Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Assiette of smoked salmon

11 September 2006
Assiette of smoked salmon

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Assiette of smoked salmon
Ingredients For ballotine (enough for 12 portions) 1 x side of smoked salmon For salmon mousse (enough for six portions) 150g smoked salmon trimmings 55ml Noilly Prat 55ml fish stock 10g tarragon 1 lemon, juiced 11/2 leaves geletine, soaked 275ml whipping cream Salt and pepper For the rillettes 250g duck fat 500g salmon Sea salt White pepper 2tbs coriander, chopped Smoked salmon, finely sliced For smoked salmon terrine 2 x 250g clarified butter 3 large potatoes 150g foie gras, sliced 250g smoked salmon 100g girolles 200g smoked salmon rillette (see above) ### Method Cut the side of salmon to 25mm x 25mm x 160mm length. Trim each side to form a cylindrical shape, then roll in clingfilm very tightly to shape. Refrigerate for at least six hours. Mousse: Chill blender and mixing bowl, then blend salmon until smooth. Reduce Noilly Prat, fish stock and tarragon to glaze. Take off heat, add lemon juice and geletine. Allow to cool. Slowly pour cream into blender keeping the mousse as cold as possible. Add Noilly Prat reduction, a small amount at a time. Season to taste and pass. Pipe into six ramekins and freeze. Rillettes: Warm duck fat and place the salmon in it. Remove pan from heat and allow to cool, leaving the salmon in the fat for five minutes. Take out and place in a bowl. Finely flake the fish. Add about five to eight tablespoons of confit fat and mix in. Season. When cold add the coriander. Line ring moulds with smoked salmon. Allow to set for four hours before plating. Terrine: Line the terrine with the potato sheets, making sure that you do not overlap. Cool in fridge. Gently fry the sliced foie gras on each side for one minute. Remove and cool. Cut the salmon 300mm x 40mm wide and 1/2cm thick. Pan-fry the girolles for one minute, season to taste Build the terrine by applying a thin layer of salmon rillette about 1/4cm thick over the bottom of the potato lined mould. Allow to set, then do a layer each of foie gras, smoked salmon, rillete, girolles, smoked salmon, rillete. Allow the terrine to set between each addition. Finish with a layer of potatoes. When finished apply a small amount of pressure on the terrine to press it until it is firm enough to turn out.
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