| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Dairy | Appetizers, Fish, Snacks | 4 | Servings | |
INGREDIENTS
| 8 | sl | Smoked Salmon |
| Sprig Dill | ||
| 2 | Tomato Flesh; Chopped, To Garnish | |
| 3 | oz | Smoked Salmon Trimmings |
| 1 | oz | Smoked Trout Fillet |
| 1/4 | pt | Double Cream |
| 1/4 | pt | Double Cream |
| 1/4 | pt | Low-Fat Natural Yoghurt |
| Juice Of One Lemon | ||
| Sugar To Taste | ||
| Salt | ||
| Black Pepper; Freshly Ground |
INSTRUCTIONS
MOUSSE SAUCE To make the mousse, puree the Salmon trimmings and smoked trout in a food processor or blender, then rub through a very fine sieve. Place the puree in a bowl and set over crushed ice. using a wooden spoon, gradually beat in the cream until the mixture has the consistency of a light mousse. To make the sauce, carefully mix together the cream, yoghurt and lemon juice. Add a little sugar if you want some extra sweetness and season to taste with salt and pepper. Place a spoonful of mousse in the centre of each slice of smoked salon and fold over to form a neat parcel. Pour some of the sauce on to four individual plates and arrange two parcels on each. Garnish with the dill and a little chopped tomato. Recipe by: Keith Floyd Posted to MC-Recipe Digest by Dan Freedman <dan@dfreedman.demon.co.uk> on Mar 14, 1998
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