Rollo De Salmon Ahumado Con Salsa Tartar Y Lentejas Smoked Salmon Roll With Tartar Sauce And Lentils Recipes

ROLLO DE SALMON AHUMADO CON SALSA TARTAR Y LENTEJAS (SMOKED SALMON ROLL WITH TARTAR SAUCE AND LENTILS)

Steps:

• Put the lentils in a bowl. Then add in half the gherkins, capers, chives, parsley and spring onions. Dress with the olive oil, mustard and salt and pepper to taste. Set aside.
• Put the mayonnaise in a bowl. Then add in the remaining half gherkins, capers, chives, parsley and spring onions. Set aside.
• Lay some plastic wrap on a cutting board, which will help to form the roll. Start to layer the sheets of smoked salmon on top, overlapping the slices, so that none of the filling escapes when you roll it up.
• Using an offset spatula (commonly used for frosting cakes), spread a thin layer of the tartar sauce right on the salmon, all the way to the outer edges of the salmon. Next, spoon on a layer of the prepared lentils over the tartar sauce layer.
• Using the plastic wrap to help, lift the salmon away from you and form it into a log form. (The plastic wrap helps to lift the delicate salmon. The plastic wrap should not get rolled into the salmon.) Once the roll is formed, use a very sharp knife to very gently slice the delicate roll into pieces, like a Japanese maki or sushi roll. Serve immediately on individual spoons or on top warm toasted baguette slices drizzled with a little olive oil.

SALMON WITH LENTILS

Steps:

• Place the lentils in a heat-proof bowl and cover with boiling water. Set aside for 15 minutes, then drain.
• Meanwhile, heat the oil in a saute pan, add the onions, leeks, thyme, salt, and pepper and cook over medium heat for 10 minutes, until the onions are translucent. Add the garlic and cook for 2 more minutes. Add the drained lentils, celery, carrots, chicken stock, and tomato paste. Cover and simmer over low heat for 20 minutes, until the lentils are tender. Add the vinegar and season, to taste.
• Preheat the oven to 450 degrees F.
• For the salmon, heat a dry oven-proof saute pan over high heat for 4 minutes. Meanwhile, rub both sides of the salmon fillets with olive oil and season the tops very liberally with salt and pepper. When the pan is very hot, place the salmon fillets seasoning-sides down in the pan and cook over medium heat without moving them for 2 minutes, until very browned. Turn the fillets and place the pan in the oven for 5 to 7 minutes, until the salmon is cooked rare. Spoon a mound of lentils on each plate and place a salmon fillet on top. Serve hot.
• Place the chickens, onions, carrots, celery, parsnips, parsley, thyme, dill, garlic, salt, and peppercorns in a 16 to 20-quart stockpot with 7 quarts of water and bring to a boil. Skim the surface, as needed. Simmer uncovered for 4 hours. Strain the entire contents of the pot through a colander, discarding the chicken and vegetables, and chill. Discard the hardened fat, and then pack the broth in quart containers.

SALMON TARTAR

Steps:

• Cut salmon in small pieces, about 1/4-inch thick. Set aside or cover and refrigerate until ready to serve.
• Slice cucumber into very thin (almost transparent) rounds and set aside.
• In a medium bowl, mix together the shallots, dill, chives, capers, lemon juice, and mayonnaise. Cover and refrigerate if not using immediately. Just before serving, add the tomatoes to the mayonnaise mixture and stir to combine.
• On a serving plate, spread the cucumber to cover 2/3 of the plate, leaving a space in the center of the plate. Spread the mayonnaise mixture in the center of the plate and then arrange the salmon over the cucumber. Garnish with endive pieces around the edges.