Galton Blackiston serves up a stunning smoked salmon mousse recipe, which is incredibly simple to make in a Vitamix. The powerful motor makes light work of blending the smoked salmon and cream to a silky-smooth, lightly whipped consistency, which is then simply mixed with chives and diced cucumber for a little texture and encased in smoked salmon-lined moulds. Serve with a little salmon roe or caviar for a touch of luxury. Get the full recipe here https://www.greatbritishchefs.com/recipes/smoked-salmon-mousse-recipe. Great British Chefs on YouTube | http://www.youtube.com/user/greatbritishchefs. Subscribe to Great British Chefs | http://togbc.com/chansub. Twitter | https://twitter.com/gbchefs. Pinterest | http://www.pinterest.com/gbchefs/. Facebook | http://www.facebook.com/greatbritishchefs. More great recipes | https://www.greatbritishchefs.com
A lovely light starter with a fantastic pickle that will aid your Christmas digestion! You can see the full recipe here: https://www.agaliving.com/cooking/recipes/christmas/smoked-salmon-pate & https://www.agaliving.com/cooking/recipes/christmas/pickled-radish-and-cucumer. To watch the full video please go here: https://www.youtube.com/watch?v=IdVcuit0kWg
Learn how to make a smoked salmon pate with cream cheese, dill and chives. This delicious dip/spread/appetizer is great served with crackers or crusty bread.. ▼ INGREDIENTS LIST: 250 g (8.8 oz) of boneless and skinless salmon fillets. 150 g (5.3 oz) of smoked salmon. 150 g (5.3 oz) of cream cheese at room temperature. 1/4 teaspoon of salt. 1/4 teaspoon of dried dill. 1 teaspoon of fresh chives, chopped. Freshly ground black pepper, to taste. ⇨ Subscribe to Very Easy Recipes! ⇦. http://www.youtube.com/subscription_center?add_user=VeryEasyRecipes. ⇨ Follow us on Social Networks! ⇦. Twitter: http://twitter.com/VeryEasyRecipes. Facebook: http://facebook.com/VeryEasyRecipes. Instagram: http://instagram.com/VeryEasyRecipes
I hope you enjoyed this video how to make this smooth, smoky flavored full of fresh herbs salmon pate. It is so good for any time of the day! Enjoy, Traveling Chef.. #irishcuisine #smokedsalmonpate #паштетизкопчёноголосося
Chef Ainsley Harriott provides a little culinary magic in this quick and easy to follow guide to cooking hot smoked salmon pate and toasted bagels. Delicious recipe video from BBC cookery show Ainsley’s Gourmet Express. Watch more high quality videos on the new BBC Worldwide YouTube channel here: http://www.youtube.com/bbcworldwide. This is a commercial channel from BBC Studios. Service & Feedback https://www.bbcstudios.com/contact/contact-us/
Chef Ainsley Harriott provides a little culinary magic in this quick and easy to follow guide to cooking hot smoked salmon pate and toasted bagels. Delicious recipe video from BBC cookery show Ainsley’s Gourmet Express. For more BBC Good Food videos visit our channel: http://www.youtube.com/bbcgoodfood
Salmon Pate with Cauliflower Dippers. blog.myfitnesspal.com Brenda. loading X. Ingredients. 2 4-ounce (110g) cans pink salmon, drained; 1/2 cup (30g) fresh parsley; 1 cup (240ml) fat-free Greek yogurt; 2 teaspoons fresh lemon zest; 2 tablespoons minced onion; 1 medium head cauliflower. In medium bowl, beat all ingredients except parsley and bread with electric mixer on medium speed until smooth.
Spoon into lined bowl; press with rubber spatula. Cover; refrigerate until ready to serve. 2. To unmold, place 8-inch plate upside down on bowl, then turn plate and bowl over; remove bowl and plastic wrap. 1. Open can of salmon, drain most of the liquid and remove skin and bones as desired. 2. Saute frozen veggies in water for a few minutes until soft then mince into smaller pieces with knife.
3. Add the sauted veggies and mashed cauliflower to the salmon and mix well using a fork. 4. Divide mixture into fourths then form patties. Step 1. Place salmon fillet in pan and just cover with cold water. Bring to a boil, then reduce heat and simmer for 5 minutes.
Remove from pan and cool completely on a plate, about 30 minutes. Step 2. Place salmon in food processor and pulse briefly. Add cream cheese, butter and lemon juice; puree until smooth. Step 1 In a medium bowl, mix together the salmon, cream cheese, horseradish, lemon juice, and onion.
Chill if necessary until firm enough to handle, then form into a ball. Roll in parsley and/or pecans. Drain, debone and flake salmon. Add the remaining ingredients except the garnishes.
On a platter, mold salmon mixture into a fish shape. Arrange almonds to resemble scales. Use slice of olive for eye, thin strips of celery for the tail. Garnish with parsley.
Chill until serving. Serve with crackers. Refrigerate leftovers.
Beat cream cheese in medium bowl with electric mixer on medium speed until smooth. Stir in salmon, 2 tablespoons of the red onion, 1 tablespoon of the dill weed and the mustard. Step 1, Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix. Add the smoked.
Step 1 Process cream cheese in a food processor to soften completely; add salmon, capers, green onion, dill, cream, Worcestershire sauce, hot pepper sauce, and lemon juice. Process the mixture again until creamy and smooth. Moroccan spices usually blend the earthy (cumin) with the warm and fragrant (coriander and allspice).
Salmon and cauliflower embrace these spices well. We start the cauliflower at a higher oven temperature to achieve better browning, then reduce the heat so the salmon cooks evenly and stays juicy.
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Toss the smoked salmon, grated lemon zest, chile pepper, and chopped onions or shallot into the bowl, season with salt and white pepper, and give everything a good stir.
Thinly slice the salmon, garnish with fresh dill and lemon slices, and serve with mustard sauce drizzled over the salmon, or with a dab of horseradish cream on the side.
For an elegant effect, surround the salmon, with potato balls Polonaise, finely chopped hard-boiled eggs, salted, peppered, and garnished with chopped dill, and radish roses.
I don’t know what’s the deal with these British food shows. The camera man always want to shoot extreme close-up on the food and shake the camera all over the place. Makes me want to throw up.
“Hot smoked salmon pate served with toasted bagels spread with a bit of butter, nothing could be simpler.” Well I can think of a thing or two simpler than that.
I don’t know what’s the deal with these British food shows. The camera man always want to shoot extreme close-up on the food and shake the camera all over the place. Makes me want to throw up.
that sound awesome might want to drop a few julienne skinned ad seeded bits of cucumber over the top to to cut the richness of it though
“Hot smoked salmon pate served with toasted bagels spread with a bit of butter, nothing could be simpler.” Well I can think of a thing or two simpler than that.
I like watching his program but the way the camera moves (though I understand it gives you an exciting feeling) makes me feel dizzy:(