Ingredients
Base
- Rye bread
- 75g unsalted butter, melted
- Pinch of salt
Filling
- 5g or about 3 gelatin leaves (add more if necessary)
- 300g cream cheese
- 200g creme fraiche
- 1/2 red onion, finely minced
- Juice and zest from 1 lemon
- Pinch of salt
- Freshly ground black pepper
- 80g fish roe
Garnish
- 300g cocktail prawns, de-shelled
- Smoked salmon
- Vegetables such as radishes, sugar snap peas, cucumber, dill, chives
Instructions
- Prepare eight 8cm-wide rings or a 24cm ring on a tray, and line with baking paper.
- Blitz bread into crumbs, and add melted butter and salt. Divide the mixture between cake rings and press to form a base.
- Set aside in fridge until needed.
- Soak gelatin leaves in ice water.
- In a bowl, mix half the cream cheese with creme fraiche, lemon juice and zest, salt and pepper.
- Heat the remaining cream cheese, then dissolve the gelatin the warm cream cheese.
- Incorporate cream cheese gelatin mixture into the creme fraiche with a whisk.
- Gently fold in the roe into the mixture. Divide between the cake rings.
- Refrigerate for 1h.
- Un-mould by running a knife around the rim of the ring. Garnish with prawns, smoked salmon and sliced vegetables of your choice.
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