Salmon SpiralsTheWorldWideGourmet.com
Total time: 1hr to 2hr
Preparation time: 20 minutes
Cooking time: 20 minutes
Difficulty: Easy
Nutritional values
per 100 g
Energy:231.4 kcal
Proteins:7.8 g
Fats:22 g
Carbohydrate:1.9 g
Fibers:0.5 g
Sugar:0.1 g
Cholesterol:76.6 mg
Sodium:288.4 mg
Calcium:61.1 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
250
g
fresh salmon fillet, boneless and skinless
500
ml
vegetable broth
125
g
smoked salmon, cut up
6
x
2
ml
orange food coloring
grated zest of 1/2 lemon
4
cloves of garlic
300
g
butter
pepper
30
g
dill, finely chopped
METHOD
- Poach the salmon over low heat for 20 minutes in the simmering stock. Remove and cool. Purée with the smoked salmon. Set aside in the refrigerator.
- To the salmon mixture, add the food coloring, lemon zest and pressed garlic. Melt the butter over very low heat and add it while warm (about 35° C/95° F) to the cold salmon, whisking to a mousse-like consistency. Season with pepper.
- Cut the crusts off the bread and slice lengthwise into 7 to 8 mm (1/3") thick slices; spread with the salmon mixture, sprinkle with dill and roll up into a tight spiral.
- Cut each roll into four slices.
.............
Photo and collaboration: Swiss Bread Information
WINE SUGGESTIONS
Chardonnay
Sauvignon
Pinot Grigio
CHEF'S NOTES
*The bread must be fresh so that it can be rolled up easily without cracking.
