CRèME FRAîCHE RECIPES - BBC GOOD FOOD
Use up a pot of crème fraîche in our tasty recipes and serving ideas. Use crème fraîche to enrich sauces and stews, add to pasta or dollop onto desserts.
Provided by Good Food team
Number Of Ingredients 1
INDIVIDUAL SMOKED SALMON TERRINES FOR CHRISTMAS RECIPE ...
After a classic smoked salmon starter? Make these easy to prepare individual smoked salmon terrines to serve at a dinner party, Christmas or Easter lunch… The terrines in this recipe are served individually, but if you’re after more of a centrepiece for your table, then make sure you check out our big version, as well as our step-by-step guide to making a salmon terrine.
Provided by delicious. magazine
Total Time 20 minutes
Prep Time 20 minutes
Yield Serves 8
Number Of Ingredients 9
Steps:
- In a food processor, whizz 200g of the salmon, then add the crème fraîche and cream cheese. Scoop into a bowl and fold in 2 tbsp lemon juice, a pinch of salt, pepper and the fennel, if using.
- Very lightly oil 8 x 100ml moulds or ramekins and line with the remaining slices of smoked salmon, allowing them to hang over the edges. Spoon the pâté between the moulds or ramekins and fold the salmon over to cover. Cover with cling film and chill for 2 hours or overnight.
- Mix the remaining lemon juice, the olive oil and sugar together. Divide the cucumber between plates. Turn the terrines out on the cucumber and garnish each with a dill sprig. Sprinkle the cucumber with the chopped dill and spoon over the dressing.
Nutrition Facts : Calories 334kcals, FatContent 28.1g (15g saturated), ProteinContent 17.6g, CarbohydrateContent 2.9g (2.6g sugars), FiberContent
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1. Preheat the oven to 180°C/160°C fan/Gas 4. Lightly butter a large sheet of foil big enough to wrap the salmon, and place over a large roasting tin (see tip).
2. Place the dill in the centre of the foil. Season the buttered foil with salt and pepper and place the salmon on top, skin side up. Pour over the white wine and lemon juice. Bring the two long edges of the foil together and fold the edges together, scrunching them up to make a parcel and sealing the edges at the side like a Cornish pasty (see tip).
3. Place in the oven to poach for about 25 minutes until the salmon is just cooked, the flesh pale pink and opaque. Leave to rest for 10 minutes. Then carefully remove the skin, pulling off in one piece if possible (see tip). Use a palette knife to scrape off any grey fat.
4. Blanch the asparagus tips in a saucepan of boiling water for 3 minutes. Drain and refresh under cold water. Mix all of the dressing ingredients together in a jug, and season with salt and pepper.
5. Using two fish slices, carefully transfer the salmon to a serving platter. Arrange the asparagus along the length of the fish, scatter the shrimps over the top and spoon over some of the dressing. Garnish with slices of radish or micro herbs and serve at room temperature with the remaining dressing in a jug.
Cook time: 25-30 minutes plus resting.
Prepare Ahead:
Assemble the dish up to 3 hours ahead. The salmon can be poached up to 8 hours ahead and the dressing made up to a week in advance.Mary’s Classic Tips:
* If you don’t have a roasting tin large enough for the length of the piece of salmon, the grill pan makes a good alternative.
* Make sure you have a good seal around the edges of the foil parcel before baking it. This will ensure no steam escapes out of the sides, and the fish will cook beautifully inside.
* It is so much easier to remove the skin from the salmon while it is still warm; if the salmon cools down too much, the skin will stick firmly to the flesh and be tricky to remove.
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