Marinated Raw Salmon Rolls filled with Smoked Salmon MousseTheWorldWideGourmet.com
Total time: more than 2 hr
Preparation time: 1 hour
Refrigeration and marinating time: 12 + 3 hours
Cooking time: None
Difficulty: Easy
Nutritional values
per 100 g
Energy:158.9 kcal
Proteins:14.5 g
Fats:10.3 g
Carbohydrate:2.1 g
Fibers:1.4 g
Sugar:0.1 g
Cholesterol:61.1 mg
Sodium:38.9 mg
Calcium:16.8 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
*Ingredients
500
g
smoked salmon
1500
g
fresh salmon have your fishseller remove the fillets
250
g
cream
2
medium avocados
1
packet of powdered gelatin or 2 sheets
1
bunch of dill, chopped
1
lemon wedge
salt and white pepper
60
ml
oil
METHOD
- Check the fillets carefully for bones and remove any you find with tweezers.
- Place the fish into a dish; rub with salt, allowing 15 g (1 tbsp.) per kilogram of salmon; season with pepper;
- brush with oil and lemon juice; sprinkle with chopped dill;
- cover with plastic wrap and marinate for 12 hours in the refrigerator.
Assembly and refrigeration
- Dissolve the gelatin in 125 ml (1/2 cup) water;
- purée the smoked salmon in a blender with the gelatin;
- whip the cream to stiff peaks; fold into the salmon mixture;
- slice the marinated salmon into 12 wide thin slices; place on a work surface;
- divide the smoked salmon mousse among the salmon slices, preferably with a piping bag, or else use a spoon to lay out a long cylinder of mousse the length of the slice;
- roll up gently; place on a platter; cover with plastic wrap and refrigerate for at least 3 hours;
- just before serving, peel and slice the avocados; arrange the slices from half an avocado in a fan shape on each plate; top with two salmon rolls and serve cold.
SOMMELIER
Thierry Daraize suggests a Chilean Fumé BlancErrazuriz - Casablanca ValleyCHEF'S NOTES
This is an excellent first course for entertaining since it's best made a day ahead.
