SMOKED SALMON & AVOCADO TERRINES
A light, elegant make-ahead starter to ease you into the Christmas Day blow-out, or to kick off a dinner party menu
Provided by Sara Buenfeld
Time 20m
Number Of Ingredients 8
Steps:
- Lightly oil 8 small ramekins. Line with cling film, then the salmon (either 1 large or 2 smaller slices), allowing plenty of overhang.
- Gently mix together the cheese, chives and avocado with the lemon juice and plenty of seasoning. Spoon into the salmon-lined ramekins, press down, fold over the overlapping salmon, then cling film to seal in the mixture. Can be made the night before, but if making on the day they should be chilled for at least 4 hrs.
- On the day, gently lift the terrines out of the ramekins using the cling film, then remove the film. Place the terrines on plates with some baby salad leaves tossed in a little vinaigrette. Drizzle the terrine and plate with sweet chilli sauce. Serve on their own or with toast.
Nutrition Facts : Calories 330 calories, Fat 22 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 10 grams sugar, Protein 18 grams protein, Sodium 3.67 milligram of sodium
SMOKED SALMON MOUSSE
Provided by Food Network
Categories appetizer
Time 30m
Yield 20 to 25 servings
Number Of Ingredients 7
Steps:
- Cut the butter into cubes and melt it in a saucepan over low heat. Remove from the heat and set aside for a few minutes to cool and to allow the milky solids to sink to the bottom. Carefully pour off the oily part, or clarified butter, leaving the milky solids behind. Let the clarified butter cool to room temperature.
- In 2 or three batches, put the salmon cubes, clarified butter, and cream in the bowl of a food processor, and puree until fluffy and completely smooth. Transfer the salmon puree to a large bowl and stir in the herbs and lemon juice to taste. Chill before serving.
TIMBALE OF SMOKED SALMON MOUSSE
Steps:
- To make the mousse, blend the smoked salmon, sour cream, and vodka in a food processor. Line a timbale mold with fresh salmon slices and fill the cavity with the mousse. Refrigerate for 4 hours and served chilled.
SMOKED SALMON MOUSSE
This is a great way to serve a gourmet treat to your guests. Spread it on your favorite crackers, bread, veggies -- whatever you like. It's great inside savory tuile shells.
Provided by Rob
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 15m
Yield 16
Number Of Ingredients 7
Steps:
- Place smoked salmon in a blender or food processor, and blend until smooth. Mix in heavy cream, cream cheese, juice of half of a lemon, dried dill weed, salt and pepper. Blend to desired consistency. Transfer to a medium serving dish, and garnish with salmon roe.
Nutrition Facts : Calories 66.8 calories, Carbohydrate 0.8 g, Cholesterol 26.2 mg, Fat 6 g, Fiber 0.2 g, Protein 2.8 g, SaturatedFat 3.6 g, Sodium 99.5 mg
SMOKED SALMON TIMBALE WITH GINGER, CUCUMBER, CREME FRAICHE AND WATERCRESS OIL
Steps:
- Bring a small pot of salty water to boil. Blanch the watercress until the stems are very soft to the touch. Shock in ice water. Remove watercress from the shocking bath. Squeeze as much water out of the watercress by hand, and then by wrapping up in a kitchen towel. Chop the watercress as finely as possible by hand. Place the chopped watercress in a blender, and slowly add the canola oil. Remove the watercress oil from the blender and refrigerate.
- Combine the smoked salmon, shallots, ginger, chives, cucumber and Ginger Vinaigrette in a mixing bowl. Season to taste with salt and pepper. Place a mold of your choice on the plate of your choice, and pack 2 ounces of the smoked salmon mixture into the mold. Top with 1 tablespoon of the creme fraiche. Garnish, if so desired, with 1 teaspoon of the optional caviar. Repeat 3 times. Garnish each plate with a few decorative squiggles of the watercress oil.
- Place the ginger and canola oil in a small pot. Bring to a simmer over low heat. Remove from heat and let stand 12 hours. Strain the oil through a cheesecloth lined strainer. (The ginger oil may be kept in the refrigerator for 3 months.) Combine the ginger oil with as much vinegar and mix well.
SMOKED SALMON TIMBALES ( NO COOK)
Gorgeous salmon parcels filled with a soft cheese and crab ( or prawn filling). They look so elegant and the good thing is that they can be made 24 hours ahead making it a perfect solution for plan ahead dinner party.
Provided by Wild Thyme Flour
Categories Crab
Time 10m
Yield 8 timbales, 8 serving(s)
Number Of Ingredients 8
Steps:
- Grease 8 ( 100ml) ramekins with a little oil then line with apiece of plastic wrap, making sure to leave enough overhang.
- Place a slice of salmon in each ramekin.
- Beat the cream cheese with the sour cream, stir in crab, dill, mustard and season to taste.
- Spoon into moulds, fold over overhanging salmon, then fold over the plastic wrap to cover. Chill at least 3 hours. Can be made 24 hours ahead!
Nutrition Facts : Calories 145.7, Fat 13.3, SaturatedFat 7.7, Cholesterol 41.8, Sodium 223, Carbohydrate 2.1, Sugar 0.3, Protein 4.8
SMOKED SALMON MOUSSE
I have used regular canned salmon and added a little liquid smoke when I was unable to find canned smoked salmon. You could substitute hot smoked flaked salmon for the canned.
Provided by dawnie2u
Categories Spreads
Time 30m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Soften the gelatin in cold water in a large mixing bowl. Stir in the boiling water and whisk the mixture slowly until gelatin dissolves. Cool to room temperature.
- Whisk in the mayo, lemon juice, grated onion, Tabasco, paprika, salt and dill.
- Stir to blend completely and refrigerate for about 20 minutes, or until the mixture begins to thicken slightly.
- Remove the skin and cartilage from the salmon and flake.
- Fold in the finely flaked salmon.
- In a separate bowl, whip the cream until it is thickened to peaks and fluffy.
- Fold gently into the salmon mixture.Transfer the mixture to a 6- to 8- cup bowl or decorative mold.
- Cover and chill for at least 4 hours.
- Serve with cracked pepper water crackers, or plain water crackers.
Nutrition Facts : Calories 127.4, Fat 11.3, SaturatedFat 5.2, Cholesterol 33.2, Sodium 390.5, Carbohydrate 3.2, Fiber 0.1, Sugar 0.7, Protein 3.8
SMOKED SALMON TIMBALES
this is a recipe by Jacques pepin if you follow the directions its preatty and delicious hugs
Provided by Wallace Hale
Categories Fish
Time 15m
Number Of Ingredients 11
Steps:
- 1. Using four glass dishes with a 1/4-cup capacity, such as custard cups, layer the ingredients into each dish as follows: divide the chives among the bowls, then spoon 1 tablespoon of the goat cheese into each bowl. Press half a slice of the salmon on top and add 1 slice of the onion and 1 slice of the apple. Sprinkle a little black pepper over the apple, the press the other half of the salmon slice on top. add another tablespoon of the goat cheese to each dish, then a slice of onion and a slice of apple. finish each timbale with a dash of black pepper on top. Cover the dishes with plastic wrap and refrigerate till serving time. Next for the garnish: mix the capers, cucumber, salt, and olive oil in a bowl. At serving time, unmold each timbale onto a plate, and sprinkle the garnish around the timbles. serve with baguette slices
SMOKED SALMON MOUSSE
Serve this mousse with bread, crackers, or cruidtes. Great party dip. From the America's Test Kitchen Cookbook.
Provided by KellyMac6
Categories < 15 Mins
Time 5m
Yield 1 1/4 cups
Number Of Ingredients 6
Steps:
- Process the salmon and shallot in a food processor, scraping down the sides of the bowl as necessary, until the mixture is chipped fine, about 10 seconds.
- Add the cream cheese and lemon juice and process until the mixtures forms a ball, scraping down the sides as necessary.
- Add the sour cream and pulse just to incorporate, about 5 seconds.
- Transfer the mousse to a serving bowl and season with salt and pepper to taste.
Nutrition Facts : Calories 382.8, Fat 29.6, SaturatedFat 16.9, Cholesterol 92.2, Sodium 914.6, Carbohydrate 6.5, Sugar 0.3, Protein 22.9
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