Smoked Salmon Molds with Avocado Sauce |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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There's no real cooking time to this recipe - but there is 1 1/2 hours of 'setting' time in the refrigerator. This is a lovely appetizer. Ingredients:
1 1/2 teaspoons unflavored gelatin |
1/2 cup white fish stock |
5 ounces sliced smoked salmon |
1/4 cup well-chilled heavy cream |
1 avocado, peeled,pitted and chopped |
2/3 cup heavy cream |
2 -3 tablespoons fresh lemon juice, to taste |
white pepper |
1 tomato, peeled,seeded,cut into 1/4 inch dice |
1 teaspoon capers |
Directions:
1. Make molds: In a small saucepan, sprinkle gelatin over stock and let soften 10 minutes.
2. Heat over moderate heat, stirring, until liquid comes to a boil; stir until gelatin is just dissolved and let cool.
3. In processor, grind salmon to a paste; with motor running, add stock in a stream, and puree until smooth.
4. Force through a fine sieve into a bowl.
5. In a small bowl, beat cream until it holds soft peaks and fold into puree.
6. Divide among 4, 1/4 cup ramekins, rinsed with cold water but not dried; smooth tops.
7. Chill, covered with plastic wrap, for 1 hour or until set.
8. Make sauce: In a small saucepan, combine avocado, cream, lemon juice, pepper and salt to taste.
9. Bring to a boil, stirring, and simmer 2 minutes.
10. Puree mixture in processor; force through a fine sieve into bowl and chill, covered, for 30 minutes.
11. For serving: Run a knife around edge of molds and invert onto appetizer plates.
12. Spoon some sauce around each mold and sprinkle tomato and capers decoratively over each.
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