Chef Emma McGahern shares a light Christmas bite with minimum effort and maximum flavour.
I really like a light starter at Christmas and one that can be made in advance is always going to be a winner. Smoked Salmon Terrine is one my mum has been making since I was a child and in recent years we’ve added the Mackerel Pate. I love both with fresh sourdough and a light cucumber and dill pickle. Also, both will last well in the fridge for 3 days.
Smoked Salmon Terrine
- 1 lemon
- 1 ½ tsp horseradish
- 110 g smoked trout
- 250 g smoked salmon
- 200 g cream cheese
- Salt & Pepper
- Handful fresh dill
- Double line a loaf tin with cling, making sure you have enough to come over the top
- Using half of the smoked salmon cover the cling lined, making sure you have enough hanging over to cover the top
- In a food process blitz the trout, remainder of the salmon and cream cheese
- Then season with the lemon, horseradish, salt and pepper
- Then put it into the tin carefully folding over the smoked salmon so it is all covered
- Cover the top with cling and chill in the fridge for at least an hour
- Just before serving remove from the tin and slice
Smoked Mackerel Pate
- 1 packet of smoked mackerel (approx. 150g )
- 2 tbsp. Greek yogurt
- 1 garlic clove minced
- Half a lemon
- 2 tbsp. fresh parsley
- 70g sunflower seeds
- pinch sea salt
- 1 1/2 tsp. Dijon mustard
- 1/2 tbsp. apple cider vinegar
- Salt & Pepper
- Scallion to garnish
- Put everything into a food processor and blitz
- Taste to adjust seasoning and garnish with Scallion
Dill and Cucumber Pickle
- 1 Cucumber thinly sliced
- 10 g Fresh Dill
- 200 g Water
- 200 g White wine vinegar
- 50 g Sugar
- 10 g Salt
- In a clean serialised mason jar (or a lunch box) put your sliced cucumber and dill
- Combine the remainder of the ingredients and pour over making sure to submerge the cucumber and dill
- The refrigerate overnight before using
