Smoked Salmon Quenelle Salad
A delicious Smoked Salmon Salad with Quenelle and boiled egg.
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 6 | Smoked Salmon | Starter,Salad | Boil | Less than 30 minutes |
Ingredients
- 225g pack smoked salmon trimmings
- 142ml carton sour cream
- 15g pack dill, finely chopped
- freshly ground black pepper
- 3 medium size eggs
- 120g pack herb salad
- 15ml spoon capers
Method
Place the salmon trimmings in a food processor and process until finely chopped, alternatively finely chop with a knife. Place in a bowl and combine with the soured cream, herbs and sesoning.
In the meantime cook the eggs in simmering water for 4½ minutes. Then run under cold water, remove the shells and place in cold water.
Divide the salad between individual serving plates, pass the salmon mixture between two spoons to form quenelles, place two on each plate then finish with half an egg. (To reheat the egg place in boiling water and turn off the heat. Leave the eggs to reheat for 1-2 minutes). Scatter with capers and serve immediately.
