Salmon Loaf With Watercress Recipe
Cooking for people who are on Low Calorie diet can be quite a task, Salmon Loaf With Watercress is one such recipe you can try. It is a good option for those who are on Low Calorie diet. It is an effortless Appetizer. This mesmerizing Salmon Loaf With Watercress is one of the best contribution from the European people to my kitchen. Have faith in me and try this Salmon Loaf With Watercress.
Ingredients
4 frozen salmon steaks
10 1/2 0Z white button mushrooms
3 1/2 0Z chopped shallots
4 tbsp oil
1 bunch watercress
3 sprigs tarragon
i bunch chives
2 eggs
3/4 cup sour cream (creme fraiche)
2 tbsp breadcrumbs
Salt
Pepper
2 tsp superfine (caster) sugar
1/3 cup oil
3 tbsp mild mustard
2 natural flavor yogurts
1 bunch chervil cherry tomatoes black olives
1 tsp chopped chives
Directions
Line a dish with a double thickness of kitchen paper.
Arrange the frozen salmon steaks on it and defrost in the microwave oven on HIGH for 11/2 minutes.
Wipe the button mushrooms with a damp cloth or kitchen paper and roughly chop them.
Puree the shallots and the mushrooms in a food processor.
Pour the puree into a small casserole and add the oil.
Microwave on HIGH for 7 minutes until the vegetable liquid has evaporated.
Discard the stalks of the watercress and rinse carefully.
Put on kitchen paper to drain.
Rinse the tarragon and chives.
Put the watercress into the food processor, and add the tarragon leaves.
Snip the chives with kitchen scissors and add them.
Puree and leave to stand in the food processor bowl.
Remove the bones and skin from the salmon steaks.
Add the fish to the food processor and puree again, adding the eggs and sour cream (creme fraiche).
Add the mushroom puree, breadcrumbs and salt and pepper to taste.
Oil the base of a 1/2 quart (1.5 litre /2 3/4 pint) Pyrex mold (mould).
Pour in the mixture, cover and microwave on HIGH for 15 minutes.
Leave the salmon loaf to cool at room temperature, then chill in the refrigerator for at least 12 hours until firm.
Mix the sugar and mustard together in a bowl.
Add the oil in a thin trickle, beating constantly with a fork.
Gradually add the yogurt.
Add pepper.
Rinse the chervil, pat dry on kitchen paper, chop and add to the sauce.
Pour the sauce into a sauceboat.
Pass a knife blade around the edge of the salmon loaf, gently lifting the loaf in places to aerate it.
Turn out on to a long dish.
Garnish with cherry tomatoes, black olives and fresh herbs.
Arrange the frozen salmon steaks on it and defrost in the microwave oven on HIGH for 11/2 minutes.
Wipe the button mushrooms with a damp cloth or kitchen paper and roughly chop them.
Puree the shallots and the mushrooms in a food processor.
Pour the puree into a small casserole and add the oil.
Microwave on HIGH for 7 minutes until the vegetable liquid has evaporated.
Discard the stalks of the watercress and rinse carefully.
Put on kitchen paper to drain.
Rinse the tarragon and chives.
Put the watercress into the food processor, and add the tarragon leaves.
Snip the chives with kitchen scissors and add them.
Puree and leave to stand in the food processor bowl.
Remove the bones and skin from the salmon steaks.
Add the fish to the food processor and puree again, adding the eggs and sour cream (creme fraiche).
Add the mushroom puree, breadcrumbs and salt and pepper to taste.
Oil the base of a 1/2 quart (1.5 litre /2 3/4 pint) Pyrex mold (mould).
Pour in the mixture, cover and microwave on HIGH for 15 minutes.
Leave the salmon loaf to cool at room temperature, then chill in the refrigerator for at least 12 hours until firm.
Mix the sugar and mustard together in a bowl.
Add the oil in a thin trickle, beating constantly with a fork.
Gradually add the yogurt.
Add pepper.
Rinse the chervil, pat dry on kitchen paper, chop and add to the sauce.
Pour the sauce into a sauceboat.
Pass a knife blade around the edge of the salmon loaf, gently lifting the loaf in places to aerate it.
Turn out on to a long dish.
Garnish with cherry tomatoes, black olives and fresh herbs.
