Christmas Appetizer Recipe
This is the perfect Christmas appetizer recipe as not only is absolutely delicious, but it also looks very impressive and can be prepared well in advance! I like to serve it with some crusty French bread or crispy crackers.
Once it is prepared, allow to cool completely and then cover with cling wrap. Transfer to the freezer until Christmas Eve. Then remove from the freezer and defrost in the refrigerator overnight.
Gourmet food........the EASY way!
Baked Salmon Creams with Lemon Dressed Salad Leaves
INGREDIENTS
SERVES 8
10oz (280g)cooked salmon, flaked
1 1/4 cups (300ml) heavy (double) cream
2 large eggs, lightly beaten
whole nutmeg for grating
8oz (225g) sliced smoked salmon
salt and freshly milled black pepper
For the lemon dressing:
2 tablespoon freshly squeezed lemon juice
2 tablespoon extra virgin olive oil
1 level dessert spoon wholegrain mustard
1 level dessert spoon clear honey
freshly milled black pepper
To serve:
mixed salad leaves, washed
METHOD
- Flake the salmon into pieces and place in a food processor/blender and season with salt, freshly milled black pepper and a generous grating of nutmeg. Blend to a smooth pulp.
- Add the cream and eggs and blend again until well combined.
- Preheat the oven to 375F/190C or gas mark 5. Fill a large roasting tin with about 1 inch of water and place on the middle shelf in the oven.
- Now line the base and sides of 8 small ramekin dishes (3 inch diameter) with the smoked salmon pieces.
- Divide the fish mixture between the ramekin dishes.
- Place the ramekins in the roasting tin and bake for 30 minutes.
- Remove the ramekins from the roasting tin and leave to cool completely.
- Cling wrap each ramekin and freeze until required.
This Christmas appetizer recipe can be prepared to this stage up to 3 weeks in advance. On Christmas Eve, simply remove from the freezer and defrost overnight in the refrigerator ready for reheating the following day.
TO SERVE
- Preheat the oven to 350F/180C or gas mark 4. Fill a large roasting tin with about 1 inch of water and place on the middle shelf in the oven.
- Uncover the ramekins, place in the roasting tin and bake for 20 minutes. Then remove from the oven and allow to cool slightly for 5 to 10 minutes while you prepare the salad.
- Prepare the lemon dressing by mixing together all of the ingredients.
- Arrange the salad leaves on the serving plates and drizzle lightly with the dressing.
- Slide a small knife around the edges of each ramekin and then carefully tip upside down into the palm of the hand (being careful as they will still be hot).
- Place each salmon cream onto the salad leaves and serve.
This simple Christmas appetizer recipe is the perfect, stress free first course! Serve with a well chilled Chardonnay, sparkling wine or Champagne.
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