Salmon and Smoked Trout Terrine

• Serves: 12 to 18 as a starter

• INGREDIENTS
• Juice of 1 ½ lemons
• 4 sheets of leaf gelatine
• 1 lb 12 oz salmon, cooked and flaked
• 8oz smoked trout
• ½ pint mayonnaise
• 3 teaspoons horseradish sauce
• A bunch of dill chopped
• 4oz smoked salmon sliced

METHOD:

Soften the gelatine sheets in the lemon juice.
Place the cooked salmon and smoked trout in a bowl and fold in the mayonnaise, cream and horseradish.
Season well and stir in the chopped dill.

Line a 2 lb loaf tin with cling film, line with slices of smoked salmon allowing a good over lap at the top.
Stand the bowl of gelatine in a pot of simmering water and allow to dissolve.
Do not stir.
When dissolved stir some of the salmon mixture into the gelatine and then fold the gelatine mixture into the remaining salmon mix.
Check the seasoning and pour half the mixture into the terrine.
Layer with the remaining smoked salmon and top up with the last of the salmon mixture.
Fold the overlapping smoked salmon on top and chill over night.
Serve with celeriac remoulade.

• Celeriac Remoulade
• 1 ½ lb celeriac
• 12 floz mayonnaise
• Freshly ground black pepper
• Lemon juice to taste
• 1 tablespoon Dijon mustard

RECIPE COURTESY OF LEMON TREE CATERING:

Smoked Salmon and Green Pea Risotto

• Ingredients
• 1 tablespoon olive oil
• 2 garlic cloves finely chopped,
• salt and freshly ground pepper
• 125ml dry white wine
• 1.5 litres of chicken or fish stock
• 3 tablespoon butter
• 1 onion finely chopped
• 400g medium gain rice
• 250g diced salmon
• 300g petiti pois
• squeeze of lemon juice to serve
• 50g parmesan

Method:

Melt 2 tablespoons of butter with oil
Cook onion and garlic until golden. Add rice and stir for 2 mins
Add hot stock and wine 125ml at a time, stirring constantly to make sure the liquid has been absorbed before adding more.
After about 10 mins add salt and pepper to taste.
When rice is just tender stir in peas and salmon.Remove from heat and stir in remaining butter and parmesan

Smoked Salmon on Bilinis with Parsnip Shavings

• Ingredients:
• 6 slices of smoked salmon
• 2 Parsnips
• 10-12 Blinis

Use a potato peeler to peel long slices of parsnips and deep fry until golden brown.
Arrange small slices of salmon on the Blinis,
season and serve with the parnip crisps on top

Smoked Salmon on Treacle Bread with Cucumber
and Dill Salad

• Ingredients
• Sliced smoked Salmon
• Treacle bread:
• 14 oz wholemeal flour
• 4tsp baking flour
• 1tsp salt
• 2oz butter
• 250ml buttermilk
• 4tablespoons treacle

METHOD:

Warm the milk and treacle.
Rub the butter into the flour, salt and baking powder.
Add the milk and treacle mixture and make into a soft dough.
Turn the dough onto a floured surface and knead lightly for 1 min.
Shape the dough into 2 round,place on a baking sheet,making a cross on top of each.
Bake for 30-40mins at 200 degrees celius (Gas mark 6)

Cucumber and dill salad:
Slice one cucumber thinly.
Add 100ml of water, 4oz caster sugar and a pinch of salt.
Rest in the fridge overnight.
Strain off the liquid, chop dill and mix together.

Smoked Mackerel Pate

no picture available

• 8oz smoked mackerel
• 8oz cream cheese
• 1/2 teaspoon lemon juice
• Pinch of dried dill or 1 teaspoon of freshly chopped dill
• Pinch of black pepper

Method:

Put all the ingredients into a food processor and whizz until smooth.
This works well for smoked salmon also (Finely chop half of the smoked salmon and stir into the mixture at the end to have some chunky bits go through it).
Serve with melba toast and horseradish cream.

Horseradish Cream
Equal quantities of a good quality horseradish sauce and whipped cream.
Stir together.