Salmon Cream

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  • Recipe difficulty: Hard
  • 0 of 5
  • Preparation time: 
  • Cooking time: 
  • Serves: Up to 6 people
  • Recipe course: Soups and starters

Serves: 6 (6 x 140ml moulds)

Preparation time: 30 minutes

Cooking time:10 minutes

Method

  1. Line the moulds with some cling-film and store in therefrigerator.
  2. Gently cook the salmon fillets and king prawns in a little fishstock or use a steamer.
  3. When they are cooked place them in the refrigerator to cool.
  4. Attach the knife blade to the food processor.
  5. Add the dill and chop.
  6. Take the fish out of the refrigerator and peel off the skin.
  7. Remove the darker meat which runs down the centreof the fillet.
  8. Place half the fish, and all of the rest of the ingredients(except the smoked salmon) into the food processor fitted with the knife blade.
  9. Process the mixture but only mix until the mixture hascombined.
  10. Be careful not to over process or the mixture will split.
  11. Then add the rest of the fish and pulse briefly.
  12. Spoon the mixture into the prepared mould and return tothe refrigerator for at least an hour.
  13. To serve, remove the cream from the mould and removethe cling-film. Place in the centre of a serving plate. Do this at least ½ an hour before you intend to serve it (depending upon the warmth of your room).
  14. Cut the smoked salmon into strips and scatter around thebase of the cream. Serve with a Marie Rose sauce (to makethe Marie Rose sauce mix together an equal amount ofmayonnaise with tomato ketchup).

Chef’s tip: It is important to keep the cream cheese as cool as possible or it will split.

Ingredients

  • 80g king prawns (peeled and de-veined)
  • 200g salmon fillets
  • 75g unsalted butter (softened)
  • 200g cream cheese(ensure you buy the firmer type of cream cheese)
  • 3 tbsp dill
  • 1/2 tsp lemon juice
  • 50g mayonnaise
  • Season to taste
  • 4 smoked salmon slices

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