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Disclaimer: On occasions we may have used a recipe image of a similar nature for illustrative purposes only.
350gm (12oz) piece of skinless salmon fillet, any bones removed450ml (¾ pint) hot fish stock250g (9oz) smoked salmon or trout slices10ml (2 tsp) powdered gelatine30ml (2 tbsp) lemon juice10 sprigs of parsleysmall handful dill sprigs10 ml (2 tsp) snipped fresh chives225g (8oz) hot smoked trout fillets, flaked75g (30z) crème fraîche30ml (2 tbsp) hot horseradish sauce225g (8oz) curd cheesesalt and freshly ground black pepperfresh chives, to garnish
Serves: 4Preparation Time: 30 Miniutes plus Cooling and ChillingCooking Time: 15 MinutesTools: Food Processing Attachment
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