Smoked Salmon Terrine

After John’s winning Christmas Lunch Menu and finalising the numbers for Christmas, it seems we have quite a few, let’s call them “particular eaters” so we have had to modify the menu quite substantially and still can’t seem to please everybody’s palettes.   Oh well, we have tried our best.

We have settled on a Smoked Salmon Terrine as our starter and just to ensure we have all of the ratios right, I made a test terrine and it is just perfect!  Think I may add a few prawns to the one for Christmas Day or possibly serve the terrine with a couple of prawns on the side, also I will make two double portions of the recipe listed below to feed the masses.

Smoked Salmon Terrine

100g smoked salmon ribbons/slices
15ml gelatine powder
60ml hot water
125g Philadelphia cream cheese
100ml mayonnaise
15ml chives chopped
15ml lemon juice
212g tin pink salmon
Salt and pepper to taste

 Method

  1. Rub the inside of a terrine or loaf tin with oil and line with cling film.  Line with the salmon slices arranging them so they overlay slightly and come far enough over the side of the terrine to cover the surface once filled.
  2. Dissolve the gelatine in the hot water.
  3. Place the cream cheese, mayonnaise, chives, lemon juice and gelatine in a bowl and mix together using a whisk.
  4. Add the salmon and stir to combine.
  5. Pour into the terrine and cover the top with the overlay of salmon.
  6. Refrigerate until set.
  7. Turn out of terrine and slice into portions and serve with crackers.

Sakura Sushi

What a treat; on my last trip to visit the folks, we went to Sakura Sushi twice – yes twice and I was only there for 10 days. Oh happy days. 🙂

Sakura Sushi have a special at the moment to celebrate their 10th anniversary.  For R100.00 you can eat as much as you like excluding 3 of the plates.  The prices work according to the colour of the plate, so it was easy to see what we were not allowed to eat as part of the special.  Well, let me tell you, I seriously battled to make up my R100.00 worth of sushi and I am a sushi fanatic.  I ate approximately R65.00 worth and was stuffed but fear not, I took my time and gobbled enough sushi to make up my quota.

As you are seated, you are given a nunu little bowl with pickled ginger and wasabi.  You have another cute little bowl which you can fill with as much soy sauce as your heart desires and obviously chopsticks which I seemed not to photograph.

Then it is time to dig in!  Where to start…  There are so many wonderful choices whizzing past on the conveyor belt of happiness.  And just when you think you have chosen the right one, another moreish option comes past.

It turned out that the black plates were all of our favourites – they all contained salmon or prawn and avo – wonder if that had something to do with it.

Here you can see why it is so difficult to make a decision – talk about being spoilt for choice.

Would you look at my skill using chopsticks. 🙂

The decor of Sakura Sushi is beautifully done with a minimalist feel, which I love.

We were wondering if there are any spelling mistakes in this magnificent wall hanging.  I wonder what is says.

Some jasmine tea was a perfect ending to a truly memorable meal.

I was in no way compensated by Sakura Sushi.  I merely wanted to share my experience with you, so they were kind enough to allow me to take photos.

Moms Fish Pie

Yep, this is yet another wonderful meal cooked by Mom, and this time I wrote down the recipe to share with you all.  This is wonderfully rich and comforting meal all wrapped up in one dish – I highly recommend that you make it ASAP.  Sorry about the picture quality – it does not do Moms food justice – one day though I will have a “real” camera and take much better shots, promise.

Moms Fish Pie

Ingredients

4 medium potatoes – peeled and chopped
Butter, milk, salt and pepper to taste
500ml milk
1 garlic clove crushed
60ml butter
60ml flour
2 x 25g sachets fish stock concentrate – Mom used Ina Paarman’s
120g salmon cut into 1 inch cubes – reserve any skin and bones
120g kingklip cut into 1 inch cubes- reserve any skin and bones
50g haddock cut into 1 inch cubes – reserve any skin and bones
30ml chives chopped
30ml parsley chopped
Salt and pepper to taste

Method

  1. Boil the potatoes until tender, drain,mash and add butter, milk, salt and pepper to taste.
  2. In a pot, bring the milk, garlic and any skin and bones to a boil and simmer for a few minutes.  Strain and set aside.
  3. Melt the butter in a pot and add the butter to form a roux and add the strained milk and stir until thickened.
  4. Add the fish stock conentrate and add additional salt and pepper if required.
  5. Stir in the fish and herbs and place in a baking dish.
  6. Preheat the oven to 180°C.
  7. Spoon or pipe the mashed potato over the fish and bake for 30 to 35 minutes until the fish has cooked through.
Mom on ocassion will top the fish with puff pastry instead of mashed potatoes.

Salmon Mousse

This is another great dish to serve as a starter for a relaxed evening with family and friends.

Salmon Mousse

 

Ingredients

15ml gelatine
60ml hot water
125ml chicken stock
200ml mayonnaise
50ml tomato sauce
15ml lemon juice
5ml Worcestershire sauce
2ml ground black pepper
2ml salt
15ml onion grated
500ml cream whipped
3 200g tins pink salmon

Method

  1. Dissolve the gelatine in the hot water.
  2. Add the chicken stock and stir through.
  3. Add the mayonnaise, tomato sauce, lemon juice, Worcestershire sauce, pepper, salt and grated onion and blend together.
  4. Gently fold in the cream.
  5. Cover and refrigerate for 30 minutes.
  6. Drain and flake the salmon, removing the skin and hard bones.
  7. Fold the salmon into the cream mixture and spoon into a ring mould.
  8. Seal and refrigerate until set.

De-mould and serve with melba toast.

 

Submitted by:  Mandy Frielinghaus, Mauritius