Boudine of Reserve Selection Whisky Cured Smoked Salmon
Whisk the eggs and chopped dill together in a bowl and lightly season with salt and pepper. Lightly preheat a large non-stick frypan and carefully pour a thin layer of the egg mixture covering the bottom of the fry pan to form a thin crepe like omelette. Quickly flip and then remove the omelette carefully onto a plate or board. Repeat process with remaining egg mixture.
On a clean bench-top lay cling wrap (2 layers) down to form a plastic film as a base to roll the smoked salmon sausage or ‘boudine’.
In a rectangular shape (25cm x 15cm) lay the whisky cured into a square, with no gaps onto the cling film base and then lay the pre-prepared herbed omelette on top. Trim around the edges to create a more precise rectangular shape using kitchen scissors. With the aid of the cling wrap tightly roll into a sausage shape and tie each end securely.
Refrigerate overnight or for at least three hours. Using a sharp knife slice the Whisky Cured Smoked Salmon Boudine into rounds remove plastic wrapping and arrange on a serving platter.
This is another easy and tasty creation from our Victorian Sales Representative and former chef, Simon Smits.