500 g of smoked cod fillets cut into thin slices
4 tablespoons of fresh cream, canned or shelf-stable cream
5 soup spoons of freshly squeezed lime juice
1/4 cup of chopped fresh parsley
1 envelope of unsweetened gelatin (12 g)
1/4 cup of water
salt and black pepper to taste
Mold:
4 medium tomatoes
6 leaves of parsley
1/2 cup of chicken broth
1 soup spoon of tomato paste extract
a few drops of Worcestershire sauce
salt and black pepper to taste
500 g of smoked cod fillets cut into thin slices
4 tablespoons of fresh cream, canned or shelf-stable cream
5 soup spoons of freshly squeezed lime juice
1/4 cup of chopped fresh parsley
1 envelope of unsweetened gelatin (12 g)
1/4 cup of water
salt and black pepper to taste
Mold:
4 medium tomatoes
6 leaves of parsley
1/2 cup of chicken broth
1 soup spoon of tomato paste extract
a few drops of Worcestershire sauce
salt and black pepper to taste
To form the cakes, line the bottoms and sides of 1/2-cup capacity mini muffin tin cups with thin slices of smoked cod fillets
Close any holes with small pieces of fish
Trim excess for a nice finish when unmolding
Chop all leftover fish into small pieces
Soak the gelatin in water over low heat until dissolved
In a bowl, mix together the cream, lime juice, parsley, dissolved gelatin, and chopped fish
Season to taste
Mix well and refrigerate
To thicken slightly, place this mixture into each lined cup with fish
Cover and refrigerate for 4 hours or overnight
To serve, pass a knife around the cakes and carefully unmold them
Arrange on a platter and place 2-3 tablespoons of sauce around each cake
Garnish with chives and parsley
Prepare the sauce: peel the tomatoes
Blend them in a blender or processor with parsley, chicken broth, tomato paste extract, and Worcestershire sauce until smooth
Season to taste with salt and black pepper
Strain to remove seeds
This sauce is not thick
Cover and refrigerate until serving time
Serves 16 portions.
