|
6 Servings
|
20 min prep.
1 hour wait. |
Easy
|
Ingredients
5oz sliced smoked salmon
11oz fresh salmon
5oz Greek yogurt
½ tbsp fresh chives finely chopped
1 lemon zest
½ cucumber finely sliced
3 radishes sliced
Ground black pepper
Over a saucepan of boiling water, place the fresh salmon in a steamer basket and steam for 8 minutes.
In the meantime, finely chop the smoked salmon and put it in a bowl. Add the lemon zest and chives, and mix together.
Once the fresh salmon is cooked, separate it into chunks using a fork and add it to the bowl. Add the Greek yogurt and mix everything together using two spoons. Season with pepper. Do not add salt as the smoked salmon is usually salty enough for the whole mixture.
Cover the bowl with plastic wrap and put it in the refrigerator for at least 1 hour.
Just before serving, using a round cookie cutter (approx. 3”), form the individual terrines on each plate. Decorate with slices of cucumber and radishes.
5oz sliced smoked salmon
11oz fresh salmon
5oz Greek yogurt
½ tbsp fresh chives finely chopped
1 lemon zest
½ cucumber finely sliced
3 radishes sliced
Ground black pepper
Over a saucepan of boiling water, place the fresh salmon in a steamer basket and steam for 8 minutes.
In the meantime, finely chop the smoked salmon and put it in a bowl. Add the lemon zest and chives, and mix together.
Once the fresh salmon is cooked, separate it into chunks using a fork and add it to the bowl. Add the Greek yogurt and mix everything together using two spoons. Season with pepper. Do not add salt as the smoked salmon is usually salty enough for the whole mixture.
Cover the bowl with plastic wrap and put it in the refrigerator for at least 1 hour.
Just before serving, using a round cookie cutter (approx. 3”), form the individual terrines on each plate. Decorate with slices of cucumber and radishes.
"This easy gourmet appetizer recipe is ideal for a dinner party.
You can use the same recipe to do verrines for party buffets." ~ Nathalie
You can use the same recipe to do verrines for party buffets." ~ Nathalie