SALMON MOUSSE
Provided by Food Network
Categories appetizer
Time 47m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- For the salmon:
- Preheat the oven to 400 degrees F.
- Season salmon fillet with olive oil, salt, and pepper. Place on a baking sheet and bake until cooked through, about 10 to 12 minutes. Remove from the oven and cool completely, the chill for at least 30 minutes.
- For the mousse: Put the chilled salmon fillet in a food processor. Add all other ingredients and blend until smooth. Season with salt and pepper, to taste.
PATE IZ SHCHUKI -BAKED SALMON MOUSSE
When sliced, this light textured Russian mousse loaf reveals a pretty layer of pink salmon. For a special occasion, serve with red salmon caviar on top.
Provided by ksilvan
Categories Russian
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees Fahrenheit.
- Line a 2 lb loaf pan with parchment paper and brush with oil.
- Cut the salmon into 2 inch strips.
- Place the stock and lemon juice in a pan and bring to boil, then turn off the heat.
- Add the salmon strips; cover and leave for 2 minutes. Remove with a slotted spoon.
- Cut white fish into cubes and process in a food processor or blender until smooth.
- Lightly whisk the egg whites with a fork.
- With the motor running, slowly pour in the egg whites, then the cream. Finally, add the grated lemon rind, dill and seasoning.
- Spoon half of the white fish mixture into the prepared pan.
- Arrange the poached salmon strips on top, then carefully spoon in the remaining white fish mixture.
- Cover the loaf pan with foil and put in a larger roasting pan.
- Add enough water into the roasting pan to come halfway up the sides of the loaf pan.
- Bake for 45 to 50 minutes or until firm.
- Leave on a wire rack to cool; chill for at least 3 hours.
- Turn out onto a serving plate and remove lining paper.
- Serve the mousse cut into slices to serve.
Nutrition Facts : Calories 364.9, Fat 25.4, SaturatedFat 14.4, Cholesterol 171.3, Sodium 266.6, Carbohydrate 2, Sugar 0.3, Protein 31.2
POACHED & SMOKED SALMON PâTé WITH BAGEL TOASTS
A chunky fish terrine that's easy to make and delicious with toasted sweet bagels
Provided by Lucy Netherton
Categories Dinner, Starter
Time 22m
Number Of Ingredients 7
Steps:
- Grease and line a loaf or terrine tin (about 650g) with cling film - if you only have a standard 900g tin it will still be fine, just a bit flatter. Arrange the whole dill fronds and a few nice slivers of the smoked salmon on the bottom (this will be the top of the terrine so you want it to look quite neat).
- In a food processor, pulse half the cooked salmon fillets, half the remaining smoked salmon trimmings and the cream cheese with some seasoning. Don't overmix as you want it to have a bit of texture. Fold in half the dill, all the spring onions and the rest of the poached and smoked salmon so that you have some nice flakes of fish running through the pâté. Scrape into the tin, smooth the surface and chill for at least 2 hrs or up to 2 days in advance.
- To serve, heat oven to 200C/180C fan/ gas 6. Arrange the bagel halves in a single layer on a baking tray and brush each one with some oil. Sprinkle on a little of the dill and some sea salt, then bake for about 10-12 mins, until crisp and light golden. (If the oven is full, these can be done earlier and served at room temp.) Turn the terrine tin upside down and use the cling film to remove it. Unwrap and serve on a platter with the bagel toasts.
Nutrition Facts : Calories 138 calories, Fat 6 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 1.2 milligram of sodium
SMOKED SALMON, DILL & LEMON PATé
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
Time 5m
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, Fat 18.9 grams fat, SaturatedFat 11.6 grams saturated fat, Carbohydrate 0.2 grams carbohydrates, Sugar 11.6 grams sugar, Fiber 0.2 grams fiber, Protein 13.6 grams protein, Sodium 2.2 milligram of sodium
SALMON PATE
This is a recipe I often use when I am expecting company. It is a perfect appetizer.-Gudrun Braker, Burnet, Wisconsin
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 16 servings.
Number Of Ingredients 9
Steps:
- Drain, debone and flake salmon. Add the remaining ingredients except the garnishes. , On a platter, mold salmon mixture into a fish shape. Arrange almonds to resemble scales. Use slice of olive for eye, thin strips of celery for the tail. Garnish with parsley. Chill until serving. Serve with crackers. Refrigerate leftovers.
Nutrition Facts : Calories 69 calories, Fat 0 fat (0 saturated fat), Cholesterol 16mg cholesterol, Sodium 197mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 6g protein. Diabetic Exchanges
SALMON PATE' ALA VILLANI
With the help of my friends, the Villani's, we developed this excellent pate' recipe to be served as an appetizer. I therefore named it after them. Very easy recipe to make.
Provided by William Uncle Bill
Categories Spreads
Time 15m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- In a mixing bowl, mix together salmon, cream cheese, liquid smoke, fresh lemon juice, Tabasco sauce, onion and salt; mix well.
- Adjust seasonings to taste.
- Transfer to a smaller bowl, cover and refrigerate to chill, about 1 hour or longer.
- When chilled, roll mixture into a ball.
- Roll the ball in finely chopped parsley until coated.
- Transfer ball to a serving plate.
- Serve with an assortment of crackers or potato chips.
- Refrigerate any unused portion.
- Freshly cooked salmon can also be used.
- If desired, use 6 green onions finely chopped instead of the regular onion.
SAUTEED PATTY PAN SQUASH
Rarely can you find patty pan (aka scalloped) squash in the grocery store. However, many farmers markets have them. In Texas, it seems that every farmers market is overflowing with squash come June. However, if you can't find them, any summer squash will do. I also have made this recipe using yellow squash and zucchini and it was quite delicious. The freshness of the ingredients scream "summer".
Provided by Tastyeatsathome
Categories Side Dish Vegetables Squash Summer Squash
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- Heat olive oil and butter in a skillet over medium-high heat until foaming, 1 to 2 minutes. Saute onion in the olive oil-butter until tender and translucent, about 3 minutes. Add squash and garlic; season with lemon pepper. Saute mixture until squash is easily pierced with a fork, 5 to 6 minutes.
- Mix spinach, parsley, and basil into squash mixture; saute until spinach wilts, about 1 minute. Squeeze lemon juice over mixture and sprinkle in Parmesan cheese; stir well. Season mixture with salt and black pepper.
Nutrition Facts : Calories 79.1 calories, Carbohydrate 4.4 g, Cholesterol 8.3 mg, Fat 6.6 g, Fiber 0.8 g, Protein 1.5 g, SaturatedFat 2.5 g, Sodium 141.4 mg, Sugar 0.9 g
EASY SALMON PâTé
Looking for seafood based appetizer recipe? Then check out this easy salmon pâté that can be served with crackers!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 2h15m
Yield 16
Number Of Ingredients 7
Steps:
- Line 2-cup bowl or mold with plastic wrap. Beat cream cheese in medium bowl with electric mixer on medium speed until smooth. Stir in salmon, 2 tablespoons of the red onion, 1 tablespoon of the dill weed and the mustard. Spoon into bowl lined with plastic wrap, pressing firmly. Cover and refrigerate at least 2 hours but no longer than 24 hours.
- Turn upside down onto serving plate; remove bowl and plastic wrap. Garnish pâté with remaining 1 tablespoon red onion, 1 tablespoon dill weed and the capers. Serve with crackers.
Nutrition Facts : Calories 50, Carbohydrate 1 g, Cholesterol 10 mg, Fiber 0 g, Protein 7 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 240 mg
More about "pate iz shchuki baked salmon mousse food"
SMOKED SALMON MOUSSE (5-MINUTE …
From theendlessmeal.com
SPAGHETTI SQUASH BAKED ZITI - WITH TURKEY SAUSAGE, …
From runningtothekitchen.com
SMOKED SALMON PâTé RECIPE - BBC FOOD
From bbc.co.uk
SALMON MOUSSE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
EASY APPETIZER: SALMON MOUSSE - A BEAUTIFUL MESS
From abeautifulmess.com
SMOKED SALMON PâTé RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
PARMESAN CHEESE PUFFS WITH SMOKED SALMON MOUSSE
From foodnouveau.com
4.7/5 (6)Category Appertizer, Appetizers, Brunch, SnackCuisine FrenchTotal Time 1 hr
- In a large saucepan, combine the water, milk, butter, and salt. Bring to a boil over medium heat. When the mixture is boiling, add the flour all at once and stir vigorously with a wooden spoon until the mixture pulls away from the sides of the pan. Continue to cook and stir the mixture for about 1 minute to eliminate excess moisture. Depending on whether you used an aluminum or a nonstick pan, a thin layer of dough may stick to the bottom of the pan: this is normal. Take off the heat. At this point, the dough mostly comes together and rolls away from the sides of the pan when stirred.
- Place the salmon in the bowl of a food processor. Pulse until coarsely chopped. Add the cream cheese, heavy cream, lemon juice, and coriander, and process until creamy and light. If the mousse seems too thick, add more cream, 1 teaspoon (5 ml) at a time until you reach the right consistency. Season with salt and pepper to taste. Store in an airtight container until ready to use.
- Transfer the smoked salmon mousse to a pastry bag fitted with a closed star tip. Using a bread knife, saw off the top of each puff. Fill each puff, then replace the cap over the mousse. If desired, add a dot of filling over each cap, then decorate with a fresh coriander leaf. Set the puffs on a serving plate and serve immediately, or refrigerate, uncovered, for up to an hour before serving. (Always add the fresh herb garnish right before serving or it will wilt during storage.)
SIMPLE SMOKED SALMON PâTé RECIPE - BBC FOOD
From bbc.co.uk
SMOKED SALMON MOUSSE - PINCH OF NOM
From pinchofnom.com
PATE IZ SHCHUKI BAKED SALMON MOUSSE RECIPES
From tfrecipes.com
RECIPEDB - COSYLAB.IIITD.EDU.IN
From cosylab.iiitd.edu.in
WORLD BEST FILLET COOKING RECIPES : PATE IZ SHCHUKI -BAKED SALMON …
From worldbestfilletrecipes.blogspot.com
SMOKED SALMON PâTé - MAKE YOUR EASY SMOKED SALMON PATE IN …
From greedygourmet.com
ROASTED PATTY PAN SQUASH WITH PARMESAN - THIS HEALTHY TABLE
From thishealthytable.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love