They used canned Sockeye Smoked Salmon and I used fresh smoked salmon.

Summer Salmon potato salad 

1 large slice smoked salmon
3 large potatoes, boiled and cut into chunks
1 cup grape tomatoes, sliced in half
1 cucumber, cut into bite sized chunks
1/8 teaspoon black pepper
1 Tablespoon coarse grained mustard
1 tablespoon olive oil
2 teaspoons apple cider vinegar
1 Tablespoon fresh dill chopped

Combine salmon, potatoes, tomatoes and cucumber in a bowl.
Sprinkle with pepper.
Combine remaining ingredients and mix well.  I used a small Rubbermaid container and shook it with the lid on, of course.
Toss with salad ingredients.

Serves 6-8.

The  lox makes all the difference in the potato salad.  It brings the salty flavor to pop throughout the salad.  The

cukes felt just right, in this salad, although, I have never used cucumbers in potato salad, before.

This is linked to

See Ya in the Gumbo             Mangia Mondays

My Meatless Mondays           Savory Sundays 

Tuesday’s Tasty Tidbits                Slightly Indulgent Tuesdays

Real Food Wednesdays             Ultimate Recipe Swap

Pasta and Salmon Salad

My husband called me from Costco and asked if I was interested in a package of smoked salmon in two flavors plus plain.  One side was dill flavored, the other black pepper and in the middle, was plain slices of smoked salmon. (lox)  I had seen this in Costco and passed it up because, I figured, hubby would not like the spices.  Of course, if he was suggesting it, I grabbed the chance and told him to bring it home.

You would be amazed at how many items, I get this way.  I think, he isn’t going to eat something and ignore it to find it, in my kitchen.  That is one way to expand our food choices.

As soon, as I got my hands on the package of lox, I tasted one of each and loved them all.  As far as I am concerned, smoked salmon is delicious, in any form and with any other ingredients.  I know, bagels and lox, are well-known and certainly eaten on a regular basis.  Since, I eat little bread, I rarely get to eat that yummy bagel and lox with cream cheese and onions plus tomato slices.  How does that sound?  Here is a look.  Please, go further down for the recipe for the salad.


Are you hungry yet?

I would cut bigger pieces of salmon, next time, maybe a quarter of an inch in size.  They disappeared in the pasta salad.  I would also add some chopped scallions.

Pasta and Salmon Salad (adapted from


  • 1 (8 ounce) package spaghetti of choice (Brown rice pasta GF)

  • 1 1/2 tablespoons curry powder

  • 1/4 pound smoked salmon, chopped

  • 1  cup frozen green peas, thawed

  • 1 tomato, chopped

  • 1 tablespoon chopped  tarragon

  • 1 teaspoon lemon juice

  • 1 tablespoons olive oil

  • ground black pepper to taste


  1. Fill a large saucepan with salted water and bring to a boil. Add the curry powder, let it dissolve, then add the pasta. When the pasta is cooked but still firm, drain and cool with running water. Drain again thoroughly and place in a large salad bowl.

  2. To the pasta add the smoked salmon, tomato and green peas. In a small bowl stir together the tarragon, lemon juice, and pepper to taste until well mixed. Add the oil and stir vigorously until blended.

  3. In a small bowl stir together the tarragon, lemon juice, and salt and pepper to taste until well mixed. Add the oil and stir vigorously until blended.

  4. Pour dressing over pasta dish. Toss well and serve.

This is linked to Show Your Stuff   Things that Make you Say Mmmmmm   Your Recipe, My Kitchen   Slightly Indulgent Tuesdays


Latkes with Lox

I am a Brooklyn gal.  My middle name is Lox.  Lox is smoked salmon and I think, it is wonderful.  I know, most people eat lox in a bagel, maybe with cream cheese.  I do that too.  I also use lox in soups, salads, eggs and with vegetables.  When I came across this recipe, it had my name on it, Lox.  So, as Lox, I changed the recipe to add the smoked salmon to the egg mixture rather than on top of it.

Latkes with LoxTaste of Home (adapted)


  • 2 cups finely chopped scallions

  • 1/4 cup brown rice flour mixture or AP flour

  • 1/2 teaspoon coarsely ground pepper

  • 4 eggs, lightly beaten

  • 4 pounds russet potatoes, peeled and shredded

  • 1/4 cup olive oil

  • 4 ounces lox

    olive oil


In a large bowl, combine the first five ingredients. 

Stir in eggs until blended. 

Add potatoes and lox; toss to coat.

Heat 1 tablespoons oil in a large nonstick skillet over medium heat.

Drop batter by 1/4 cupfuls into oil; press lightly to flatten.

Fry in batches until golden brown on both sides, using remaining oil as needed.

Drain on paper towels.  

Top with sour cream and chives if desired. Yield: 3 dozen.

Noodles Romanoff Not

Tonight, I threw out my menu plan for the week. I walked in the door, after work and all I could think of was noodles.  Thai noodles, Fettuccine Alfredo, Spaghetti and Meatballs, Pasta with Broccoli, Stuffed Shells.  Yes, we had pasta for dinner.

My initial plan was to make Noodles Romanoff and you will see elements of the dish but the results are based on my, “take a little of this and a little of that” and there is dinner.  Fortunately, I had plenty of cheese, sour cream, Ricotta, cream cheese and most important, smoked salmon.  I also had fettuccine.

An aside:  I discoved a pizza flavored cheese that I have added to many dishes and it is good.  I did not use it, in this.

I had the makings of a nice salad to go with it, greens, tomato, yellow pepper, dressing and feta cheese.  This is a good mix.

Noodles Romanoff, Not……..

8 ounces fettuccine  (gluten-free)

1 tablespoon olive oil

1 onion, chopped

1/4 pound of lox (smoked salmon)

3/4 cup sour cream (low-fat)

3/4 whipped cream cheese (low-fat)

2 teaspoons Worcestershire sauce

2 drops of Cayenne (liquid form)

1/2 teaspoon salt

1 tablespoon chives

1/2 cup cream

1/4 cup water from drained noodles


Cook noodles, according to directions.  Drain, keeping some of the water that the pasta was cooked in.

In a medium skillet, in one tablespoon olive oil, lightly brown onions and smoked salmon.

In a medium bowl, mix sour cream, cream cheese, cream, chives, Cayenne, Worcestershire,  and salt.  Mix together.

Add salmon and onions to cheese mixture.

Add pasta and mix together.  That is all.  You are ready to serve your Noodles Romanoff  Not.

I served this with a salad but it would go well with broccoli or spinach or green beans.

This is linked to WanderFood Wednesday  Meatless Mondays