Name: Salmon and cucumber tower with gazpacho dressing
Yield: 4 servings
Cuisine: Entertaining
Ingredients: 240.00 g salmon smoked offcuts; 250.00 ml fresh chillies 573; 10.00 ml fresh mixed herbs chopped; 1.00 garlic small cloves; coarse salt pinch; 1.00 cucumber diced; 10.00 ml fresh chives chopped; lemon juice; sea salt and freshly ground black pepper; 500.00 g cherry tomatoes; 190.00 ml fresh chillies 573; 1.00 yellow pepper; 30.00 ml vinegar white wine; 30.00 ml sugar; sea salt and freshly ground black pepper; 0.00 cucumber thinly sliced; lettuce variety; 4.00 quail eggs cooked; caviar; 1.00 eggs yolk only; 1.00 garlic cloves, crushed; 15.00 ml fresh basil finely chopped; 15.00 ml fresh parsley finely chopped; 4.00 anchovy fillets; 15.00 ml vinegar white wine; 15.00 ml pommery mustard wholegrain mustard; 250.00 ml fresh chillies 573

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Ingredients (27)

SALMON TOWER

240.00 g	salmon — smoked offcuts
250.00 ml	fresh chillies — 573
10.00 ml	fresh mixed herbs — chopped
1.00	garlic — small cloves
	coarse salt — pinch
1.00	cucumber — diced
10.00 ml	fresh chives — chopped
	lemon juice
	sea salt and freshly ground black pepper

GAZPACHO DRESSING

500.00 g	cherry tomatoes
190.00 ml	fresh chillies — 573
1.00	yellow pepper
30.00 ml	vinegar — white wine
30.00 ml	sugar
	sea salt and freshly ground black pepper

GARNISHING

0.00	cucumber — thinly sliced
	lettuce — variety
4.00	quail eggs — cooked
	caviar

ANCHOVY MAYONNAISE

1.00	eggs — yolk only
1.00	garlic — cloves, crushed
15.00 ml	fresh basil — finely chopped
15.00 ml	fresh parsley — finely chopped
4.00	anchovy fillets
15.00 ml	vinegar — white wine
15.00 ml	pommery mustard — wholegrain mustard
250.00 ml	fresh chillies — 573

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Method:

ANCHOVY MAYONNAISE: Place all the ingredients, except the olive oil, in a food processor and process well.
Add small quantities of the olive oil through the spout while the food processor is running and process until well blended. Chill until needed.
SALMON TOWER: Mix the olive oil and herbs and marinate the salmon in the mixture, preferably for a day.
Dice the salmon and add the garlic, salt and cucumber. Mix 15 ml (1 T) of the anchovy mayonnaise with the chives, lemon juice and salt and pepper to taste.
Add to the salmon and stir gently. Divide the mixture among four ramekins, pressing down gently. Chill until just before serving.
GAZPACHO DRESSING: Process all the dressing ingredients in a food processor until smooth. Season to taste.
GARNISHING: Unmould the salmon towers onto four plates and surround with a little of the gazpacho dressing.
Fan out the cucumber slices on top of the salmon towers. Stack lettuce leaves on top of the cucumber and garnish with quail eggs and caviar.