Flaky hot smoked salmon, kosher approved, one of Rick Stein’s Food Heroes

Salar Flaky Smoked Salmon and Cheese Mold

Recipe by Mrs Claire Walker, Cannock

Makes 8 servings

Ingredients
3 eggs separated
1 cup milk
1 envelope unflavoured gelatine
3 tablesp water
1 eight ounce pkt Neufchatel cheese or cream cheese, room temperature
1 tablesp lemon juice
1/2 teasp ground pepper
8 ounces Flaky Smoked Salmon, broken into pieces
2 tablesp minced onion
1/2 cup whipping cream
1 recipe Savoury Crumb Base (recipe follows)

Garnish
8 pimento stuffed olives
Flaky Smoked Salmon pieces
Endive

Method
Oil a 1 quart fish shaped mold.

Combine egg yolks and milk in a medium bowl over a pan of simmering water. Cook, stirring until mixture thickens.

Place bowl in a pan or sink of cold water to cool slightly.

In a small saucepan, combine gelatine and water. Stir well; let stand 3 minutes.

Stir over low heat until gelatine dissolves; cool to room temperature.

Beat cheese, lemon juice and pepper into the cooled egg mixture.

Stir in cooled gelatine.

Fold in Flaky Smoked Salmon and onion; refrigerate until mixture mounds when dropped from a spoon.

In a medium bowl, beat egg whites until stiff but not dry. Fold beaten egg whites into chilled mixture.

In a medium bowl, beat cream until soft peaks form; fold into chilled mixture. Pour mixture into oiled mold; refrigerate 1 hour.

Prepare the crumb base as directed. Press the crumb mixture on top of the chilled mold. Refrigerate 3 to 4 hours or until served.

To serve
Place a serving plate over top of the mold; invert. Rinse a towel under hot running water; wring dry. Wrap hot towel around outside of mold. Let stand 10 to 15 seconds. Carefully remove mold. Return to refrigerator 15 minutes to firm up.

Garnish with stuffed olives, smoked salmon & endive.

Savoury Crumb Base
2 cups fresh white bread crumbs, toasted
1 -2 tablesp. freshly chopped parsley
6 tablesp butter, melted

In a medium bowl, combine bread crumbs, parsley & butter until blended. Press lightly onto chilled cheesecake. Refrigerate 3 to 4 hours or overnight.

To try this recipe, why not buy some Salar Flaky Smoked Salmon from our online shop?

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Salar Flaky Smoked Salmon and Cheese Mold

Recipe by Mrs Claire Walker, Cannock

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