Smoked Salmon and Gravadlax Tian with a dill and mustard dressing
Serves 4 Prep Time: 20 mins Cooking Time: none
200 gram cottage cheese
1-2 tsp. lemon juice
fresh ground black pepper
285g roasted peppers in olive oil
1 bunch chives
125g Smoked Salmon
140g pack Gravadlax
4 tbs. fromage frais
For the dressing
3-4 tbs. olive oil
1 tsp. Dijon mustard
1/2 bunch dill
1 tsp. honey
In a large mixing bowl, season the cottage cheese with the black pepper and lemon juice.
Drain and then dice the roasted peppers and add them to the cottage cheese.
De-seed and dice the cucumber, chop the chives and stir them both into the cheese mix.
Shred the smoked salmon and carefully stir it into the mix so it doesn't break up too much.
Place the mix in a seive or colander then allow to rest in the fridge for an hour. This removes any exccess liquid allowing the tian to hold together better.
Carefully fill six 2" diameter gateau rings with the mix, leaving a 1/8" gap at the top. (If you don't have any gateau rings, get four of the small baked bean tins and cut the top ond bottom out with a can opener)
Using a straight-backed knife, smooth the fromage frais over the top of each one, to leave a neat, clean top.
Trim any dark flesh off the bottom of the gravadlax slices, and then roll each slice into a cornet shape.
Whisk the mustard, dill, honey and olive oil together to make the dressing.
Place each tian in the centre of the plate, loosen with a small knife and slide the ring off.
Top each tian with an even number of gravadlax cornets, then drizzle the dressing around the edge and serve.
This dish can be made in advance up to the point where you fill the rings. Keep them on a tray in the fridge and top with the fromage frais just before serving.