Preparation: 15 minsChilling: two and a half hoursServes: 12
Ingredients:
- Two x 418g cans of red or pink wild Alaska salmon
- Four tbsps powdered gelatine
- 300ml just boiled water
- Vegetable oil for greasing
- One cucumber, sliced
- 300ml vegetable stock
- Two x 200g tubs low-fat soft cheese
- Six tbsp reduced-fat mayonnaise
- 300g natural Greek-style yoghurt
- Five tbsp dry white wine
- Three tbsp lemon juice
- Two tbsp chopped fresh dill or parsley
- Salt and pepper
- Herbs or salad leaves to garnish
- Slices of brown bread to serve
Method:
Drain the salmon and reserve the liquid. Discard the skin and bones, flake with a fork and set aside.
Dissolve the gelatine in very hot (not boiling) water. Leave for two to three minutes, stirring once or twice and then leave to cool for 10 minutes.
Meanwhile, brush two 900ml loaf tins with vegetable oil and line with cling-film, leaving plenty of overlap. Arrange cucumber slices in overlapping layers in the base of each dish.
Stir the vegetable stock into the cooled gelatine and pour half over the cucumber slices. Put in the fridge and allow to set (approx 30 mins).
Mix together the soft cheese, mayonnaise, yoghurt, salmon and reserved salmon liquid. Add the wine, lemon juice, dill or parsley and season.
Add the remaining gelatine to the salmon mixture and stir. Pour into the tins over the layers of cucumber. Chill until set.
Turn out, remove the cling film and slice. Serve with herbs or salad leaves accompanied by brown bread and butter.
Recipe supplied by Alaska Seafood