adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Bloody mary jellies with salmon brandade
0 Likes
Prep Time:
40 minutes
Cook Time:
20 minutes
Total Time:
60 minutes
Elegant smoked salmon brandade topped with spicy Bloody Mary jelly is a sophisticated way to kick off any celebration.
Ingredients:
  • 20g gelatine powder
  • 700ml tomato juice
  • 150ml vodka
  • 1 lemon, juiced
  • 24.40 gm Worcestershire sauce
  • 5.20 gm Tabasco sauce
  • 450g pontiac or desiree potatoes, peeled, diced
  • 90ml extra virgin olive oil
  • 40.00 ml salted capers*, rinsed
  • 6 shallots (spring onions), roughly chopped
  • 200g smoked salmon (off-cuts are fine)
  • 40.00 ml chopped fresh dill
  • 40.00 gm creme fraiche
  • 40ml (2 tbsp) lemon juice
  • 1 baguette, sliced, toasted
Instructions:
  • Soak gelatine in a bowl of cold water for five minutes until softened. Heat tomato juice gently in a pan on low heat.
  • Wring out the gelatine and mix with tomato juice until dissolved. Take it off the heat and stir in vodka, lemon juice, and sauces. Let it cool, then pour into six moulds. Chill in the fridge for four hours until set.
  • Boil potatoes in salted water until tender, then drain and mash. Season to taste and keep warm. In a frying pan, heat 2 tablespoons of oil over medium heat. Sauté capers, garlic, and shallots for 1-2 minutes. Add the rest of the oil to the pan and warm through.
  • Combine the potato mixture and salmon in a processor until mixed, preserving some texture. Be cautious not to over-process, as it may become glutinous. Add the dill, creme fraiche, and lemon juice, and stir well.
  • "Quickly dip molds in warm water, then unmold onto plates. Season the jelly and serve with warm baguette slices, brandade, and vodka shots."

Similar Recipes