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| Smoked
Salmon Claudine |
RECIPE |
 |
 This
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 www.leskincaid.com
Ingredients
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
Method
- 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.
Les
Kincaid
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