Salmon trumpet

Name: salmon trumpet
Cook time: 20 min
Total time: 320 min
Yield: 4
Ingredients: 4 Eggs; 4 leaves gelatin bag of 12 pieces; 400 ml fish stock from tablet; 2 tomatoes in 8 parts; tray dill a 15 g; 1 package smoked salmon (100 g), in strips

A tasty recipe. The starter contains the following ingredients: fish, eggs, gelatin (bag of 12 pieces), fish stock (of tablet), tomatoes (in 8 parts), dill (a 15 g), smoked salmon ((100 g) and in strips).

Ingredients

Kitchen Stuff

4 aluminum timbels

Directions

Boil the eggs for 8 minutes. Let it frighten under cold running water and peel. In the meantime, soak the gelatine in cold water for 5 minutes. Bring the stock in a saucepan to the boil. Take of the fire. Squeeze the gelatine and dissolve in the broth. Allow to cool for about 1 hour.
Remove the seed lists from the tomato and cut the flesh into cubes of 1/2 cm. Put a small sprig of dill on the bottom of each timbale and add 2 tbsp per bouillon. Leave to set in the refrigerator for 5 minutes. Cut the rest of the dill finely and mix with the tomato and salmon.
Put the eggs in the timbaaltjes and scoop the dill-tomato-salmon mixture around it. Fill with the broth. Let stiffen in the refrigerator for at least 4 hours.
Keep the bottom of the timbels turning for 3 sec. under the hot tap and plunges on a plate. Tasty with toasted bread.