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

Mackerel Tartare with Minted Cucumber Soup

This is a recipe we cooked at the Atelier Des Chefs, a recipe that was created by Andre Dupin for Total Greek Yoghurt.It is a very fresh dish and will be very easy to make for dinner parties as you can prepare most of it before hand.

This serves 6 people.

 TOTAL GREEK YOGHURT TARTARE OF MACKEREL WITH MINTED CUCUMBER SOUP
Ingredients

  • 12 Fillets of mackerel
  • 1 Banana shallot (Echalion)
  • 25g Pickled gherkins
  • ½ bunch Flat leaf parsley
  • 50g TOTAL 0% Greek Yoghurt
  • 10g Ketchup
  • 3ml Tabasco
  • 10ml Worcestershire sauce
  • 25g Capers in vinegar

For the soup:

  • 1 Cucumber
  • 1 Garlic clove
  • ¼ bunch Fresh mint
  • 3 pinches Fine salt
  • 10ml White wine vinegar
  • 50g TOTAL 0% Greek Yoghurt
  • Method

1. Start by preparing the mackerel: fillet the fish if necessary and remove the pin bones. Remove the skin from the fish and then cut the flesh into dice. Keep refrigerated while you prepare the rest of the recipe.

2. Peel and finely dice the shallot. Chop the gherkins into small pieces. Pick the leaves from the parsley and roughly chop. Mix these chopped ingredients

3. with the mackerel and add the capers and Greek yoghurt.

4. Mix well and then add the ketchup, Tabasco and Worcestershire sauce. Taste the tartare mix and adjust the seasoning if necessary.

5. To make the soup: peel the cucumber and the garlic and pick the mint leaves. Place these ingredients in a blender with the salt and the white wine vinegar. Blitz for a minute to make the soup.

6. Add the Greek yoghurt and pulse the mixture for 5 seconds. Check the seasoning.

7.  To serve: place a large quenelle of the tartare mix in the middle of a small

8. bowl and pour the soup around. Serve immediately.
CHEF’S TIP: Try making this tartare dish with fresh tuna as an alternative to mackerel.

Cooking Masterclass with Total Greek

Recently Total Greek Yoghurt held a cooking masterclass at Atelier des Chefs with their head chef Andre Dupin.

The event began with a talk by a nutritionist, Hala El Shafie, preaching a healthy lifestyle and how to lose weight. As it was not sold as a weight loss day, this was rather surprising. It is always great to be able to grill a professional about the various diet and health myths but she didn’t really answer any of the questions thrown at her by the audience. Maybe she didn’t really know.

This was followed by a talk by a blogger who had lost a ton of weight, which I didn’t really pay much attention to as it was not relevant to me.

The next part was the cooking masterclas. We were to cook each of the 3 dishes created by the head chef of the cooking school, Andre Dupin using Total Greek Yoghurt as the common ingredient. Some of the dishes were made using the 0% yoghurt and some were made with the 2% yoghurt as the little bit of extra fat prevents it from splitting in the sauce.

Total Greek is the only proper Greek Yoghurt in the UK and it is not a “Greek Style Yoghurt”. It is also a live yoghurt with live culture that is recommended for a healthy gut. It is made from just milk, cream and culture with no sugar, sweeteners, thickeners or additives. The 2% pot has only 67 calories.

Andre Dupin Atelier Des Chefs

The first dish was Samosas with a minted yoghurt dip. For this recipe we used Brick pastry rather than filo as they are easier to work with and won’t dry out so quickly. The resulting samosa was crispy and light so the substitution was  success.

We had great fun playing with all the combinations from the ingredients prepared for us. What was most fascinating were the portable induction hobs on which we were cooking. They were very quick and is the quality of the hobs you would find in the newer high end kitchens.

TOTAL Greek Yoghurt Vegetarian Samosas with a Minted Yoghurt Dip

The second dish was Mackerel Tartare with minted cucumber soup. Using the yoghurt in the dressing for the mackerel was a brilliant twist.  This was using the 0% Greek Yoghurt.

Next we made Pan fried Medallions of Pork with TOTAL Greek Yoghurt Gribiche and Fennel. The yoghurt was in the dressing for the fennel.A nice balance as the fennel gave a textural contrast to the meat.

Pan fried Medallions of Pork with TOTAL Greek Yoghurt Gribiche and Fennel

We then made 2 dishes for dessert.The first was a Chestnut Tiramisu which sounded odd but is a terrific combination. Maybe it would have been better named something else as tiramisu raises certains expectation of how it should taste. You can find the recipe here.

We also made TOTAL Greek Yoghurt White Chocolate Mille-feuille with Spiced Plums, which was a matter of quickly cooking off the plums and then assembling ready cut slices of puff pastry and adding some of the yoghurt cream mixture and the stewed fruit. A light dusting of icing sugar made the end product look surprisingly professional. Nice trick.

TOTAL Greek Yoghurt White Chocolate Mille-feuille with Spiced Plums

Total Greek Yoghurt Tasting Notes:

Personally, I would always choose the full fat organic yoghurts, preferably from companies who say where the milk has come from. In the UK, I have only found Rachel’s who say that their milk is from grass fed cows. Not so easy to confirm though.Total says that although their product is not organic, the milk is taken from low intensity farms where the cows feed on grass anyway.

We were given several different flavours to take home and here is my review of the different flavours.

The split pots with honey – My favourite, the classic combination yoghurt and honey. This is wha,t my Greek colleagues used to have for breakfast in between their endless glasses of Greek Frappé Coffee.

I was a bit sceptical about the Tropical Fruit flavour but the combination of fruits was not too weird and was pleasantly surprised that I really liked this one.

The other one with a blueberry compote had a very nice tang, feel righteous having 0% yoghurt and a superfood too.

You can get all their flavours at all the major supermarkets and do try out some of the recipe ideas from their site : http://www.totalgreekyoghurt.com/

SlowFoodKitchen was  guest of Total Greek Yoghurt.