Cucumber wrapped parcels of salmon and soft cheese makes an elegant starter that can be made up to a day in advance.
Ingredients
- For the smoked salmon
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vegetable oil, for greasing - 1
cucumber, peeled and cut into long strips using a vegetable peeler - 115g/4oz
ricotta cheese - 1
egg yolk, beaten - 125g/4½oz
salmon fillet, skinned and cut into small pieces - 50g/1¾oz
smoked salmon, cut into small pieces - 2 tsp chopped fresh
dill - ½
lemon, juice only
- For the winter leaf salad
-
- 20g/¾oz baby
spinach leaves - 20g/¾oz frisée
lettuce, central leaves removed - 20g/¾oz
French dressing - 30g/1oz
honey - 30ml/1fl oz white
balsamic vinegar - 500ml/18fl oz
vegetable oil - 5g finely chopped
shallot - ½
garlic clove, finely sliced - 1 tsp chopped fresh
basil - 1 tsp chopped fresh
thyme leaves - 1 tsp chopped
chives - 1 tsp chopped fresh
parsley - dash herb
oil (optional)
- 20g/¾oz baby
Preparation method
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Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two ramekins with cling film.
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Lightly oil the strips of cucumber. Line the ramekins with the cucumber leaving an overhang at the sides (this will be folded over to cover the top later).
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Mix together the ricotta cheese, egg yolk, salmon and smoked salmon, dill and lemon juice. Use this to fill the ramekins and smooth the tops.
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Fold over the cucumber and cling film to seal and place in the fridge for at least an hour.
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Put the ramekins in a deep ovenproof dish. Add enough boiling water to come half way up the sides of the ramekins. Cook for 15-20 minutes, then set aside to cool.
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For the salad, put the spinach and frisée in a large bowl.
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Combine all the other ingredients in a blender until smooth. Just before serving, toss the salad leaves in the some of the dressing. (Any leftover dressing can be kept in the fridge for a few days.)
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To serve, turn out the timbale onto plates and serve the dressed salad alongside. Dress the plate with the herb oil, if using.