Smoked Salmon with Melba Toast and Cucumber Pickle

by

Smoked Salmon with Melba Toast and cucumber pickleThis smoked salmon with melba toast and cucumber pickle recipe is a wonderful mid-week treat. Relatively low in calories yet incredibly tasty and nutritious, we are sure you will love this family-friendly meal. Do not despair if you have any leftovers, this recipe can keep for 5-6 days. 

Smoked Salmon & Melba Toast

Serves 6

Cooking Time: 15 – 20 mins 

What You Need:

  • 75g (3oz) Kerrygold block butter, now softer
  • 200g (7oz) smoked wild or organic Irish salmon
  • 1 tsp water
  • 200g (7oz) skinless fresh salmon fillet
  • Freshly ground pepper and nutmeg
  • Lemon juice, to taste
  • 6 slices medium-cut white bread from a large sliced loaf

What To Do:

  • Melt 15g (1/2oz) Kerrygold butter in a saucepan. Add the smoked salmon and 1 tsp of water. Cover and cook for 3-4 minutes, or until it no longer looks opaque. Cool and refrigerate until cold.
  • At the same time, put the fresh salmon fillet into a saucepan and cover with water. Heat until almost boiling, then turn off the heat and let the salmon poach in the hot water for 5 minutes. Remove, cool and refrigerate until cold.
  • When cold, use two forks to shred both the fresh and smoked salmon – you are aiming for a coarse, slightly stringy texture.
  • Beat the remaining Kerrygold butter in a bowl, then add the salmon and mix together, still using a fork (do not use a food processor). Season with pepper and nutmeg. Taste and add lemon juice as necessary. Cover and chill.
  • Just before serving, make the Melba toast. Toast the bread on both sides. Cut the crusts off immediately and then split in half to create very thin slices. Scrape off any soft crumb, cut into triangles and put back under the grill, untoasted side up for a few seconds until the edges curl up. Serve with the rillettes.

Tip: Salmon rillettes will keep perfectly in the refrigerator for 5-6 days provided they are sealed with clarified butter. To make clarified butter, melt 75g (3oz) Kerrygold butter gently in a saucepan. Allow it to stand for a few minutes, and then skim off the crusty white layer of salt particles from the top. Underneath this crust there is clear liquid butter, which is the clarified butter. The milky liquid at the bottom can be discarded or used in a white sauce. Pack the salmon rillettes into individual pots or a larger pottery terrine and level the surface. Carefully pour the clarified butter over the top. Chill to form a sealed layer.

Cucumber Pickle

Cooking Time: 5 – 10 mins

Serves 6

What You Need: 

  • 1 cucumber, thinly sliced (unpeeled)
  • 1 small onion, thinly sliced
  • 25g (1oz) caster sugar
  • 1 tsp salt
  • 200ml (7fl oz) cider vinegar

What You Need To Do:

  • Combine the cucumber and onion sliced in a bowl (not a metal one). Add the sugar, salt and vinegar.
  • Place in a tightly covered container in the refrigerator and leave for at least 4-5 hours or overnight before using.

Tip: Keeps well for up to a week in the refrigerator.

 

Recipe from Facebook.com/kerrygoldUK 

If you are in the mood for fish but would prefer to eat out see our review of Simply Fish

Please comment