Tag: salmon

Recipe Bignè and salmon and robiola tartine – Italian Cuisine

Ingredients

450 g robiola
80 g smoked salmon
12 peeled and boiled prawns
12 cream puffs ready
3 slices of pumpernickel
chives
barbini of fennel
extra virgin olive oil
pepper

Duration: 20 min

Level: Easy

Dose: 6 people

For the recipe of puffs and salmon and robiola canapés, finely chop the salmon, using a good kitchen knife. Put the robiola in a bowl, work it with 2 tablespoons of oil, then add a minced pepper, the salmon and a few rows of chives cut into tiny pieces.
Mix all the ingredients well until you have obtained a soft and homogeneous mass. Cut the slices of bread from each of 4 disks (12 in total). Transfer the mixture of robiola and salmon to a pastry bag with a smooth nozzle. Fill the 12 cream puffs with about half of the mixture. Squeeze the remaining on the 12 canapes of black bread. Garnish the latter with the prawns. Arrange the two types of appetizers on a suitable dish, place a fennel barbina on each tart and serve.

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Salmon Terrine Recipe – Italian Cuisine – Italian Cuisine

Ingredients

800 g broccoli
500 g fresh salmon fillet
400 g liquid cream
150 g smoked salmon
2 egg whites
butter
shallot
vinegar
soy sauce
powdered jelly
mixed salad
salt
pepper
batter sealing of water and flour

Duration: 1 h

Level: Middle

Dose: 10 people

To prepare the salmon terrine, remove the salmon fillet from the skin and any fine bones still present in the pulp, which will eventually weigh 400 g. Switch to the mixer the pulp obtained together with the egg whites, cream, smoked salmon, salt, pepper and a teaspoon of powdered jelly: you will get a pink mixture. Clean the broccoletti, divide them into small pieces and boil them al dente. Drain and pass them in a pan, making them flavor in a bottom of butter and chopped shallots. Add salt and pepper. Mix the broccoletti with the third part of the pink mixture, obtaining a green mixture. Grease a bowl well and spread on the bottom half of the remaining pink mixture. Put the green mixture on top of it, cover it with the remaining pink one, then close the bowl with its lid and seal it with a finger of batter. Immerse the terrine in an already warm bain-marie, pass it all in the oven at 250 ° and calculate 25 'from the start of the bain-marie boiling. When cooked, let the terrine cool well before cutting it into regular slices. Serve these, placed on a bed of salad, sprinkling everything with an emulsion prepared with vinegar and soy sauce, mixed in equal parts.

Recipe Milk bread tartlets and dates with smoked salmon – Italian Cuisine

Ingredients

250 g prepared for gluten-free bread
200 g milk
100 g smoked salmon
40 g of dried pitted dates
5 g dry beer yeast
salt

Duration: 1 h

Level: Easy

Dose: 4 people

For the recipe of canapes with milk bread and dates with smoked salmon, cut the dates into small pieces. Dissolve the dry yeast in lukewarm milk and pour it on the bread preparation (flour), in which you will have mixed half a teaspoon of salt.
Add dates and knead to distribute evenly. Pour the mixture into a silicone cake mold (20 × 10 cm), leave to stand for 10 'and bake at 200 ° C for 25-30'. Add the bread and leave to cool. Slice and toast without too much coloring (canapes). Serve with smoked salmon.