Smoked Salmon with Asparagus Mousse

Name: Smoked Salmon with Asparagus Mousse
Ingredients: 4 sprigs fresh dill; 4 tomatoes, cut into roses; Sugar and salt and white pepper; Juice of 1 lemon; Sugar and salt and white pepper; Sugar and salt and white pepper; 8 thin slices smoked salmon, about 2 cm/¾ inch square; Salt and white pepper; Salt and white pepper; 150 ml/¼ pint double cream; 150 ml/¼ pint natural yoghurt; 275 g/10 oz asparagus tips; 1 leaf gelatine; 1 tbsp dry sherry; 150 ml/¼ pint double cream, half whipped

Preparation info

Serves
4

Difficulty
Medium

Appears in

A Feast of Fish

By Ian McAndrew

Published 1989

About

Ingredients

8 thin slices smoked salmon, about 2 cm/¾ inch square

Starter
Pescatarian

Method

Peel the asparagus and cook in boiling salted water. Refresh in iced water, then drain. Save 6 asparagus tips (about 4 cm/1½ inches long) for garnish and liquidize the rest. Soak the leaf gelatine in cold water to cover until soft, then add it to the sherry and heat gently until melted. Stir the sherry and gelatine into the asparagus and set the bowl on crushed ice to cool, sti