SALMON MILLEFEUILLE

The Inside: Good Housekeeping - - SOUTH AFRICA -

Hands-on Time 45 min­utes, plus cool­ing and (overnight) chill­ing

Cook­ing Time About 5 min­utes

Serves 8

• about 600g smoked salmon in long slices

For the jelly

• 1 cu­cum­ber, un­peeled

• 2 tbsp chopped fresh dill, plus ex­tra to sprin­kle

• 5 leaves gela­tine

• juice of ½ lemon

• oil, to grease

For the fill­ing

• 500g full-fat cream cheese

• 400ml chicken stock

• 150g hot smoked salmon, skinned and flaked

1 To make jelly, trim ends off cu­cum­ber; roughly chop. Whizz in a food pro­ces­sor with the dill and 100ml wa­ter un­til the mix­ture is as smooth as you can get it, then empty into a pot. Sub­merge gela­tine in mix­ture; leave to soften for 5 min­utes.

2 Heat cu­cum­ber mix, stir­ring oc­ca­sion­ally, un­til gela­tine dis­solves. Mean­while, place a sieve over a large jug; line with a layer of kitchen pa­per. Stir lemon juice and a large pinch of salt into cu­cum­ber mix. Strain through pa­per-lined sieve, al­low­ing it to drip through. Set aside to cool.

3 Line a loaf tin or small serv­ing dish with a dou­ble layer of cling­film; lightly grease with oil. Pour in cu­cum­ber mix and sprin­kle with a lit­tle dill. Chill un­til set.

4 For the salmon millefeuille, put the fill­ing in­gre­di­ents into the (cleaned-out) food pro­ces­sor and whizz un­til smooth. Check sea­son­ing and set aside.

5 Line a 900g loaf tin with a dou­ble layer of cling­film, mak­ing sure there is ex­cess hang­ing over the sides. Line tin with a layer of smoked salmon slices, over­lap­ping slightly to cover. (Leave some ex­cess hang­ing over sides of tin.)

6 Spoon in one-third of the fill­ing and level. Top fill­ing with a sin­gle layer of smoked salmon. Re­peat lay­er­ing twice more, end­ing with a smoked-salmon layer. Fold salmon hang­ing over edge of tin into the mid­dle and cover with cling­film. Chill for at least 5 hours, or ide­ally overnight.

7 Re­move top cling­film from salmon and in­vert on to serv­ing plate. Lift off tin and peel off cling­film. In­vert jelly on to a board and cut into 1,5cm cubes; ar­range around ter­rine. Sprin­kle with dill. Serve ter­rine in slices (use a ser­rated knife), with jel­lies and toasts, if you like – we cut our toasts into Christ­mas-tree shapes.

Per Serv­ing (with­out toasts) 1740kJ, 27g pro­tein, 34g fat (19g sat­u­rated), 1g car­bo­hy­drate (1g to­tal sug­ars), 0,3g fi­bre.

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