For a gourmet start to any special occasion, smoked salmon brandade with fiery Bloody Mary jelly is sure to impress.
- Place gelatine in a bowl of cold water for five minutes to soften. Place the tomato juice in a pan on low and heat gently.
- Squeeze the gelatine dry and add to tomato juice, stirring to dissolve. Remove from the heat and add vodka, lemon juice and sauces. Set aside to cool, then divide between six moulds. Refrigerate for four hours until firm.
- To make the salmon brandade, cook potatoes in boiling, salted water until tender. Drain and mash. Season. Cover to keep warm. Heat two tablespoons of the oil in a frying pan over medium heat. Add capers, garlic and shallots and fry gently for 1-2 minutes. Add remaining oil to the pan and heat through until just warm.
- Place the potato mixture and salmon in a processor and whiz until combined. Leave some texture. (If you overdo it, it will become glutinous.) Stir in the dill, creme fraiche and lemon juice.
- Briefly place moulds in warm water and turn out onto plates. Season and serve jelly with warm slices of baguette with brandade and vodka shots.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set