SMOKED SALMON PȂTé | JAMIE OLIVER RECIPES
This is a real winner to have prepped and ready in the fridge to enjoy as a starter or as part of a buffet. The blend of seafood is sublime, giving you silkiness and nice meaty texture, and the salmon caviar adds a real flavour pop of the sea.
Total Time 30 minutes
Yield 16 to 20
Number Of Ingredients 14
Steps:
- GET AHEAD 1. Finely chop the prawns and smoked salmon and place in a bowl with the crabmeat, cream cheese and caviar. Finely grate in the zest from quarter of a lemon and squeeze in the juice from 1 lemon. Add a good pinch of black pepper and mix together well. Spoon into an appropriately sized dish and smooth out nice and evenly – I use a palette or butter knife dipped in hot water to make this process easier. Cover and pop into the fridge until needed. 2. To prep your garnishes, peel the red onion and chop as finely as you can. Deseed and finely slice the chilli. Click the outer stalks off the celery and save for another day. Cut the inner part in half and finely slice it, leaves and all. Pick and roughly chop the dill. Cut the lemons into wedges. Cover and pop it all in the fridge. ON THE DAY 1. Slice and toast the bread. 2. Before serving, use a regular eating knife to lightly score a criss-cross pattern into the top of the pâté, then drizzle with a little oil and sprinkle from a height with a pinch of cayenne. Either take everything to the table and let people tuck in and help themselves, or take a bit of pride in delicately plating everything up, giving each lucky guest a beautiful quenelle of pâté surrounded by all the garnishes.
Nutrition Facts : Calories 103 calories, FatContent 5 g fat, SaturatedFatContent 2.5 g saturated fat, ProteinContent 6.5 g protein, CarbohydrateContent 8.1 g carbohydrate, SugarContent 1.4 g sugar, SodiumContent 0.7 g salt, FiberContent 0.4 g fibre
PICKLED MUSHROOMS RECIPE | MICHAEL SYMON | FOOD NETWORK
Provided by Michael Symon : Food Network
Categories side-dish
Total Time 28 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 6 servings
Number Of Ingredients 8
Steps:
- Mix the salt and water, and pour brine over mushrooms. Let mushrooms sit in the refrigerator, covered for 24 hours.
- Remove mushrooms from brine, rinse, and then lay them out on paper towels to dry. In a saucepan, mix the vinegar with the remaining ingredients and bring to a boil.
- Place mushrooms in sterilized jar and cover with hot liquid. The mushrooms will be ready to eat in 1 week and will hold in cool place for up to 1 year. These are great for salads or as a garnish for meat dishes.
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