This simple, delicious creamy sauce is fabulous with my Fish Mousseline Terrine. Also super tasty with other fish dishes, including smoked salmon and trout.
Ingredients
190g of sour cream
35g of prepared horseradish cream
1 tablespoon of fresh lemon juice
1/4 cup of finely chopped fresh dill
Salt and pepper
Method
Blend the first four ingredients in a bowl and season to taste with salt and pepper.
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I have made these tasty chicken pies for years now. In fact, I think they were the first pies I made in the pie maker we purchased sometime early last decade. Now that we live on a boat I no longer have the pie maker. I simply do not have the room for that sort of thing. If we get a pie craving while sailing I make the pies with pie tins and cook them in the oven.
However, due to COVID we have been land bound for the best part of 2020 and 2021 and couch surfing with friends and family. Thankfully these couches usually come with a double bed and ensuite. LOL
This week while at my mum’s I noticed a pie maker in the cupboard and suddenly I have a craving for chicken pies with peppercorns and tarragon. So I set about making these super tasty treats.
Ingredients
1.2kg chicken thighs, chopped
150g flat Swiss brown mushrooms, chopped
1 brown onion, finely diced
2 garlic cloves, finely diced
1 1/2 tablespoon of plain flour
1 cup of chicken stock
3/4 cup of sour cream
2 1/2 tablespoons of green peppercorns
1 tablespoons dried tarragon
6 sheets (25 x 25cm) frozen puff pastry, just thawed
Method
Heat a large frypan and add a little oil. Add the diced onion and fry for a few minutes until soft, and then add the garlic and cook a further two minutes.
Add the chicken and diced mushrooms and sauté for a few minutes. Sprinkle the flour over the chicken and cook for a couple more minutes.
Add the chicken stock, sour cream, peppercorns and tarragon, bring to the boil, reduce temperature and simmer until it thickens and is a good consistency for the pie filling.
Follow pie maker instructions.
Use the pie maker pastry cutter to cut 16 large and 16 small circles from the pastry sheets. Press 4 large dough circles into the pie holes. Spoon mince mixture over dough base until level. Top with the four small dough circles. Turn on the pie maker. Close and cook for 10 minutes or until pastry is golden brown.
Repeat with the remaining pastry and chicken mix.
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I often make myself an omelette for lunch. Sometimes I fill it with ham, mushroom and tomato. At other times I treat myself to an omelette with smoked salmon. I love the flavour of smoked salmon with capers, so I throw a few on top for flavour.
I used chopped chives with this omelette, but it would be super delicious with fresh dill also. That is the best thing about omelettes – just add your favourite flavours! The following is a recipe for one omelette – it’s easy to double, triple, or quadruple the ingredients to make two, three, or four omelettes.
Ingredients
For one omelette you will need –
2 large eggs
2 teaspoons sour cream
1/4 – 1/2 teaspoon cracked black pepper
1 tablespoon of fresh chives
A small dob of butter
15g of smoked salmon, chopped
1 1/2 tablespoons of grated cheese
To top the omelette
40g smoked salmon
1/2 tsp of chopped capers
Sour cream and chives to garnish
Beat the eggs, sour cream, pepper and chives until just mixed.
Melt the butter in a small nonstick pan. Add the egg mixture and cook for one minute. Then sprinkle one half of the omelette with the chopped salmon and the grated cheese. Cook gently until almost cooked through, about two minutes.
Using a flexible spatula (or two), flip the bare omelette side over the side that has the salmon and cheese. Cook omelette for another minute or two, until cooked to your liking.
Arrange omelette on a plate, top with smoked salmon, a dollop of sour cream, capers and chopped chives.
Bon Appétit
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Gourmet from the galley! 