SMOKED SALMON & AVOCADO TERRINES
A light, elegant make-ahead starter to ease you into the Christmas Day blow-out, or to kick off a dinner party menu
Provided by Sara Buenfeld
Time 20m
Number Of Ingredients 8
Steps:
- Lightly oil 8 small ramekins. Line with cling film, then the salmon (either 1 large or 2 smaller slices), allowing plenty of overhang.
- Gently mix together the cheese, chives and avocado with the lemon juice and plenty of seasoning. Spoon into the salmon-lined ramekins, press down, fold over the overlapping salmon, then cling film to seal in the mixture. Can be made the night before, but if making on the day they should be chilled for at least 4 hrs.
- On the day, gently lift the terrines out of the ramekins using the cling film, then remove the film. Place the terrines on plates with some baby salad leaves tossed in a little vinaigrette. Drizzle the terrine and plate with sweet chilli sauce. Serve on their own or with toast.
Nutrition Facts : Calories 330 calories, Fat 22 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 10 grams sugar, Protein 18 grams protein, Sodium 3.67 milligram of sodium
SMOKED SALMON MOUSSE
This is a great way to serve a gourmet treat to your guests. Spread it on your favorite crackers, bread, veggies -- whatever you like. It's great inside savory tuile shells.
Provided by Rob
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 15m
Yield 16
Number Of Ingredients 7
Steps:
- Place smoked salmon in a blender or food processor, and blend until smooth. Mix in heavy cream, cream cheese, juice of half of a lemon, dried dill weed, salt and pepper. Blend to desired consistency. Transfer to a medium serving dish, and garnish with salmon roe.
Nutrition Facts : Calories 66.8 calories, Carbohydrate 0.8 g, Cholesterol 26.2 mg, Fat 6 g, Fiber 0.2 g, Protein 2.8 g, SaturatedFat 3.6 g, Sodium 99.5 mg
SMOKED SALMON & AVOCADO
Rustle up this smart, yet simple, starter in just 5 minutes
Provided by Jane Hornby
Categories Dinner, Lunch, Starter, Supper
Time 5m
Number Of Ingredients 7
Steps:
- Stone and peel the avocados, cut into chunks and toss in half the lemon juice. Twist and fold the smoked salmon pieces onto serving plates, then scatter with the avocado. Cover and chill for up to 1 hr until ready to serve.
- Mix together the tarragon, crème fraîche and remaining lemon juice. Drizzle over the salmon, scatter with the capers and serve straight away with wholemeal or soda bread.
Nutrition Facts : Calories 153 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 2.17 milligram of sodium
SMOKED SALMON MOUSSE
Provided by Food Network
Categories appetizer
Time 30m
Yield 20 to 25 servings
Number Of Ingredients 7
Steps:
- Cut the butter into cubes and melt it in a saucepan over low heat. Remove from the heat and set aside for a few minutes to cool and to allow the milky solids to sink to the bottom. Carefully pour off the oily part, or clarified butter, leaving the milky solids behind. Let the clarified butter cool to room temperature.
- In 2 or three batches, put the salmon cubes, clarified butter, and cream in the bowl of a food processor, and puree until fluffy and completely smooth. Transfer the salmon puree to a large bowl and stir in the herbs and lemon juice to taste. Chill before serving.
SMOKED SALMON AND AVOCADO WRAPS
This recipe is from James Reeson of Alive and Cooking show Australia. I found it to be a delightful, light and delicious lunch, I only made a half recipe which calls for mountain bread which is a square flat bread which measures about 11" x 11". You can make this ahead as an appertizer serving in bite size pieces or take for a lunch whole, I have put the serving size as 1 as being in a wrap for one person.
Provided by ImPat
Categories Lunch/Snacks
Time 15m
Yield 1 roll, 1 serving(s)
Number Of Ingredients 9
Steps:
- Mix together the avocado, dill, mayonnaise, mustard and lemon juice until all combined.
- Lay down 1 piece of mountain bread and smear with the avocado mixture, then top with the smoked salmon and shredded carrot and top off with the lettuce and then roll up the mountain bread nice and tight, wrap firmly with cling wrap and place in the fridge (overnight is great), cut into slices and serve.
Nutrition Facts : Calories 545.8, Fat 39.6, SaturatedFat 6, Cholesterol 26.9, Sodium 1143.5, Carbohydrate 30.1, Fiber 16.9, Sugar 6, Protein 25
CUCUMBER SLICES WITH SMOKED SALMON AND AVOCADO CREAM
A simple elegant appetizer , written as is from my local paper. I plan to use this soon and did not want to forget about it or lose it, so it is being posted for safe keeping.
Provided by Chef Carol Kay
Categories Vegetable
Time 10m
Yield 18 serving(s)
Number Of Ingredients 8
Steps:
- Cut 18 rounds from cucumber (about 1/4 inch thick) and save any leftover for another use. Top each round with a thin slice of salmon cut to fit. Drizzle a little lemon juice over the salmon, then season with salt and pepper.
- Place avocado, sour cream, 1 teaspoon pf lemon juice, salt, pepper, and cayenne pepper in a food processor and process until smooth and blended.
- Garnish each cucumber slice with a dollop of avocado cream and sprinkle with green onions.
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