Pillows of Scottish Smoked Salmon With Crab
Ready In: 49 hrs
Serves: 6
Ingredients
- 350 g smoked salmon
- 3 -4 drops olive oil
- 175 g white crab meat
- 1 avocado, diced small
- 50 g cucumbers, peeled sliced length ways, deseeded small diced
- 1 large plum tomato, diced & deseeded
- 1 bunch chives, snipped with scissors
- 1 lemon, juice of
- salt & pepper
TROUT CAVIAR CREAM
- 75 g trout black caviar
- 1 tablespoon prepared horseradish, sauce
- 150 ml creme fraiche
- 1 lemon, juice of
- salt & pepper
FOR THE DRESSED CUCUMBER
- 200 g cucumbers
- 1 -2 Dijon mustard
- 75 ml balsamic vinegar
- 150 ml extra olive oil
- salt & pepper
- fresh herb (parsley, mint, chervil, finely chopped)
Directions
- Lightly oil 6 ramekins with a few drops of oil.
- Cut salmon into strips.
- Use strips to line ramekins, leaving an overlap.
- Put all ingredients for the pillows into a mixing bowl.
- Gently stir all ingredients to combine.
- Add juice & seasoning.
- Taste for seasoning adjustment if needed.
- Spoon filling to 2/3 full using back of spoon to compress.
- Fold over overlap of salmon.
- Cover each ramekin with saran wrap and refrigerate for 6 hours or overnight.
- TROUT CAVIAR CREAM:
- Reserve 1 oz of caviar for garnish.
- Mix together all other ingredients to a stiffish mousse like consistency.
- Taste for seasoning.
- Peel cucumber - slice in 2 lengthwise, scoop out seeds.
- Slice thinly.
- Put mustard, vinegar, & extra olive oil and seasoning into a screw top jar; shake to amalgamate.
- Taste for seasoning.
- Add fresh herbs.
- To serve pillows remove wrap. Place plate over top turn upside down. Release pillow from ramekin.
- Repeat with all ramekins.
- Surround each pillow with cucumbers.
- Pour over dressing.
- Put some caviar cream on top of each pillow.
- Garnish with some caviar & sprig of chervil.
- Serve with thinly sliced wholemeal bread.
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