We tend to think of Christmas as a time of food & feasting, but for me, Summer will always be the time, when feasting on fresh healthy food comes to the fore.
I can think of nothing nicer than whiling away a hot summer’s day with friends, whilst enjoying a delicious light lunch. Maybe you grow your own herbs & veg to make your own salads & dressings. Serve them with this light summery dish, made the night before. Toss a salad on the day & serve with my Small batch, Artisan, Fennel & Sesame Bread. Add some fresh strawberries & raspberries for dessert & Voila a tasty, healthy, summer meal.
SMOKED SALMON & CUCUMBER MOUSSE
Gluten Free. Vegetarian. No Cooking time. Prep time: 20mins. Chill Overnight.
Equipment 1.2Ltr Ring Mould.
Serves 6 as a main Course, 12 as a starter.
Tspn Olive Oil for greasing
200g Smoked Salmon Slices.
1 Medium Cucumber, finely diced.
225g Cottage Cheese, Sieved,
7g Sachet of Gelatine
150ml Homemade Anchovy Mayonnaise
150ml Greek Yoghurt
Lightly grease the mould with olive oil.
Line the sides of the mould with the smoked salmon slices.
Finely dice the Cucumber.
Put the water into a small saucepan, sprinkle the Gelatine over & allow to soak for 5mins. Place over a very low heat, until dissolved. DO NOT ALLOW TO BOIL. Allow to cool.
Place the cottage cheese, mayonnaise into a bowl & mix well.
Working quickly, add the cooled gelatine mix to the cheese & mayo. Mix well.
Add the diced cucumber & fold in the Greek Yoghurt.
Season with white pepper. Pour into the mould, shake to level to top.
Cover with cling film & allow to set overnight.
Loosen the edges carefully with a palette knife & turn out onto a serving dish.
Decorate the edges with lemon slices & fresh herbs.
Serve with Crunchy Cos Lettuce & herb salad and a lemon Viniagarette dressing and slices of my fresh Fennel & sesame Bread.
Don’t forget the Chardonnay.