QUENELLE RECIPES

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SMOKED SALMON PȂTé | JAMIE OLIVER RECIPES



Smoked salmon pȃté | Jamie Oliver recipes image

This is a real winner to have prepped and ready in the fridge to enjoy as a starter or as part of a buffet. The blend of seafood is sublime, giving you silkiness and nice meaty texture, and the salmon caviar adds a real flavour pop of the sea.

Total Time 30 minutes

Yield 16 to 20

Number Of Ingredients 14

150 g cooked peeled prawns from sustainable sources
150 g quality smoked salmon from sustainable sources
150 g white crabmeat from sustainable sources
280 g cream cheese
25 g salmon caviar plus extra to serve, from sustainable sources
1 lemon
new season’s extra virgin olive oil
cayenne pepper
1 small red onion
1 fresh red chilli
1 celery heart
½ a bunch of fresh dill (15g)
2 lemons
1 loaf of sourdough bread

Steps:

  • GET AHEAD 1. Finely chop the prawns and smoked salmon and place in a bowl with the crabmeat, cream cheese and caviar. Finely grate in the zest from quarter of a lemon and squeeze in the juice from 1 lemon. Add a good pinch of black pepper and mix together well. Spoon into an appropriately sized dish and smooth out nice and evenly – I use a palette or butter knife dipped in hot water to make this process easier. Cover and pop into the fridge until needed. 2. To prep your garnishes, peel the red onion and chop as finely as you can. Deseed and finely slice the chilli. Click the outer stalks off the celery and save for another day. Cut the inner part in half and finely slice it, leaves and all. Pick and roughly chop the dill. Cut the lemons into wedges. Cover and pop it all in the fridge. ON THE DAY 1. Slice and toast the bread. 2. Before serving, use a regular eating knife to lightly score a criss-cross pattern into the top of the pâté, then drizzle with a little oil and sprinkle from a height with a pinch of cayenne. Either take everything to the table and let people tuck in and help themselves, or take a bit of pride in delicately plating everything up, giving each lucky guest a beautiful quenelle of pâté surrounded by all the garnishes.

Nutrition Facts : Calories 103 calories, FatContent 5 g fat, SaturatedFatContent 2.5 g saturated fat, ProteinContent 6.5 g protein, CarbohydrateContent 8.1 g carbohydrate, SugarContent 1.4 g sugar, SodiumContent 0.7 g salt, FiberContent 0.4 g fibre

PICKLED MUSHROOMS RECIPE | MICHAEL SYMON | FOOD NETWORK



Pickled Mushrooms Recipe | Michael Symon | Food Network image

Provided by Michael Symon : Food Network

Categories     side-dish

Total Time 28 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 6 servings

Number Of Ingredients 8

1/4 cup salt
4 cups water
2 pounds assorted wild mushrooms, stemmed
4 cups white wine vinegar
1 tablespoon toasted coriander
2 jalapenos
2 fresh bay leaves
1 tablespoon toasted mustard seed

Steps:

  • Mix the salt and water, and pour brine over mushrooms. Let mushrooms sit in the refrigerator, covered for 24 hours.
  • Remove mushrooms from brine, rinse, and then lay them out on paper towels to dry. In a saucepan, mix the vinegar with the remaining ingredients and bring to a boil.
  • Place mushrooms in sterilized jar and cover with hot liquid. The mushrooms will be ready to eat in 1 week and will hold in cool place for up to 1 year. These are great for salads or as a garnish for meat dishes.














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