Parcels Of Smoked Salmon With Yogurt Cream Sauce Recipe - Cooking Index
8 | Smoked salmon | |
1 section | Dill | |
2 | Tomato flesh - chopped, to garnish | |
For the mousse | ||
3 | Smoked salmon trimmings | |
1 | Smoked trout fillet | |
1/4 | Double cream | |
For the sauce | ||
1/4 | Double cream | |
1/4 | Low-fat natural yogurt | |
Juice of one lemon | ||
Sugar to taste | ||
Salt | ||
Black pepper - freshly ground |
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, yogurt 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 center 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.
By Dan Freedman
Source:
Keith Floyd
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