RECIPE OF THE WEEK – Smoked Fish Creams
Words: Violet
This is the perfect starter after a long day on the hill – maybe you will be lucky enough to be invited to a shooting party or weekend where it is being served.
It’s really quick and easy to prepare in advance (start it the night before) and takes exactly half an hour to cook. It’s soufflé-like in appearance but much less stressful to make.
SMOKED FISH CREAMS – Serves 8
INGREDIENTS:
300g smoked fish (Arbroath Smokies ideally, but smoked haddock works well too)
300g sliced smoked salmon
300ml double cream
2 eggs, lightly beaten
Grated nutmeg
METHOD:
Begin by boning and skinning the smoked fish.
Cut into pieces about 4cm square and place them in a blender along with the eggs, a little salt, freshly milled black pepper and a good grating of nutmeg.
Blend until the fish has turned to a smooth, even pulp.
Transfer the mixture to a bowl, cover and leave in the fridge overnight.
Next day, to prepare ahead, line the base and sides of 8 ramekins with smoked salmon – don’t worry that you’re doing this in pieces and patches as it won’t show when they’re finally turned out.
Then return the fish mixture to the blender or processor together with the cream and blend them thoroughly together. Then divide the fish mixture equally between the ramekins, cover and chill till needed.
Pre-heat the oven to 190ºC. 375ºF, gas mark 5 and place the roasting tin filled with about 1 inch / 2.5cm of boiling water on the centre shelf of the oven. Place the ramekins in the roasting tin, then cook for 30 minutes until the tops puff up and become browned.
To serve, have some warmed plates ready then turn out each soufflé, holding the ramekin with a cloth and turning it out quickly upside down on to your hand and just as quickly flip it over on to the plate.
Garnish with watercress or mixed salad leaves.
This is delicious with either homemade vinaigrette or a light hollandaise sauce.
Recipe of the Week from My Chef – Chefs in your Home fromgreycoatlumleys.co.uk
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