Recipe: Starter - Smoked Salmon Galette
Smoked Salmon Galette
- 400g smoked salmon
- Half a cucumber, grated
- 5 radishes, grated
- 2 dessert spoons finely chopped chives
- 10g leaf gelatine
- 125ml hot chicken or vegetable stock
- 200g cream cheese
- 125ml mayonnaise
- 125ml double cream lightly whipped
- Juice of half a lemon
- 1 small packet picked & washed rocket leaves
- 1 punnet cherry tomatoes washed & halved
- Half a cucumber, washed & grated
- 1 desert spoon chives, finely chopped
- 50g roasted pine nuts
- 2 lemons cut into wedges
- Olive oil
Australian beer bread
- 550g self raising flour
- 1 teaspoon salt
- 1 dessert spoon caster sugar
- 375ml lager
Line a 400g bread tin with cling film, then line the base and sides, overlapping the edges so that there is enough to cover the top with smoked salmon. Save a few slices of salmon in case they're required for covering and chop the rest to add to the filling.
Prepare the cucumber, radish and chives and drain in kitchen paper. Soak the gelatine in a bowl of cold water until soft - this should take about 5 minutes. Remove the gelatine from the water, and dissolve it in a pan in 3 tablespoons of the hot chicken stock.
Gently stir the cream cheese to soften it, then gradually add the mayonnaise and continue to blend slowly. Add the rest of the stock to the gelatine mix, then whisk this into the cheese mix. Add the cucumber, radish and chives and the chopped salmon. Add salt, pepper and lemon juice to taste. Fold in the lightly whipped double cream, then pour the mix into the prepared tin. Fold the overlapping salmon over to cover the galette completely and transfer to the fridge to set.
Prepare all the salad ingredients, then toss all except the lemon together. Dress the salad with a little olive oil and lemon juice. Slice the galette and arrange on plates alongside the salad. Add a lemon wedge to each plate and serve.
The beer bread is delicious with butter as an accompaniment to the galette. Pre heat the oven to 180°C. Sieve the flour and salt into a bowl, add the sugar and mix thoroughly. Form a well in the flour and stir in the lager, mixing gently until a dough forms. Transfer the dough to a greased loaf tin and bake for about 50 minutes. Turn the loaf out of the tin and leave to cool for about one hour to prevent excessive crumbling when sliced.