Salmon Ramekins Recipes

SMOKED SALMON & AVOCADO TERRINES

Steps:

• Lightly oil 8 small ramekins. Line with cling film, then the salmon (either 1 large or 2 smaller slices), allowing plenty of overhang.
• Gently mix together the cheese, chives and avocado with the lemon juice and plenty of seasoning. Spoon into the salmon-lined ramekins, press down, fold over the overlapping salmon, then cling film to seal in the mixture. Can be made the night before, but if making on the day they should be chilled for at least 4 hrs.
• On the day, gently lift the terrines out of the ramekins using the cling film, then remove the film. Place the terrines on plates with some baby salad leaves tossed in a little vinaigrette. Drizzle the terrine and plate with sweet chilli sauce. Serve on their own or with toast.

SALMON RAMEKINS

Steps:

• Preheat oven to 350 degrees
• In 1.5 quart saucepan over medium heat, melt butter. Into hot butter, stir I in flour and nutmeg until blended.
• Gradually stir in half and half and lemon juice. Cook, stirring constantly, until mixture is thickened.
• Add salmon with it's liquid, 1 cup of Swiss cheese and mushrooms, stir briskly to break up salmon.
• Spoon mixture into four Ramekins, top with remaining cheese.
• Bake for 15 minutes or until hot and bubbly.