Parcels of smoked salmon with yoghurt cream sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | slices | Smoked Salmon |
| Sprig Dill | ||
| 2 | Tomato Flesh; Chopped, To Garnish | |
| 3 | ounces | Smoked Salmon Trimmings |
| 1 | ounce | Smoked Trout Fillet |
| ¼ | pint | Double Cream |
| ¼ | pint | Double Cream |
| ¼ | pint | Low-Fat Natural Yoghurt |
| Juice Of One Lemon | ||
| Sugar To Taste | ||
| Salt | ||
| Black Pepper; Freshly Ground | ||
Directions
MOUSSE
SAUCE
To make the mousse, puree the Salmon trimmings and smoked trout in a food processor or blender, then rub through a very fine sieve. Place the puree in a bowl and set over crushed ice. using a wooden spoon, gradually beat in the cream until the mixture has the consistency of a light mousse.
To make the sauce, carefully mix together the cream, yoghurt and lemon juice. Add a little sugar if you want some extra sweetness and season to taste with salt and pepper.
Place a spoonful of mousse in the centre of each slice of smoked salon and fold over to form a neat parcel. Pour some of the sauce on to four individual plates and arrange two parcels on each. Garnish with the dill and a little chopped tomato.
Recipe by: Keith Floyd
Posted to MC-Recipe Digest by Dan Freedman <dan@...> on Mar 14, 1998
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