| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Food networ, Food2 |
4 |
servings |
INGREDIENTS
| 2 1/2 |
oz |
Smoked trout; skinned and boned, |
|
|
; cut into fine |
|
|
; strips |
| 2 1/2 |
oz |
Cucumber; peeled and seeded, |
|
|
; cut into fine |
|
|
; strips |
| 2 1/2 |
oz |
Radishes; cut into fine |
|
|
; strips |
| 3 |
tb |
Whipped cream |
| 1/4 |
pt |
Set yoghurt; drained |
| 2 |
ts |
Fresh or creamed horseradish |
| 1 |
tb |
Dill; finely cut |
| 1/2 |
|
Cucumber; cut with a canelle |
|
|
; knife, finely |
|
|
; sliced into rounds, |
|
|
Seeded |
| 4 |
|
Sprigs dill |
| 4 |
ts |
Salmon caviar |
|
|
Salt and pepper |
INSTRUCTIONS
GARNISH
Mix the first 7 ingredients together and season well.
Arrange the cucumber slices in the centre of 4 plates.
Place a pastry cutter in the centre of each, fill with the mix, then lift
the cutter away vertically.
Garnish with the dill and caviar.
Serve immediately.
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