SMOKED PINK SALMON RECIPES
SMOKED SALMON TERRINE | RECIPES | WOMAN & HOME
Making a smoked salmon terrine couldn't be simpler with this speedy recipe. Make it ahead and it'll keep for up to three days in the fridge.
Provided by Woman and Home
Yield Serves: 8–10
Number Of Ingredients 8
Steps:
- In a food processor, blend 150g (5oz) of the smoked salmon and 150g (5oz) of the hot smoked salmon with the Philadelphia, horseradish, lemon zest, dill and peppercorns to make a smooth paste. Season with salt, pepper and lemon juice, and transfer to a mixing bowl. In another bowl, lightly whip the cream to soft peaks. Fold through the mixture and set aside.
- Line the terrine with the remaining smoked salmon slices, allowing an overlap to fold over and almost cover the top.
- Spoon half the salmon mixture into the terrine and spread to the edges. Place the remaining hot smoked salmon down the centre of the terrine in a neat line. Spoon the rest of the salmon mixture into the terrine, being careful not to disturb the hot smoked salmon. Smooth, then fold over the smoked salmon to cover the top. It doesn’t matter if they don’t meet. Wrap in the overhanging clingfilm and leave in the fridge overnight, weighed down with a board and some cans.
- Turn out, remove the clingfilm and slice. Store in the fridge for up to 4 days.
Nutrition Facts : @context https//schema.org
SMOKED SALMON, DILL & LEMON PATé RECIPE - BBC GOOD FOOD
Five minutes is all you need to whip up this creamy fish dish, great served as a dip or starter
Provided by Barney Desmazery
Categories Dinner, Starter
Total Time 5 minutes
Prep Time 5 minutes
Yield Serves 4 as a starter, 8 as a dip
Number Of Ingredients 6
Steps:
- If you aren’t using smoked salmon trimmings then chop the salmon into small pieces. Tip the soft cheese, crème fraîche (if using) and lemon juice into a food processor, season generously with black pepper and blitz to your liking. Add the smoked salmon and pulse a few times if you want the paté chunky or blitz some more if you want the paté smooth and pink.
- Stir the herbs into the paté and spoon into a large or four smaller bowls and serve with warm toast as a starter or with breadsticks as a dip.
Nutrition Facts : Calories 225 calories, FatContent 18.9 grams fat, SaturatedFatContent 11.6 grams saturated fat, CarbohydrateContent 0.2 grams carbohydrates, SugarContent 11.6 grams sugar, FiberContent 0.2 grams fiber, ProteinContent 13.6 grams protein, SodiumContent 2.2 milligram of sodium
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