| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Vegetables |
Vegetarian |
Ideal, Home, Cooks |
1 |
servings |
INGREDIENTS
| 2 |
oz |
Smoked salmon |
| 2 |
|
Hard boiled eggs; chopped |
| 1 |
tb |
Chives; chopped |
| 2 |
|
Floz double cream |
| 2 |
|
Floz natural yoghurt |
| 1/2 |
|
Lemon; juice of |
| 1/2 |
|
Sachet vegetarian gelatine |
| 2 |
tb |
Water |
|
|
Freshly ground black pepper |
| 14 |
oz |
Thinly sliced smoked salmon |
| 1 |
|
Thin gold ribbon |
INSTRUCTIONS
MOUSSE
TO WRAP THE PARCELS
Put the smoked salmon trimmings into a food processor and whiz to a coarse
paste. In a bowl, softly whip the cream and add the yoghurt. Gently fold in
the eggs and chives and then add the salmon. Season with the ground pepper
and a little salt.
Melt the gelatine in the water and lemon juice and then stir into the
mousse. Take a small rectangular dish which holds about 1 pint, grease it
lightly with some oil, add the mousse, and leave for about 30 minutes in
the fridge.
Cut the smoked salmon slices into 4 inch squares - if possible as sometimes
the salmon can be odd shaped, and if so it is quite easy to patch so don't
panic! Cut the egg and salmon mousse into squares and place a piece on top
of the salmon slice. Fold over the edges of the salmon as if wrapping a
present! Then tie with the ribbon, across twice and then tie a bow.
Repeat until all the mousse and salmon is finished. Sometimes you can get 6
servings, if the salmon is well cut and the eggs are large!
Place on a plate with a little caper sauce on the side and serve.
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