Prep. time: 10 minutes
Refrigeration time: At least 2 hours
Cooking time: None
Use narrow slices of smoked salmon, preferably taken from towards the tail; otherwise use 5 large slices and cut them in half.
Personally, for this recipe I prefer strongly smoked but lightly salted salmon.
Because of the smoked salmon, long ramekins work best, but you can use small round ramekins, placing the slices in a cross.
- dissolve the gelatin in 125 ml (1/2 cup) boiling water, or use the usual method, keeping the water to a minimum;
- place all the ingredients except the salmon in a food process and process to a smooth cream;
- line each ramekin with a slice of smoked salmon; pour the mixture over the salmon, dividing it among 8-10 ramekins;
- cover and refrigerate for at least 2 hours; unmold and serve.
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