Smoked salmon gateau

Recipe uploaded by

Gary Rhodes

2 ratings

Recipe by Gary Rhodes

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1. Wrap the base of a loose-bottomed, 20cm non-stick cake tin with cling film, twizzling it into a knot on the underside, then slot base back in the tin. Cut the salmon into pieces about 15cm long and make a neat layer of slices, presentation side down, on the base of the tin. Start at the outside and push the slices right to the edge; after going all round the edge, fill in the centre with straight pieces of salmon.
2. Mash the cream cheese until smooth (a rubber spatula is good for this), working in the mignonette pepper and a pinch of salt at the same time. Pour in two-thirds of the cream, a little at a time, and keep stirring and beating until a smooth, lightly whipped cream consistency is achieved. Now work in the lemon juice. If slightly too firm (it should be spreadable), work in the remaining cream and then recheck for seasoning.
3. Dollop about a quarter of the cream cheese in the centre of the salmon and spread to the edge with the spatula or a palette knife; slowly turn the tin to get an even thickness of about 3mm. Top this with a salmon layer, continuing until both salmon and cheese have been used, finishing with a salmon layer. Press the top down with your hands. Stretch cling film over and refrigerate for at least four hours - or preferably overnight.
4. Make the dressing. Simmer the shallots, sugar and brandy in a small pan until almost dry and a deep brown colour - about 5 minutes. Tip into a bowl and leave to cool. Whisk the crème fraîche in a bowl with the mustard and lime juice, and whisk in the cold shallots.Whisk in the olive oil, trickling it slowly as if making mayonnaise. Season, cover the bowl with cling film and chill in the fridge for 2 hours or overnight.
5. To turn the salmon gateau out, dip a knife into a jug of warm water and run it carefully around the inside of the tin, between the gateau and the sides, to release the salmon from the tin. Invert a flat serving plate or board on top, then turn the gateau out upside down and lift off the tin and the cling-filmed base. You will now be left with a perfectly flat top to the salmon-layered gateau.
6. The gateau is best cut into wedges while set firm, then left to reach room temperature for 20-30 minutes before serving - it will soften slightly and have more flavour being less cold. Just before serving, chop the dill and whisk it into the dressing, which is best served straight from the fridge. Serve the gateau with watercress sprigs drizzled with olive oil and lime wedges for squeezing. Serve the dressing in a jug.

Per serving

559 kcalories, protein 25g, carbohydrate 3g, fat 48 g, saturated fat 26g, fibre 0g, salt 4.71 g

Latest comments and suggestions

• Maria Budgen

  06 December 2007

  Maria Budgen rated and commented on this recipe

  

  How to impress your guests! Looks and tastes great and isn't difficult. Also good to have a dinner party starter that can be made ahead.

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• Judy

  29 December 2008

  Judy rated and commented on this recipe

  

  Had this as a starter on Christmas Day. There was too much for 6 so served it again on Boxing Day for another 6 people. Looked and tasted delicious. A winner!!

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• KabeyBaby

  19 February 2009

  KabeyBaby commented on this recipe

  I agree with Judy... I also made for Christmas Day but my Boxing Day guests were delighted that they got to share it as there was so much left. Very filling and very impressive. Will most definitely make again!

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Ingredients

• 700g pre-sliced smoked salmon
• 350g full-fat soft cream cheese
• 1 heaped tsp mignonette pepper (coarsely ground black peppercorns)
• 284ml carton whipping cream
• juice of half a lemon

FOR THE GRAVADLAX DRESSING

• 1 heaped tbsp very finely chopped shallot
• ½ tsp demerara sugar
• 50ml brandy
• 100ml crème fraîche
• 1 heaped tsp Dijon mustard
• squeeze of lime juice
• 50ml olive oil
• leaves from a few sprigs of fresh dill

TO SERVE

• 8 watercress sprigs
• extra virgin olive oil
• lime wedges

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Difficulty and servings

Serves 8

Preparation and cooking times

Prep 1 hr 15 mins

Ingredients

• 700g pre-sliced smoked salmon
• 350g full-fat soft cream cheese
• 1 heaped tsp mignonette pepper (coarsely ground black peppercorns)
• 284ml carton whipping cream
• juice of half a lemon

FOR THE GRAVADLAX DRESSING

• 1 heaped tbsp very finely chopped shallot
• ½ tsp demerara sugar
• 50ml brandy
• 100ml crème fraîche
• 1 heaped tsp Dijon mustard
• squeeze of lime juice
• 50ml olive oil
• leaves from a few sprigs of fresh dill

TO SERVE

• 8 watercress sprigs
• extra virgin olive oil
• lime wedges

Per serving

559 kcalories, protein 25g, carbohydrate 3g, fat 48 g, saturated fat 26g, fibre 0g, salt 4.71 g

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