| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Belgian |
Coxon’s kit, Coxon2 |
1 |
servings |
INGREDIENTS
| 24 |
|
Thin slices smoked salmon |
| 1 |
oz |
Leaf gelatine; soaked in cold |
|
|
; water |
| 1 |
ts |
B white wine |
| 1/4 |
pt |
Double cream; lightly whipped |
| 3 |
tb |
Dry sherry |
| 2 |
tb |
Brandy |
| 1 |
ts |
Horseradish |
| 2 |
ts |
Keta salmon eggs |
| 4 |
|
Quails' eggs; boiled |
|
|
Pepper |
| 1 |
|
Head Belgian endive |
|
|
Paprika |
INSTRUCTIONS
Line the sides of a dariole mould or terrine with clingfilm, then line with
with slices of smoked salmon, allowing the ends to hangover. In a food
processor, pur.e the remaining smoked salmon and add the horseradish.
Dissolve the gelatine in the white wine by heating gently, stirring
continuously. Pour into the salmon mixture and add the sherry and brandy,
fold in the whipped cream and season.
Place the mixture into the lined moulds, then cover over with the excess
salmon and chill overnight.
To serve, remove from the mould and place on to a plate, scatter with
leaves of Belgian endive. Place a spoon of keta eggs on a salver and top
with a quails' egg dusted with paprika.
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