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Smoked Salmon Claudine RECIPE

Las Vegas chef Les KincaidThis recipefor Smoked Salmon Claudine comes from Las Vegas chef Les Kincaid. Les was one of the earliest contributors to Hub-UK.

"I love anything to do with food, wine or golf. Most people 'eat to live' and most others 'live to eat'. I prefer the 'live to eat'. Cooking is said to be therapeutic. In today's hectic world, unless we engross ourselves into something relaxing, we'll go crazy, by the end of the day. So just get into the kitchen and try to be creative using your imagination. It need not be a gourmet meal or anything grand just something simple and satisfying."

You can find out more about Les and his views on food and cooking in his biography page or by visiting his website


10 ounces smoked salmon slices

For Mousse:
6 ounces smoked salmon
6 ounces smoked trout
10 ounces heavy cream
1 gelatin leaf
1 tablespoon tomato puree
Worcestershire as needed
Tabasco sauce as needed
Lemon juice to taste
Kosher salt and black pepper to taste

For Garnish:
6 ounces Swedish Mustard Dressing
10 ounce marinated cucumber relish
20 wedges of large hard-boiled egg
20 slices of plum tomato
10 wedges of lemon
1 head of Bibb lettuce leaves
10 sprigs of dill
2 ounces capers

  • 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.
  • 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.

Les Kincaid