A sophisticated and delicious starter.
Ingredients
- for the poaching liquid:
- 1 small carrot (peeled and halved)
- 2 sticks of celery (chopped)
- 1 small onion (peeled and quartered)
- ½ lemon
- 2 bay leaves
- 2 sprigs of fresh thyme
- 1 tblsp pepper corns
- for the salmon mousse:
- 300 g fresh salmon
- 2 tblsp lemon juice
- 1 tblsp grated onion
- 1 tsp capers (chopped)
- 100 ml cream (whipped)
- 4 large slices of smoked irish wild smoked salmon
- 1 head curly endive lettuce (washed and spun)
- 1 small packet of radishes
- for the vinaigrette:
- 2 tblsp champagne vinegar
- 6 tblsp olive oil
- salt and freshly ground black pepper
Method
- Place the first 7 ingredients into a small pot, cover with water and bring to a boil.
- Simmer for 5 minutes place fresh salmon in, bring back to a boil.
- Reduce and simmer for 10 minutes, remove salmon and let cool completely.
- Place the salmon in a bowl and add the lemon juice, grated onion, capers and whipped cream.
- Fold gently until it is incorporated and season.
- Place 2 x sheets of cling film onto your work surface, about 18 inches in length.
- Place each slice of salmon overlapping one another.
- About 2 inches from the edge of the cling film, closest to you.
- Place the mousse on top.
- And roll away from you tightly to form a cylinder.
- Refrigerate for 1 hour to allow to set.
- Whisk the champagne vinegar and oil together, season and dress your leaves.
- Set aside; slice the salmon rolls about 1inch thick.
- Place 3 slices on a plate top with a bit of the dressed leaves and drizzle some of the dressing around the plate and serve.
