Pillows of Scottish Smoked Salmon With Crab |
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Prep Time: 60 Minutes Cook Time: 2880 Minutes |
Ready In: 2940 Minutes Servings: 6 |
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Very more-ish...very easy to make. This is a Scottish recipe from Dorinda Hafner's Tastes of Britain Ingredients:
350 g smoked salmon |
3 -4 drops olive oil |
175 g white crab meat |
1 avocado, diced small |
50 g cucumbers, peeled sliced length ways, deseeded small diced |
1 large plum tomato, diced & deseeded |
1 bunch chives, snipped with scissors |
1 lemon, juice of |
salt & pepper |
75 g trout black caviar |
1 tablespoon prepared horseradish, sauce |
150 ml creme fraiche |
1 lemon, juice of |
salt & pepper |
200 g cucumbers |
1 -2 dijon mustard |
75 ml balsamic vinegar |
150 ml extra olive oil |
salt & pepper |
fresh herb (parsley, mint, chervil, finely chopped) |
Directions:
1. Lightly oil 6 ramekins with a few drops of oil.
2. Cut salmon into strips.
3. Use strips to line ramekins, leaving an overlap.
4. Put all ingredients for the pillows into a mixing bowl.
5. Gently stir all ingredients to combine.
6. Add juice & seasoning.
7. Taste for seasoning adjustment if needed.
8. Spoon filling to 2/3 full using back of spoon to compress.
9. Fold over overlap of salmon.
10. Cover each ramekin with saran wrap and refrigerate for 6 hours or overnight.
11. TROUT CAVIAR CREAM:.
12. Reserve 1 oz of caviar for garnish.
13. Mix together all other ingredients to a stiffish mousse like consistency.
14. Taste for seasoning.
15. Peel cucumber - slice in 2 lengthwise, scoop out seeds.
16. Slice thinly.
17. Put mustard, vinegar, & extra olive oil and seasoning into a screw top jar; shake to amalgamate.
18. Taste for seasoning.
19. Add fresh herbs.
20. To serve pillows remove wrap. Place plate over top turn upside down. Release pillow from ramekin.
21. Repeat with all ramekins.
22. Surround each pillow with cucumbers.
23. Pour over dressing.
24. Put some caviar cream on top of each pillow.
25. Garnish with some caviar & sprig of chervil.
26. Serve with thinly sliced wholemeal bread.
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