Recipe courtesy of Apollo Standard

Smoked Salmon Claudine

Save Recipe
  • Level: Easy
Share This Recipe

Ingredients

For Mousse:

For Garnish:

Directions

  1. Pass salmon and trout through the finest blade of the meat grinder. Put in the food processor and while it's running add the heavy cream slowly
  2. Soak the gelatin leaves in cold water strain, and heat lightly to liquefy. Then slowly add to the mousse. Season with the rest of the ingredients. Then pipe the mousse into the pre-prepared molds lined with smoked salmon slices. Fold over edges of sliced smoked salmon to make an envelope. Serve with garnish.
Smoked Salmon Soufflé
PREMIUM
17m Intermediate 98%
CLASS
Omelette with Smoked Salmon & Caviar
PREMIUM
8m Intermediate 99%
CLASS
Carolina Smoked Pork
PREMIUM
14m Intermediate 100%
CLASS
Sweet and Spicy Grilled Salmon
PREMIUM
27m Easy 98%
CLASS