500g fresh salmon fillets, skinless
2 bay leaves
4 sage leaves
4 sage leaves
2 sheets leaf gelatine
2 tbsp chopped chives
1 shallot, roughly chopped
4 tbsp mayonnaise
Fresh dill to decorate
Salt and freshly milled pepper
- Poach the salmon with the bay leaf, lemon zest, lemon juice, peppercorns, salt, chopped shallot and sage leaves in 200ml water for 4 minutes. Remove the salmon and set aside. Keep the stock.
- Flake the salmon.
- Soak the gelatine in 3 tbsp of the cooled salmon stock.
- Heat the remaining stock and stir into the gelatine until dissolved.
- Put the stock, the salmon, the mayonnaise, lemon juice and seasonings into a food processor and blend. If you like a bit more texture mix by hand with a wooden spoon.
Fold in the whipped cream and chopped chives. - Pour into small ramekins. and chill until set.
Decorate with dill leaves and serve with toasted brown bread.
No comments:
Post a Comment