Читать книгу Gluten, Wheat and Dairy Free Cookbook: Over 200 allergy-free recipes, from the ‘Sensitive Gourmet’ - Antoinette Savill, Antoinette Savill - Страница 40

Smoked salmon and the Christmas festivities seem unequivocally bound together. Unmistakably luxurious, salmon is a special treat meriting little or no alteration from its natural state. However, this recipe does help a little go a long way.

Serves 8

11.7g/½oz sachet (US 1 tablespoon) of powdered gelatine

550g/19oz of salmon fillet, all bones and skin removed

A few slices of lemon

Salt and freshly ground black pepper

297g/10½oz of tofu (set firm)

1 teaspoon of tomato purée (paste)

2 tablespoons of lemon juice

A few drops of (GF) Tabasco sauce/chilli oil

3 teaspoons of dry sherry

455g/16oz of sliced smoked salmon

2 packets of watercress, trimmed

Extra virgin olive oil

2 large lemons, cut into 8 wedges

8 ramekins or moulds, lined with clingfilm (plastic wrap)

Dissolve the gelatine in 3 tablespoons of boiling water and stir until it is clear and lump-free.

Meanwhile, wrap the salmon in foil with a little water, a few slices of lemon, salt and pepper.

Poach for 15 minutes.

Open the foil and leave to cool. Flake the fish into a bowl, add the juices and then briefly process the tofu, fish and juices in a food processor with the tomato, lemon juice and Tabasco. Stir in the gelatine and beat thoroughly until pink, creamy and smooth.

Transfer to a bowl and fold in the sherry using a metal spoon. Line each ramekin or mould with clingfilm (plastic wrap), then line the clingfilm (plastic wrap) with salmon slices, making sure that there are no holes and that there is an overlap to fold over to encase the mousse.

Divide the mousse between the ramekins, then smooth over and seal up with the overlapping salmon. Cover with clingfilm (plastic wrap) and chill for 4 hours or more. Turn out onto the centre of each plate, surround with watercress and drizzle with the oil and pepper.

Serve each turban with a wedge of lemon and a plate of thinly sliced Cumin Seed and Rye Bread (not GF) (see page 244) or (GF) bread of your choice.