“Salmon for the Sole” – that is what Shilpa called this dish when she invited friends over for lunch. A cold layered Terrine with fresh and clean flavors, perfect for summer lunch served with a nice crusty baguette…
Sole fillet or any white fleshed fish – 500 gms
Smoked Salmon fillets – 100 gms
Lite Mayo – 2 tbsp
Cream – 1/2 cup
Gelatin – 10 gms
Tabasco Habanero or any other – few drops
Dill leaves chopped – 1/2 cup
Coriander – a small bunch
Spring onions chopped – 2 tbsp
Green chilies chopped – 2
Whole grain mustard – 2-3 tsp
Salt and pepper to taste
Sliced oranges for decoration
Steam the sole fillets in a steamer till cooked but firm about 7-10 minutes depending on the thickness. Shred the flesh with a fork and set aside.
Sprinkle water over gelatin and let it bloom. Microwave it with 1 tbsp more of water for 20 sec or till it dissolves.
Combine all the ingredients together except the salmon fillets.
Line a loaf tin with cling film and put half of the mixture in and level well with a spatula. Now lay the Salmon fillets over this, covering the surface well. Put rest of the Sole mixture over the Salmon fillets and level again.
Wrap well with cling film and refrigerate for a minimum of 4 hours so it’s firm and well set.
Garnish with sliced oranges and serve as a starter with salads and/or bread.
– Courtesy Shilpa Kapoor