How to store smoked salmon? In the kitchen you know, nothing is thrown away and this rule always applies, especially if we are talking about fine and tasty foods such as smoked salmon. If you have some leftover from the Christmas tables, don't worry, here is a simple guide to learning how to keep it and always have it available.

During the Christmas holidays, it is one of the inevitable protagonists of our tables, ready to use for delicious aperitifs or fresh appetizers: we are talking about naturally smoked salmon, loved and appreciated for its taste and its unmistakable scent. Salmon is a fine fish, rich in nutrients, in particular, omega-3 that we can find on the market in slices or slices, fresh or already smoked, in practical vacuum packs. If you've bought smoked salmon in large quantities, it's leftover and you don't know how to store it, you've come to the right place. If you are wondering how long it can be left in the fridge before being consumed or if it is possible to freeze it, just follow our advice and you will dispel any doubts.

How to store smoked salmon in the fridge

The first thing to do is to make sure that you have purchased a quality product and that it is not close to the expiration date, with thick slices and a smoky smell that is neither too strong nor rancid. If once leftover, you intend to consume it within a maximum of three days, you can keep your smoked salmon in the fridge, covered with cling film. If you choose this method of preservation, make sure that the salmon does not suffer large changes in temperature, try not to keep the leftover one out of the fridge for too long before covering and storing it and check that the temperature of the fridge does not exceed 4 degrees centigrade.

How to freeze smoked salmon

We precede you on the question and we already give you the answer: yes, smoked salmon still closed or already opened can be frozen and stored in the freezer and it is also an excellent idea because, through freezing, the salmon does not lose organoleptic properties. Therefore, get some bags suitable for freezing (preferably sealed with the vacuum method), divide the smoked salmon into portions that do not exceed 100 or 150 grams, then close them and simply place them in the freezer: in this way you can keep it up to 1 o 2 months. To defrost it properly, we recommend that you first move it to the refrigerator for a few hours, so that it retraces the cold chain and retains its nutritional qualities.

Some ideas for using leftover smoked salmon

We especially love it during the holidays but smoked salmon is good all year round and its intense flavour makes it perfect for different types of recipes. Fresh or defrosted, you can use your smoked salmon to bring to the table a quick and fragrant pasta, ready in a few minutes or for an alternative lasagna; if you are looking for an appetizer, we recommend our potato and salmon millefeuille, as simple as it is spectacular, or some delicious eggplant and salmon rolls. If you are great lovers of tradition and want to go on the safe side with carpaccio and canapés, the great classics never disappoint.

The barley salad with pesto and tomatoes is a fresh and genuine first course, perfect for a light lunch or dinner to be prepared in a few minutes. Pearl barley is a very easy cereal to cook that in this recipe we wanted to flavour with fragrant basil pesto, pine nuts and homemade extra virgin olive oil and delicious slightly flavoured Pachino tomatoes. The pearl barley salad is a fresh, quick and perfect recipe for any occasion: with salmon, mozzarella or avocado, the barley salad is a great idea if you want to bring an original and light dish to the table. Let’s see how to prepare a perfect barley salad!

FOR 4 PEOPLE
Ready in: 40MIN
Calories in barley salad with pesto recipe: 1465 kcal

INGREDIENTS

PEARL BARLEY 250g
PACHINO TOMATOES 250g • 15 kcal
SALT as required • 0 kcal
OIL as required
FOR THE BASIL PESTO
FRESH BASIL 100g
PINE NUTS 50g • 595 kcal
EVO OIL just enough
SALT as required • 0 kcal
PARMESAN 40g • 374 kcal
GARLIC a clove • 79 kcal
The calories refer to 100 grams of product

How to prepare barley salad with pesto and tomatoes

Carefully rinse the pearl barley under running water to remove all impurities. Fill a pot of water, bring to a boil (1) and cook the clean barley for 20 minutes (2). Once cooked, drain the barley, pass it quickly under a jet of cold water and let it cool (3).

In the meantime, prepare your basil pesto: clean the leaves, eliminating any yellow or damaged ones and dry them with a cloth (4). In a kitchen mixer, combine the clean basil (5), a clove of garlic, the Parmesan, the pine nuts and the Evo oil: blend for a few minutes until you get a creamy pesto at the right point (6).

Clean the cherry tomatoes, cut them in half and dress them in a bowl with extra virgin olive oil and salt: mix and let them rest for 5 minutes, in this way they will flavour and lose part of the liquid that will be used to dress your salad (7). At this point all that remains is to compose your barley and tomato salad: in a large bowl pour the pearl barley, the pesto and the seasoned tomatoes, mix with a wooden ladle so that the dressing is evenly distributed (8). Serve barley salad with pesto with a few basil leaves to decorate (9).

Advice

The barley salad can be enriched and prepared in many ways: add some mozzarella cut into cubes or sweet Emmental cheese for a richer and more delicious dish.

For a more delicate pesto, remove the garlic from the list of ingredients or use it after removing the inner core with the help of a knife.

Variants

Did you like this recipe and want to experiment with new dishes based on barley? Try our barley and salmon recipe: an easy salad, fresh and full of flavor thanks to the salmon with the delicate avocado flavor.

Barley can be enriched with spelled: try the recipe for our cold salad with cherry tomatoes, corn, mozzarella and rocket, a perfect dish for a picnic with friends, easy and very quick to prepare!

storage

Barley salad with pesto and tomatoes can be stored in the fridge for 2 days in an airtight container.

You may be interested to read the Asparagus soup recipe/ greek cake mantovana recipe/ Pork stew with carrots recipe/ Chinese noodle soup recipe.

The barley soup or Gerstensuppe is a healthy and genuine first course typical of Trentino Alto Adige based on pearl barley, vegetables and smoked bacon, a tasty dish ideal for the winter to be enjoyed warm. It is a hearty dish that can also be eaten as a single dish. The barley is cooked with the addition of meat broth, after having fried onion, bacon, carrot, celery, and after adding the potato, the minestrone must then cook for about 45 minutes, or until the barley is completely cooked. , before being served with chopped chives and enjoyed hot. Here’s how to prepare it.

FOR 4 PEOPLE
Ready in: 1H
Calories in the recipe: kcal 880

INGREDIENTS

PEARL BARLEY 150 gr
SPECK OR BACON 100 gr
CARROT 1 • 21 kcal
POTATOES 1 • 750 kcal
ONION 1 • 21 kcal
CELERY 1 costs • 21 kcal
MEAT STOCK 1 litre • 43 kcal
BUTTER 40 gr • 380 kcal
EXTRA VIRGIN OLIVE OIL as needed • 901 kcal
SEA SALT as required • 286 kcal
BLACK PEPPER as required • 79 kcal
CHION GRASS as required • 30 kcal
LAUREL 1 leaf
The calories refer to 100 grams of the product

How to make barley soup

Prepare the meat broth you will need to cook the soup. In a pan, melt the butter, add the chopped onion, let it dry and add the cubes of bacon or speck. (1) Then add the carrot and celery cut into small pieces, fry for 5-10 minutes (2) and also add the diced potato. Wash the barley under running water, drain it and add it to the other ingredients, along with 4 ladles of broth and a bay leaf. Cook for 40-45 minutes, or until the barley is cooked, adding more broth if necessary. Almost when cooked, add the oil, salt, pepper and chopped chives. Your barley soup is ready to be served on the table. (3)

Advice

You can also avoid using butter: the bacon or bacon fat, melting with the heat, will act as a condiment.

To flavour the barley soup you can also use a ham bone or pork shank instead of bacon or bacon.

Those who prefer can serve the barley soup with a sprinkling of grated Parmesan cheese.

To flavour the soup you can use thyme instead of laurel and parsley instead of chives.

If you don’t have time to prepare the meat broth, use boiling water for cooking or a broth prepared with the cube.

Variants

If you prefer, you can prepare a vegetarian variant: barley and vegetable soup, eliminating the bacon and speck and using seasonal vegetables such as peas or broad beans in spring and pumpkin, cabbage, black cabbage, mushrooms in winter, to always add to the carrot. celery, onion, leek and potato. The instructions are the same as in our recipe, you just have to use the vegetable broth instead of the meat broth and add your favourite vegetables.

How to store barley soup

You can keep the barley soup in the fridge for 2 days in an airtight container.

You may be interested to read Barley salad with pesto recipe/ skyr cake with blueberries recipe/ Chinese noodle soup recipe/ Pork stew with carrots recipe.

The asparagus soup is a unique first restaurant, with a delicate but greedy flavour: it is also a nutritious recipe, with very few calories. In addition to being good, asparagus in fact boast remarkable virtues: rich in useful vitamins such as vitamin C, antioxidants and fibre, they perform a purifying and diuretic function. Asparagus soup is excellent comfort food to regain energy during spring dinners. You can enrich it with a little pasta or rice, to have a substantial and satisfying first course, or with croutons to eat it as a single dish.

FOR 4 PEOPLE
Ready in: 40MIN
Calories in the recipe: 2500 kcal

INGREDIENTS

ASPARAGUS SOUP (40 MINUTES)
FRESH ASPARAGUS 2 bunches • 45 kcal
MEDIUM POTATOES 4
COOKED HAM IN CUBES 100 gr • 43 kcal
RED ONION 1 • 21 kcal
EXTRA VIRGIN OLIVE OIL as needed • 901 kcal
FRESH ROSEMARY as required • 29 kcal
GRATED PARMESAN as required • 21 kcal
SALT as required • 0 kcal
PEPPER as required • 79 kcal
The calories refer to 100 grams of the product

How to make asparagus soup

Remove any earthy residues, rinse the asparagus under running fresh water and dry them by dabbing them with absorbent paper (1).

Detach the hardest part of the stems and remove the tails by bending the stems where they show yielding (2).

Do the same with the tips: separate them from the stems and keep everything aside (3).

Remove the filaments and cut the stems into rings. Collect them in a pot together with the peeled and sliced ​​onion and the peeled and diced potatoes (4). Drizzle with a drizzle of oil and cook over low heat. Then cover with water flush and cook with the lid on for about 20-30 minutes until the vegetables are well cooked.

Separately, in a saucepan, blanch the asparagus tips for a few minutes, until they are tender but still firm (5). Drain and set aside.

Take the stems back in cooking with the potatoes, add salt and blend coarsely with an immersion blender, just long enough to chop the vegetables (6). Season with raw oil, pepper and a handful of grated Parmesan. Finish the soup by adding the asparagus tips, a little fresh rosemary and a few cubes of cooked ham.

Advice

The stalk of the asparagus – more resistant and hard – requires strong temperatures and a little longer cooking unlike the tips, tender and tasty, which require a faster and more delicate cooking system. For this reason, it is always advisable to use asparagus, that is a special pot, or to separate the stems from the tips using different methods and times of preparation, as in our recipe.

You can make your soup vegetarian by simply removing the ham cubes. You can also enrich it with your favourite spices, such as ginger, turmeric and paprika, or with fresh herbs such as chives, thyme or mint.

If you like these spring vegetables, try the asparagus ravioli recipe.

storage

You can freeze the asparagus soup in airtight containers, preferably in single portions. Alternatively, you can keep it in the refrigerator for a maximum of 2 days.

You may be interested to read Mulligatawny soup recipe/ skyr cake with blueberries recipe/ Ginger and lime herbal tea recipe/ Pork stew with carrots recipe.

Mulligatawny soup is a typical soup of Anglo-Indian cuisine, with a very particular taste. Sweet potatoes, carrots and coconut milk are the ingredients that will give sweetness and creaminess, counterbalanced by the freshness of lime, apple and mango. The final addition of spices, in this case, curry and chilli, will give the dish a pleasantly spicy and fragrant note. Rich and complete, thanks to the presence of chicken, it can be served as a single dish, to be accompanied with some croutons of toast, on the occasion of a winter lunch or dinner, in which you need a warm and invigorating cuddle. Find out how to make it by following our recipe step by step.

FOR 3 PEOPLE
Ready in: 1 HOUR
Calories in mulligatawny soup recipe: 3485

INGREDIENTS

CHICKEN STOCK 6 l
CHICKEN BREAST 300 gr • 750 kcal
SWEET POTATOES 200 gr
CARROT 150 gr • 21 kcal
COCONUT MILK 2 ml
LIME 1 • 34 kcal
APPLE 1 • 43 kcal
MANGO 1/2
CHILLI 1/2 • 29 kcal
EXTRA VIRGIN OLIVE OIL as required • 29 kcal
SALT as required • 0 kcal
CURRY POWDER 1 tsp
DRIED COCONUT FLAKES as required
FOR THE CHICKEN STOCK
CHICKEN WASTE as required
CARROTS 1 • 21 kcal
ONION 1 • 21 kcal
CELERY COAST 2
The calories refer to 100 grams of the product

How to make mulligatawny soup

Prepare the chicken broth: clean and coarsely chop celery, carrots and onion. Fill a saucepan with cold water and then add the chicken herbs and scraps (1), then put it on the stove and let it simmer for at least 1 hour.

After the cooking time, filter the broth obtained and cook the chicken breast inside (2). As soon as it is cooked, drain the broth, cut it into strips and set aside.

Wash, peel and cut the sweet potato and carrot into cubes. Pour a drizzle of oil into a saucepan, add the vegetables (3), add salt and let it brown for a few minutes.

Scented with the grated lime zest and the curry powder (4).

Cover with the chicken broth and pour the coconut milk (5), then mix and cook for about 30 minutes over low heat.

As soon as the potatoes are soft, blend everything with an immersion mixer until you obtain a smooth and homogeneous velvety (6).

Peel the mango and apple, then cut them into cubes and soak them in cold water until ready for use (7).

Pour the cream into individual bowls and arrange the chicken strips in the center (8).

Take a tablespoon of apple and mango cubes and spread on the plate. Finish the decoration of the dish with a few pieces of dried coconut, julienned chilli, a few leaves of fresh parsley, a drizzle of oil and a few drops of fresh lime (9) pressed at the moment.

Now you are ready to enjoy this fantastic mulligatawny soup with a unique flavor (8).

Advice

You can replace coconut milk with a spoonful of natural plain yoghurt (also vegetable). If you like, you can also garnish with a few cubes of avocado, soft and ripe at the right point, or cashews sautéed with a drizzle of oil and a drop of tamari sauce.

Instead of parsley, you can add a few leaves of fresh coriander or thyme.

To make the dish complete and balanced, you can accompany the soup with basmati rice: you can boil it separately or pour it into the soup and cook it directly inside. Alternatively, you can serve the dish with crispy croutons, crackers or crumbled taralli.

If you like sweet potatoes, don’t miss these five ideas to enhance the delicious tuber.

storage

Mulligatawny soup can be kept perfectly in the refrigerator, in a special airtight container, for about a couple of days.

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Braised gyoza are the meat ravioli typical of the Japanese culinary tradition and derive from the Chinese jiaozi. They are small bundles of dough, rolled out thinly and artfully sealed with the pressure of your fingers, filled with minced pork, cabbage, spring onions, fresh ginger and soy sauce, ingredients that make their flavour unique and unmistakable.

They are browned in a pan, to obtain the golden crust, and then steamed with the braising technique, adding a little water and closing with the lid. They are usually served as an appetizer, dipped in soy sauce or sweet and sour, and are perfect to make at home to amaze guests at an aperitif or a special dinner. Find out how to do it by following our recipe step by step.

BRAISED GYOZA RECIPE FOR 4 PEOPLE
Ready in: 1H
Calories in braised gyoza recipe: 820

INGREDIENTS

FOR THE PASTRY
FLOUR 00 120 gr • 36 kcal
BOILING WATER 90 gr
POTATO STARCH as required • 380 kcal
FOR THE STUFFING
MINCED PORK 100 gr
CABBAGE WHITE HOOD 80 gr
ONIONS 30 gr • 25 kcal
FRESH GRATED GINGER as needed
SOY SAUCE 10 gr • 750 kcal
SAKÈ 10 gr
SESAME OIL (PREFERABLY TOASTED) 10 gr
SALT as required • 0 kcal
PEPPER as required • 79 kcal
FOR THE SAUCE
SOY SAUCE 50 gr • 750 kcal
RICE VINEGAR 40 gr • 10 kcal
SPICY CHILLI OIL as required
The calories refer to 100 grams of the product

How to make braised gyoza

Prepare the pasta for braised gyoza: bring 90 g of water to a boil and pour it into a bowl with the flour; start kneading with a fork (1).

When the temperature of the dough has dropped, transfer it to a work surface, sprinkled with a little potato starch, and knead with your hands for about 10 minutes (2).

Form a firm and homogeneous dough, transfer it to a bowl, cover it with a kitchen towel and let it rest for about 30 minutes (3).

Clean the cabbage and spring onion, then chop finely (4).

Transfer the mince to a bowl, add the minced meat and flavour with a little grated ginger; season with sesame oil, soy sauce, sake (5), a pinch of salt and pepper, then mix well. Cover and let the filling rest.

Sprinkle the work surface with a little potato starch, transfer the dough and knead it until you get a cylinder of about 2 cm in diameter (6).

Cut the cylinder of dough into pieces of about 10 gr each and make balls with your hands (7).

Press the balls with the palm of your hand to obtain discs of about 2-3 cm in diameter (8).

Roll out each disk with a small rolling pin, turning the dough gradually, until you get quite thin sheets with a diameter of about 6 cm (9).

Stuff each disk of dough with a spoonful of filling, then close it and fold it into a crescent; seal the edge, pinching it with your fingers, until you get the typical bundle shape (10).

Heat 2 tablespoons of sesame seed oil in a pan, arrange the ravioli and let them cook for a few seconds until the surface is golden and crisp (11).

Pour a drop of water to cover the base of the ravioli, close with the lid and continue cooking over moderate heat for about 10 minutes (12).

Meanwhile, mix the soy sauce, rice vinegar and a little spicy oil in a bowl (13).

As soon as the ravioli are soft, remove the lid and let the cooking juices dry; season again with a drizzle of sesame oil and cook for a few moments (14).

Transfer the ravioli (Braised gyoza) to serving plates and serve, accompanying them with the sauce, placed in a separate bowl (15).

Advice

Work the dough following the oriental method, rolling out one piece at a time and calmly; as you go, cover the other balls with cling film to prevent them from drying out. To give your ravioli a shape as regular as possible, you can cut them using a special 6 cm diameter pastry cutter.

If you like, you can also make different versions of filling: you can replace a part of minced pork with that of veal or chicken, and the white hood with cabbage. You can also simply steam them, fry them in hot oil, or plate them on the grill, serving them sprinkled with little sesame seeds on the surface.

To make your ravioli even more aromatic and crunchy, we recommend using toasted sesame seed oil.

storage

Braised gyoza can be stored for 1 day in the refrigerator, closed in a special airtight container. If you have used fresh and not thawed ingredients, you can also put them in the freezer raw.

You may be interested to read Amaretti cake recipe/ polenta gnocchi with gorgonzola recipe/ Chinese noodle soup recipe/ Cocoa and tahini cake recipe.

Amaretti cake and peaches in syrup. Easy recipe. A winning combination for a truly delicious homemade cake: here is the Cake with Amaretti and Peaches in Syrup, which we will see together in a very simple recipe that is also quick to prepare. A delicious cake to be enjoyed at breakfast or as a snack, and perfect as a dessert for an informal dinner with friends.

The minced amaretti will be the protagonists of the dough – without butter – and will give it their intense and unmistakable flavour and aroma. A dough that, also thanks to the presence of milk, will be nice and soft. Peaches in syrup will instead be the delicious filling of our amaretti cake, which we will put on the dough before baking and enrich even more with peach jam. In short, a sweet with an incredibly greedy heart! And that’s not all: we decided to further enrich this cake with peaches and macaroons by spreading sliced ​​almonds on the surface, which will toast becoming crunchy and delicious during cooking.

We used peaches in syrup, but if the season is right you can also use fresh peaches, reminding us that they will tend to remain less soft. The peach jam is an extra greedy and sweet touch, but if we want we can not put it.

The amaretti cake with Peaches in Syrup is prepared in an hour using only a bowl and fork and is therefore within everyone’s reach. It really deserves to be tried and enjoyed with family or friends! Come on, try it and then write to us in the comments if you liked it!

Preparation time: 10 min
Cooking time: 45 min
Amaretti cake ready in 55 min
Calories in the recipe: 2880

INGREDIENTS

FOR THE DOUGH
100 gr of macaroons
2 eggs
150 grams of sugar
100 gr of sunflower oil
100 ml of milk
200 grams of flour type 00
1/2 sachet (8 g) of baking powder
FOR FILLING
8-10 peaches in syrup
peach jam as required
TO DECORATE
powdered sugar as required

Preparation of amaretti cake

In a food processor, finely chop the macaroons and set them aside for later.

In a bowl, break the eggs and mix them with the sugar using a fork.

Now add the minced macaroons and incorporate them, always mixing with a fork.

Add the sunflower oil, milk and mix well.

Now let’s combine and also incorporate the flour and baking powder.

Pour the mixture into a 24 cm diameter hinged pan with the base covered with parchment paper.

Now take the peaches in syrup and arrange them in the dough by pressing lightly.

Add a teaspoon of peach jam to each one.

Finally we sprinkle the whole surface with sliced ​​almonds.

We bake and cook in a preheated oven at 180 ° C for about 45 minutes, or in a static oven at 190 ° C for the same time.
Once taken out of the oven and slightly warmed, we decorate our cake with macaroons and peaches in syrup sprinkling it with icing sugar.

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