Smoked and Poached Salmon Pate
As we begin the countdown in direction of the Festive Season, I’m sharing a favorite recipe for Smoked and Poached Salmon Pate
A Fast, Simple Recipe that’s Slimming World Pleasant
As we begin the countdown in direction of Christmas, New 12 months and Thanksgiving, I’m sharing a favorite recipe for Smoked and Poached Salmon Pate.
That is SUCH a simple 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, nonetheless, it’s a FABULOUS recipe for the festive season.
Serve it on wholemeal toast, crackers or rye bread for a sublime and scrumptious appetiser or as canapes for a buffet.
Attempt to supply good high quality smoked salmon, as a few of the cheaper ones are very oily and fairly powerful.
I like Scottish smoked salmon, and there’s some beautiful high quality ones on provide in what are classed as budgert supermarkets, in addition to specialised smokehouses.
This may be made as much as two days earlier than you propose to serve it, and I all the time suppose the flavour is best the day after making it.
If time is at a premium, then you should utilize ready-cooked poached salmon, as I’ve accomplished prior 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 couple of defrosted prawns added – it truly is a really versatile recipe.
I hope you get pleasure from this should you make it, and please do let me know the way you served it within the feedback beneath, Karen
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Recipe for Smoked and Poached Salmon Pate
Smoked and Poached Salmon Pate
Yield:
8
Prep Time:
quarter-hour
Cook dinner Time:
10 minutes
Whole Time:
25 minutes
As we begin the countdown in direction of Christmas, New 12 months and Thanksgiving, I am sharing a favorite recipe for Smoked and Poached Salmon Pate.
That is SUCH a simple 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, nonetheless, it is a FABULOUS recipe for the festive season.
Serve it on wholemeal toast, crackers or rye bread for a sublime and scrumptious appetiser or as canapes for a buffet.
Attempt to supply good high quality smoked salmon, as a few of the cheaper ones are very oily and fairly powerful.
I like Scottish smoked salmon, and there is some beautiful high quality ones on provide in what are classed as budgert supermarkets, in addition to specialised smokehouses.
This may be made as much as two days earlier than you propose to serve it, and I all the time suppose the flavour is best the day after making it.
If time is at a premium, then you should utilize ready-cooked poached salmon, as I’ve accomplished prior 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 couple of defrosted prawns added – it truly is a really versatile recipe.
I hope you get pleasure from this should you make it, and please do let me know the way you served it within the feedback beneath, Karen
Substances
- 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. Deliver 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 coated container, and chill for one hour earlier than serving.
- Hold within the fridge for as much as two days.
Notes
Prepared-cooked salmon can be utilized if time is brief
Use smoked salmon trimmings when you’ve got any at hand
For a richer pate, add cream cheese rather than quark
Substitute the contemporary parsley with contemporary dill
Diet Info
Yield 8
Serving Dimension 1
Quantity Per Serving
Energy 140Whole Fats 7gSaturated Fats 1gTrans Fats 0gUnsaturated Fats 5gLdl cholesterol 38mgSodium 535mgCarbohydrates 1gFiber 0gSugar 0gProtein 17g
#Smoked #Poached #Salmon #Pate