- 200 grams Salmon (kitchen ready, skinned and boned)
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- freshly ground peppers
- 60 grams Smoked salmon
- 2 sheets gelatin
- 50 grams cream cheese
- 3 tablespoons Crème fraiche
- 1 tablespoon finely chopped Dill
- 2 centiliters Noilly Prat
- Dill (for garnish)
Preheat the oven to 180°C (approximately 350°F) convection.
Rinse the salmon, pat dry and place on a piece of aluminum foil. Brush with olive oil and lemon juice and season with salt and pepper. Fold the film about the fish and seal well. Steam in the oven until tender, about 10 minutes. Remove from the oven, open the foil and allow to cool.
Rinse four ramekins with water and line with cling film. Line the bottom with a little smoked salmon and finely chop remaining smoked salmon. Soften the gelatin in cold water. Finely dice the steamed salmon. Mix the liquid that arose during steaming with the cream cheese, the creme fraiche, the smoked salmon, dill and steamed salmon and season with salt and pepper. Let the squeezed gelatin melt in a saucepan with the white vermouth and stir into the fresh cream. Pour into the molds, smooth tops, cover and chill at least 4 hours.
Before serving in the ramekins, garnish with dill. Serve with salad if desired.