An elegant french recipe made of fresh and smoked salmon, eggs, sour cream, and parsley. This refined and delicious appetizer is perfect for cold buffets. Serve the Salmon Terrine with mayonnaise, vegetables, or a green salad.
This Salmon Terrine is served cold and gets even better the next day. Very convenient to prepare in advance.
Cowboy caviar (or Texas caviar) is a simple, healthy, colorful, and delicious appetizer, salad, side-dish, or dip. Using canned beans and corn is a quicker alternative to cooking dry beans. Spend less time in the kitchen but don’t forget to prepare in advance to allow the different flavors to blend together before serving.
The jalapeño can be replaced by a few pinches of chili powder.
Cans are usually pretty handy at home or on the go; there is no need to go to a store and they are quick to prepare. This chickpea salad is a great example of the usefulness of cans. Just open a can and mix it with other ingredients available at home.
There are multiple recipes of salads with this legume: here is one of them with bell pepper, olives and fresh cilantro.
Chickpea salad with bell pepper
This salad can by served immediately or chilled for few hours to get all of its flavors.
Peel and cut the onion. In a medium skillet, heat oil or butter until hot, add onion and sauté for about 3 minutes. Add sliced mushrooms and sauté for another 7-8 minutes. Season with salt and pepper. Remove from heat.
Preheat oven to 375 degrees F. Lay the puff pastry on a parchment paper and transfer it onto a baking sheet. Prick all over with a fork.
Evenly spoon the mushrooms mix on top.
In a bowl, whisk together eggs and cream. Season with salt and pepper. Pour over the mushrooms.
Place the cheese slices all over the pie. Sprinkle with nutmeg.
Bake on the bottom rack for about 35 minutes, until golden.
Preheat oven to 390 degrees F. Line two baking sheets with parchment paper.
In a pot, add water, butter and salt. Bring to a boil and remove from the heat.
Add flour and mix well, until the dough comes away from the walls and forms into a ball.
Add the eggs one by one. Stir well. The dough should become smooth and shiny.
Place saucepan back on the heat and keep mixing for about 30-50 seconds, to dry out the moisture. Remove from the heat.
Transfer the dough to a piping bag.
Pipe puffs (no bigger than a walnut). Space the puffs on the baking sheet, because the dough will rise.
Lightly brush the top of puffs with egg yolk.
Bake for 20-25 minutes or until the puffs are puffed and golden brown in color. Do not open the oven while baking. Remove from the oven, let them cool down completely and carefully transfer to a flat surface.
Smoked salmon filling
In a food processor, combine the smoked salmon with the onion, garlic, sour cream and olive oil. Process until smooth.
Season with salt, pepper and lemon juice. Mix once more.
Whip heavy cream, until soft peaks form.
Gently fold in salmon mix into the whipped cream. Add the minced fresh dill.
Cut puffs in half. Transfer the filling to a pastry bag and fill the puffs. Replace the top.
Dust puffs with paprika. Serve right away or keep in the refrigerator.