A stylish starter very easily assembled either from the remains of a poached whole salmon and the smoked variety, or, with not much more effort, done from scratch.
This works especially well with Alsace or dryish German riesling.
- 250g cooked salmon fillet
- 150g smoked salmon (or eel), snipped into tiny pieces
- 125g unsalted butter, melted
- 2 tablespoons crème fraîche
- Juice of a lemon
- Black pepper to taste
- A tablespoon of chopped chervil or dill
- A few capers, mixed
Flake the fresh salmon into a bowl, checking for stray bones. Stir in the diced smoked salmon, half the butter and the crème fraîche, followed by the lemon juice. Season, add the capers and herbs and mix well. It should be rough rather than mousse-like in texture. Pack into ramekins and cover each with a layer of melted butter, studded decoratively with a caper or two or a frond of dill. Refrigerate to firm up. Serve with crusty bread.
Janet Wynne Evans