| 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.
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