| 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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