Cucumber panna cottas with smoked salmon

This gourmet starter will impress even the toughest of critics.

Recipe «Cucumber panna cottas with smoked salmon» presented in category Recipes / Fish, to prepare this dish you will need no more 05 minutes. To make this dish at home by prescription from the author Gomer would need: 600ml double cream, 10 basil leaves, 5 x 5g titanium-strength gelatine leaves, 2 Lebanese cucumbers, coarsely grated with skin and seeds, 375ml buttermilk , 1/2 tsp wasabi paste, 3 heads witlof, leaves separated, 2 cups rocket leaves , 1 small eschalot, finely chopped, 60ml lemon juice, 60ml extra virgin olive oil, plus extra, to grease, 300g sliced smoked salmon, Toasted ciabatta and lemon wedges, to serve.

Ingredients:

• 600ml double cream 
• 10 basil leaves 
• 5 x 5g titanium-strength gelatine leaves 
• 2 Lebanese cucumbers, coarsely grated with skin and seeds 
• 375ml buttermilk 
• 1/2 tsp wasabi paste 
• 3 heads witlof, leaves separated 
• 2 cups rocket leaves 
• 1 small eschalot, finely chopped 
• 60ml lemon juice 
• 60ml extra virgin olive oil, plus extra, to grease 
• 300g sliced smoked salmon 
• Toasted ciabatta and lemon wedges, to serve 

Instructions

1. Place cream and basil in a pan over medium heat. Bring almost to the boil.
2. Meanwhile, soften gelatine leaves in cold water for 3 minutes, then squeeze out excess water.
3. Remove cream mixture from heat and stir in gelatine mixture until dissolved. Process with cucumbers, buttermilk and wasabi in a food processor until smooth.
4. Transfer cucumber mixture to a jug, season with salt and pepper, then divide among 12 x 125ml (1/2-cup) greased dariole moulds. Refrigerate for at least 3 hours or overnight until set.
5. To make salad, place witlof, rocket and eschalot in a bowl. Drizzle with lemon juice and oil, season and toss to combine.
6. Dip moulds briefly in hot water, then turn out cucumber panna cottas onto plates. Serve with the salad, smoked salmon, ciabatta and lemon wedges.