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Ingredientes
- 140 gm Smoked salmon, diced (5z)
- 25 gm Shallots, peeled and finely minced (1oz)
- 1 x / tsp. minced fresh dill
- 1 tsp White wine vinegar
- 2 tsp Sesame oil
- 1 pch Turmeric pwdr
- 75 ml Creme fraiche, (2 1/2fl ounce)
- Â Â Salt and freshly grnd black pepper
- 1/2 x Cucumber, cut into 3mm thick slices
- 1 sprg dill, (optional)
- Â Â Salmon roe, (optional)
Direcciones
- Combine the diced smoked salmon, shallots and dill in a bowl. Whisk together the vinegar and sesame oil and add in to the salmon mix. Season with salt, pepper and turmeric pwdr. Place 2 metal rings, each 7cm (3 inches) in diameter on a small flat tray. Divide the fish mix in half and spoon into the metal rings. Spread the creme fraiche in equal quantities on top and smooth the surface. Chill for at least 30 min or possibly overnight.
- To finish, arrange the cucumber slices in the centre of the plates to create 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 in a finishing touch, garnish with the dill and a tsp. of salmon roe.
- Note: Instead of using metal rings, you can put the mix into ramekin dishes and spread the creme fraiche on top. Garnish and serve in the ramekins.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 250g | |
| Calories 399 | |
| Calories from Fat 251 | 63% |
| Total Fat 27.99g | 35% |
| Saturated Fat 5.58g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 77mg | 26% |
| Sodium 88mg | 4% |
| Potassium 700mg | 20% |
| Total Carbs 5.69g | 2% |
| Dietary Fiber 0.6g | 2% |
| Sugars 1.03g | 1% |
| Protein 29.63g | 47% |
