| salmon |
cut into 2cm pieces, poach, drain |
Line loaf tin with foil. Arrange alternate stripes of capsicum and sweetcorn along sides and bottom. Fill with alternate layers of salmon, sauce and spinach, starting and ending with spinach. Fold over foil, press tightly. Bake in moderate oven 30 minutes or until cooked through |
| butter |
|
make white sauce |
| flour |
| milk |
| sour cream |
| shallots |
chopped |
|
stir in |
| lemon juice |
|
| cheese |
grated |
| spinach |
|
| capsicum |
cut into straight, regular pieces; blanche |
| baby sweetcorn |
cut in half lengthways; blanche |
| pesto hollandaise |
| 3 egg yolks |
|
blend in liquidizer |
Stir over gentle heat a few minutes, until needed |
| 1 tablespoon water |
| 1 tablespoon lemon juice |
| 4oz butter |
foaming |
drizzle in clear part of butter slowly, while blending |
| lots basil |
|
briefly blend in |
| 1 tablespoon pesto |
|
|