Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenFishandseafood - Salmon - Smoked Salmon Rolls With Arugula, Mascarpone, Chives And Capers
Famous Authors (View All Authors)
Fishandseafood - Salmon -  Smoked Salmon Rolls With Arugula, Mascarpone, Chives And Capers Post by :Anacleto Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2275

Click below to download : Fishandseafood - Salmon - Smoked Salmon Rolls With Arugula, Mascarpone, Chives And Capers (Format : PDF)

Fishandseafood - Salmon - Smoked Salmon Rolls With Arugula, Mascarpone, Chives And Capers

5 ounces mascarpone (about 2/3 cup)
2 tablespoons small brined capers, rinsed
2 tablespoons minced fresh chives
1 teaspoon freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
3/4 pound smoked salmon, cut into 24 thin slices, 2 to 3 inches on the short side (presliced salmon is fine)
48 small tender arugula leaves


Mix the mascarpone with 1 tablespoon of the capers, 1 tablespoon of the chives, and the lemon juice. Season with salt and pepper.

Lay the salmon slices out on a cutting board so that they are all arranged with a short side facing you, with plenty of space above and below each slice. (If necessary, fill and roll the slices in batches).

Put a spoonful of the mascarpone mixture on the narrow end of 1 slice. Lay 2 arugula leaves, fanned slightly apart, across the mascarpone, so that the tips of the leaves will project several inches from one end of the roll, and roll up the salmon. Stand the roll upright, the arugula leaves pointing upward, on a platter large enough to hold all 24 rolls. Repeat the process with the remaining slices. Cover and refrigerate until serving.

Remove from the refrigerator, sprinkle with the remaining 1 tablespoon each capers and chives, and serve.

Yield: 24 hors d'oeuvres or 6 appetizer servings
Prep Time: 30 minutes
Cook Time:
Difficulty: Easy
If you like this book please share to your friends :
NEXT BOOKS

Fishandseafood - Smoked Salmon Rolls With Fresh Salmon "caviar" Fishandseafood - Smoked Salmon Rolls With Fresh Salmon "caviar"

Fishandseafood - Smoked Salmon Rolls With Fresh Salmon "caviar"
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
PREVIOUS BOOKS

Fishandseafood - Smoked Salmon Pinwheels Fishandseafood - Smoked Salmon Pinwheels

Fishandseafood - Smoked Salmon Pinwheels
100/150g (4 - 6 oz)Smoked Salmon slices (depending on budget) 400g (14 oz) Cream Cheese 3 Tbsp finely chopped chives 120g (4 oz) Salmon Roe (red caviar) juice of 1/2 lemon Pancakes: 100g (3 1/2 oz AP flour pinch salt 1 egg beaten 200ml (7 oz) milk 1 tsp melted butter Sift flour and salt. Make a well in centre and add the egg and milk. Beat gradually drawing in all of the flour. Beat until mixture resembles cream.
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT