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Ингредиенты
- 250 gm poached salmon
- 50 gm softened butter
- 50 gm horseradish
- 2 tsp minced fresh chives
- 50 gm marinated salmon diced (qv)
- 1 x squeeze of lemon juice
- 250 ml lightly whipped double cream
- 1 x salt and pepper
- 4 x thin slices marinated salmon about 15 x 7.5cm
- 50 ml creme fra"che
- 2 tsp salmon Large eggs
- Â Â fresh garnish diced yellow and red pepper and courgette lightly fried
- 300 ml gazpacho sauce (qv) to serve
- Â Â fresh dill sprigs to garnish
Инструкции
- Put the poached salmon butter and horseradish into a food processor and work till smooth.
- Put the mix into a bowl and add in the chives diced marinated salmon and lemon juice.
- Mix in the cream and season with salt and pepper.
- Refrigeratein the refrigentor for about 30 min.
- Cut 4 rectangular pcs of cling film slightly larger than the marinated salmon slices and place a slice on each.
- Pipe the salmon mix lengthwise on to the salmon slices and roll them up clingfilm and all securing them tightly at each end.
- Refrigeratethe paupiettes in the refrigerator for 1 hour.
- Presentation
- Remove the cling film from the paupiettes and place one in the centre of each plate.
- Pipe 6 little blobs of creme fra"che on top of each paupiette and place a salmon egg on top of each blob.
- Garnish the rim of the plate with the red and yellow pepper and courgette.
- Spoon around sufficient of the gazpacho sauce to cover the base of each plate.
- Finish off with several sprigs of dill.
- Serves 4 as a starter
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 333g | |
| Recipe makes 4 servings | |
| Calories 778 | |
| Calories from Fat 526 | 68% |
| Total Fat 58.92g | 74% |
| Saturated Fat 22.14g | 89% |
| Trans Fat 0.0g | |
| Cholesterol 222mg | 74% |
| Sodium 286mg | 12% |
| Potassium 1060mg | 30% |
| Total Carbs 2.36g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.06g | 1% |
| Protein 57.17g | 91% |
