Asparagus and smoked salmon creme
( MAKES 24 )
Photo by Tam West
The smoked salmon mousse “pillow” we used to make at Le Gavroche restaurant in London was a painstaking technical process that sold as an entree for about £48. This salmon creme uses a much simpler method to recreate the same flavours. Use any type of vegetables or crackers to dip into this rustic smoky salmon creme.
- In a bowl gently fold together salmon, whipped cream, sour cream, lemon juice and season with salt and white pepper to taste. Place in a clean serving bowl, cover and store in the fridge.
- Lightly peel asparagus to remove the leafy spikes and tough outer skin. Cut the bottom woody 5cm off the spears. Store in iced water until ready to serve for dipping.
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