Easy smoked salmon pate

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Such a lovely pate and gorgeous to start a meal with a crisp glass of dry white wine.Serve with toasted thinly sliced white bread or oatcakes.

Serves 6 to 8
4 oz butter
8 oz smoked salmon, preferably wild
salt and pepper
1 tbsp fresh lemon juice
1/4 pint (150 mls) heavy cream, lightly whipped
chopped fresh chives and extra smoked salmon for garnish

Put the butter in a small saucepan and heat gently until melted. Leave for 5 minutes to cool slightly.
Place the smoked salmon in a blender or food processor. With the machine running, pour in the melted butter and mix until the salmon is a smooth paste. Remove the mixture from the bowl, season to taste, then stir in the lemon juice and lightly whipped cream.
Spoon the pate into a serving dish and garnish with chopped chives and smoked salmon. Chill for 30 minutes before serving.

 

 

 

Thai Butternut squash and seafood curry

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This has the most amazing flavors and I have made it at least 6 times, always successfully. With the yellow (or red) curry paste, go carefully as different curry pastes have different strengths. You don’t want to overpower the seafood.
If you use green beans as the green vegetable, make sure you parboil and shock them in cold water before adding them to the pan.

Serves 4 generously.
1 (14 oz) can coconut milk ( about 1 2/3 cups)
1 to 2 tbsp yellow or red curry paste ( I used 1 tbsp)
1 1/2 cups fish stock
3 tbsp fish sauce (Nam Pla is a great one)
2 tbsp sugar
3 lemongrass stalks, each cut into 1/3’s and bruised with the flat of a knife
3 keffir lime leaves, (or regular ones if you can’t get keffir lime leaves) stalked and cut into very thin strips.
1/2 tsp turmeric
2 1/4 lbs butternut squash, peeled and cut into large, bite sized chunks
1lb 2oz salmon fillet, skinned and cut into large bite sized chunks
1/b 2oz peeled, deveined raw shrimp
Bok Choy or any other green vegetable of your choice
1/2 to 1 lime, juiced or more to taste
Cilantro, for garnish

Skin the thick creamy top off the can of coconut milk and put it into a large saucepan or Dutch oven with the curry paste, over medium heat.
Let it sizzle and, using a fork, whisk or wooden spoon, beat the cream and paste together until combined. Still beating gently, add the rest of the coconut milk, fish sauce, fish stock,  sugar, lemongrass, lime leaves and turmeric.
Bring to the boil then add the butternut squash. Cook on a fast simmer until the squash is tender, about 15 mins.

*  You can cook the recipe up until this part in advance, maybe leaving the butternut squash with some bite still in it as it will continue to soften as the pan cools. Either way, when you’re about 5 mins from wanting to eat, get ready to cook the seafood.

To the robustly simmering pan, add the salmon and shrimp. When the salmon and shrimp have cooked through, which will only take about 3 to 4 minutes, stir in any green vegetable you’re using – sliced, chopped or shredded as suits and push down into the sauce with a wooden spoon.
When the green vegetable is cooked, squeeze in the juice of half a lime, stir and taste and add the juice of the remaining half if you feel it needs it.
Take the pan off the heat and pour the curry into a large bowl and sprinkle over the cilantro; the point is that the cilantro goes in just before serving.
Serve with more chopped cilantro for people to add to their own bowls as they eat and some plain Thai jasmine or Basmati rice.

 

 

Avocado salsa to have with cold poached salmon

 

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Serves 4

This is gorgeous on a hot summers day with cold poached salmon.  The recipe is from Delia Smith, a British recipe book writer whose recipes are absolutely fail-safe. This is a cross between a sauce and a salsa and complements the flavor of salmon and it also looks really pretty with the color of the salmon.

1 ripe but firm avocado
2 large firm tomatoes
1/2 small red onion
2 tbsp fresh lime juice
1 rounded tablespoon chopped fresh cilantro
A few drops Tabasco
Salt and freshly milled black pepper

Skin the tomatoes by pouring boiling water over them, then leaving for exactly 1 minute before draining and slipping the skins off when they’re cool enough to handle.
Then cut each tomato in half and, holding each half over a saucer (cut side downwards), squeeze gently to extract the seeds.
Now chop the tomato flesh as finely as possible.
Next, halve the avocado, remove the stone, cut each half into quarters and peel off the skin.
Chop the avocado into minutely small dice, and do the same with the onion. Finally, combine everything together in a bowl, adding seasoning, the lime juice, chopped cilantro and a few drops of Tabasco sauce.
Cover with clingfilm and leave on one side for an hour before serving to allow the flavors to develop.
Serve this salsa with grilled, poached or baked salmon salmon

 

 

 

 

 

 

Smoked salmon frittata

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I normally tweak recipes, but when it comes to the Barefoot Contessa, there is rarely any need. This is gorgeous.

Serves 8
1 medium onion, diced
12 extra large eggs
1 tbsp unsalted butter
1 cup heavy cream
4 oz fresh goat cheese, crumbled
1/2 lb smoked salmon, chopped
4 scallions, chopped, white and lighter green parts
3 tbsp fresh chopped dill
1 tsp Kosher salt
1/2 tsp freshly ground black pepper

Preheat the oven to 350 F
Saute the onion and butter in a 10 inch oven proof pan over medium heat until translucent, about 7 to 9 minutes.
In a large bowl, beat the eggs. Add the heavy cream, goat cheese, smoked salmon, scallions, dill , salt and pepper and combine.
Pour the mixture over the onions and place the pan in the center of the oven. Bake the frittata for about 50 minutes or until it puffs up and a knife inserted in the middle, comes out clean.
Serve hot directly from the pan

 

Slow-roast salmon with fennel, citrus and chiles

This is slow roasted, succulent salmon that gathers together the flavors of the fennel, lemon and chili.  You can also try it with halibut, cod or turbot fillets. Thank you to Bon Appetite magaxine for this beauty.

Serves 4

1 medium fennel; bulb, thinly sliced
1 blood or navel orange, very thinly sliced, seeds removed
1 Meyer or regular lemon, very thinly sliced, seeds removed
4 sprigs dill, plus more for serving
1 red Fresno chili or jalapeno with seeds, thinly sliced
kosher salt and coarsely ground black pepper
1/2 lb skinless salmon fillet, preferably center-cut
3/4 cup olive oil
Flaky sea salt (such as Maldon)

Preheat the oven to 275 F
Toss the fennel, orange slices, lemon slices, chili and 4 dill sprigs in a shallow 3 qt baking dish.
Season with kosher salt and ground pepper. Season the salmon with salt and place on top of the fennel mixture.
Pour over the oil.

Roast until the salmon is just cooked (the tip of the knife will slide through easily and the flesh will be slightly opaque), 30 to 40 minutes for medium rare.

Transfer the salmon to a platter, breaking it into large pieces as you go.
Spoon the fennel mixture and oil from the baking dish over it.
Discard the dill sprigs.
Season with sea salt and ground pepper and top with the fresh dill sprigs.

Quick salmon with a crunchy cheesy crust

Who would have thought this combination of flavors would work so brilliantly!!  It’s fast, easy and gorgeous.
Serves 4
4x 6 oz salmon fillets, skin removed if you prefer
1/2 cup softened butter
4 tbsp slivered almonds
4 tbsp chopped fresh Italian parsley
1/2 cup Gruyere cheese, coarsely grated
Preheat the oven to 375 F
Season the salmon all over.
Liberally butter a shallow ovenproof dish big enough to take the fish in one layer.
Smear the salmon with the remaining butter
Mix together the almonds, parsley and Gruyere cheese, then press some on top of each piece of salmon.
Bake for 10 to 15 minutes, or until the topping is crisp and golden and the salmon is cooked.
Serve with baby buttered potatoes and a green salad.

 

Broiled honey soy salmon

I think this is one of my favorite dishes, as it’s very light, very quick and has terrific flavor.
Served with lemon-dill rice and ginger green beans (both recipes on this blog) makes the best meal without any guilt!

Serve 6

6 tbsp honey
6 tbsp soy sauce
2lbs salmon fillet, skin on
1/4 tsp crushed red pepper flakes
1 generous tbsp minced fennel fronds or Italian parsley

Preheat the broiler. Line a baking sheet with aluminum foil

In a small bowl, combine the honey and soy sauce and mix well.
Lay the salmon, skin side down, on the baking sheet.
Drizzle a quarter of the sauce over the salmon.
Sprinkle with the red pepper flakes and fennel and broil 2 inches from the heat source for 10 to 15 minutes, depending on the thickness of the salmon.
Drizzle every 2 to 3 minutes with the remaining sauce until the salmon turns a deep mahogany, is opaque and flakes when pierced with a fork.
Do not allow it to char.
Serve immediately