SMOKED SALMON PARCELS
CAULIFLOWER AND MUSHROOM CHEESECAKE
4 pieces Sliced
Smoked Salmon
8 oz Cream Cheese
2 Tblsps. Single Cream
2 Tblsps. Creamed Horseradish
2 Tblsps. Snipped Chives
Salt and Pepper
8 Fresh Chives
Lemon Wedges and Fresh Dill to garnish
Base - 4 oz Shortcrust Pastry
Filling - 1 small Cauliflower, boiled and mashed
8 oz smooth Cottage Cheese
3 Eggs, separated
3 oz Plain Flour
5 Fl. oz Double Cream
3 oz sliced Mushrooms
2 Spring Onions, finely chopped
Salt and Pepper
Dash Tabasco
Topping - 1 oz Butter
1 oz Plain Flour
10 Fl. oz Milk
1 oz Sliced Mushrooms
6 oz Plain Flour
4 oz Butter
3 oz Caster Sugar
1 oz Ground Almonds
1 Egg yolk
1 lb. Cooking Apples
Grated Rind and juice of 1 Lemon
1 Tsp. Ground Cinnamon
3 oz Soft Brown Sugar
8 oz Fresh or thawed Frozen Raspberries
Topping - 8 oz Plain Flour
6 oz Butter
4 oz Demerara Sugar
1 tsp. Ground Ginger
.5 tsp. Ground Coriander
Cream to serve
Lay the salmon on a board. Mix together the cream cheese, horseradish, snipped chives and seasoning in a bowl. Divide the mixture evenly between the salmon slices and wrap the salmon round the filling. Chill for 30 mins. Just before serving wrap 2 long chives around each parcel. Serve with lemon wedges and dill.
Line an 8” Tin with the pastry. Blend the cauliflower with cottage cheese, egg yolks, spring onions, flour and double cream. Add sliced musrooms, Tabasco and seasoning. Whisk egg whites and fold through the mixture. Pour into ths pastry base and bake for 1hr 15 mins. To make the topping make a white sauce with the butter flour and milk, add the sliced mushrooms. Pour the sauce over the baked cheesecake and serve hot. Gas Mk 3/180C
Mix together flour, butter, sugar, almonds and egg yolk to make a dough. Press into an 8” loose bottomed tin and chill. Peel, core and chop the apples. Cook in a covered pan with a little lemon juice and cook till just tender. Add cinnamon, lemon rind and brown sugar and leave to cool slightly. Bake the base for 20 mins. at Gas Mk 6/200C. Lower the oven to Mk4/180C. Spoon the apple mixture and raspberries on to base. To make the topping rub the butter into the flour. Add the sugar and spices. Stir in 2-3 Tblsps. Cold water and mix with a knife till lumpy. Spoon onto the fruit and level. Bake for 35-40 mins. Cool in the tin Chill for 3 hrs. before removing the tin and serve with cream.
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