| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Seafood |
|
Alive &, Cooking |
4 |
servings |
INGREDIENTS
| 2 |
|
Eggs; separated |
| 2 |
ts |
Lemon juice |
|
|
Few drops anchovy essence |
|
|
Salt and pepper |
| 1 |
tb |
Powdered gelatine |
| 5 |
|
Floz fish stock |
| 8 |
oz |
Smoked salmon; finely chopped |
|
|
Dill or watercress to garnish |
| 8 |
tb |
Liquid aspic; (optional) |
INSTRUCTIONS
Lovers of good food will be delighted to know that salmon is one of the
healthiest of fish. Like mackerel, herrings and sardines, it contains oils
that have been known to reduce the risk of heart disease, arthritis and
certain cancers.
Place the egg yolks in a bowl with the lemon juice, anchovy essence, salt
and pepper. Place the bowl over a saucepan of hot water and beat until
slightly thickened. Leave to cool, beating from time to time.
Dissolve the gelatine in the fish stock and beat into the egg mixture. Stir
in the chopped salmon. Whisk the egg whites until stiff and lightly fold in
to the salmon mixture until they are evenly mixed.
Divide the mixture between four ramekin dishes and chill for 30 minutes.
Garnish with dill or watercress.
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