Poached & smoked salmon pâté with bagel toasts

Poached & smoked salmon pâté with bagel toasts

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 10 mins Cook: 12 mins Plus chilling

Skill level

Easy

Servings

Serves 8

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

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
138
protein
12g
carbs
11g
fat
6g
saturates
2g
fibre
1g
sugar
2g
salt
1.2g

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

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

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.

Recipe from Good Food magazine, January 2013

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
mariannew's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

I did this recipe for a formal dinner party every body enjoyed. all I did was double the ingredients.

Questions

Tips