Title: Parcels of Smoked Salmon with Yoghurt Cream Sauce
Categories: Appetizers, Fish, Snacks
Yield: 4 Servings

8 sl Smoked Salmon
Sprig Dill
2 Tomato Flesh; Chopped, To
-Garnish

-----------------------------------MOUSSE-----------------------------------
3 oz Smoked Salmon Trimmings
1 oz Smoked Trout Fillet
1/4 pt Double Cream

-----------------------------------SAUCE-----------------------------------
1/4 pt Double Cream
1/4 pt Low-Fat Natural Yoghurt
Juice Of One Lemon
Sugar To Taste
Salt
Black Pepper; Freshly Ground

To make the mousse, puree the Salmon trimmings and smoked trout in a food
processor or blender, then rub through a very fine sieve. Place the puree
in a bowl and set over crushed ice. using a wooden spoon, gradually beat in
the cream until the mixture has the consistency of a light mousse.

To make the sauce, carefully mix together the cream, yoghurt and lemon
juice. Add a little sugar if you want some extra sweetness and season to
taste with salt and pepper.

Place a spoonful of mousse in the centre of each slice of smoked salon and
fold over to form a neat parcel. Pour some of the sauce on to four
individual plates and arrange two parcels on each. Garnish with the dill
and a little chopped tomato.

Recipe by: Keith Floyd

Posted to MC-Recipe Digest by Dan Freedman on
Mar 14, 1998