Salmon and Lettuce Ring

Name: Salmon and Lettuce Ring
Yield: Serves 4
Cuisine: United Kingdom
Ingredients: Sprigs of fennel or dill leaves, to garnish; 4 teaspoons powdered gelatine or 2 teaspoons agar-agar flakes; 750g (1½lb) salmon; 2–4 pinches of chilli powder; Salt; 5 tablespoons double cream; 1–2 round or Cos lettuces (depending on size), separated into leaves; 2 tablespoons hot water; 2 tablespoons freshly squeezed lemon juice; 2 large eggs (size 1), separated

Preparation info

Serves
4

Difficulty
Medium

Appears in

Almost Vegetarian Cookbook

By Josceline Dimbleby

Published 1999

About

Pink and green is one of my favourite colour combinations, especially when they taste as good as this simple salmon mousse wrapped up in lettuce leaves. Because of its attractive appearance, this makes a perfect first course or buffet party dish, or you could serve it as the main course for a light but elegant summer lunch.

Ingredients

1–2 round or Cos lettuces (depending on size), separated into leaves
750g (1½lb) salmon

Europe
United Kingdom
Fish course
Pescatarian
Spicy
Gluten-free
Summer

Method

Generously smear a 1.2-litre (2-pint) ring-mould tin with olive oil. Bring a saucepan of salted water to the boil and then plunge in the separated lettuce leaves just until they turn limp. Drain the leaves well in a strainer by pressing down with the back of a wooden spoon to squeeze out the water,