posted by Mimi Hiller 12-24-98 4:28 PM
Smoked Salmon Rolls with Fresh Salmon "Caviar"
Frivolites de Saumon Fumeaux Oefs de Saumon
6 large paper-thin slices smoked salmon (about 13 ounces)
Salmon Mousse:
1 teaspoon unsalted butter, softened
1/4 cup aromatic shrimp bouillon [recipe below]
1 1/2 teaspoons powdered gelatin
2 drops Tabasco sauce
1 drop Worcestershire sauce
1/2 cup heavy cream, chilled
Garnish:
3 ounces salmon roe
6 thin lemon slices
Place a small mixing bowl in the refrigerator to chill.
Prepare the salmon: Trim each slice to a 3 x 6 1/2-inch rectangle. Reserve the trimmings for the mousse. Set
aside.
Prepare the mousse: In a food processor, combine the salmon trimmings and butter, and process just until
blended. Do not overmix or the machine may heat up the salmon. Set aside.
In a small saucepan, warm the bouillon 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.
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.
To assemble: Place a piece of plastic wrap slightly larger than a salmon slice on a flat work surface. Place a slice of salmon on the plastic wrap. Spoon about 3 tbsp 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. The two long edges of the salmon salmon rectangle should just meet.
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.
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 roe along the top of each roll, covering the seam. Place 1 lemon slice on each plate, and serve immediately.
Yield: 6 servings
Aromatic Shrimp Bouillon
Bouillon de Crevettes
1 pound raw small or medium shrimp (about 35) Bouquet garni: several parsley stems, celery leaves, and sprigs of thyme, wrapped in the green part of a leek and securely fastened with cotton twine 1 quart water
In a medium saucepan, combine the shrimp, bouquet garni, and 1 quart water over moderately high heat. Bring
to a boil and skim any impurities that may rise to the surface. Reduce the heat to low and simmer for 20 minutes, skimming, occasionally.
Remove the pan from the heat, cover, and set aside to infuse for 15 minutes.
Line a sieve with moistened cheesecloth, place the sieve over a large bowl, and ladle - do not pour - the
bouillon into the prepared sieve. The bouillon may be refrigerated in a sealed container for 2 to 3 days, or frozen for up to 1 month.
Yield: About 3 cups shrimp bouillon