Smoked Salmon Rolls with light Cheese Mousse recipe
information
Smoked salmon with a tangy herb and cheese filling makes a luxurious starter. The addition of a little mayonnaise gives the filling a creamy texture but it is not essential and reduced calorie mayonnaise can be used as an alternative. You can also find 'very low-fat' cottage cheese in the shops which contains practically no fat. Dill is a herb that has a special affinity with fish, and it makes an excellent foil for this creamy-rich starter.
Preparation time : 30 minutes,
Chilling time : 2 hours,
Calories per serving: 135
ingredients
4 oz (115 g) packet smoked salmon (4 large slices)
1 1/2 teaspoons powdered gelatine
4 oz (115 g) very low-fat natural cottage cheese
Grated rind of 1/2 lime or lemon
1 tablespoon lime or lemon juice
1 heaped tablespoon mayonnaise
2 tablespoons freshly snipped chives
1 tablespoon freshly chopped dill
Freshly ground black pepper
Dill sprigs or whole chives for garnish
Lime or lemon wedges for serving
1 1/2 teaspoons powdered gelatine
4 oz (115 g) very low-fat natural cottage cheese
Grated rind of 1/2 lime or lemon
1 tablespoon lime or lemon juice
1 heaped tablespoon mayonnaise
2 tablespoons freshly snipped chives
1 tablespoon freshly chopped dill
Freshly ground black pepper
Dill sprigs or whole chives for garnish
Lime or lemon wedges for serving
method
1. Sprinkle the gelatine over 2 tablespoons of water in a small, heatproof bowl. Leave to soak for about 5 minutes, until spongy. Drain off any liquid from the cottage cheese and press through a fine sieve into a bowl. Leave to one side.
2. Stand the bowl of gelatine in a saucepan containing enough hot water to reach halfway up the side of the bowl. Heat gently until all the grains of gelatine have completely dissolved. Remove the bowl from the water and leave to cool briefly.
3. Stir the dissolved gelatine into the sieved cottage cheese until evenly mixed. Finely grate the lime or lemon rind and add, along with the juice, mayonnaise, chopped herbs and black pepper. Beat well to mix and cover the bowl. Chill the mousse in the refrigerator for 1 hour, or until the mousse is just set.
4. Cut each salmon slice in half lengthways and grind black pepper over each piece. Place equal amounts of the cheese mousse in neat mounds at the end of each piece of salmon. Carefully roll the salmon around the mousse and arrange seam side down on a board. Cover and chill in the refrigerator for at least 1 hour.
5. Serve the salmon rolls on individual plates with a garnish of dill sprigs or whole chives and lime or lemon wedges. Granary, rye or pumpernickel bread also go well with this dish.
2. Stand the bowl of gelatine in a saucepan containing enough hot water to reach halfway up the side of the bowl. Heat gently until all the grains of gelatine have completely dissolved. Remove the bowl from the water and leave to cool briefly.
3. Stir the dissolved gelatine into the sieved cottage cheese until evenly mixed. Finely grate the lime or lemon rind and add, along with the juice, mayonnaise, chopped herbs and black pepper. Beat well to mix and cover the bowl. Chill the mousse in the refrigerator for 1 hour, or until the mousse is just set.
4. Cut each salmon slice in half lengthways and grind black pepper over each piece. Place equal amounts of the cheese mousse in neat mounds at the end of each piece of salmon. Carefully roll the salmon around the mousse and arrange seam side down on a board. Cover and chill in the refrigerator for at least 1 hour.
5. Serve the salmon rolls on individual plates with a garnish of dill sprigs or whole chives and lime or lemon wedges. Granary, rye or pumpernickel bread also go well with this dish.
serving amount
serves 4
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