We were entertaining at the weekend and this was our starter. I do believe it was the meal of the evening. Never has a plate of food been so well received. It is all served cold and quite simple to produce. I bet many of you will be book marking it for future reference.
This recipe will work well with any smoked meat or fish. If you just want to buy some smoked salmon from the shop it’ll be fine. The sorbet has a mousse like texture, rather than a granita type texture. This is all down to the liquid glucose. This ensures that you don’t get many sugar crystals in the final mix. If you’ve never used it, give it a go, the results are amazing.
The salad has become my new favourite. So much so, we had this dish again the next day to use up the leftover smoked duck. My Christmas present this year was a stove top smoker. If you have one just smoke your duck breasts as per instructions for 20 minutes. If not, follow my Tea Smoked Duck Recipe with Chilli jam.[purerecipe]
- See Above. Two Smoked Duck Breasts
- 6 stalks, peeled into ribbons Celery
- 250ml Mayonnaise
- 1 Tbsp Sherry Vinegar
- 50g Honey
- 100g Blue Cheese
- 100g Walnuts
- 2 Tbsp chopped Parsley
- 150g Sugar
- 150g Water
- 60g Liquid Glucose
- 450ml Beetroot Juice
- 20ml Lemon Juice
- 2(soak in cold water for 10mins) Gelatine Leaves
Celery, Walnut and Blue Cheese Salad
- Make the sorbet by bringing the sugar and water to a boil. Add the glucose, beetroot juice and lemon juice. Squeeze the excess water out of the gelatine and stir in to the warm mixture. Cool and transfer to an ice cream maker. Place in freezer until needed.
- For the salad, just assemble all of the ingredients. This can be made ahead or at the last minute. It makes no difference.