Post by blackcrowheart on Nov 22, 2005 13:22:14 GMT -5
Smoked Salmon Rolls with Fresh Salmon Caviar
Dinner-Supper
Appetizer course
(Note to Wes in Boise: I'm kicking this off with a re-post of the recreation of
one of Champlain's dinners)
(Series note: "Northern Bounty, A Celebration of Canadian Cuisine" is a look at
emerging gourmet regional cuisine. The Nova Scotia chapter focused on a chef
(whose name currently escapes me) who re-created Samuel de Champlain's dinners
in the winter of 1604 at Port Royal which he founded. The winter dinners were
highlighted by numerous and frequent Mi'kmaq visitors who brought gifts of
venison and salmon to augment the French stores of dried goods from their ship.
The main ingredients are predominately New World and the methods and seasonings
predominately 17th century French. The monthly dinners were marked by
friendliness and goodwill by all and was the beginning of a relatively
harmonious long term relationship.
I use Meal Master to store recipes which does not calculate nutritional data but
if someone runs these recipes through Master Chef it can be calculated easily.)
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Smoked Salmon Rolls with Fresh Salmon Caviar
Categories: Appetizers, Canadian, Caviar, Smoked, Salmon
Yield: 6 servings
1 lb Cold smoked salmon
3 1/2 Sheets of leaf gelatin
1/3 c Fish stock
2 tb Unsalted butter
1/4 ts Worcestershire sauce
1 1/4 c Whipping cream
Salt to taste
Freshly ground black pepper
Salmon roe
Fresh dill
Chill all equipment including bowl and blade of the food processor.
Slice half the salmon into 3" x 6" rectangles. Place each on a piece
of plastic wrap; refrigerate. Chop remaining salmon coarsely; set
aside.
Soften leaf gelatin in a bowl of cold water until pliable, about 5
minutes. Warm fish stock in a small saucepan. Drain and squeeze
excess moisture from leaf gelatin; add to the fish stock, stirring to
dissolve completely. Refrigerate until cool, but not set.
Puree salmon chunks and butter in food processor until smooth. Add
fish stock, Tabasco and Worcestershire sauces. Process until blended.
Transfer to a large stainless steel bowl. In a separate chilled bowl,
whip cream until it forms soft peaks. Fold into salmon mixture in
halves. Season to taste with salt and pepper.
Spoon about 1" layer of salmon mousse into the centre of each salmon
rectangle. Roll the slice of salmon around the mousse with the help
of the plastic wrap, until each edge meets. Twist ends of wrap
tightly; chill rolls at least 1 1/2 hours before serving.
To serve, unwrap rolls and place on a chilled plate. Garnish with a
small spoonful of salmon roe and a sprig of dill.
From the L'Ordre de Bon Temps menu in Northern Bounty, A Celebration
of Canadian Cuisine. posted by Jim Weller.
MMMMM
Cheers,
Jim in Yellowknife
Dinner-Supper
Appetizer course
(Note to Wes in Boise: I'm kicking this off with a re-post of the recreation of
one of Champlain's dinners)
(Series note: "Northern Bounty, A Celebration of Canadian Cuisine" is a look at
emerging gourmet regional cuisine. The Nova Scotia chapter focused on a chef
(whose name currently escapes me) who re-created Samuel de Champlain's dinners
in the winter of 1604 at Port Royal which he founded. The winter dinners were
highlighted by numerous and frequent Mi'kmaq visitors who brought gifts of
venison and salmon to augment the French stores of dried goods from their ship.
The main ingredients are predominately New World and the methods and seasonings
predominately 17th century French. The monthly dinners were marked by
friendliness and goodwill by all and was the beginning of a relatively
harmonious long term relationship.
I use Meal Master to store recipes which does not calculate nutritional data but
if someone runs these recipes through Master Chef it can be calculated easily.)
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Smoked Salmon Rolls with Fresh Salmon Caviar
Categories: Appetizers, Canadian, Caviar, Smoked, Salmon
Yield: 6 servings
1 lb Cold smoked salmon
3 1/2 Sheets of leaf gelatin
1/3 c Fish stock
2 tb Unsalted butter
1/4 ts Worcestershire sauce
1 1/4 c Whipping cream
Salt to taste
Freshly ground black pepper
Salmon roe
Fresh dill
Chill all equipment including bowl and blade of the food processor.
Slice half the salmon into 3" x 6" rectangles. Place each on a piece
of plastic wrap; refrigerate. Chop remaining salmon coarsely; set
aside.
Soften leaf gelatin in a bowl of cold water until pliable, about 5
minutes. Warm fish stock in a small saucepan. Drain and squeeze
excess moisture from leaf gelatin; add to the fish stock, stirring to
dissolve completely. Refrigerate until cool, but not set.
Puree salmon chunks and butter in food processor until smooth. Add
fish stock, Tabasco and Worcestershire sauces. Process until blended.
Transfer to a large stainless steel bowl. In a separate chilled bowl,
whip cream until it forms soft peaks. Fold into salmon mixture in
halves. Season to taste with salt and pepper.
Spoon about 1" layer of salmon mousse into the centre of each salmon
rectangle. Roll the slice of salmon around the mousse with the help
of the plastic wrap, until each edge meets. Twist ends of wrap
tightly; chill rolls at least 1 1/2 hours before serving.
To serve, unwrap rolls and place on a chilled plate. Garnish with a
small spoonful of salmon roe and a sprig of dill.
From the L'Ordre de Bon Temps menu in Northern Bounty, A Celebration
of Canadian Cuisine. posted by Jim Weller.
MMMMM
Cheers,
Jim in Yellowknife