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Smoked salmon gateau with dilly sauce

January 22, 2012 in Fish, Starters

January is almost over and I haven’t posted once this year … probably because, being in post-Christmas diet mode, I haven’t really cooked anything blog-worthy this year!

A friend and I take turns hosting each other every month or so for a meal, with the sole requirement being that the host has to cook something she’s never made before.

This was HER idea! She’s still in her 20’s and unmarried, so most recipes fall within the criteria. I, on the other hand, have reached that, er, ‘mature’ stage of life where I’ve generally tried most of the recipes I ever want to try – and would quite happily never cook again!

But friendship won the inner battle and I grudgingly agreed to feed her occasionally – but I did NOT agree to the whole ‘unchartered waters’ thing! As far as I’m concerned, if she hasn’t eaten it before, it’s a new recipe!

I’ve made this recipe more than a few times before, but always as a full-sized gateau – using normal-sized crepes and cutting it into wedges like a cake for serving. This time, I used one of those cute single-egg mini frying pans to make the crepes. Half a gateau was just the perfect serving as a starter … pity we decided to try having a whole one each, because they were too rich for either of us to clear our plate!

Despite it’s impressive appearance and long to-do list, this is really dead easy to make – with the added bonus of being prepared the day before serving.

SMOKED SALMON GATEAU WITH DILLY SAUCE – Serves 4

Crepes:

1/2 cup cake flour

pinch of salt

2 eggs

1 tspn oil

180ml milk

Sift flour and salt into a bowl. Add the eggs, oil and 30ml of the milk. Beat until smooth.

Beat in the remaining 150ml milk and refrigerate for 30 mins.

Pour a thin layer of the batter into a non-stick frying pan, brown on one side and turn out onto a plate.

Repeat with the rest of the batter. Allow the crepes to cool.

Filling:

250g smooth cottage cheese

1 Tblspn horseradish sauce

1 Tblspn honey

1 1/2 tspns crushed garlic

1 Tblspn lemon juice

salt & pepper to taste

200g smoked salmon (or trout, if you prefer) fillets, roughly chopped

Mix all of the ingredients (except the smoked salmon/trout) together until well-blended.

Dilly Sauce: (this makes a lot of sauce, but I couldn’t reduce it because of the egg)!

1 egg

2 Tblspns white vinegar

1 Tblspn Dijon mustard

250ml olive (or sunflower) oil – I used half of each kind, for economical reasons!

2 Tblspns honey

250ml plain yoghurt

5ml dill tips

salt and black pepper to taste

Beat the eggs, vinegar and mustard with an electric mixer.

With the beaters still running, slowly add the oil, beating constantly.

Add the honey, yoghurt, dill and seasoning and mix well.

Assembling the gateau:

Place 2 crepes alongside each other on a serving platter and spread with the filling then top with some of the chopped smoked salmon and cover with the next 2 crepes.

Repeat the process until you’ve used up all of the crepes(or the filling or salmon, whichever happens first) – end with a crepe as your top layer.

Refrigerate until ready to serve – then,using a sharp knife, cut each gataeu in half.

Pour some of the dilly sauce onto the serving plates and place half a gateau into the middle of the plate, drizzling with some more of the sauce.

Garnish with a sprig of fresh dill or fennel.

23 responses to Smoked salmon gateau with dilly sauce

  1. It looks gorgeous townie……any leftovers?

    • You’re welcome to come over after I get home from work to have some leftovers – but both gateaux have been partly eaten, so the presentation won’t be all that great!

  2. Yum! looks impressive but, as you said, quite easy to make – my kind of meal ;o)

  3. Oooh this gets me very excited Blodie .. awesome idea and that little weeny crepe pan is fab xxx have an awesome Monday xxx jan

    • Thanks, Jan – I was initially going to get some of those round mould-thingies for fried eggs but put them right back on the shelf when I spotted the mini pan!
      Enjoy the rest of your week :)

  4. oh my goodness! that looks mouthwatering! YUM!

    • Thanks, Carey – if I wasn’t battling with a stomach virus, I’d have made a real pig of myself, it’s seriously yum!

  5. WHOA!!!! Amazeballs….love the sound of this….its just too hot to make crepes right now….will wait for a bit of cooler weather xxxx

    • Thanks, Col! The mini-pan really speeds up the crepe-making experience, which helps a lot in this weather!

  6. thats an impressive looking dish – nice way to start your post for this year, Blondie.

    • Hi Mitzi! Thanks, I’ve been feeling really blog-blocked so far this year, so I’m glad I’ve been able to post something worthwhile! :)

  7. Oh it looks wonderful, I will make this for sure!!!

  8. You almost tempt me to try this or the previous, but in the interests of the continued health of my loved ones perhaps I should abstain.

  9. I could just eat a whole one right now for breakfast. Looks wonderful, Jan.

  10. I could just eat a whole one right now for breakfast. Looks wonderful, Blondie.

  11. Sorry, i was getting mixed up as to whose blog I was on. Only just found my way over here. ;)

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