Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Matching Wine All Wine 101 Wine News Wine Regions Wine Varietals Home > Selector Magazine > Food > Smoked salmon panna cotta Food Smoked salmon panna cotta Preparation time 10 minutes Cooking time 35 minutes Serves Ingredients 500g smoked salmon (Huon Reserve Selection) 300ml thickened cream 12 basil leaves 3 gelatine leaves 200ml buttermilk 1½ tsp wasabi paste 120g mache or Asian salad leaves 1 tsp sesame oil 2 tsp soy sauce 1 lemon, juice only Micro herbs to serve Method Place cream and basil in a saucepan over medium heat. Bring almost to the boil. Meanwhile, soften gelatine in cold water for 3 minutes, squeeze out excess water. Remove cream mixture from heat and stir in gelatine mixture until dissolved. Process gelatine mixture with 250g salmon, buttermilk and wasabi until smooth. Transfer to a jug, season, divide amongst 6 x ½ cup dariole moulds. Refrigerate for 3 hours or overnight to set. To make salad: Place sesame oil, soy sauce and lemon juice in a jar, shake to combine. Place leaves in a bowl and toss with dressing and sesame seeds. To serve: Dip moulds in hot water, turn out onto plates, top with herbs. Serve with salad and remaining salmon. Food Preparation time 10 minutes Cooking time 35 minutes Serves SHARE