Fish Recipes For Starters

For starters, these delectable fish recipes are ideal for an exquisite dinner party or special event. From mackerel pate and smoked salmon many fish appetizer recipes can be prepared ahead of time.

Smoked salmon spread with a creamy texture

A creamy spread made with smoked salmon is served on crackers or toast. Perfect for appetizers or canapés during a gathering.

16 servings
Scottish smoked salmon trimmings, 100g (4 oz)
Double cream, two tablespoons
One softened (200g) tub cream cheese
1/2 lemon, freshly squeezed
Fresh dill, chopped to taste
Add salt and ground black pepper
Salmon roe, 30g (1 ounce) (optional)

Blend smoked salmon until smooth in a blender or food processor. Combine cream, cream cheese, half a lemon’s juice, dill, salt, and pepper in a mixing bowl. Blend until the desired consistency is achieved. Serve in a medium serving plate with salmon roe on top.

Pâté de mackerel
The first time I tried this fantastic recipe was at a friend’s house and I was taken away by the flavour. If you like mackerel, you’ll enjoy this—a great and quick appetizer or snack.

Four peopleFour–five fillets of smoked mackerel300 g soft Philadelphia cheeseOne lemon’s juiceOne tsp horseradish emulsion

Remove the skin from the mackerel and place it in a blender with the remaining ingredients. Blend for 1 minute. That’s it – a delectable appetizer or snack in under 5 minutes! If you want it to be spicier, add more horseradish; if you want it to be softer, add more cream cheese.

Chowder with smoked haddock

Smoked haddock, potatoes, stock, cream, and parsley are used in this easy and tasty fish soup. As an appetizer, serve tiny pieces or double the quantity for an excellent main meal.

Six peopleOne tablespoon extra-virgin olive oilOne diced onionOne big peeled and sliced carrot1/2 tablespoon thyme leaves, fresh400g haddock, smokedTwo big quartered potatoes750ml stock (chicken or fish)Single cream, 80mlChopped fresh parsley

Heat the oil in a big saucepan over medium heat. Cook for 5 minutes, or until the diced onion and carrots are somewhat softened. Sprinkle the fresh thyme over the top, then mix in the stock.Cook for 5 minutes in the stock with the smoked haddock. Remove the fish with a slotted spoon and set aside until later.

Cook the potatoes in the stock for about 15 minutes or until they are soft. Reheat for 5 minutes after adding the prepared haddock and the cream. Season with salt and ground pepper. To serve, top with fresh parsley and ladle into heated bowls.

Terrine with prawns and salmon
This exquisite make-ahead salmon starter takes a little time to prepare but is quite simple. A terrine will be required. Make ahead of time for dinner parties!

12 people300g sliced smoked salmon200 g spinach, fresh15 g butter (unsalted)Black pepper, freshly ground200g cooked and flaked salmon fillet200g cooked and chopped prawnsOne lemon’s zestLemon juice (three tablespoons)Cayenne pepper, three pinchesOne teaspoon fresh thyme, dicedSeason with salt to taste4 or 5 sheets of gelatine or four tablespoons powdered gelatinDouble cream, 250 mL

Using cling film, line a terrine. 3/4 of the smoked salmon should be used to line the base and sides of the pan. Add the spinach to a large pan over medium heat and cook until wilted, about 3 minutes. Allow cooling before serving.
When the spinach is cool, wring out as much liquid as possible before finely chopping it with the little knob of butter and some freshly ground black pepper. Using a chopping board the same size as the terrine mould, spread out evenly (use the lid as a guide). Allow cooling completely before using.

Combine the flaked salmon, prawns, lemon juice, lemon zest, cayenne pepper, thyme, and salt in a mixing bowl. Prepare the gelatine per directions on the packet.

How to make the cream
Lightly whisk the cream in a separate dish, then fold in the salmon mixture. Fold in the gelatine that has been prepared. Half of the mixture should be poured into the terrine. Add the spinach mixture on top. Spoon the leftover salmon mixture over the spinach with a spoon.

Fold any sticking smoked salmon pieces over, then top fully with the remaining smoked salmon slices. Refrigerate the terrine for at least 8 hours or up to 2 days after putting the lid on it. To serve, loosen the edges of the terrine and flip it onto a serving plate. 1 or 2 finger-width slices per person add watercress and lemon to the garnish is fantastic.

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