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Poached & smoked salmon pâté with bagel toasts

Poached & smoked salmon pâté with bagel toasts

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(3 ratings)

Prep: 10 mins Cook: 12 mins Plus chilling

Easy

Serves 8
A chunky fish terrine that's easy to make and delicious with toasted sweet bagels

Nutrition and extra info

Nutrition per serving

  • kcalories138
  • fat6g
  • saturates2g
  • carbs11g
  • sugars2g
  • fibre1g
  • protein12g
  • salt1.2g
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Ingredients

  • olive oil, for greasing and brushing

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • small bunch dill, chopped, a few fronds left whole
  • 2 x 120g packs smoked salmon trimmings
  • 2 x 170g packs steamed or poached salmon fillets, flaked into chunks
  • 2 x 200g tubs light cream cheese
  • 4 spring onion, finely chopped

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • pack 10 mini bagels, split

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Method

  1. Grease and line a loaf or terrine tin (about 650g) with cling film – if you only have a standard 900g tin it will still be fine, just a bit flatter. Arrange the whole dill fronds and a few nice slivers of the smoked salmon on the bottom (this will be the top of the terrine so you want it to look quite neat).

  2. In a food processor, pulse half the cooked salmon fillets, half the remaining smoked salmon trimmings and the cream cheese with some seasoning. Don’t overmix as you want it to have a bit of texture. Fold in half the dill, all the spring onions and the rest of the poached and smoked salmon so that you have some nice flakes of fish running through the pâté. Scrape into the tin, smooth the surface and chill for at least 2 hrs or up to 2 days in advance.

  3. To serve, heat oven to 200C/180C fan/ gas 6. Arrange the bagel halves in a single layer on a baking tray and brush each one with some oil. Sprinkle on a little of the dill and some sea salt, then bake for about 10-12 mins, until crisp and light golden. (If the oven is full, these can be done earlier and served at room temp.) Turn the terrine tin upside down and use the cling film to remove it. Unwrap and serve on a platter with the bagel toasts.

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Comments, questions and tips

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Comments (6)

carolinerathmell's picture

When I made this I wasn't convinced it was going to stay intact as recipes like this normally have some gelatine. Unfortunately my concerns were right, as despite being in the fridge all day,mine terrine collapsed completely when I turned it out. It tasted nice but was more like a chunky dip than a terrine!

patslap's picture

Try pressing the terrine when it's in the fridge. It doesn't say this in the recipe, but if you put a board or a second terrine on top of the first and weight it with a couple of cans, it should remain composed when turned out.

Also, make sure the salmon fillet has cooled completely before using otherwise it will affect the integrity of the pâté.

mariannew's picture
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Really easy to do, great to make ahead. I added a scattering of salmon eggs to mine which create a jewelled effect and little bursts of flavour.

macdos's picture

Have made this several times, it has always been a great success with everyone who has tried it. Went down very well at our New Years party. Will definitely make again as its not difficult and can be made in advance.

ahrb's picture
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This is delicious. I have made it twice now for dinner parties, both very successfully and helpfully doesn't require any last minute fuss.

For both I used smoked salmon fillets (rather than the packs of salmon fillets) which I cooked myself (both supermarket frozen ones and fresh higher quality ones worked well). I think that the key is not to be shy with seasoning- there is a lot of pâté- it needs a lot of salt and pepper. For the bagels I bought the normal larger ones and sliced them into 3 or 4 if they were already halved.

Well worth a try!

Gadget lady's picture
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I did this recipe for a formal dinner party every body enjoyed. all I did was double the ingredients.

Questions (2)

susiespragg's picture

would this freeze for a few days please?

goodfoodteam's picture
Hi there, thanks for your question. This recipe isn't suitable for freezing but you can make it 1-3 days in advance and keep it chilled. Thanks.

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