Title: Salmon and Cheese Pots (Davis Gelatine)
Categories: Appetizer Australian Microwave Bbq Salmon
Yield: 6 Servings

1	md	Red pepper
200	g	Pink salmon; canned
350	g	Cottage cheese
1/2	ts	Dried dill
		Salt
		Ground pepper
45	ml	White wine vinegar
3	ts	Gelatine; (1 sachet)
		Fresh dill leaves
		Lemon slices

Skin the red pepper by either holding it on a fork in a gas flame or turning under a very hot grill until charred; place in a loosely tied polythene bag for about 5 minutes, rub the pepper in the bag to remove some of the skin, then rinse under cold water. de-seed and roughly chop.

Place the pepper in a food processor with the salmon (skin and bones removed) and half the cottage cheese. Puree until smooth. Mix the remaining cottage cheese with the dill. Season both mixtures to taste.

Place the wine vinegar in a pan and sprinkle the gelatine over. Heat gently until dissolved (or microwave for 45 seconds on High/100% power).

Stir 15 ml (1 tsp) of the gelatine mixture into the cottage cheese with dill, then spoon this evenly between six small dishes or moulds. Stir the remaining gelatine into the salmon mixture and spoon on top. Chill until set, then turn out to serve. Garnish with sprigs of fresh dill and lemon slices.

Serve with crispbreads for a tasty starter or with a sald for a light main course.

Leiner Davis Gelatin N.Z. Limited, Christchurch, New Zealand typed by Greg Mayman

From: Greg Mayman Date: 03 Apr 97 National Cooking Echo Ä

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