Salmon starter for christmas?!
Answers: has any one got a good recipe for a smoked salmon starter for christmas, a moose type thing. I had the best ever one when i stayed in lancaster house hotel, but anything moose like wil be good. thanks
Smoked Salmon, Cucumber, and Dill Mousse
1 pound smoked salmon (preferably unsliced), skinned, pin bones removed and fish cut into 1/4-inch dice (about 2 cups)
2 cups 1/4-inch dice seeded seedless cucumber
1/4 cup chopped fresh dill sprigs
1/3 cup chopped red onion (about 1 small), soaked in ice water to cover 5 minutes, drained, and patted dry
2 1/4 cups sour cream
3 tablespoons fresh lemon juice
1 tablespoon freshly grated lemon zest
2 tablespoons cold water
2 1/2 teaspoons (1 envelope) unflavored gelatin
Garnish: thin cucumber ribbons made by cutting 1 large seedless cucumber lengthwise with a vegetable peeler
Accompaniments: assorted toasts and/or crackers
Lightly oil an 8- by 2-inch round cake pan and line with plastic wrap.
Spread 1 1/4 cups salmon evenly in cake pan. In a bowl stir together remaining salmon, cucumber, dill, onion, sour cream, lemon juice, and zest until combined well.
Put cold water in a small heatproof cup and sprinkle gelatin over it. Set cup in a saucepan and add enough water to pan to reach halfway up side of cup. Heat gelatin mixture over low heat until gelatin is dissolved and stir into salmon mixture. Season mixture with salt and pepper and spoon over salmon in cake pan. Chill mousse, covered with plastic wrap, at least 6 hours and up to 3 days.
To unmold mousse, invert mousse onto plate. Loft off cake pan and peel off plastic wrap.
Garnish mousse with cucumber ribbons and serve with toasts.
Enjoy!
its traditional in the north of England to have smoked salmon starters for Christmas lunch
Take your pick! There are 20 different salmon mousse recipes linked to this page!
http://www.recipezaar.com/recipes.php?q[...
Merry Christmas!
It is a good way to spoil smoked salmon but here goes. Use a liquidiser and shred down to a pulp the salmon. Add some double cream and zap it until it is a paste. Serve on thin brown bread with a twist of lemon juice on it. Alternatively serve on dry biscuits. Better still cut the salmon into about quarter inch strips, cut up lettuce leaves into same size strips, boil some eggs about 2 eggs for every three people. Slice some new potatoes thinly and chop in some sweet peppers. Starting with the lettuce and layer all into a large salad bowl finishing off with the salmon. Serve with wholemeal bread and slices of lemon.
Have a happy and blessed Christmas.
melon prawn and salmon starter
Ingredients:
1 melon
200g packet frozen peeled prawns, defrosted
125g smoked salmon, cut into strips
2 x 15ml spoons olive oil
3 x 15ml spoons white wine vinegar
1 x Lettuce
1 clove garlic, crushed
15ml spoon freshly chopped dill
salt and freshly ground black pepper
Method:
Cut the melon in half, remove pips and cut into cubes or make melon balls.
Place in a bowl with the prawns and salmon and set to one side.
Place the olive oil, vinegar, garlic, dill and seasoning in a screw top jar and shake well.
Pour over the melon mixture and toss together. Serve on a bed of lettuce, garnished with fresh dill.
Try this little starter:
smoked salmon parcels:
175 full fat cream cheese
1 Tbsp lemon juice
1 Tbsp freshly chopped chives
pepper
1 rasher smoked bacon grilled until crispy and then chopped finely
150 g smoked salmon
mixed salad leaves viniagarette dressing and lemon wedges and chives to grnish.
Soften cheese by beating well, stir in lemon juice, chives, bacon and seasoning.
Lay slices of salmon criss cross in an egg cup or if feeling hungry in small ramekins.
Fill with cheese mixture and fold over the top of the salmon to make little parcels, turn out onto a plate of salad leaves, sprinkle with viniagarette and lay chives criss cross on top, very professional loking and good tasting, not heavy, makes a great starter.
I forgot to say turn parcels over so that joins are on the bottom.!!
We always have the best smoked salmon on its own with thin brown bread and butter, lemon to squeeze over and paprika red pepper. I think a mousse would be a little too rich before such a heavy meal but I do sometimes wrap smoked salmon around light cream cheese to make parcels. You can wrap chives around to look like string - quite fun.