PACIFIC SALMON APPETIZER

PACIFIC SALMON IN MODERN ART TOUCH

INGREDIENT.

YEILD 100PORTION

FOR MARINATED SALMON

SALMON FRESH-10LB

CRUSHED BLACK PEPPER-1/4CUP

 DIJON MUSTARD PASTE-1/CUP

CORRIENDER SEED(ROASTED,CRUSHED)-1/2 CUP

SALT-TOTASTE

PICKLED CUCUMBER (FOR GARNISH)

      CHIVE BATON-1/4PKT

      CUCUMER FRESH (SLICED VERY FINE IN MACHINE) –4EA

      PICKLING JUICE-1CUP

FOR SALMON PAVE

         SMOKED SALMON-8LB

      BUTTER SOLID1LB

CREAM CHEESE2LB

LEMON RIND2TBSP

LIME RIND-1TBSP

DILL LEAVES CHOPPED-2TBSP

ALFAFA SPROUTS ( FOR GARNISH )-1PKT

FOR SALMON RILLETTES

SALMON CHUNKS FREH(TRIMMINGS CAN BE USED FOR THIS)-10LB

POTATO FRESH(CUT INTO SMALL DICES)-15LB

BUTTER-2LB

FISH STOCK-4GALLON

OLIVE OIL-2CUP

CHOPPED CHIVES-1/4CUP

CHOPPED DILL-2TBSP

CHOPPED SHALLOTS

SALT PEPPER-TO TASTE

OREGANO SPRIG (FOR GARNISH)

MELBA TOAST-100EA

FOR DRESSING.

RED WINE REDUCTION-1CUP

HONEY MUSTARD  DRESSING-1CUP

PROCEDURE

FOR MARINATED SALMON

TAKE THE HEAD PART OF THE SALMON FILLET AND RUB IT WITH ALL THE MARINADE.COOK IT TO MEDIUM IN A FLAT TOP.FREEZE IT. SLICE 1OZ SLICES (WHEN ITS FRROZEN)

FOR SALMON RILLETTE

POUR IN THE BUTTER INTO THE FISH STOCK. SEASON THE STOCK. COOK THE POTATO IN THE STOCK AND TAKE IT OUT AND CHILL. COOK THE SALMON CHUNKS( TRIMMING FROM THE MARINATED SALMON CAN BE USED UP HERE.) IN THE STOCK. REMOVE AND CHILL.

PLACE THE STOCK IN THE FREEZER . ONCE THE BUTTER SOLIDIFIES , TAKE IT OUT FROM THE STOCK AND WHIP IT WITH SOME SEASONNING.

MIX  THE SALMON, THE POTATO AND REST ALL THE HERBS.PLACE IT IN A RING MOULD AND SHAPE IT TO A BARREL SHAPE(1INCH DIAMETER MOULD).

FOR SALMON PAVE.

WHIP THE BUTTER AND THE CREAM CHEESE. ADD ALL THE HERBSAND REST OF THE INGREDIENT.

LINE SHEET PAN WITH PLASTC FILM AND ARRANGE SMOKED SALMON SLICES NEATLY.SPREAD A THIN LAYER OF THE CREAM CHEESE MIXTURE EVENLY.REPEAT THE PROCESS FIVE TIMES, MAKING SURE THE HEIGHT DOES NOT EXCEED 1&1/4 INCH.BLAST CHILL AND CUT INTO EVEN 1INCH SQUARES.

COMPILING

PLACE THE PAVE ON LEFT SIDE OF A SALAD PLATE GARNISHED WITH A LITTLE ALFAFA SPROUTS.

PLACE A THIN SLICE OF SALMON(1/2 CM THICKNESS)(SEARED) IN THE CENTRE OF THE PLATE GARNISHED WITH PICKLRD CUCUMBER AND CHIVE BATON.

PLACE THE RILLETTE ON A MELBA TOAST AND PLACE IT ON THE RIGHT SIDE OF THE PLATE. DRIZZLE FEW DROPS OF RED WINE REDUCTION AND HONEY MUSTARD DRESSING ARROUND AND SERVE.