Smoked Salmon Puree

1: Spread a thin layer of oil on 4 low ramekins or coffee cups (approx. one eighth of a liter), line with cling film and spread with about 12 dag of salmon slices.

2: Soak gelatine in cold water. Cut off remaining salmon and grind finely. Mix salmon puree with crème fraîche, season with salt, pepper and vermouth.

3: Squeeze gelatin well, melt with a little salmon puree over steam, quickly mix with remaining puree.

4: Fill salmon puree into ramekins, cover with cling film. Cool to set in about 3 hours. Turn out onto plates, remove plastic wrap. Garnish with mixed leaf lettuce.

Tip Heidi:

Spread a larger baking dish with salmon,

Do not use Italian vermouth, they are too sweet. Better a French (Noilly Prat), :In addition, a quarter l of whipped cream mixed in.

Freshly grated horseradish grated into the amount.

Sprinkled with coarsely chopped dill.

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