Tag Archives: Smoked Salmon

Salmon Mousse


I made some Salmon Mousse last month for Tapas and have to say I thought it needed something ‘more’.

I followed the recipe exactly, but…

So I headed back into town, 7 miles away for an extra ingredient, I ‘knew’ that adding some smoked salmon would be just the ticket.    Actually, I needed horseradish and napkins as well for Tapas, so it wasn’t a ‘one ingredient’ trip.

I had found the recipe for the Salmon Mousse here and since I had some salmon in the freezer, and wanted to do something fun with it, this seemed to be a natural fit.

I made the little tarts, poached some salmon I had in the freezer and proceeded to make them.  I didn’t care for the taste of the filling which is why I ended up heading back to town in search of some smoked salmon which I then added to the rest of the filling and decided it was as good as it was going to get.

And I have to admit, that even though I did not care for the tarts, one of my guests said that they did complement each other very well.

I guess I ‘taste tested’ it too much.

My ‘taste’ was tired.

Here’s the recipe for the Salmon filling first, and when I read the reviews of the recipe, they suggested making this the night before so that the ingredients could get acquainted overnight and pretend they knew it other very well.  So I did.  Make it the night before that is and stuck it in the fridge so the ingredients could get acquainted and meld together.

Here’s how I made it.

Recipe:
8 oz. Cream Cheese
1 cup fully cooked Salmon, skin and bones removed, or in this case, 4 small fillets that I had in the freezer.
3 oz. smoked salmon
2 tablespoons broth (I used the broth I poached the salmon in)
2 tablespoons Sour Cream
1 tablespoon finely chopped green onion
1 teaspoon lemon juice
1 teaspoon finely minced dill + dill for garnishing

Mix all the ingredients together and chill overnight so that the flavours will meld together and get acquainted.

I poached the salmon in a little water and white wine, then added some sliced lemons, dried dill and green onions.

 

Poached them gently then removed the salmon from the liquid, reserving a little of it for the rest of the filling.
When poaching fish, you barely cover it with liquid, never let it come to a rolling boil or even a simmer, you want the temp of the water to be about 180 degrees, this will cook the fish, really.

I let the salmon cool, then took out the dark bits, if you  have a cat handy, you can feed them this, or even give it to your dog if they like fish.  My current dog doesn’t like anything weird like fish, but…

Threw the flaked salmon into the bowl of my Kitchen Aid, along with the rest of the filling ingredients;

 

 

And let ‘er rip,  well, I mixed them together, and then they went into the fridge to rest.
While that was going on I made the tarts.

1/2 cup softened butter
3 oz cream cheese, softened
1 cup flour
Mix together and then turn out onto a pastry sheet like this.

I then kneaded it a little before dividing it up.

I knew this would make 24 tarts, so I divided it into four pieces…

Then cut each of the four pieces in half,

Each piece was then cut into thirds.  This way you know that the dough is divided evenly.

I rolled them into a ball, and pressed them  into my mini tart pans, making a shell of them.

Along the way, I had a helper, sigh…

She was more interested in the cupboard though, all that lovely space to explore.

No room for the bird in this cupboard…

After I baked the tarts at 350 degrees for about 15 minutes I took them out and was a little dismayed, they ‘ poofed’ up a lot, and when I tasted them, I really didn’t like the taste, so I decided to make some baked Wonton cups.

I just used a cookie cutter to cut rounds out, and then baked them in the oven.

I did learn a little trick.  I sprayed them, very lightly with some cooking spray before baking them.  This helped them to brown up and crisp without making them too hard.

I served some of them on some peeled cucumber rounds and decorated them with some fresh dill from my garden.

OK, so it’s just one little dill plant, but it will grow…

 

And I also served some of the salmon filling in the wonton cups, and they did disappear in short order.

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Smörgåstårta (Swedish Sandwich Cake)


It was our monthly Tapas night on Saturday and we did a fun Grinch Christmas, also known as Dirty Santa gift exchange.   I just love seeing what people come up with for these, and to see what the most popular gifts are.    For some reason, wine is very popular here.

I wanted to do something simple, fun and different for Tapas night and I think I succeeded.   And I want to say bookmarks are the bomb, or does that date me.  Hmmmm…  At any rate, a long time ago I bookmarked a site and was scrolling through my bookmarks the other day trying to get inspired, when I ran across this site, Smörgåstårta and I had it, something fun, different and I had most of the ingredients in my cupboard/pantry and freezer.    So, I put it together.   In one sense it was very easy to make, but in another sense, it was kinda hard.  But then again, I have trouble cutting layers, just kidding.   But WOW, what fun to unveil it.

To start with I used two frozen bread loaves and put them into a bundt pan.   I let them rise and then baked it for about 40 minutes.   Now, it did do a muffin top a little (kinda like my Boston Cream Pie), but you cut the crust off anyway so, it wasn’t a catastrophe.

I let the bread cool, and while it was cooling made up an egg salad spread as well as the Smoked Salmon spread I make.  I just doubled the amount of salmon for this recipe.   I thought it would lend itself to this and it did.   For the egg salad, I hard-cooked 9 eggs, mashed them with a fork, then added some mayonnaise, yellow mustard, sour cream and about 1/2 teaspoon of Worcestershire sauce.   (and you do need to peel the eggs too).   Just make up your favorite egg salad if you have one.

As soon as the bread was cool, I started slicing layers in it.   Actually I sliced off about 1/2 inch off of the bottom, then spread about a third of the egg salad on it.

Went back and sliced another layer, and spread that with the Smoked Salmon Spread.  Repeated the process with another layer of egg salad, then another layer of Smoked Salmon, and finished it off with the rest of the egg salad.

 

 

I then wrapped it up in a piece of plastic wrap and set it in the fridge for a couple of hours, to let the flavours mingle.

While it was in the fridge, I dived into the freezer and pulled out some frozen shrimp, poached it in my special poaching liquid, (yeah right, it’s whatever I think to put into the water, some rosemary this time, cayenne, black pepper, lemon juice, salt and some parsley) let the shrimp cook, til they were done, pulled them out of the water and since I was limited on ice, spread them out on a cookie sheet to cool down.  Peeled the shrimp and put them in the fridge for later on.

I had fun decorating this ‘cake’.   Basically, you spread it with a mixture of sour cream and mayonnaise.  Yup, sour cream and mayonnaise.   I used half of a pint of sour cream and a cup of mayonnaise.   I think you could probably also amp up the flavour here, but I choose to go with the simple approach.

And just slather the ‘frosting on there.   You don’t really have to be especially neat, or fancy, cause you’ll be decorating it with the shrimp and some hard-cooked eggs and cucumber later on.      Use your imagination,  and HAVE FUN!!!  I’m sure there are a lot of people out there who are more talented at decorating than me, but I don’t really care, I had fun.

I sliced up a cucumber, then cut some of the slices in half.

Then I went to town…

 

As you can see from the pictures…

And finished it off with some fresh parsley from my almost (semi-recovered) plant.

And if I was a really good food blogger, I would have grabbed the camera to show you pictures of it as it was cut, but hey, I was at a party and having fun, so you’ll just have to make your own and take pictures.   You could send them to me, if you like.   Seriously, I live in the real world, I like to share my adventures (and misadventures) in the kitchen, and I don’t always think about how something is going to ‘look’ or to take the ‘right kind of pictures’, I have fun with food.  So there…

Oh, and this was not only fun to make, show off, it also tasted totally awesome.    If you want to google Smorgastarta, (Smörgåstårta) you’ll find all kinds of ideas.