In the busy days leading up to Christmas, there are many demands on the cook's time and attention, says Joan Bishop.
To ease the stress and make Christmas Day enjoyable for all, plan on serving as many pre-prepared dishes as possible. Dishes which require only last-minute assembling or reheating are a godsend.
With this in mind, I have devised a luxurious and elegant do-ahead first course: a light and beautiful smoked salmon mousse.
It is simple to make. No cooking is required. The mousse can be assembled two days ahead and refrigerated until an hour or so before serving.
Invert on to an attractive platter, garnish with fresh herbs and it's ready to serve. A lovely summer dish that is perfect with a glass of bubbles.
If serving as an entree, slice and serve just as it is or accompany it with a spoonful of grape and chive salsa (see recipe).
As a main course lunch, a salad and warm crusty bread would be delicious with it.
This makes perfect picnic fare, too. Transport the mousse still in its cling film-lined loaf tin inside a chilly bin and turn on to a plate to serve.
When buying the smoked salmon for this recipe, the cheapest cuts - labelled pieces rather than slices - are ideal. Because the salmon is processed to a smooth puree you do not need perfect slices.
Be aware that smoked salmon is salty, some brands more than others. I think it is essential to use salt-reduced chicken or vegetable stock in this recipe.
Photo by Linda Robertson.
Smoked salmon mousse
Serves 8 as an entree
Ingredients
400g smoked salmon, minus skin and bones
¾ cup sour cream
½ cup plain unsweetened yoghurt
¼ cup mayonnaise (I use Best Foods)
¼ cup lemon juice
¼ tsp sweet, smoked paprika
⅛ tsp cayenne pepper
2 tsp finely chopped fresh dill or fennel leaves
4 tsp powdered gelatine
1 cup salt-reduced chicken or vegetable stock
dill or fennel leaves to garnish
Method
To ensure the mousse turns out easily, line a loaf tin with cling film. Choose a 4-5 cup capacity loaf tin. I use one with a 17cm x 10cm base measurement.
Spray the tin with oil to ensure the cling film adheres to it. Line with the cling film, leaving a generous overlap.
Process the salmon briefly in a food processor until finely chopped, add sour cream, yoghurt, mayonnaise, lemon juice, smoked paprika, cayenne pepper and dill or fennel and process until well combined and smooth. Leave to one side.
Heat stock until simmering, remove from the heat, add the gelatine and stir briskly with a fork until dissolved. Stand for 15 minutes to cool a little.
Add the gelatine mixture to the food processor and process until smooth.
Pour the mousse mixture into the loaf tin. Fold over the cling film and refrigerate for at least four hours.
To serve, unfold the cling film and invert the mousse on to a serving plate. Peel off the cling film. Garnish with dill or fennel leaves.
Slice and serve.
Grape and chive salsa
Ingredients
400g red or black grapes, halved or quartered, pips flicked out
⅓ cup finely chopped chives or spring onions
Pomegranate dressing
1½ Tbsp extra virgin olive oil
1 Tbsp lemon juice
1½ tsp pomegranate molasses
½ tsp raw sugar
¼ tsp salt
Method
Make the dressing first. If convenient, do this the day before.
Combine ingredients in a small screw-top jar and shake well. Refrigerate until needed. Place the grapes and chives in an attractive serving dish.
Shortly before serving, drizzle most of the dressing over the top (you may not need it all). Toss gently to combine.
