Esta es una exhibición prevé de cómo se va ver la receta de 'Smoked Salmon Parcels With Caper Sauce' imprimido.

• Click here to print
• o regresate de nuevo a Smoked Salmon Parcels With Caper Sauce.

Receta Smoked Salmon Parcels With Caper Sauce

by Global Cookbook

Ingredientes

2 ounce Smoked salmon 2 x Hard boiled Large eggs, minced 1 Tbsp. Chives, minced 2 fl ounce double cream 2 fl ounce natural lowfat yoghurt 1/2 x Lemon, juice of

1/2 pkt vegetarian gelatine 2 Tbsp. Water     Freshly grnd black pepper 14 ounce Thinly sliced smoked salmon 1 x Thin gold ribbon

Direcciones

1. Put the smoked salmon trimmings into a food processor and whiz to a coarse paste. In a bowl, softly whip the cream and add in the lowfat yoghurt. Gently mix in the Large eggs and chives and then add in the salmon. Season with the grnd pepper and a little salt.
2. Heat the gelatine in the water and lemon juice and then stir into the mousse. Take a small rectangular dish that holds about 1 pint, grease it lightly with some oil, add in the mousse, and leave for about 30 min in the fridge.
3. Cut the smoked salmon slices into 4 inch squares - if possible as sometimes the salmon can be odd shaped, and if so it is quite easy to patch so do not panic! Cut the egg and salmon mousse into squares and place a piece on top of the salmon slice. Fold over the edges of the salmon as if wrapping a present! Then tie with the ribbon, across twice and then tie a bow.
4. Repeat till all the mousse and salmon is finished. Sometimes you can get 6 servings, if the salmon is well cut and the Large eggs are large!
5. Place on a plate with a little caper sauce on the side and serve.

© 2024 CookEatShare