Potted Fresh Smoked Salmon Food

POTTED SALMON RILLETTE

Potted salmon rillette image

This delicious starter is similar to a pâté, made with smoked salmon, cream cheese and horseradish for a kick - serve on crackers or toast

Provided by Good Food team

Time 10m

Number Of Ingredients 7

Ingredients

100g cream cheese
100g crème fraîche , soured cream, double or whipping cream - or a mixture of all your leftovers
100g smoked salmon trimmings, half diced, plus extra to decorate (optional)
2-3 tsp creamed horseradish
lemon wedge
few dill sprigs, to decorate (optional)
melba toast , crackers or toasted rye bread, and a few leaves, to serve

Steps:

Put the cream cheese, the leftover creams, 50g salmon, 2 tsp horseradish and a small squeeze of lemon juice in a food processor or blender. Whizz until smooth, then scrape into a mixing bowl. Fold in the remaining salmon, then taste - add another tsp horseradish if you like, plus seasoning if needed. Divide the mixture between 4 small ramekins and chill for at least 2 hrs.
Before serving, decorate the rillettes with a spiral of salmon or a few dill sprigs, if you like. Add a pot to a plate with a few leaves and some crunchy Melba toast, or similar, and serve.

Nutrition Facts : Calories 244 calories, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 8 grams protein, Sodium 1.5 milligram of sodium

POTTED FRESH & SMOKED SALMON

Potted fresh & smoked salmon image

This great help-yourself starter is guaranteed to get your dinner party off to a flying start - you can make it in advance too

Provided by Mary Cadogan

Categories Buffet, Dinner, Lunch, Starter

Time 30m

Number Of Ingredients 5

Ingredients

600g skinless salmon fillet
100g butter
200g smoked salmon
2 lemons , juice only
½ tsp chilli paste or harissa paste

Steps:

Put the salmon fillets in one layer in a microwaveable dish and dot with 25g/1oz of the butter, salt and pepper. Cover with cling film, stabbed several times, then microwave on High for 5-6 minutes, until the salmon is just cooked. (Or put in a frying pan, cover with boiling water, season and poach for 5-6 minutes, and add the butter to the food processor.) Leave to cool.
Flake the salmon into a food processor, adding the juices from the dish. Chop the smoked salmon roughly and add to the processor with the lemon juice, chilli or harissa paste, salt and pepper.
Process until finely chopped, but with a bit of texture, then turn into a 1 litre serving dish. Melt the remaining butter in a small pan, remove from the heat and allow the sediment to settle. Carefully pour the butter over the salmon, leaving the sediment behind. Leave to cool, then chill until set, about 2 hours. (The salmon may be frozen for up to 1 month.)

Nutrition Facts : Calories 352 calories, Fat 26 grams fat, SaturatedFat 12 grams saturated fat, Protein 29 grams protein, Sodium 2.28 milligram of sodium

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