Red Salmon Créme Shots
MAKES 20 shots
PREPARATION 30 minutes
COOKING TIME None required
INGREDIENTS
1 tablespoon powdered gelatine
¼ cup boiling water
415g can John West Red Salmon, drained and liquid reserved
1 cup natural yoghurt
200ml tub light sour cream
½ cup egg mayonnaise
1 tablespoon finely chopped fresh dill
1 spring onion, finely chopped
Finely grated rind of 1 lemon
Extra sour cream, slices of spring onion and tiny lemon wedges for garnish
STEP 1
Sprinkle gelatine over boiling water, whisk with a fork until dissolved.
STEP 2
Remove skin and bones from John West Red Salmon. Lightly flake prepared salmon into a large bowl, add reserved liquid, yoghurt, sour cream and mayonnaise, dill, spring onion, lemon rind and gelatine; gently mix all ingredients together.
STEP 3
Carefully spoon the mixture into 20 shot glasses, cover with plastic wrap and refrigerate overnight.
STEP 4
Garnish each shot with ½ teaspoon sour cream, spring onion slices and tiny lemon wedges. Serve with specialty toasts, grissini sticks or just on their own with a small fork.
TIP
As an alternative to shot glasses spoon the mixture into lightly greased friand pans allowing 2 tablespoons per serve or alternatively set in a long log pan and cut into slices for serving.
