North Esk Salmon Tian with Glamis Asparagus
Prepare basic fish mousse by blending salmon and egg yolk with the fresh salmon, diced scallops and fish trimmings until smooth.
Gradually pour in the cream, followed by nutmeg and seasoning.
Grease tian moulds and line with the long slice smoked salmon.
Pipe in the mousse, cover with cling film.
Steam for approx 5-10 minutes.
Serve with Glamis Asparagus in a butter sauce with a micro herb salad.
250 g Long sliced smoked salmon
155 g Fresh salmon, filleted
Both from Glen Esk, Angus
275 ml Double cream
1 Egg yolk
0.5 Teaspoon salt
Salmon trimmings, diced scallops and fish trimmings