Gluten, Wheat and Dairy Free Cookbook: Over 200 allergy-free recipes, from the ‘Sensitive Gourmet’

A few slices of lemon

Salt and freshly ground black pepper

297g/10½oz of tofu (set firm)

1 teaspoon of tomato purée (paste)

2 tablespoons of lemon juice

A few drops of (GF) Tabasco sauce/chilli oil

3 teaspoons of dry sherry

455g/16oz of sliced smoked salmon

2 packets of watercress, trimmed

Extra virgin olive oil

2 large lemons, cut into 8 wedges

8 ramekins or moulds, lined with clingfilm (plastic wrap)

Dissolve the gelatine in 3 tablespoons of boiling water and stir until it is clear and lump-free.

Meanwhile, wrap the salmon in foil with a little water, a few slices of lemon, salt and pepper.

Poach for 15 minutes.

Open the foil and leave to cool. Flake the fish into a bowl, add the juices and then briefly process the tofu, fish and juices in a food processor with the tomato, lemon juice and Tabasco. Stir in the gelatine and beat thoroughly until pink, creamy and smooth.

Transfer to a bowl and fold in the sherry using a metal spoon. Line each ramekin or mould with clingfilm (plastic wrap), then line the clingfilm (plastic wrap) with salmon slices, making sure that there are no holes and that there is an overlap to fold over to encase the mousse.

Divide the mousse between the ramekins, then smooth over and seal up with the overlapping salmon. Cover with clingfilm (plastic wrap) and chill for 4 hours or more. Turn out onto the centre of each plate, surround with watercress and drizzle with the oil and pepper.

Serve each turban with a wedge of lemon and a plate of thinly sliced Cumin Seed and Rye Bread (not GF) (see page 244) or (GF) bread of your choice.

Avocado and Fresh Salmon Corn Meal Pancakes

These pancakes are ideal for breakfast with bacon and eggs on top, or scrambled eggs and smoked salmon for special occasions. They are also superb with avocado and bacon, fresh prawns or crab as a starter or even a light lunch.

Serves 6

455g/16oz of fresh skinless and boneless salmon fillet cut into 2cm/¾ inch cubes

240ml/8fl oz/1 cup of fresh lime juice

2 chillies, seeded and finely chopped

Salt and freshly ground black pepper

2 ripe avocado pears, peeled and stoned (pitted)

1 very large tomato, skinned and finely chopped

CORN MEAL PANCAKES

115g/4oz/¾ cup of sifted fine corn meal

115g/4oz/¾ cup of sifted white rice flour

3 heaped teaspoons of (GF) baking powder

1 teaspoon of salt

Freshly ground black pepper

2 eggs, lightly beaten

240ml/8fl oz/1 cup of goat’s yogurt

Oil for frying

3 tablespoons of chopped fresh coriander (cilantro) leaves

Start 2–24 hours before eating. In a china or glass bowl, marinate the fish in the lime juice with the chillies and seasoning until it is opaque. Keep chilled and cover with clingfilm (plastic wrap).

When you are ready to make the pancakes, chop up the avocados into cubes and add to the lime juice with the tomato.

Just before serving, make the pancakes. Mix the dry ingredients together in one bowl and the liquid ingredients in another, then quickly but thoroughly stir them together.

Heat a little oil in a non-stick frying pan (skillet) and make 6 pancakes, using about 3 spoonfuls of batter for each one.

Cook over a medium heat for 3–4 minutes, turning once, until cooked right through and golden on both sides.

Keep the pancakes warm in a low oven until they are all prepared.

To serve, place each pancake on a hot plate. Drain the salmon and avocado mixture and arrange the topping over the pancakes. Sprinkle with the coriander (cilantro) and serve at once.

Beetroot Jellies with Celeriac Remoulade

Celeriac remoulade is used rather like a jumped-up coleslaw. Usually it is made with lashing of olive oil and far more vinegar and mustard than would ordinarily be used in any mayonnaise. This recipe however, being a fat-free version, has no oil at all.

Serves 6

BEETROOT (BEET) JELLIES

1 bunch small spring onions (scallions), trimmed and sliced