Skin the red pepper by either holding it on a fork in a gas flame or turning under a very hot grill until charred. Place in a loosely tied polythene bag for about 5 minutes; rub the pepper in the bag to remove some of the skin, then rinse under cold water, remove seeds and roughly chop.
Place the wine vinegar in a pan and sprinkle the gelatine over. Heat gently until dissolved (or microwave for 45 seconds on high/100% power). Stir 15 ml. (1 tsp.) of the gelatine mixture into the cottage cheese with dill; spoon this evenly between six small dishes or moulds. Stir the remaining gelatine into the salmon mixture and spoon on top. Chill until set, then turn out to serve. Garnish with sprigs of fresh dill and lemon slices. Serve with crispbreads for a tasty starter or with a salad for a light main course.
Author's Comments
Recipe from Leiner Davis Gelatin, Christ Church, New Zealand.
Instructions
Skin the red pepper by either holding it on a fork in a gas flame or turning under a very hot grill until charred. Place in a loosely tied polythene bag for about 5 minutes; rub the pepper in the bag to remove some of the skin, then rinse under cold water, remove seeds and roughly chop.
Place the pepper in a food processor with the salmon (skin and bones removed) and half the cottage cheese. Purée until smooth. Mix the remaining cottage cheese with the dill. Season both mixtures to taste.
Place the wine vinegar in a pan and sprinkle the gelatine over. Heat gently until dissolved (or microwave for 45 seconds on high/100% power). Stir 15 ml. (1 tsp.) of the gelatine mixture into the cottage cheese with dill; spoon this evenly between six small dishes or moulds. Stir the remaining gelatine into the salmon mixture and spoon on top. Chill until set, then turn out to serve. Garnish with sprigs of fresh dill and lemon slices. Serve with crispbreads for a tasty starter or with a salad for a light main course.
Author's Comments
Recipe from Leiner Davis Gelatin, Christ Church, New Zealand.
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