Smoked salmon claudine
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | ounces | Smoked salmon slices |
| 6 | ounces | Smoked salmon |
| 6 | ounces | Smoked trout |
| 10 | ounces | Heavy cream |
| 1 | Gelatin leaf | |
| 1 | tablespoon | Tomato puree |
| Worcestershire as needed | ||
| Tobasco sauce as needed | ||
| Lemon juice to taste | ||
| Salt and pepper as needed | ||
| 6 | ounces | Swedish Mustard Dressing |
| 10 | ounces | Marinated cucumber relish |
| 20 | Wedges hard boiled egg | |
| 20 | slices | Plum tomato |
| 10 | Wedges lemon | |
| 1 | Head bibb lettuce leaves | |
| 10 | Sprigs dill | |
| 2 | ounces | Capers |
Directions
FOR MOUSSE
FOR GARNISH
Pass salmon and trout through the finest blade of the meat grinder. Put in the food processor and while it's running add the heavy cream slowly .
For Garnish:
Soak the gelatin leaves in cold water strain, and heat lightly to liquify.
Then slowly add to the mousse. Season with the rest of the ingredients.
Then pipe the mousse into the pre-prepared molds lined with smoked salmon slices. Fold over edges of sliced smoked salmon to make a envelope. Serve with garnish.
Converted by MC_Buster.
NOTES : Recipes adopted from Apollo Standard Recipe Recipe by: IN FOOD TODAY SHOW #INJ168 Converted by MM_Buster v2.0l.