Potted Cognac Herring Roes in Smoked Salmon
Potted cognac herring roes rolled in delicious smoked salmon - a dish fit for kings.
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 4 | Smoked Salmon,Fillet | Starter | Uncooked | Less than 30 minutes |
Ingredients
- 125g can soft herring roes, drained
- 75g butter, softened
- a generous pinch of ground mace
- 2 x 5ml spoons cognac
- 3 thin slices of smoked salmon
- salt and freshly ground black pepper
- lettuce leaves
- slices of lemon
Method
Process the roes with the butter, mace and cognac. Season with a little salt and pepper, transfer to a small bowl, cover, and chill for at least an hour.
Cut each slice of salmon in half, to give six strips about 10 x 15 cm.
Put a sixth of the herring mixture on the bottom of each strip and form into a rough sausage shape. Roll up the smoked salmon to form neat rolls.
Cover and chill for several hours. Serve with lettuce leaves and slices of lemon.
