350g Smoked Salmon (sliced thinly)
4 Ripe Tomatoes (peeled and de seeded and chopped thinly)
100ml Crème Fraiche
2 Tablespoons Cod/Salmon Roe (canned is fine, if you can get hold of red caviar use that instead)
Cayenne Pepper (or Tabasco sauce)
Handful Fresh Chives
Salt and Pepper to Season
Equipment
1 SHARP Knife
1 Chopping Board
4 Soufflé Dishes (lined with clingfilm)
1 Mixing Bowl
1 Balloon Whisk
1 Fork
1 Sieve
The Good Bit
- Layer about 75g of salmon slices into each dish allowing the slices to overlap the sides (the overlap will be the lid) Chop the remaining salmon up finely. Now beat your crème fraiche in the mixing bowl until you get soft peaks then fold in the salmon, cod/salmon roe, and a pinch of cayenne or dash of tabasco with a fork.
- Fill each of the salmon moulds with the mixture then fold over the salmon to give a lid, now cover and chill over night. To skin the tomatoes cut a little x lightly in the top, then dunk in boiling water for about 1 minute, you should see the skin begin to peel, remove and peel the rest off, if it is still hard dunk for another 10 seconds.
- Rub the chopped tomato through the sieve and collect the sauce and season, chill this too.
- To serve Remove the salmon from their moulds and place in the centre of each plate, drizzle a circle around each one with the tomato sauce then place a couple of lengths of chopped dill on top of each timbal
