Tag Archives: recipe

Verrines de paté au saumon à la crème – Cream-topped Salmon Paté

22 Aug

Salmon and veal, that works? You may ask yourself, and frankly, after I recently re-discovered my first ever self-created recipe, I was really wondering what, at then 19, had inspired me to combine these two ingredients. But I remember people loving it back then and decided to  serve it as an entrée when recently I had guests for dinner. It turned out well, so here I am, happy to share it with you.

In fact, salmon and veal go great together, the veal even accentuating the salmon’s flavour without overpowering it.

Verrines de paté au saumon à la crème

Cream-topped salmon paté served in little glasses

Entrée / starter: served with toasted baguette, serves 4 – 6

Main course: served with toasted baguette and a generous salad, serves 4

Difficulty:    easy to medium, may be prepared up to 24 hours in advance

Time:           needs time to set

Prepare the paté the evening before if you like to serve it for lunch the next day, or prepare in the morning if you like to serve it for dinner later in the day

Ingredients:

For the Salmon Paté:

375 g / 13,23 oz           smoked salmon

4 ½  pieces                    leaf gelatin

80 g / 2,82 oz               shallots

1 tbsp                               butter

225 ml / 7,94 0z / 0,95 cups     supreme quality liquid veal stock

white pepper to taste

If you like, you may season the paté with any herbs suitable for fish, although this is not necessary

Usually you also won’t need any additional salt – salmon and veal stock add just enough saltiness to the terrine.

4 – 6                                   little goblets or small glasses

For the cream topping:

2 dl / about 7 oz or a bit less than 1 cup      sour cream (more subtle than crème fraîche)

2.5 dl / about 8,8 oz or about 1 cup              heavy cream / double cream (for making whipped cream)

Serve with:

Baguette, toast, crackers…

Preparation:

  • soak the gelatin in water
  • roughly cut the salmon into pieces (it will be puréed later)
  • peel the shallots and chop them very thinly
  • Heat the butter in a pan and lightly sweat the shallot cubes until they begin to get transparent (but do not brown)
  • Add half of the veal stock, bring to a medium boil, then boil the liquid down to 1/3 of its original quantity
  • Pour this liquid into a mixing bowl, add the salmon pieces, set aside. Keep the used pan
  • Divide the remaining veal stock in half
  • Pour one of these halves into the pan
  • Pour the other half over the salmon-shallot-stock mix
  • Purée the salmon with the shallots and the stock. You aim for a nice purée with tiny pieces of salmon for looks and taste (see photo above)
  • Meanwhile, remove gelatin from water and squeeze well to get rid of remaining water. Put the gelatin into the pan with the veal stock and gently heat (do not boil) just until gelatin has dissolved.
  • Let this cool until tepid but before gelatin starts to set
  • Add dissolved gelatin-stock mix to the salmon, mix well but gently
  • Divide into 4 – 6 six glasses
  • Let the Paté set (for times, see above)

To serve:

  • About 30 minutes before serving take the Salmon Paté out of the fridge, this will intensify its flavour
  • Whip the cream but stop before it gets all set, it should still be a tad runny, but not too much
  • Add the sour cream to the whipped cream, mix with a spoon
  • Top salmon pate with cream
  • Serve with slices of toasted baguette, crackers, toast triangles or salad

Bon appétit et un bonjour de Paris!

Green Salad With Figs and Goat Cheese Kissed by A Hazelnut-Orange Dressing

14 Oct

Salad pain d'épices

Last weekend I visited a Gourmet fair with a friend, and among other tempting things we tasted goat cheeses and various oils, which inspired me to this recipe.

This salad could be served as a starter or light main course in a chic restaurant, yet it is so easy to make, anyone can whip it up.

I used a goat cheese with a scrumptious fig core, produced in the French Périgord region, but any regular goat cheese will do.  The orange zests will add just that special something to everything.

Salade Pain dEp Ingredients

Ingredients (serves 4):

4 servings green salad (use a mixed green salad or create your own mix, lettuce, young spinach leaves, Batavia and Lollo Rosso are great)

3-4 small goat cheeses

8 slices “pain d’épices” *, I used organic by French brand Bisson

4 figs

1/2 orange, non-treated, zest only

cold pressed hazelnut oil*

white balsamico vinegar **

black pepper

(sea) salt

Preparation:

Wash the orange under hot water. Use a zester or a Julienne cutter to cut very thin stripes from the orange peel, careful only to remove the orange-colored outer part and no white bits, as these would be bitter.

Mix equal parts*** hazelnut oil with the white balsamico vinegar, season with salt, add the orange zests and leave to infuse for about 15 minutes.

Wash the salad, pick into bite-sized pieces

In the meantime cut the pain d’épices into small cubes, set aside

Cut the quite soft goat cheese into cubes as well.

Wash the figs and cut each one into 6-8 pieces

Season the oil-vinegar-orange zest mix with freshly ground black (or white) pepper

Pain d'épices

Serve:

Arrange the salads on four plates, scatter the pain d’épices and goat cheese cubes over the salad, garnish with the figs. Using a table spoon drizzle the dressing over everything.

Bon appétit!

*Pain d’épices is a French bread/cake, similar to gingerbread, although it is not the same

**The hazelnut oil is great for this dressing and the ingredients, but olive oil works too

***The white version of the Italian balsamico is perfect together with the hazelnut oil, but if you can’t find white any, use red balsamico vinegar or substitute with regular white wine vinegar

****Because the white balsamico vinegar is quite sweet I mixed it with the oil 1:1, if you use other vinegar it has more acidity and it’s better to mix vinegar and oil in a 1:2 or 1:3 ratio

If you’re VEGGIE / VEGAN: Replace the goat cheese with walnuts or use vegan cheese.