3 oz (75 g) smoked salmon, thinly sliced
1 egg, size 2
8 oz (225 g) cooked cod or haddock fillet, skinned and flaked
2 level tsp (10 ml) cornflour
75 ml (5 tbsp) whipping cream
75 ml (5 tbsp) Greek strained yogurt
2 tbsp (30 ml) chopped fresh parsley
1 tbsp (15 ml) brandy
salt and pepper, to taste
parsley sprigs and lemon twists, to garnish
1 egg, size 2
8 oz (225 g) cooked cod or haddock fillet, skinned and flaked
2 level tsp (10 ml) cornflour
75 ml (5 tbsp) whipping cream
75 ml (5 tbsp) Greek strained yogurt
2 tbsp (30 ml) chopped fresh parsley
1 tbsp (15 ml) brandy
salt and pepper, to taste
parsley sprigs and lemon twists, to garnish
method
1. Lightly grease 4 ramekin dishes.
2. Line each with a circle of greaseproof paper and a small piece of smoked salmon.
3. Roughly chop the remaining smoked salmon and place in a bowl.
4. Add the egg, fish, cornflour, whipping cream, yogurt, parsley, brandy and seasoning.
5. Mix together well.
6. Divide the mixture between the ramekins and cover each tightly with foil.
7. Bake at 180°C (350°F) mark 4 for about 40 minutes, until firm when lightly touched.
8. Remove foil and run a sharp knife around the edge of each ramekin.
9. Turn out and peel off the greaseproof paper.
10. Serve hot or cold, garnished with parsley sprigs and lemon twists.
2. Line each with a circle of greaseproof paper and a small piece of smoked salmon.
3. Roughly chop the remaining smoked salmon and place in a bowl.
4. Add the egg, fish, cornflour, whipping cream, yogurt, parsley, brandy and seasoning.
5. Mix together well.
6. Divide the mixture between the ramekins and cover each tightly with foil.
7. Bake at 180°C (350°F) mark 4 for about 40 minutes, until firm when lightly touched.
8. Remove foil and run a sharp knife around the edge of each ramekin.
9. Turn out and peel off the greaseproof paper.
10. Serve hot or cold, garnished with parsley sprigs and lemon twists.
serving amount
serves 4
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