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Receta Paupiettes Of Salmon

by Global Cookbook

Ingredientes

250 gm poached salmon 50 gm softened butter 50 gm horseradish 2 tsp minced fresh chives 50 gm marinated salmon diced (qv) 1 x squeeze of lemon juice 250 ml lightly whipped double cream

1 x salt and pepper 4 x thin slices marinated salmon about 15 x 7.5cm 50 ml creme fra"che 2 tsp salmon Large eggs     fresh garnish diced yellow and red pepper and courgette lightly fried 300 ml gazpacho sauce (qv) to serve     fresh dill sprigs to garnish

Direcciones

1. Put the poached salmon butter and horseradish into a food processor and work till smooth.
2. Put the mix into a bowl and add in the chives diced marinated salmon and lemon juice.
3. Mix in the cream and season with salt and pepper.
4. Refrigeratein the refrigentor for about 30 min.
5. Cut 4 rectangular pcs of cling film slightly larger than the marinated salmon slices and place a slice on each.
6. Pipe the salmon mix lengthwise on to the salmon slices and roll them up clingfilm and all securing them tightly at each end.
7. Refrigeratethe paupiettes in the refrigerator for 1 hour.
8. Presentation
9. Remove the cling film from the paupiettes and place one in the centre of each plate.
10. Pipe 6 little blobs of creme fra"che on top of each paupiette and place a salmon egg on top of each blob.
11. Garnish the rim of the plate with the red and yellow pepper and courgette.
12. Spoon around sufficient of the gazpacho sauce to cover the base of each plate.
13. Finish off with several sprigs of dill.
14. Serves 4 as a starter

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