SMOKED SALMON
Here are some lovely recipes that I use smoked salmon in.
This is one of my salad recipes that can be used at any time of the year and you can change the ingredients with whatever you have in the fridge or freezer.
This salad has prawns, smoked salmon, scallops in a dill sauce but you can include any other salad ingredients that you wish or have in the fridge.
Smoked salmon stuffed with smoked salmon terrine, as per the recipe below for the smoked salmon pâté but placed in a smoked salmon lined ramekin and filled.
This dish was done for a starter on Christmas Day.
There was a piece of salmon terrine, smoked salmon, prawns, endive with aioli and in the glass was a salmon pate:
Here are some lovely recipes that I use smoked salmon in.
This is one of my salad recipes that can be used at any time of the year and you can change the ingredients with whatever you have in the fridge or freezer.
This salad has prawns, smoked salmon, scallops in a dill sauce but you can include any other salad ingredients that you wish or have in the fridge.
Smoked salmon stuffed with smoked salmon terrine, as per the recipe below for the smoked salmon pâté but placed in a smoked salmon lined ramekin and filled.
This dish was done for a starter on Christmas Day.
There was a piece of salmon terrine, smoked salmon, prawns, endive with aioli and in the glass was a salmon pate:
Smoked salmon pâté:
Ingredients:
100g cream cheese
100g crème fraiche
1 tbsp horseradish (from a jar)
2 tbsp finely chopped fresh dill
Some grated lemon zest
Juice of ½ a lemon
Into the processor, I put everything but the salmon, once
this was mixed well I then added the smoked salmon and pulsed it for a couple
of minutes so it was chopped up into chunky pieces. If you prefer to have a smoother pâté then
you can process it for longer.
This can be made ahead and placed in a container in the
fridge overnight if required and served the following day.
I put into little individual glasses to serve.
Smoked salmon pâté:
Ingredients:
100g cream cheese
100g crème fraiche
1 tbsp horseradish (from a jar)
2 tbsp finely chopped fresh dill
Some grated lemon zest
Juice of ½ a lemon
Into the processor, I put everything but the salmon, once
this was mixed well I then added the smoked salmon and pulsed it for a couple
of minutes so it was chopped up into chunky pieces. If you prefer to have a smoother pâté then
you can process it for longer.
This can be made ahead and placed in a container in the
fridge overnight if required and served the following day.
I put into little individual glasses to serve.
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