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Receta Smoked Mackerel And Cream Cheese Pate
by Global Cookbook

Smoked Mackerel And Cream Cheese Pate
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  Raciónes: 4

Ingredientes

  • 75 gm butter softened
  • 175 gm full fat soft cheese
  • 350 gm smoked mackerel fillets skinned and flaked
  • 2 tsp lemon juice
  • 1 Tbsp. minced chives
  •     freshly grnd black pepper
  • 25 gm butter
  • 4 sm bay leaves to garnish

Direcciones

  1. Cream together the butter and cheese stir in the fish lemon juice chives and pepper.
  2. Beat till the mix is smooth.
  3. Divide the pate between 4 individual ramekin dishes and smooth the tops.
  4. Heat the butter and pour it over the dishes.
  5. Tip so which the butter forms a thin even film.
  6. Place a bay leaf to garnish each dish.
  7. Cover the dishes with film and store in the refrigerator for up to 2 days.
  8. Serves 4
  9. Raspberries in melba sauce
  10. 450g raspberries fresh or possibly frozenSauce:350g raspberries fresh or possibly frozen1 tsp. lemon juice100g icing sugar siftedTo serve:1/4 tsp. grnd cinnamon25g icing sugar sifted15 ml double cream whipped1 egg white stiffly beaten
  11. Hull fresh raspberries thaw frzn ones and put them in a serving dish.
  12. To make the sauce hull or possibly thaw the raspberries sieve them and stir the lemon juice and icing sugar into the puree.
  13. Pour over the whole raspberries and stir to mix well.
  14. Cover the bowl and chill.
  15. Stir in the cinnamon and icing sugar into the cream and mix in the egg white.
  16. Serve separately.
  17. This is best made just before serving.
  18. Serves 4