140 g Smoked salmon; diced (5oz)
25 g Shallots; peeled and finely
; chopped (1oz)
1 / teaspoon chopped fresh
-dill
1 ts White wine vinegar
2 ts Sesame oil
1 pn Turmeric powder
75 ml Crme fraiche; (2 1/2fl oz)
Salt and freshly ground
-black pepper
1/2 Cucumber; cut into 3mm thick
; slices
1 Sprig dill; (optional)
Salmon roe; (optional)
Combine the diced smoked salmon, shallots and dill in a bowl. Whisk
together the vinegar and sesame oil and add to the salmon mixture. Season
with salt, pepper and turmeric powder. Place 2 metal rings, each 7cm (3
inches) in diameter on a small flat tray. Divide the fish mixture in half
and spoon into the metal rings. Spread the crme fraiche in equal
quantities on top and smooth the surface. Refrigerate for at least 30
minutes or overnight.
To finish, arrange the cucumber slices in the centre of the plates to form
a ring. Remove the metal rings from around the potted salmon, then
carefully lift them and place in the centre of the cucumber ring. To add a
finishing touch, garnish with the dill and a teaspoon of salmon roe.
Note: Instead of using metal rings, you can put the mixture into ramekin
dishes and spread the crme fraiche on top. Garnish and serve in the
ramekins.
Yields
1 servings