Appetizers Recipes - Salmon Stuffed with Chives and Salmon Roe Recipe

Ingredients

Serves 4

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Method:

1. Cut the salmon slices into 10 x 20 cm/4 x 8 inch squares and spread out on some Clingfilm (this makes rolling easier). Cut any salmon left­overs into small pieces.

2. Lightly season the crème fraiche with salt, pepper and lemon juice.

3. Gently heat the Pernod and dissolve the soaked and pressed gelatine in the warm Pernod. Combine the cooled but not hardened gelatine and crème fraiche.

4. Carefully fold in the diced salmon, finely chopped chives, salmon roe and whipped cream.

5. Spoon the mixture into a piping bag and pipe onto the salmon squares. Gently roll up the squares, wrap in foil and refrigerate.

6. Remove the foil and Clingfilm after 2 hours and cut the rolls diagonally into 2 cm/1 inch slices.

7. Serve as an appetizer with assorted salad leaves and sliced baguette.