Poached & smoked salmon pâté with bagel toasts
A chunky fish terrine that's easy to make and delicious with toasted sweet bagels
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 10 mins
Cook 12 mins
plus chilling
- 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).
- 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.
- 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.
PER SERVING
138 kcalories, protein 12g, carbohydrate 11g, fat 6 g, saturated fat 2g, fibre 1g, sugar 2g, salt 1.2 g
Recipe from Good Food magazine, January 2013.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/2830671/
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
Ingredients
- olive oil , for greasing and brushing
- 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 onions , finely chopped
- pack 10 mini bagels , split
Buy ingredients
Search Good Food
Smoked trout pâté & pitta crisps
Cheaper than smoked salmon, this smoked trout dip makes a smart party nibble or simple starter
0
ratings
1
rating
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 10 mins
Cook 12 mins
plus chillingIngredients
- olive oil , for greasing and brushing
- 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 onions , finely chopped
- pack 10 mini bagels , split
PER SERVING
138 kcalories, protein 12g, carbohydrate 11g, fat 6 g, saturated fat 2g, fibre 1g, sugar 2g, salt 1.2 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
13 February 2013
tara rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.