Salmon chive custard

    3 hours 30 min

    Fresh salmon flavours a delicate egg custard with chives. It is garnished with smoked salmon, prawns, lumpfish roe, fresh crisp mâche and a creamy dill sauce. A very special dish that's also gorgeous looking.

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    Serves: 8 

    • For the custard
    • 400g ricotta cheese
    • 4 eggs
    • 2 tablespoons whipping cream
    • 2 teaspoons Dijon mustard
    • 4 tablespoons minced chives
    • 100g fresh salmon, minced
    • For the sauce
    • 220g Greek yoghurt
    • 2 tablespoons mayonnaise
    • 1 tablespoon Dijon mustard
    • 2 tablespoons chopped dill
    • For the garnish
    • 8 small slices smoked salmon
    • 8 scant teaspoons lumpfish roe
    • 16 prawns
    • 16 small bunches mâche

    Prep:15min  ›  Cook:15min  ›  Extra time:3hr chilling  ›  Ready in:3hr30min 

    1. Preheat the oven to 200 C / Gas 6. In a deep bowl, blend the ricotta, eggs, whipping cream and the 2 teaspoons Dijon mustard with an immersion blender until homogeneous. Stir in the chives and the minced salmon.
    2. Place a silicone muffin or mini brioche mould into a baking tray with sides, or use well-greased ramekins. Fill the moulds with the egg mixture nearly to the top.
    3. Place the baking tray with the custard in the preheated oven, and pour boiling water into the baking tray 1/3 of the way up the sides of the moulds. Bake for 15 minutes, turn the oven off, and leave to cool in the oven. Cover with aluminium foil and chill in the refrigerator.
    4. To make the sauce, stir together the yoghurt, mayonnaise, the 1 tablespoon Dijon mustard and the chopped dill for the sauce; chill in the refrigerator.
    5. For serving, carefully unmould the custard and place each on a serving plate. Cut each of the smoked salmon slices into 4 strips and lay 2 slices in a cross design over each custard. Place a spoonful of the lumpfish roe on the top of each serving, and place the prawns and mâche on the plates alongside.
    6. Keep cold in the refrigerator until ready to serve. Serve with the dill sauce.


    It's best to make the custard several hours ahead or the night before.

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