Regal Salmon moulds with cucumber raita
A perfect entree or light dish
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 4 | Fresh Salmon,Fillet,Pate,Canned | Starter | Chill,Uncooked | Less than 30 minutes |
Ingredients
- 400 gram Regal Wood Roasted Salmon
- 250 gram pot low fat sour cream
- 2 tablespoons chopped fresh chives
- 1 teaspoon mustard
- 1 teaspoon white vinegar
- salad greens
cucumber Raita.
- 1/2 - 1 cup cucumber (sliced)
- 1 teaspoon salt
- 1 tablespoon chopped mint leaves
- 1/2 cup natural unsweetened yoghurt
Method
1. Flake half the salmon and divide among six small ramekin moulds.
2. Flake the remaining salmon and mix with sour cream, chives, mustard and vinegar.
3. Pack sour cream mixture on top of the salmon in the moulds.
4. Cover and refrigerate until firm (about 2 hours).
5. Turn out of mould onto serving plates. Garnish with salad greens and serve with Cucumber Raita.
Cucumber Raita
1. Peel cucumber. Thinly slice flesh. Sprinkle with salt and leave for about 1 hour.
2. Drain well. Mix mint and yoghurt into cucumber
