Bavarois of Smoked Salmon

Name: Bavarois of Smoked Salmon
Yield: Serves 10
Ingredients: 1 cup crème fraîche; salt and pepper; chopped chives; olive oil; ½ teaspoon cayenne pepper; 2 tablespoons finely chopped shallots; 8 teaspoons red caviar; juice of ½ lemon; 900 g/2 lb plum or very ripe ordinary tomatoes, quartered; 750 g/1½ lb smoked salmon, thinly sliced

Preparation info

Serves
10

Difficulty
Easy

Appears in

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

About

This recipe is based on a bavarois of smoked salmon we once ate at a restaurant called Chiberta in Paris. I have given the recipe for 10 people because it is a dish which can be served at a dinner party without stress to the cook.

Ingredients

Bavarois

750 g/1½ lb smoked salmon, thinly sliced
1 cup crème fraîche

Starter
Pescatarian
Gluten-free
Spicy

Method

Rinse 10 ramekins with cold water, do not dry. Line the ramekins with thin slices of smoked salmon, leaving a little salmon to fold over and trim off any excess that overhangs too much.

Blend the remaining salmon and trimmings in a food processor with the crème fraîche, cayenne and lemon juic