Salmon Timbale

Timbales of Smoked salmon and Langoustines or Prawns

Serving 2

4             Thin slices of smoked salmon

6             Uncooked Prawns

Bouillon:

8             Tbsp. White wine

1             Bay leaf

1             sprig of thyme

1             Garlic clove, sliced

6             Black peppercorns

               Pinch of salt

½            Cup water

2 Oz.      Butter

1 Tbs.    Gelatine (Optional)

4             Tbs. Cognac (Optional)

5             Tbs. Double cream - chilled

               Salt

               Cayenne pepper

2             Tbs. Olive oil

½            Lemon juice

1             Tbs. Chopped chives

½            Tbs. Fresh chopped dill

1             Tbs. Finely diced roasted red pepper.

2             Iceberg lettuce leaves

1             Tsp. lumpfish caviar

2             Lime segments

2             Cooked quail eggs.

2             Lime sgements

1.            Prepare individual ramekins with the smoked salmon, allowing the edges to flop over the ramekins.

2.            Make a mousse with the pranwns.  Poach the prawns in the bouillon for exactly 1 minute.  Do not over the prawns.   

3.            Remove the prawns from hot liquid, cool and refrigerate for about 30 minutes.

4.            Boil the bouillon down to about a tablespoon of  liquid.  Strain the liquid and refrigerate.

5.            Place the prawns in a food processor, add the reduced bouillon and butter and blend until smooth.

6.            Melt the gelatine in a little cold cognac and leave aside to cool.  (This step is not necessary if you are refrigerating the salmon timbales overnight).

7.            Lightly whip the double cream and fold into the prawn puree, making sure the prawn puree and cream are at the same cold temperature.

Add the gelatine and cognac, if used.  Adjust the seasoning with salt, pepper, and cayenne.  Pack the mousse into the ramekins lined with the salmon.  Fold over the overlapping smoked salmon. 

8.            Mix the olive oil and lemon juice, add the chopped chives, dill, and diced roasted peppers and set aside.

9.            Chop the iceberg lettuce very finely,.  Make a ring of chopped lettuce in the middle of 2 plates to form a base.  Invert the timbales of smoked salmon on to the lettuce and spoon the red pepper vinaigrette around the timbale.

10.          Place a teaspoon of caviar on the top of  each timbale and place the quail egg on the top of the caviar.  Sprinkle a little cayenne to crown the quail egg.  Serve cold and can be made a day ahead.