Smokedsalmonpatewithparsleybutter Recipes

Steps:

• Drain and reserve liquid from salmon. Mix egg, onion, bread crumbs and salmon together.
• Make into patties. If mixture is too dry to form into patties, add reserved liquid from salmon.
• In a frying pan, heat olive oil. Place patties in pan. Brown on each side, turning gently. Drain on paper towels and serve.

Steps:

• Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket. Add potatoes, cover and steam until very tender when pierced with a fork, 20 to 25 minutes. (Check the water level near the end of steaming to be sure the pan doesn't boil dry. Add more boiling water as needed.) Meanwhile, combine yogurt, scallions, parsley, butter, salt and pepper in a large bowl. Mix the cooked potatoes into the yogurt mixture, breaking them up with a fork until they crumble apart and lightly clump together.

Steps:

• Mix all ingredients together with electric beater (a little chunky is ok). Serve with crackers or bread chunks.

Steps:

• Combine all the ingredients and mix well.
• Put in a serving dish, cover and refrigerate for at least 2 hours.
• Garnish with extra dill.

Steps:

• Chop the smoked salmon, removing all hard pieces, bones etc. Pound in a mortar or process in a blender till smooth, then add the butter cut in small pieces. The butter should be cool and firm, but not too hard.
• When all is amalgamated into a smooth paste, add the cream, plenty of freshly ground black pepper, cayenne and lemon juice to taste.
• Turn into a small dish and chill for several hours.
• (I don't have quantities for the parsley butter as it depends on how much you want to make!) Take as much butter as you think you'll need for the crackers/bread and a representative amount of fresh parsley and mix them together. Pop it in a serving dish and return to the fridge for an hour or so to reset properly.
• I tend to then scoop it out in to little balls, which wastes some of the butter, but looks pretty!
• If you've made too much butter you can save it for another day and use it as a normal butter spread, but bare in mind that the parsley flavour increases in strength (which I like!) the longer you leave it. I've left the butter for 3 weeks before using again and it was still perfect.
• Serve the pate and butter garnished with a sprig of parsley or perhaps a curl of smoked salmon, and with hot toast/malba toast/french bread.

Steps:

• To make the buns, put the flour in the bowl of a stand mixer fitted with a dough hook. Add the chives and salt on one side of the bowl, and the sugar and yeast to the other. Mix each side into the flour with your hands, then mix everything together using the dough hook. Tip the milk into a small pan and warm over a low heat until warm to the touch, but not hot. Slowly mix into the dry ingredients until combined. Lightly beat 3 of the eggs. With the motor on medium speed, slowly add the beaten egg and mix for 10 mins, then add the butter, one or two cubes at a time, until combined - this will take another 5-8 mins. Scrape the sides of the bowl down. The dough will be very soft at this stage.
• Scrape the dough into a large bowl, cover with a clean tea towel, and leave to prove for 1 hr 30 mins-2 hrs until doubled in size. Once the dough has risen, chill for 1 hr.
• Put the salmon, soft cheese and mustard in a food processor and pulse several times until the salmon is coarsely chopped. Transfer to a bowl and stir in half the capers, the dill and the lemon zest and juice. Season, then chill until needed.
• Line a large baking sheet with baking parchment. Tip the dough out onto a lightly floured work surface, and divide into 18 equal-sized balls (weigh for accuracy, if you like). Butter the outside of a 12cm ovenproof bowl. Place the bowl in the middle of the baking sheet and arrange the dough balls around it, leaving a 2cm space between each for spreading. Cover with a tea towel and leave in a warm place to prove for 30-35 mins until doubled in size.
• Heat the oven to 180C/160C fan/gas 4. Beat the remaining egg, then lightly brush it over the dough balls. Bake for 25-30 mins until golden and risen. Leave to cool on the sheet for 20 mins, then carefully remove the bowl (you may need to run a knife around it to release it). Spoon the pâté into a small bowl, place it in the gap in the middle of the buns, then top with extra dill, a grinding of black pepper and a drizzle of olive oil. To serve, tear the buns from the ring and spread with the pâté.

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. Combine butter and parsley; pour over the potatoes and toss to coat. Season with salt and pepper.

Steps:

• Soften cheese. De-bone salmon. Combine all ingredients. Mold into a ball and roll in pecans or sprinkle with parsley.

Steps:

• Start by removing the skin from the mackerel fillets. Usually the skin will peel straight off but you can easily scrape any remaining skin off with a sharp knife.
• Roughly break up the fish, checking for any obvious bones or scales.
• Place the mackerel, cream cheese and creme fraiche (plus any additional ingredients if using) in a blender or food processor and whizz for 1 minute to ensure that all the mackerel flesh and peppercorns are combined. While the food processor is running add lemon juice to taste.
• Double check that all the ingredients are incorporated and give it a taste to check the seasoning! Then decant into a medium serving bowl or into individual portions - don't worry if the mixture is a little runny, it will firm up in the fridge. Garnish with parsley/chives/lemon, cover with cling-film and place in the fridge for at least an hour. Can be made in advance and keeps well in the fridge for up to 3 days.
• Serve with crusty brown toast and enjoy!

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.

Steps:

• Fill a large pot with lightly-salted water and bring to a rolling boil. Stir the linguine into the water and return to a boil. Cook uncovered until the pasta has cooked through but is still firm to the bite, about 11 minutes; drain, reserving 2 tablespoons of the water.
• Melt the butter with the olive oil in a saucepan over medium-low heat; when the mixture begins to bubble, add the shallots and cook until softened. Stir the salmon, cream cheese, and milk into the shallot mixture. Mix the reserved water from the pasta into the mixture. Transfer to a large bowl and toss with the pasta to serve.

Steps:

• Melt the butter in a small saucepan, let it cool slightly.
• Place the salmon in your food processor.
• With the machine running add the butter until you have a smooth pate.
• Remove the mix from the food processor bowl and add the lemon juice, cream and check the seasoning.
• Line a dish with plastic wrap and spoon in the pate, leave in the fridge until needed but at least for 30 to 40 minutes.
• Remove from the fridge 30 minutes before serving.
• Turn the pate out on to a dish, remove the plastic wrap, garnish with a ring of cucumber slices around the pate.
• Serve with homemade Melba Toast#24802 or#40247.

Steps:

• Line 2-cup bowl with plastic wrap. In medium bowl, beat all ingredients except parsley and bread with electric mixer on medium speed until smooth. Spoon into lined bowl; press with rubber spatula. Cover; refrigerate until ready to serve.
• To unmold, place 8-inch plate upside down on bowl, then turn plate and bowl over; remove bowl and plastic wrap. Sprinkle parsley over top of pâté and on rim of plate. Serve with bread.

Steps:

• Peel a strip of skin from around the center of each potato, place the potatoes in cold water. Set aside.
• Heat oil in a large skillet over medium high heat. Saute onion and garlic for 5 minutes or until tender. Pour in broth and 3/4 cup of the parsley; mix well. Bring to a boil.
• Place the potatoes into a large pot full of salted water. Bring the water to a boil; then reduce heat. Simmer covered, for 10 minutes or until the potatoes are tender.
• Remove potatoes with a slotted spoon to a serving bowl. Sprinkle the black pepper into the skillet and stir.. Pour the peppered sauce over potatoes and sprinkle with remaining parsley.