Smoked Salmon Barquettes Recipes
SMOKED SALMON CROQUETTES RECIPE - (4/5)
Provided by vegar
Number Of Ingredients 17
Steps:
- Bechamel Sauce Melt the butter in a large pot with the flour and onion and stir so the flour, butter and onion combine. Slowly add the milk and stir to create a sauce. Empty the pot into a bowl and allow it to cool. Finely slice the salmon and add to the cooled béchamel with the chive, dill and mustard. Season the mixture with salt and pepper and mix thoroughly. Roll the mixture into small logs and coat with flour, then the egg mixture and then crumb them. Leave them in the fridge for about an hour and then deep fry until golden brown
SMOKED SALMON RILLETTES
We've made this delectable and super simple salmon dip even easier by using smoked salmon in place of the more classic poached fish. A combination of whipped butter and crème fraîche makes it irresistibly creamy.
Provided by Katherine Sacks
Categories Christmas Eve Christmas Appetizer Salmon Hors D'Oeuvre Wedding
Yield 8 servings
Number Of Ingredients 10
Steps:
- Pulse shallots, crème fraîche, and butter in a food processor until smooth. Add salmon and process until salmon is coarsely chopped and incorporated, about 15 seconds. Transfer to a medium bowl and stir in lemon zest, lemon juice, kosher salt, pepper, and 1/4 cup chives. Adjust seasonings to taste.
- Spread rillettes onto crackers, then top with chives and sea salt.
- Do ahead
- Rillettes can be made 3 days ahead; cover with plastic wrap, pressing directly on the surface, and chill. Bring to room temperature before serving.
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