It's been a while since my wife wanted to taste this skullcap and she asked me to prepare it. Seizing the occasion of the festivities and taking advantage of an invitation to dinner, I decided to satisfy it and to satisfy also the other friends who like the salmon. Very simple to prepare, requires only a little ' patience before being tasted because it has to compact in the fridge. Take advantage of the last days of festivities to prepare it, if you also like the salmon, you leccherete the whiskers! Trying to believe…
10 grams of fish glue in sheets
60 grams of Parmigiano Reggiano
100 grams of fresh cream
500 grams of ricotta cheese
300 grams of smoked salmon
Fresh thyme and chives to taste
Pepper to taste
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Let's start by putting the fish glue to soak in the cold water. In the meantime, let's heat the cream. As soon as it becomes hot, add the grated parmesan and let it dissolve with the help of a whip. After this operation, turn off the fire and add the well wrung fish glue. Always with the whip stir well in order to avoid the forming of lumps. We then put the side mixture to make it cool. Dedichiamoli to the preparation of the base of the skullcap. We cover a boule with food film leaving it to be deedged. On the bottom of the same, we lay the slices of salmon to cover it completely so let's put aside.
As soon as the cream has cooled, move it into a mixer and add the ricotta, the chopped aromatic herbs and pepper, then amalgamiamo the whole. As soon as our mixture is well amalgamated, Versiamone a half inside the boule then Livelliamolo.
We take the salmon advanced, we put aside the slices necessary to cover the bottom of the skullcap then cut roughly the remaining salmon and add to the mixer. Mix until you get a homogeneous mixture and a nice pink color. At this point we can pour all the cream inside the skullcap. We layer and cover with the salmon slices kept aside.
We close everything with the film protruding from the mould and put in the fridge for at least 4 hours (better if all night).
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On a serving plate, we lay a base of herbs (I used valerian) then remove the skullcap from the Boule and Priviamolo of the film that covers it. Posizioniamolo in the center of the plate then decorate with slices of lemon and peppercorns. At the cut we will have a pleasant double coloring of the filling, in the upper half a beautiful white and in the lower half a beautiful rose.
We need half an hour after we get out of the fridge.
