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Chaudfroid
of Salmon
4 x 4- to 5-ounce pieces salmon fillet, poached
1 large pinch saffron
1 1/4 cups mayonnaise, preferably
homemade
1 1/2 teaspoons unflavored gelatin
4 sprigs tarragon
lettuce leaves, to serve
Chill the cooked salmon for at least 1 hour. Meanwhile,
put the saffron into 2 teaspoons of very hot water
and leave to soak for 10 minutes. Stir into the mayonnaise.
Leave to cool.
Skin the salmon and place the fillets on a wire rack.
Dissolve the gelatin following the directions on the
package in 1 tablespoon of water. Stir into the mayonnaise.
Spoon the setting mayonnaise over the salmon. Place
a tarragon sprig on each fillet. Leave until set.
Serve on a bed of lettuce.
SERVES 4
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