Smoked Salmon Turbans (Wheat Free)

This recipe is Gluten free, Wheat free and Dairy free.


serves 8
11.7 g (1/2 oz) sachet (US 1 tablespoon) of powdered gelatine
550 g (19 oz) of salmon fillet, all bones and skin removed
A few slices of lemon
Salt and freshly ground black pepper
297 g (10 1/2 oz) of tofu (set firm)
1 teaspoon of tomato puree (paste)
2 tablespoons of lemon juice
A few drops of (GF) Tabasco sauce/chilli oil
3 teaspoons of dry sherry
455 g (16 oz) of sliced smoked salmon
2 packets of watercress, trimmed
Extra virgin olive oil
2 large lemons, cut into 8 wedges
8 ramekins or moulds, lined with clingfilm (plastic wrap)


1. Dissolve the gelatine in 3 tablespoons of boiling water and stir until it is clear and lump-free.

2. Meanwhile, wrap the salmon in foil with a little water, a few slices of lemon, salt and pepper.

3. Poach for 15 minutes.

4. Open the foil and leave to cool.

5. Flake the fish into a bowl, add the juices and then briefly process the tofu, fish and juices in a food processor with the tomato, lemon juice and Tabasco.

6. Stir in the gelatine and beat thoroughly until pink, creamy and smooth.

7. Transfer to a bowl and fold in the sherry using a metal spoon.

8. Line each ramekin or mould with clingfilm (plastic wrap), then line the clingfilm (plastic wrap) with salmon slices, making sure that there are no holes and that there is an overlap to fold over to encase the mousse.

9. Divide the mousse between the ramekins, then smooth over and seal up with the overlapping salmon.

10. Cover with clingfilm (plastic wrap) and chill for 4 hours or more. Turn out onto the centre of each plate, surround with watercress and drizzle with the oil and pepper.

11. Serve each turban with a wedge of lemon and a plate of thinly sliced Cumin Seed and Rye Bread bread of your choice.

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