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Fresh and Smoked Salmon Rillette

This Salmon Rillettes recipe is quick and easy recipe and perfect as a starter for a dinner part. Serve with your choice of toasted bread.

This is one of the recipes we learnt from Paul Merrett at the Total Greek Masterclass.

 

Fresh and Smoked Salmon Rillette

Rating: 51

Prep Time: 10 minutes

Cook Time: 6 minutes

Total Time: 25 minutes

4 servings

Fresh and Smoked Salmon Rillette

Quick and delicious starter to wow your dinner party guests.

Ingredients

  • 2 tablespoon of TOTAL Greek Yoghurt, Classic (2% can also be used)
  • 200g of fresh salmon
  • ½ lemon, juiced
  • 60g of diced and softened unsalted butter
  • 1 dessert spoon of fresh dill, chopped
  • 2 teaspoons of horseradish relish
  • 75g of smoked salmon
  • Pepper
  • Wholemeal bread for toast

Instructions

  1. Place the fresh salmon in a small oven proof baking dish and wet the salmon with a dessert spoon of water.
  2. Cover the dish with foil and put it in an oven at 170°C/325°F/Gas Mark 3 for about 6 minutes.
  3. When the salmon is cool, flake it into a bowl.
  4. Add the yoghurt, lemon juice, the softened butter (microwave), dill and horseradish – but don’t mix it all yet.
  5. Shred up the smoked salmon into strips and add this to the bowl.
  6. Finally add a twist of black pepper and then gently fold and mix everything together taking care not to break it all down to a mush.
  7. When everything is thoroughly combined, put into a serving dish and chill it in the fridge for at least an hour.
  8. Serve with hot brown toast.
http://www.eatcookexplore.com/fresh-and-smoked-salmon-rillette/

 

You can find more recipes that Paul created for the campaign using Total Greek here .

Paul Merret runs the Victoria Pub in East Sheen and you can follow him on twitter @PaulMerretChef

 

Spiced Butternut Tagine with Roasted Pepper and Tomato & Toasted Fennel Seed Yoghurt

This was the Vegetarian Butternut Squash Tagine we made at the Total Greek Masterclass. Personally, I would leave out the peppers and add some lamb and slow cook it til the meat is tender.

The spiced butternut squash that was fried were delicious to eat by itself.  You must try this.

Delicious.

 

Spiced Butternut Tagine with Roasted Pepper and Tomato & Toasted Fennel Seed Yoghurt

Rating: 41

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

4 servings

Spiced Butternut Tagine with Roasted Pepper and Tomato & Toasted Fennel Seed Yoghurt

A lovely variation to the tagine, a vegetarian version. The fried spicy butternut squash was a revelation.

Ingredients

    For the Spice Mix
  • ½ tbsp of fennel seeds
  • 2 pinches of chilli flakes
  • ½ tbsp of cumin seeds
  • 1 tsp of coriander seeds
  • 1 inch of cinnamon
  • 1 tsp of ground ginger
  • ½ tbsp of paprika
  • For the Tagine
  • 1 butternut squash, peeled and roughly cut into 3cm cubes
  • 8 cloves garlic, chopped
  • 1 red onion diced
  • 1 yellow pepper, diced into 3 cm squares
  • 1 red pepper, diced into 3cm squares
  • 1¾ tin of chopped tomatoes
  • 100g of dried apricots, halved
  • Approx 20 green olives
  • 1 tin of chick peas
  • Olive oil (for frying)
  • For the Fennel Seed Yoghurt
  • 200g of TOTAL Greek yoghurt
  • 2 tsp of fennel seeds
  • ½ tsp of smoked paprika
  • 1 tbsp of coriander, chopped
  • 1 tsp mint, chopped
  • For the Cauliflower Couscous
  • 1 head of cauliflower
  • 20 inch square of muslin

Instructions

  1. Dry fry, cool and grind all spices for the spice mix in the pestle and mortar.
  2. Dust the cubed butternut squash with a third of the spice mix and fry in batches until brown all over. At this point you are just ‘colouring’ your squash. Set aside.
  3. Heat a casserole and fry the garlic and red onion.
  4. Add the peppers.
  5. Add the tomatoes and bring the pot to a simmer. Cook for about 5 minutes.
  6. Add the dried apricots, olives and chickpeas.
  7. Add a little water at this point if required.
  8. Add the pre roasted butternut and another third of the spice mix.
  9. Cook on until the butternut is just cooked (about 5 min).
  10. Check the seasoning and add a little salt and some more spice mix if required.
  11. Fennel Seed Yoghurt
  12. Toast the fennel seeds in a frying pan, cool and grind.
  13. Mix the yoghurt with the fennel seeds, paprika, mint & coriander and set aside.
  14. Making the Cauliflower cous cous
  15. Trim cauliflower florets from the stalk.
  16. Whizz up the florets to a crumb in a robot coupe (or a food processor to us home cooks).
  17. Wrap the cauliflower couscous in the muslin and place in a colander over a pan of boiling water for approximately 5 minutes.
http://www.eatcookexplore.com/spiced-butternut-tagine-with-roasted-pepper-and-tomato-toasted-fennel-seed-yoghurt/

 

You can find more recipes that Paul created for the campaign using Total Greek here .

Paul Merret runs the Victoria Pub in East Sheen and you can follow him on twitter @PaulMerretChef

Paul Merrett Masterclass With Total Greek Yoghurt

I do like to cook but really don’t have much time to cook that much unless it’s for the supperclub. What a treat to be invited by the lovely people at Total Greek Yoghurt to a cooking masterclasses with Chef Paul Merrett.

Total Greek yoghurt has been working with Paul to create a whole stack of recipes for their new campaign “1000 Ways To Love Your Total”.  Total Greek Yoghurt is a great low fat ingredient that you can use instead of cream, creme fraiche or mayonnaise to reduce the calories in your recipes.

So it’s mid morning when we arrive at The Cucina Caldesi Cooking School in Marylebone. We were introduced to  Paul who is Total’s ambassador. He was very friendly not a bit aloof like some other chefs we have met.  His enthusiasm for the product and the recipes really energised the group.

Total Greek Yoghurt Paul Merrett Masterclass

Our task for the day was to cook 3 courses with our teams. Our team just split up the tasks that needed doing and went off in different directions to do our bit. I think Paul found this organised haos very amusing as it’s nothing like a professional kitchen where everyone has their place. We were just winging it but it all did come together in the end.

For starters we made Fresh and Smoked Salmon Rillettes, very fresh, very delicious.

Total Greek Yoghurt Paul Merrett Masterclass

The main course was a Vegetarian Tagine made with Butternut squash, peppers and tomatoes served with a Cauliflower cous cous and Fennel Seed Yoghurt. Loved the flavours but as I hate peppers, this dish was a bit of a disaster for me. Would have been brilliant with the addition of some hunks of lamb instead.

Total Greek Yoghurt Paul Merrett Masterclass

And for pudding we made a very easy Orange, Semolina and Poppyseed sponge cake served with Total Greek Yoghurt and honey

Total Greek Yoghurt Paul Merrett Masterclass

Here’s our team:

Total Greek Yoghurt Paul Merrett Masterclass

The most amazing thing we learned was to make cauliflower couscous. This was made using just cauliflower florets lightly blitzed in in a food processor.

The cauliflower was then steamed in muslin for a few minutes and what resulted in something that resembles cous cous or rice but it was just pure cauliflower. This would make a great base to add other flavourings like roast vegetables and stock and what a fantastic way to add more vegetables to your diet.

The other discovery was fried spicey butternut squash (which tasted like chips). It was delicious and would make a great side dish.

While the last dishes finished cooking, the kitchen fairies reset the room wiht dining tables and we all sat down to enjoy the fruits of our labour.

I had a really fun day learning to cook new dishes and meeting new foodie friends and it was made especially fun as Paul was very relaxed, super friendly and very generous with the cooking tips.

You can find more recipes that Paul created for the campaign using Total Greek here .

Here is a video of Paul making another dish from the 1000 Ways to Love Total recipes collection.

Paul Merret runs the Victoria Pub in East Sheen and you can follow him on twitter @PaulMerretChef

Slow Food Kitchen was a guest of Total Greek