Update my dinner status, I'm making this tonight.
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Line the sides of a dariole mould or terrine with clingfilm, then line with with slices of smoked salmon, allowing the ends to hangover. In a food processor, pur?e the remaining smoked salmon and add the horseradish. Dissolve the gelatine in the white wine by heating gently, stirring continuously. Pour into the salmon mixture and add the sherry and brandy, fold in the whipped cream and season. Place the mixture into the lined moulds, then cover over with the excess salmon and chill overnight. To serve, remove from the mould and place on to a plate, scatter with leaves of Belgian endive. Place a spoon of keta eggs on a salver and top with a quails egg dusted with paprika. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
