Come Dine With Me recipes Trio of Scottish salmon recipe

More from Sheena Ives' menu

Date Published:

04/06/2009

Try this fishy dishy from Come Dine With Me Portsmouth

1. To make the salmon mousse, put the salmon fillet in a small saucepan and pour over the milk. Add the lemon slices and 2 tbsp of the dill. Bring to a gentle simmer, then remove from the heat and leave the salmon to cook in the hot liquid for 10 minutes.

2. Discard the lemon slices and drain the salmon in a sieve. Put the fish to one side. Beat the butter, egg yolk and soured cream together. Flake the salmon into the cream mixture and stir in the anchovies and remaining dill.

3. Dissolve the gelatine in 6 tbsp of hot water according to the packet instructions. Cool for a few minutes then stir into the mixture. Whisk the egg white until stiff and fold into the mousse. Divide the mousse between six ramekins lined with cling film. Cover and leave to chill overnight.

4. To prepare the marinated salmon, place the six salmon fillets in a small dish and pour over the soy sauce. Sprinkle with flaked chilli and turn to coat the fish in the marinade. Cover and leave to chill for 1 hour.

5. Remove the salmon mousses from the fridge 30 minutes before serving. Turn out onto six plates and discard the cling film. Arrange a small pile of rocket leaves on each plate and set aside.

6. Heat the oil in a large non-stick frying pan until hot. Add the salmon fillets and cook for 3 minutes on each side. Remove from the pan and put on the plates with the salmon mousses. Pour the marinade into the pan with 100ml water and bring to the boil. Cook for a minute or two, stirring. Spoon a little over each pan-fried salmon fillet. Serve with oatcakes.

Please note this recipe is the contestant's own and has not been tested professionally. Like the Come Dine With Me contestants, you could be creating a culinary delight or dining disaster, so switch on your ovens and be bold.

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