Here's s a lovely light starter to kick off a Valentine's dinner.
- Prep Time : 20 minutes
- Yield : 2
- For the moulds
- 2 coeur a la creme (heart-shaped) moulds
- olive oil spray
- plastic wrap
- smoked salmon - 4 slices good quality, about 100g
- For the mousse
- gelatine - 5g, dried
- cold water - 2 tablespoons
- pink salmon - 125g can, drained and boned
- brandy - a dash
- Salt and white pepper
- fresh dill - 1 teaspoon, chopped
- creme fraiche or sour cream - 1/4 cup
- egg white - 1, stiffly beaten
- For the dressing
- limes - 2, juice only
- light olive oil - 1 tablespoon
- sea salt - a pinch
- Freshly ground black pepper
- chives - 1 teaspoon, snipped
Lightly spray inside of moulds with oil. Press plastic wrap into moulds to sit evenly. Drape two slices of salmon over each mould so that they slightly overlap each other. Press into the sides to give a good shape. Refrigerate until the mousse is ready.
In a small bowl, dissolve gelatine in water and whisk until dissolved (if you set it over a bowl of hot water, it dissolves more quickly).
Place dissolved gelatine and salmon in the food processor, and process until smooth. Spoon into a mixing bowl. Add brandy, salt, pepper and dill. Stir well to combine. Fold through the creme fraiche and egg white.
Spoon into prepared moulds and fold the smoked salmon pieces over to make a neat package. Cover with plastic wrap and refrigerate for a couple of hours. Just before serving, whisk together the dressing ingredients. Turn each heart out onto a plate, remove plastic wrap and spoon over the dressing.
Photo by Andy Payne, Photographix