Bloody mary jellies with salmon brandade

Recipes / Fish

For a gourmet start to any special occasion, smoked salmon brandade with fiery Bloody Mary jelly is sure to impress.

Recipe «Bloody mary jellies with salmon brandade» presented in category Recipes / Fish, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 4 leaves leaf gelatine*, 700ml tomato juice, 150ml vodka, 1 lemon, juiced, 1 tbsp Worcestershire sauce , 1 tsp Tabasco sauce, 450g pontiac or desiree potatoes, peeled, diced, 90ml extra virgin olive oil , 2 tbsp salted capers*, rinsed, 2 garlic cloves, crushed, 6 shallots , roughly chopped, 200g smoked salmon, 2 tbsp chopped fresh dill, 2 tbsp creme fraiche, 40ml lemon juice, 1 baguette, sliced, toasted.

Ingredients:

  • 4 leaves leaf gelatine* 
  • 700ml tomato juice 
  • 150ml vodka 
  • 1 lemon, juiced 
  • 1 tbsp Worcestershire sauce 
  • 1 tsp Tabasco sauce 
  • 450g pontiac or desiree potatoes, peeled, diced 
  • 90ml extra virgin olive oil 
  • 2 tbsp salted capers*, rinsed 
  • 2 garlic cloves, crushed 
  • 6 shallots , roughly chopped 
  • 200g smoked salmon 
  • 2 tbsp chopped fresh dill 
  • 2 tbsp creme fraiche 
  • 40ml lemon juice 
  • 1 baguette, sliced, toasted 

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.