Shrimp and Smoked Salmon Terrine
Shelf Life: 12 months
£7.50
Buying Options
In Stock
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Serves: 2
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2 x 50g
Locally caught brown shrimps, blended with the finest Scottish smoked salmon, giving a light creamy terrine.
To serve: Excellent served with toast or simply by itself with a light salad
- With Scottish smoked salmon and locally caught Morecambe Bay brown shrimp
- Perfect with crusty bread or toast
- Individual 50g serving
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Hake with Orange and Dill Serves 4
Ingredients:
4 170g (6oz) hake steaks, defrosted
300ml (10fl oz) fish or chicken stock
1 15ml spoon (1 tbsp) fresh dill
salt and freshly milled black pepper
1 15ml spoon (1 tbsp) cornflour
75ml (5 tbsp) fresh orange juice
2 oranges, peeled and cut into segments
fresh dill, to garnish
Method
Poach the hake steaks
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Prawn Bisque Serves 4 -6
Ingredients:
680g (1lb 8oz) cocktail prawns, defrosted
15g (half an oz) butter or margarine
1 small onion, chopped
1 clove garlic, crushed
1 stick celery, chopped
150ml (5 fl oz) dry white wine
1 5ml spoon (1 teasp) tomato puree
600ml (1 pint) fish or chicken stock
1 bouquet garni
1 bay leaf
salt and freshly milled black
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Smoked Salmon and Ginger Spring Rolls with Soy Dressing Serves 4
Ingredients:
220g (8oz) smoked Scottish Quality Salmon, defrosted and diced small
4 sheets filo pastry, plus a little butter
110g (4oz) fresh coriander, roughly chopped
55g (2oz) white onion (cooked)
1 tbsp mayonnaise
85g (3oz) fresh ginger (grated)
1 pinch five spice
Salad leaves for garnish
Soy sauce
Method
Preheat the oven
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