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Receta Napoleon Of Smoked Salmon, Dill And Whole Wheat Pancakes With A Salad Of Dandelion Greens
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Ingredientes
- 1 x side unsliced smoked salmon
- 8 ounce soft cream cheese
- 1 ounce vermouth
- 1/2 c. minced dill
- Â Â salt, to taste
- Â Â pepper, to taste
- Â Â The Whole Wheat Pancakes
- 1 c. whole wheat flour
- 1/2 c. all purpose flour
- 1/2 Tbsp. baking pwdr
- 1 tsp salt
- 2 x egg
- 3 Tbsp. butter
- 1Â 1/2 c. lowfat milk
- Â Â The Dandelion Greens Salad
- 1/2 c. extra virgin extra virgin olive oil
- 2 x lemon, juiced, and, zest, chopped
- 1 Tbsp. capers
- 2 Tbsp. chopped red onion
- 2 Tbsp. honey
Direcciones
- Several handfuls of small tender dandelion, greens
- Lay a piece of plastic wrap on a moistened surface. Trim the irregular ends and thinner belly section off of the salmon side, reserve for the mousse. Thinly slice the remaining salmon and lay it on the plastic wrap forming a rectangle about six inches by four inches. If you'd like you may make the roulade longer. Reserve the remaining salmon for another use...
- Place the cream cheese, reserved salmon scraps, dill, vermouth, salt and pepper in a food processor and process till smooth. Stop the machine after a few moments and wipe down the sides with a rubber spatula. Save sufficient dill to garnish the top of each napoleon.
- Spread the mousse proportionately over the smoked salmon. Using the plastic wrap roll the salmon onto itself forming a log. Roll it the short way, so which the roulade is six inches long. Peel back the plastic wrap as you go so which it doesn't get rolled into the roulade. When finished the plastic wrap should encircle the salmon. Grasp the ends and twirl the roulade, tightening the plastic and forcing the roulade into a perfect round shape.
- Chill till solid, at least one hour. You may prepare the roulade the day before serving. It may even be frzn.
- The Whole Wheat Pancakes:Mix together all the dry ingredients in a stainless steel bowl. Using a whip stir them thoroughly till well combined.
- Beat the Large eggs together in a separate bowl, whisk in the melted butter. Add in the lowfat milk and stir till completely blended.
- Add in the wet ingredients to the dry ingredients and stir with a spoon till just combined. Leave the batter slightly lumpy and let rest for one hour.
- Heat a saute/fry pan or possibly skillet over a medium-high flame, add in about a Tbsp. of butter for each batch. Using a spoon place some of the batter in the pan, turn over after a few min when the bottom has cooked golden. Try to make pancakes only slightly bigger than the roulades diameter. Continue making the pancakes till the batter is used up.
- Serve with the roulade.
- The Dandelion Greens Salad:Whisk together all the ingredients except the greens.
- Let the vinaigrette rest at least one hour and preferably overnight. Stir it well before use.
- When ready to serve toss the greens in the vinaigrette.
- Place a small pile of the dressed greens under the Napoleon of pancakes and smoked salmon.
- The Plate!:Make the pancakes as close to service as possible. They may be kept hot for half an hour, between folds of a moistened towel, in a hot oven.
- When ready to serve slice the roulade into thin pcs and layer with the pancakes. Three pancakes and two roulade slices will form one napoleon.
- Dress the greens at the last minute and place on the plate under the napoleon.
- Place a dollop of salmon caviar on top of the napoleon, garnish with a dill sprig and serve. You may also reserve some of the lemon zest to sprinkle around the plate.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 306g | |
| Recipe makes 4 servings | |
| Calories 816 | |
| Calories from Fat 519 | 64% |
| Total Fat 58.93g | 74% |
| Saturated Fat 21.53g | 86% |
| Trans Fat 0.0g | |
| Cholesterol 183mg | 61% |
| Sodium 1444mg | 60% |
| Potassium 427mg | 12% |
| Total Carbs 61.71g | 16% |
| Dietary Fiber 4.7g | 16% |
| Sugars 22.44g | 15% |
| Protein 15.35g | 25% |
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