Шрифт:
This is a dish I learned from Raymond Blanc, it is impressive to look at and a mouth watering starter.
Makes 6
1. Mix the dill, lemon zest, sugar, salt, together and massage gently into the salmon.
2. Wrap in cling film, refrigerate for a minimum of 10 hours.
3. Unwrap the salmon, rinse under cold water, dry with kitchen paper. Cut the salmon into 5 mm cubes, blend in the mustard /cream mix; leave in a cool place for an hour.
4. Slice some cucumber thinly, sprinkle with salt leave for 10 minutes, rinse and pat dry, dress lightly with oil and vinegar.
To serve: Place 6 cm dia. 4 cm. high pastry cutters, which you have lightly coated with vegetable oil onto serving plates, fill with the salmon mixture, press down with the back of a spoon.
Конец ознакомительного фрагмента.