Timbale Of Smoked Salmon Mousse Recipes

SMOKED SALMON MOUSSE

Steps:

• Place smoked salmon in a blender or food processor, and blend until smooth. Mix in heavy cream, cream cheese, juice of half of a lemon, dried dill weed, salt and pepper. Blend to desired consistency. Transfer to a medium serving dish, and garnish with salmon roe.

SMOKED SALMON TIMBALE WITH GINGER, CUCUMBER, CREME FRAICHE AND WATERCRESS OIL

Steps:

• Bring a small pot of salty water to boil. Blanch the watercress until the stems are very soft to the touch. Shock in ice water. Remove watercress from the shocking bath. Squeeze as much water out of the watercress by hand, and then by wrapping up in a kitchen towel. Chop the watercress as finely as possible by hand. Place the chopped watercress in a blender, and slowly add the canola oil. Remove the watercress oil from the blender and refrigerate.
• Combine the smoked salmon, shallots, ginger, chives, cucumber and Ginger Vinaigrette in a mixing bowl. Season to taste with salt and pepper. Place a mold of your choice on the plate of your choice, and pack 2 ounces of the smoked salmon mixture into the mold. Top with 1 tablespoon of the creme fraiche. Garnish, if so desired, with 1 teaspoon of the optional caviar. Repeat 3 times. Garnish each plate with a few decorative squiggles of the watercress oil.
• Place the ginger and canola oil in a small pot. Bring to a simmer over low heat. Remove from heat and let stand 12 hours. Strain the oil through a cheesecloth lined strainer. (The ginger oil may be kept in the refrigerator for 3 months.) Combine the ginger oil with as much vinegar and mix well.

TIMBALE OF SMOKED SALMON MOUSSE

Steps:

• To make the mousse, blend the smoked salmon, sour cream, and vodka in a food processor. Line a timbale mold with fresh salmon slices and fill the cavity with the mousse. Refrigerate for 4 hours and served chilled.

SMOKED SALMON MOUSSE

Steps:

• Cut the butter into cubes and melt it in a saucepan over low heat. Remove from the heat and set aside for a few minutes to cool and to allow the milky solids to sink to the bottom. Carefully pour off the oily part, or clarified butter, leaving the milky solids behind. Let the clarified butter cool to room temperature.
• In 2 or three batches, put the salmon cubes, clarified butter, and cream in the bowl of a food processor, and puree until fluffy and completely smooth. Transfer the salmon puree to a large bowl and stir in the herbs and lemon juice to taste. Chill before serving.

SMOKED SALMON TIMBALES

Steps:

• 1. Using four glass dishes with a 1/4-cup capacity, such as custard cups, layer the ingredients into each dish as follows: divide the chives among the bowls, then spoon 1 tablespoon of the goat cheese into each bowl. Press half a slice of the salmon on top and add 1 slice of the onion and 1 slice of the apple. Sprinkle a little black pepper over the apple, the press the other half of the salmon slice on top. add another tablespoon of the goat cheese to each dish, then a slice of onion and a slice of apple. finish each timbale with a dash of black pepper on top. Cover the dishes with plastic wrap and refrigerate till serving time. Next for the garnish: mix the capers, cucumber, salt, and olive oil in a bowl. At serving time, unmold each timbale onto a plate, and sprinkle the garnish around the timbles. serve with baguette slices