Place the smoked salmon slices or pieces of darns in a medium-sized, non-porous casserole dish. In a separate medium bowl, combine all the ingredients for the sauce and whisk them together well, and pour over the fish. Cover the dish with cling film, and marinate the fish in the refrigerator for 4 to 6 hours. Prepare an outdoor grill with coals about 5 inches (10 cm) from the grate. Double up tin foil and stick some holes into it with a knife to let the smoke through. Place the tin foil onto the grill, and the salmon slices / darns on top, and heat them up gently. The salmon is already “cooked”, so all you need to do is heat it up to bring out all the flavours.

To make the jelly base Allow the gelatine to bloom in ice-cold water Warm the syrup with the spices Cube the sponge and put it in the base of the trifle mould with cherries Put softened gelatine in the syrup a little bit of sherry or crème de cassis can be added if you like it Strain over the sponge and allow to set in the fridge To make the custard  Boil the cream, beat the egg yolks sugar, and scraped the vanilla pod together until light and fluffy Pour over some of the boiled creams continue whisking until all cream has been added then return to heat and heat gently until coats the back of a spoon Strain and allow to cool before pouring on the set jelly Whisk the cream and put it on top of the custard Leave in the fridge overnight to see allow layers to set together Garnish with fresh cherries mint and chocolate This is a base for any trifle if you don’t like cherries as the base you can use strawberry or any fruit. Jenny loves cherries, especially around Christmas, you can also add chocolate to the custard mixture you have endless ideas with this one.   View Our Christmas Gifts