SMOKED SALMON SIDES RECIPES

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SMOKED SALMON SALAD RECIPE | JAMIE OLIVER FISH RECIPES



Smoked salmon salad recipe | Jamie Oliver fish recipes image

Soft, creamy and crunchy meet sweet and tangy – this avocado salad really does have it all

Total Time 20 minutes

Yield 4

Number Of Ingredients 12

1 loaf ciabatta
2 small avocados stoned and sliced
1 lemon
½ cucumber
2 handfuls mixed fresh herbs leaves picked
1 punnet cress snipped
2 tablespoons mixed seeds (pumpkin, sesame, sunflower and poppy seeds)
1 blood orange halved
extra virgin olive oil
sea salt
freshly ground black pepper
200 g smoked salmon from sustainable sources, ask your fishmonger

Steps:

    1. Heat a griddle pan until it is screaming hot – this will take about 5 minutes. Meanwhile, cut the ciabatta in half lengthways, then cut into four equal-sized pieces, about 10–12cm/4–5 inches square.
    2. Place the sliced avocado in a bowl and squeeze over some lemon juice to stop it from discolouring. Using a speed peeler or potato peeler, slice the cucumber into long, thin strips on top of the avocado. Add the herbs and cress.
    3. Lightly toast the seeds in a dry pan on a medium to low heat, and place to one side to cool. Squeeze a tablespoon of juice out of the blood orange into a bowl, and add 3 tablespoons of extra virgin olive oil. Season it well and give it a mix.
    4. Griddle your ciabatta squares in the griddle pan, charring both sides. Once they are nicely toasted, drizzle with a little of the dressing and put to one side. Place a square of ciabatta on each of four plates, then top each with a quarter of the smoked salmon.
    5. Drizzle 1 tablespoon of the dressing over the salad and very gently mix with your fingertips. If you feel it needs more dressing, add a little extra, but try not to go overboard – you want it to be very light. Top the smoked salmon with the salad. Finish your delicious starter with a sprinkling of toasted seeds, using half a tablespoon per plate, and garnish with a wedge of blood orange.

Nutrition Facts : Calories 439 calories, FatContent 24.2 g fat, SaturatedFatContent 4.6 g saturated fat, ProteinContent 21.3 g protein, CarbohydrateContent 37.8 g carbohydrate, SugarContent 3.5 g sugar, SodiumContent 3.57 g salt, FiberContent 4.8 g fibre

INDIVIDUAL SMOKED SALMON TERRINES FOR CHRISTMAS RECIPE ...



Individual smoked salmon terrines for Christmas recipe ... image

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

500g thinly sliced smoked salmon
300g crème fraîche
100g cream cheese
5 tbsp lemon juice
2 tsp finely chopped fennel (optional)
3 tbsp olive oil, plus extra for greasing
1 tsp caster sugar
1 cucumber, thinly sliced
Finely chopped fresh dill, chopped, plus extra sprigs to garnish

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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