Tag Archives: Smoked salmon

Poached Egg, Smoked Salmon & Avocado Salad

When looking for a new idea, it is sometimes more practical to look at what is avalaible all year round like eggs, tomatoes, onions, avocado and so on!

Here is a simpel idea you can improvise on for great impression with simple ingredients!

Poached Egg, Smoked Salmon & Avocado salad!

INGREDIENTS: For 4 people

-Eggs: 4
-Avocado: 2
-Smoked Salmon: 200 g
-French dressing: as appropriate
-Onion: 1
-Myoga ginger: 2
-Fresh dill: 4 sprigs
-Salt: as appropriate
-Pepper: as appropriate
-White wine vinegar: as appropriate

Sauce A):
-Mayonnaise: 60 g (make your own if possible)
-Ketchup: 15 g (try and make your own to impress your guests!)
-Milk: 1 tablespoon
-Brandy: 1/2 teaspoon
-Tabasco: as appropriate

RECIPE:

-in a pan pour water and add white wine vinegar and salt. Heat till just before boiling point. Break egg (one at a time will mean better results!) over the surface and poach. Help white to fold around the yolk. Once the yolk has started solidifying scoop the egg out delicately and transfer into a bowl of chilled clean water. Once the poached eggs have completely cooled down, delicately take them out and take as much humidity off as possible by placing them on top of a clean piece of kitchen paper.

-Peel the avocadoes. Cut them in half and discard the seed. Cut them in thin half moon slices and season them with French dressing.

-Slice the onion into very thin circles. Dropthem in cold water for a while, take them out and drain them thoroughly of all water. Do the same with the myoga ginger after having sliced it thin lengthwise.

-Sauce A):
Mix all ingredients and rectify with salt and pepper if deemed necessary.

-Like in the picture above, onto four individual plates mount the ingredients in the following order: Smoked salmon, sliced onion, sliced avocado, poached egg, sliced myoga ginger and dill. Pour an appropriate amount of sauce A) over the egg.

Enjoy!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento

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Smoked Salmon Nems in Vodka Cream Sauce

SALMON-ROLL

When Summer comes, one is looking for light but sophisticated food to go with all those cold drinks!
Here is recipe that marries concepts from South East Asia and Northern Europe:
Smoked Salmon Nems in Vodka Cream sauce!

INGREDIENTS: For 6 persons

-Smoked Salmon: 6 thin slices (fairly long)
-Mascarpone: 250 g
-Fresh cream: 150 ml
-Vodka: 50 ml
-Lemon juice: 1 lemon
-Chervil: 6 sprigs
-Ciboulette (very thin leeks): 12~ sprigs
-Baies roses/whole pink peppercorns: 12 roughly broken
-Red hot chili/Espelette: to taste
-Salt: a little (to taste)

Vodka Cream sauce:
-Fresh cream: 150 ml
-Vodka: 50 ml
-Lemon juice: 1 lemon
-Baies roses: 6
Salt and pepper (to taste)

RECIPE:

-Cut the smoked salmon slices into squares approximately 10×6 cm.
Put each over a cellophane paper piece and keep in the fridge.

-Cut the chervil and ciboulette finely.
In a bowl, beat very cold fresh cream into Chantilly cream (solid, but carful! stop before it turns into butter!). Add slowly and carefully Mascarpone into the cream, then lemon juice, vodka, chopped chervil and ciboulette and broken baiese roses, and last slat and chili pepper.

-Place this filling over the salmon slices. Roll them into nems. Wrap them tightly into cellophane paper and leave them inside refrigerator.

-Grind the beaies roses.
In a bowl mix fresh cream, vodka, lemon juice and ground baies roses with a whisk. Season it if needed and mix again. Leave in refrigerator.

-Just before serving, take nems/rolls out of the fridge. Cut each extremity for better effect (this will allow to taste them beforehand!).
Place them on plates. decorate plate with Vodka Cream Sauce.

POINT:
They look even greater served mounted with some salmon roe and ciboulette sprigs!

Please check the new postings at:
sake, shochu and sushi

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