Salmon and cucumber tower with gazpacho dressing

Recipe from: 12/18/1997 12:00:00 AM
Ingredients 0
Servings 4




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.

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