web analytics

Food Net

  1. Smoked Salmon Choux Bites

    Smoked Salmon Choux Bites

    Smoked Salmon Choux Bites

    Ingredients

    • Smoked Salmon

    • Alfafa Sprouts

    • Spanish Onion, finely chopped.

    • Cream Cheese

    • Yuzu / Lemon Juice

    • Tabasco

    • Fresh Dill

    • Choux Cases 

    How to make Smoked Salmon Choux Bites

    This is an excellent finger food at parties or afternoon tea, it looks great and taste fresh ! Takes no time to prepare too, as long as you have the ingredients all in front of you ready to go. To make the Choux Cases, please look at my older post on choux making :D

    1. Warm the cream cheese in the microwave until it’s workable and soft.

    2. Add yuzu/lemon juice and tabasco to the cream cheese, taste as you go until you think it’s good. I like mine really tangy and slightly spicy.

    3. Roughly chop some fresh dill and mix it into the above, mix well.

    4. To assemble, cut the top of the choux cases, don’t cut all the way through, leave a little bit of a “hinge” so you can just cap it back later on.

    5. Stuff the choux halfway with the alfafa sprout.

    6. Add a little dollop of cream cheese mixture on top.

    7. Sprinkle the finely onion on the cream cheese (press down lightly so the onion sticks a little to the cream cheese).

    8. Tear a piece of smoked salmon, put on top.

    9. Top with a mini sprig of fresh dill.

    10. Bon Apetit ^_^

    Source

  2. Tropical Salmon Three Ways

    Tropical Salmon Three Ways

    Tropical Salmon Three Ways

    Ingredients

    Ingredients

    600 gm       Norway Salmon

    100 gm       Granulated Sugar

    100 gm       Fine Salt

    40 gm         Lemongrass

    20 gm         Fennel Seed

    20 gm         Coriander Seed

    10 gm         Star Anise

    20 gm         Cinnamon Stick

    50 gm         Shredded Dehydrated Coconut

    20 ml          Vodka

    10 ml          Malibu

    1 pc            Lemon- In Juice

    1 pc            Lime- In Juice

    20 gm         Ginger

    3 pc            Tomatoes

    6 pc            Green Asparagus

    100 ml        Extra Virgin Olive Oil

    500 ml        Fish Stock

    Salt and Pepper- To Taste

    100 ml        White Wine

    50 gm         Spring Onions

    Deco

    10 gm         Shallots

    5 gm           Garlic

    12 pc          Lime leaves

    Reduced Balsamic Vinegar

    Ginger- Mango Coulis

    How to make Tropical Salmon Three Ways

    Cut the Salmon in 3/3, 2/3 and keep raw.

    1.  1/3 for Marinate Salmon Tartar:

    Mix the granulated sugar, salt and the chopped lemongrass, the fennel, coriander seeds, star anise, cinnamon stick and shredded dehydrated coconut. Sprinkle a little salt on bottom, place salmon with skin down, cover upper part with rest of marinate mix, add Vodka and Malibu. Cover and keep refrigerated for 6 hrs.

    After, when ready. Wash salt away under clear running water and dry for other 12 hrs.

    2.  2/3 for Salmon Carpaccio: with instead marinade

    Mix lemon and lime juice, add chopped ginger, shallots, garlic, salt and pepper, finish with extra virgin olive oil. Peel Tomatoes and cut into a small dice; blanch the asparagus and cut in slices.

    3.  3/3 for Poached Salmon:

    Poaching Bouillon: mix flavorful fish stock, with white wine, add half cut lemongrass, few slices of ginger, shallots, spring onion;

    Poach slowly until the Salmon reaches 68 C° (or 154 F°)

    ___________

    Pro Chef 360   – Created and maintained by the culinary minded

    Source