Salmon Rolls with Fresh Northern Keta
Wild Salmon Caviar
Wild Salmon Caviar
6 large paper-thin slices smoked salmon (13 ounces)
1 teaspoon unsalted butter, softened
1/4 cup fish stock or chicken broth
1 1/2 teaspoons powdered gelatin
2 drops Tabasco sauce
1 drop Worcestershire sauce
1/2 cup heavy cream, chilled
3 ounces Northern Keta Wild Alaskan Salmon Caviar
1. Place a small mixing bowl in the refrigerator to chill.
2. Prepare the salmon: Trim each slice to a 3 x 6 1/2-inch rectangle. Reserve the trimmings for the mousse. Set aside.
3. Prepare the mousse: In a food processor, combine the salmon trimmings and butter, process just until blended. Do not over mix.
4. In a small saucepan, warm the stock over low heat. Add the gelatin and stir to dissolve. Add the bouillon to the butter mixture in the food processor, along with the Tabasco and Worcestershire sauces. Turn the machine on and off, 2 to 3 times, to just blend. Transfer to a large bowl.
5. In the chilled bowl, whip the cream until it holds stiff peaks. Add one third of the cream to the salmon mixture. With a spatula, fold the two mixtures gently but thoroughly. Gently fold in the remaining cream.
6. To assemble: Place a piece of plastic wrap slightly larger than the salmon slices on a flat work surface. Place a slice of salmon on the plastic wrap. Spoon about 3 tablespoons of the salmon mousse in a thin line, lengthwise, in the center of the salmon. Using the plastic wrap to help you push, roll the salmon up lengthwise, cigar-style, to enclose the mousse. Gently twist the ends of the plastic to secure. Repeat for the remaining salmon rectangles, arranging them in a single layer on a dish. Refrigerate the salmon rolls for at least 2 hours, but not more than 24 hours.
7. To serve: Remove the plastic wrap. With a sharp knife, cut the salmon rolls in half at an angle. Place two rolls, seam side up, on each of 6 chilled plates, arranging them in a “V” formation. Place a thin line of salmon caviar along the top of each roll, covering the seam.
6 servings
1 teaspoon unsalted butter, softened
1/4 cup fish stock or chicken broth
1 1/2 teaspoons powdered gelatin
2 drops Tabasco sauce
1 drop Worcestershire sauce
1/2 cup heavy cream, chilled
3 ounces Northern Keta Wild Alaskan Salmon Caviar
1. Place a small mixing bowl in the refrigerator to chill.
2. Prepare the salmon: Trim each slice to a 3 x 6 1/2-inch rectangle. Reserve the trimmings for the mousse. Set aside.
3. Prepare the mousse: In a food processor, combine the salmon trimmings and butter, process just until blended. Do not over mix.
4. In a small saucepan, warm the stock over low heat. Add the gelatin and stir to dissolve. Add the bouillon to the butter mixture in the food processor, along with the Tabasco and Worcestershire sauces. Turn the machine on and off, 2 to 3 times, to just blend. Transfer to a large bowl.
5. In the chilled bowl, whip the cream until it holds stiff peaks. Add one third of the cream to the salmon mixture. With a spatula, fold the two mixtures gently but thoroughly. Gently fold in the remaining cream.
6. To assemble: Place a piece of plastic wrap slightly larger than the salmon slices on a flat work surface. Place a slice of salmon on the plastic wrap. Spoon about 3 tablespoons of the salmon mousse in a thin line, lengthwise, in the center of the salmon. Using the plastic wrap to help you push, roll the salmon up lengthwise, cigar-style, to enclose the mousse. Gently twist the ends of the plastic to secure. Repeat for the remaining salmon rectangles, arranging them in a single layer on a dish. Refrigerate the salmon rolls for at least 2 hours, but not more than 24 hours.
7. To serve: Remove the plastic wrap. With a sharp knife, cut the salmon rolls in half at an angle. Place two rolls, seam side up, on each of 6 chilled plates, arranging them in a “V” formation. Place a thin line of salmon caviar along the top of each roll, covering the seam.
6 servings