The mix of ingredients in this recipe add up to something very special… cream, mayonnaise, garlic, ginger, brandy, smoked salmon and crab. Really it’s delectable!
||3 hours (in fridge)
If you wish to keep this dish very simple just omit the geltaine and place the mix of ingredients between two sheets of smoked salmon: renaming it ‘Paupiettes of smoked salmon’.
- 450grams(1lb) smoked salmon
- 100grams(1/2lb)cooked crabmeat
- 1 teaspoon finely chopped parsely
- 1 tablespoon finely chopped onion
- 150ml (1/4 pint) whipped cream
- 450ml (3/4 pint) mayonnaise
- 1 tablespoon brandy
- 1 teaspoon shredded ginger
- Black pepper
- 1 tablespoon gelatine to 3 tablespoons hotter
- Slices of lemon or lime twisted into butterfly shapes
- Add chopped parsley, ginger, onion and brandy to mayonnaise. Season with black pepper and fold in the whipped cream.
- Place hot water in a small dish. Sprinkle gelatine on top and stir briskly until thoroughly mixed.
- Add cooled gelatine to cream mixture and leave to partly set for ½ hour in a fridge.
- Line 5 ramekin dishes with cling film and line with large pieces of smoked salmon as in picture.
- Chop up left over small pieces of smoked salmon.
- When the cream mixture has thickened add crabmeat and left over pieces of smoked salmon. Pour into salmon lined ramekins and allow to set for a further hour before pulling in the surrounding salmon flaps with cling film to cover. Secure and leave to set for 3 hours in a fridge or overnight.
- Turn out upside down and serve with lemon or lime and chives.
For special occasions I make handkerchief sushi (see my recipe) to serve with this dish or I serve it with crab claws cooked in garlic butter and the occasional prawn.
You can keep it simple and serve with a twist of lime and fresh fennel or chives. Either way it’s a sure winner.