Following the success of last year's Christmas dinner with a small group of friends we thought we should make it annual event. Lat year it snowed so we built snowmen (and rabbits), had a snowball fight before going back inside for mulled wine and dinner, ate way too much, swapped secret santa gifts, drank some fizz and argued over who was cheating at cranium, it was the boys team if you was wondering!
This year we was missing a couple vital things - our expert dessert maker debbie and snow but we improved in other ways - no cheating at board games and guessing the amount of feed we need to feel full but over stuffed.
I was in charge of starter again and even though I like to challenge myself I need something that I can prepare at home as the oven at our friends house would be full of the main, my dualit hand blender and mini processor broke so whatever I choose needed to be created by hand plus I would be hungover so wanted something I could feel confident doing.
I went for Salmon Rillettes which is similar to a coarse pate and baked some poppy seed and dill soda bread to go with it. It was all so easy, delicious and quite light but still felt like a treat, especially as it was served with smoked salmon, a handmade dressing and simple salad. I tried to find some salmon caviar, also known as keta to make it extra special but could not find any.
The plates were scrapped clean but we all eagerly awaited our main. Chris went for beef with a roasted chestnut crust as we will all be eating lots of turkey over the next week or so. It still came with all the trimmings - sprouts, yorkshires, veg and pigs in blankets. All delicious even the burnt parsnips!
We had a little break and then tucked in to the dessert made by our other friend - chocolate and baileys cheesecake topped with crushed honeycomb and butterscotch sauce, the recipe is
here. I love homemade cheesecake as you can make a thicker base (which I love) - creamy but not too heavy.
We then even managed to find room for cheese and crackers!
We were all stuffed but nicely so and are already looking forward to it next year.
Ingredients:
• 500g skinless salmon fillets
• 200g pack Philadelphia cheese
• 1 zest of 1 lemon, and juice of ½ lemon
• 8 slices smoked salmon (approx 300g/11oz pack)
• 50g pot keta (salmon caviar), to serve
• dressed salad leaves, dill sprigs, lemon wedges and soda bread (below) to serve
FOR THE POACHING LIQUID:
• 2 tbsp lemon juice
• few black peppercorns
• 1 bay leaf
• 1 shallot or ½ an onion, sliced
• stems from a small bunch of dill (keep the feathery leaves if you make the soda bread)
FOR THE DRESSING:
• 1 tsp wholegrain mustard
• 5 tbsp crème fraîche
Method:
1. Put the salmon and poaching ingredients into a pan and just cover with cold water. Bring to a gentle boil, then turn down and poach for 4 mins. set aside, off the heat, for 5 mins to carry on cooking. lift out the salmon and break into large flakes with a fork. Allow to cool.
2. Whizz the cheese in a processor, then add the poached salmon and pulse until blended. if you don't have a processor, mash the fish with a fork and stir into the softened cheese. Add the lemon zest, juice and season to taste (if using a processor, do this with a spoon so that the mix doesn't get overworked).
3. Take two dessertspoons, wet with water, then scoop up a generous spoonful of the salmon mix with one. now bring the second spoon over and under the mix, transferring it from one spoon to the other, turning it over as you go. Do this several times until you have an even, egg-shaped portion. Repeat with the rest of the mix, putting them on a plate when done. Cover lightly with cling film. Chill for at least 2 hrs and up to 2 days ahead. Meanwhile, mix the mustard and crème fraîche with seasoning to make a dressing and make the soda bread, see link, right.
4. To serve, lay a slice of smoked salmon on 8 plates and top with the rillettes. Spoon the dressing on the side and top with ½ tsp keta and a sprig of dill. Serve with the toasted bread, lemon wedges and dressed salad leaves.
Dill and Poppy Seed Soda Bread
Ingredients:
• 400ml milk
• 1 tbsp lemon juice
• 350g plain flour, plus extra for dusting
• 140g wholemeal flour
• 50g butter , straight from the fridge
• 1 tsp caster sugar
• 2 tsp salt
• 2 tsp bicarbonate of soda
• handful dill leaves
• 2 tbsp poppy seeds
Method:
1. Heat oven to 200C/fan 180C/gas 6 and put a flat baking sheet in the oven to heat. Mix the milk with the lemon juice in a jug to sour it. tip the flours into a large bowl and rub in the butter with your fingertips until it resembles fine crumbs. stir in the remaining dry ingredients and dill (saving some of the poppy seeds for the top), then make a well in the centre and pour in 350ml of the soured milk. With your hand, or a wooden spoon, draw the dry ingredients into the wet to make a very soft, quite sticky dough. Add the rest of the liquid if you need to. Be careful not to overwork the dough as this will make your loaf tough.
2. Lightly flour the work surface and tip the dough onto it. With well-floured hands, roughly shape into a round, then turn the dough over to reveal its smoother side. sprinkle a little flour over the hot baking sheet, then lift the dough onto it. Press down slightly, giving a flattened, roundish loaf about two fingertips deep.
3. Using a sharp, non-serrated knife, slash a cross deeply into the top of the dough. scatter with the rest of the poppy seeds, then bake for 25-30 mins until well risen and deep golden. give it a tap on the bottom - it should sound hollow. Cool for a few mins, then transfer to a wire rack. to serve, cut into quarters along the lines of the cross, then slice and lightly toast.
