| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Swedish |
Infood01 |
1 |
servings |
INGREDIENTS
| 10 |
oz |
Smoked salmon slices |
| 6 |
oz |
Smoked salmon |
| 6 |
oz |
Smoked trout |
| 10 |
oz |
Heavy cream |
| 1 |
|
Gelatin leaf |
| 1 |
tb |
Tomato puree |
|
|
Worcestershire as needed |
|
|
Tobasco sauce as needed |
|
|
Lemon juice to taste |
|
|
Salt and pepper as needed |
| 6 |
oz |
Swedish Mustard Dressing |
| 10 |
oz |
Marinated cucumber relish |
| 20 |
|
Wedges hard boiled egg |
| 20 |
sl |
Plum tomato |
| 10 |
|
Wedges lemon |
| 1 |
|
Head bibb lettuce leaves |
| 10 |
|
Sprigs dill |
| 2 |
oz |
Capers |
INSTRUCTIONS
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.
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