As we begin the countdown in the direction of the Festive Season, I’m sharing a favorite recipe for Smoked and Poached Salmon Pate
A Fast, Straightforward Recipe that’s Slimming World Pleasant
As we begin the countdown in the direction of Christmas, New 12 months and Thanksgiving, I’m sharing a favorite recipe for Smoked and Poached Salmon Pate.
That is SUCH a straightforward recipe to make, and it’s additionally very wholesome too – low in fats and excessive in omega 3 oils.
I make this Smoked and Poached Salmon Pate all year long, nevertheless, it’s a FABULOUS recipe for the festive season.
Serve it on wholemeal toast, crackers or rye bread for a chic and scrumptious appetiser or as canapes for a buffet.
Attempt to supply good high quality smoked salmon, as a number of the cheaper ones are very oily and fairly robust.
I like Scottish smoked salmon, and there’s some pretty high quality ones on supply in what are classed as budgert supermarkets, in addition to specialised smokehouses.
This may be made as much as two days earlier than you plan to serve it, and I at all times suppose the flavour is healthier the day after making it.
If time is at a premium, then you should use ready-cooked poached salmon, as I’ve finished up to now – it’s a nice time saver.
In addition to serving this recipe as a starter, or as a canape, we LOVE this pate as a sandwich filler, particularly for afternoon tea or my Sunday tea tray.
I’ve additionally used this recipe to fill Vol-au-Vents, with a number of defrosted prawns added – it truly is a really versatile recipe.
I hope you take pleasure in this for those who make it, and please do let me understand how you served it within the feedback under, Karen
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Recipe for Smoked and Poached Salmon Pate
Smoked and Poached Salmon Pate
Yield:
8
Prep Time:
quarter-hour
Prepare dinner Time:
10 minutes
Whole Time:
25 minutes
As we begin the countdown in the direction of Christmas, New 12 months and Thanksgiving, I am sharing a favorite recipe for Smoked and Poached Salmon Pate.
That is SUCH a straightforward recipe to make, and it is also very wholesome too – low in fats and excessive in omega 3 oils.
I make this Smoked and Poached Salmon Pate all year long, nevertheless, it is a FABULOUS recipe for the festive season.
Serve it on wholemeal toast, crackers or rye bread for a chic and scrumptious appetiser or as canapes for a buffet.
Attempt to supply good high quality smoked salmon, as a number of the cheaper ones are very oily and fairly robust.
I like Scottish smoked salmon, and there is some pretty high quality ones on supply in what are classed as budgert supermarkets, in addition to specialised smokehouses.
This may be made as much as two days earlier than you plan to serve it, and I at all times suppose the flavour is healthier the day after making it.
If time is at a premium, then you should use ready-cooked poached salmon, as I’ve finished up to now – it’s a nice time saver.
In addition to serving this recipe as a starter, or as a canape, we LOVE this pate as a sandwich filler, particularly for afternoon tea or my Sunday tea tray.
I’ve additionally used this recipe to fill Vol-au-Vents, with a number of defrosted prawns added – it truly is a really versatile recipe.
I hope you take pleasure in this for those who make it, and please do let me understand how you served it within the feedback under, Karen
Components
- 4 x 100g skinless and boneless salmon fillets
- 200g smoked salmon
- 6 tablespoons quark
- 2 teaspoons contemporary lemon juice
- black pepper
- small handful of contemporary parsley, finely chopped
Directions
- Poach the salmon in a non-stick pan with sufficient water to cowl them. Convey to the boil after which scale back the warmth, cowl the pan with a lid and simmer for 10 minutes, or till the salmon is cooked and appears opaque. Drain nicely.
- While the salmon is cooking, chop the smoked salmon finely, and add the quark and lemon juice to the smoked salmon, Combine nicely. Season to style with black pepper.
- Flake the poached salmon into the smoked salmon combination, add the chopped parsley and blend nicely.
- Spoon right into a serving bowl, or right into a lined container, and chill for one hour earlier than serving.
- Preserve within the fridge for as much as two days.
Notes
Prepared-cooked salmon can be utilized if time is brief
Use smoked salmon trimmings you probably have any handy
For a richer pate, add cream cheese rather than quark
Substitute the contemporary parsley with contemporary dill
Diet Info
Yield 8
Serving Measurement 1
Quantity Per Serving
Energy 140Whole Fats 7gSaturated Fats 1gTrans Fats 0gUnsaturated Fats 5gLdl cholesterol 38mgSodium 535mgCarbohydrates 1gFiber 0gSugar 0gProtein 17g
