| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Worrall tho, Worrall2 | 1 | servings | |
INGREDIENTS
| 1 | 6 ounces fil salmon tail | |
| 2 | ts | Finely chopped red onion |
| 1 | Dsp olive oil | |
| 1 | ts | Parsley |
| 1 | ts | Dill |
| 2 | ds | Tabasco |
| 2 | ds | Worcestershire sauce |
| 2 | ts | Lemon juice |
| 1/2 | ts | Dijon mustard |
| 1 | ts | Chopped gherkin |
| 1 | ts | Capers |
| 1 | tb | Per portion sour cream |
| Salt | ||
| Pepper |
INSTRUCTIONS
Take the skin off the fish by running a knife along the bottom. Slice in half lengthways. Chop the two strips finely and repeat over and over again to get a fine texture. Place the salmon in a bowl and add in the red onion, chopped caper, gherkin, chopped parsley and dill. Mix all the ingredients together, add the Tabasco and Worcestershire sauce and mix again. Season with salt and pepper to taste and add a little olive oil and lemon juice to give a fuller flavour. Mix in the Dijon mustard. Place a ring mould on a serving plate and pack in the salmon mix. Push the salmon down using the back of a spoon. Spoon some sour cream over the top of the mould and scatter some dill sprigs on top. Twist some black pepper around the plate and place a wedge of lemon on the side. Just before serving remove the ring and the dish is ready to eat. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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