Fish Entrees

Bloody mary jellies with salmon brandade

Name: Bloody mary jellies with salmon brandade
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 6
Ingredients: 4 leaves (20g) leaf gelatine*; 700ml tomato juice; 150ml vodka; 1 lemon, juiced; 1 tablespoon Worcestershire sauce; 1 teaspoon Tabasco sauce; 450g pontiac or desiree potatoes, peeled, diced; 90ml extra virgin olive oil; 2 tablespoons salted capers*, rinsed; 2 garlic cloves, crushed; 6 shallots (spring onions), roughly chopped; 200g smoked salmon (off-cuts are fine); 2 tablespoons chopped fresh dill; 2 tablespoons creme fraiche; 40ml (2 tablespoons) lemon juice; 1 baguette, sliced, toasted

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Bloody mary jellies with salmon brandade

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For a gourmet start to any special occasion, smoked salmon brandade with fiery Bloody Mary jelly is sure to impress.

4 leaves (20g) leaf gelatine*
700ml tomato juice
150ml vodka
1 lemon, juiced
1 tablespoon Worcestershire sauce
1 teaspoon Tabasco sauce

Smoked salmon brandade

450g pontiac or desiree potatoes, peeled, diced
90ml extra virgin olive oil
2 tablespoons salted capers*, rinsed
2 garlic cloves, crushed
6 shallots (spring onions), roughly chopped
200g smoked salmon (off-cuts are fine)
2 tablespoons chopped fresh dill
2 tablespoons creme fraiche
40ml (2 tablespoons) lemon juice
1 baguette, sliced, toasted

Method

1.

Place gelatine in a bowl of cold water for five minutes to soften. Place the tomato juice in a pan on low and heat gently.
2.

Squeeze the gelatine dry and add to tomato juice, stirring to dissolve. Remove from the heat and add vodka, lemon juice and sauces. Set aside to cool, then divide between six moulds. Refrigerate for four hours until firm.
3.

To make the salmon brandade, cook potatoes in boiling, salted water until tender. Drain and mash. Season. Cover to keep warm. Heat two tablespoons of the oil in a frying pan over medium heat. Add capers, garlic and shallots and fry gently for 1-2 minutes. Add remaining oil to the pan and heat through until just warm.
4.

Place the potato mixture and salmon in a processor and whiz until combined. Leave some texture. (If you overdo it, it will become glutinous.) Stir in the dill, creme fraiche and lemon juice.
5.

Briefly place moulds in warm water and turn out onto plates. Season and serve jelly with warm slices of baguette with brandade and vodka shots.