Chilled salmon terrine
500g Irish smoked salmon, thinly sliced; 500g fresh salmon; 200g butter, softened; 450g natural yogurt; four tablespoons of chives, chopped; salt and freshly ground black pepper; juice of two lemons.
Slice the smoked salmon into thin slices and use the slices to carefully line a terrine mould, leaving the salmon overhanging on each side.
Finely chop all remaining smoked salmon and put into a mixing bowl.
Flake the poached salmon into the same bowl. Beat the butter until very soft, and add to the fish along with the yoghurt and chives. Mix well and season with salt, pepper, and lemon juice.
Spoon into the terrine, making sure it is filled to the top. Fold the overhanging salmon in, cover with cling film and refrigerate for several hours until firm.
Slice and serve with toast.
Sunday roast beef pies using leftovers
Shortcrust pastry: 340g plain flour; pinch of salt; 150g margarine; three to four tablespoons of cold water; one egg for glazing
Filling: one onion finely chopped; one clove of garlic, crushed; 350g to 400g cooked beef (from Sunday roast ), diced; 350ml beef stock; one to two tablespoons of plain flour (depending on how thick you like your gravy ); left over vegetables and 30g butter.
To make the pastry: sift the flour and a pinch of salt into a bowl.
Cut the margarine into small pieces and rub into the flour until the mixture resembles fine bread crumbs.
Add enough water to mix to a soft dough.
Wrap in cling film and put in the fridge.
To make the filling: fry the onion and garlic in the butter then add the beef. Next add the left over vegetables and stock. Mix the flour into a paste with a little cold water, add to the pan and simmer for 10 minutes. Season and leave to cool.
Roll out the pastry on a lightly floured work surface to make a pie case and lid. Cut four cases to fit four small/individual greased baking tins. Leave the pastry lid to one side.
Fill with the beef mixture and then drape a pastry lid over them. Trim the excess and pinch around the edge. Make a hole in the centre to let out the steam.
Place on a baking tray and cook at 180º fan (gas mark 4 ) for 35 to 45 minutes.