Pillows Of Scottish Smoked Salmon With Crab

Total Time: 49 hrs Preparation Time: 1 hr Cook Time: 48 hrs

Ingredients

• Servings: 6
• 350 g smoked salmon
• 3 -4 drops olive oil
• 175 g crab meat
• 1 avocado, diced small
• 50 g cucumbers, peeled sliced length ways, deseeded small diced
• 1 large plum tomato, diced & deseeded
• 1 bunch chives, snipped with scissors
• 1 lemon, juice of
• salt & pepper
• 75 g trout black caviar
• 1 tablespoon prepared horseradish, sauce
• 150 ml creme fraiche
• 1 lemon, juice of
• salt & pepper
• 200 g cucumbers
• 1 -2 dijon mustard
• 75 ml balsamic vinegar
• 150 ml extra olive oil
• salt & pepper
• fresh herb (parsley, mint, chervil, finely chopped)

Recipe

• 1 lightly oil 6 ramekins with a few drops of oil.
• 2 cut salmon into strips.
• 3 use strips to line ramekins, leaving an overlap.
• 4 put all ingredients for the pillows into a mixing bowl.
• 5 gently stir all ingredients to combine.
• 6 add juice & seasoning.
• 7 taste for seasoning adjustment if needed.
• 8 spoon filling to 2/3 full using back of spoon to compress.
• 9 fold over overlap of salmon.
• 10 cover each ramekin with saran wrap and refrigerate for 6 hours or overnight.
• 11 trout caviar cream:.
• 12 reserve 1 oz of caviar for garnish.
• 13 mix together all other ingredients to a stiffish mousse like consistency.
• 14 taste for seasoning.
• 15 peel cucumber - slice in 2 lengthwise, scoop out seeds.
• 16 slice thinly.
• 17 put mustard, vinegar, & extra olive oil and seasoning into a screw top jar; shake to amalgamate.
• 18 taste for seasoning.
• 19 add fresh herbs.
• 20 to serve pillows remove wrap. place plate over top turn upside down. release pillow from ramekin.
• 21 repeat with all ramekins.
• 22 surround each pillow with cucumbers.
• 23 pour over dressing.
• 24 put some caviar cream on top of each pillow.
• 25 garnish with some caviar & sprig of chervil.
• 26 serve with thinly sliced wholemeal bread.