SMOKED SALMON MOUSSELINE
|Recipe Supplied by: Anne Reney-Smith|
Serves: 4 People
175g salmon fillet, skinned
Place the skinned salmon fillet, lemon juice and rind and egg white, in a food blender and blend into a smooth puree.
Meanwhile lay slices of smoked salmon to line a 450 gm. pyrex loaf dish, reserving some to lay on the top of mousseline. Gradually blend the salmon puree into the double cream, season with black pepper to taste.
Pour the salmon mixture into the lined loaf dish, top with the remaining smoked salmon, cover with cling film, pierce, cook on HIGH power for 5-6 mins until the top of the mousseline is “tacky” but set.
Leave to cool in dish before turning out to slice and serve with salad leaves tossed in Special Honey Dressing.
SPECIAL HONEY DRESSING.
Recipe is based on an 800 watt oven.
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