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Method
1. Flake the smoked Mackerel into a large
bowl, add the creme fraiche, lemon rind and juice, chopped chives and
season with Anglesey Sea Salt and white milled pepper. Cling film
and place in fridge.
2. Place red peppers into an oven
pre-heated at Gas mark 6 and roast until the skins are black. Wrap
immediately in cling film and allow to cool.
3. Place a small pan of boiling water onto
stove and simmer.
4. Squeeze the gelatine leaves free of
water and place into a bowl and place this over the simmering water until
gelatine has melted. Be careful that the water and the bowl do not
come into contact.
5. Unwrap the red peppers and the skin
should come away easily. Remove seeds and membrane from peppers and set
aside.
6. Remove the bowl from the fridge add
horseradish, check seasoning, add gelatine and mix well.
7. Line a 1 lb. terrine or pate dish with
cling film and then strips of smoked salmon.
8. Pour mixture into terrine and
overlap with smoked salmon slices and place in fridge for at least 6
hours.
9. To serve, slice the terrine and place
onto dressed salad leaves.
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