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Recipe adapted from Williams-Sonoma Collection Series,
Hors d'Oeuvre, by
Brigit L. Binns (Simon & Schuster, 2001).
This is a easy, but very
elegant appetizer to make for your family and friends. These Smoked
Salmon Roulades will add a touch of class of any dinner party or wine
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Smoked Salmon Roulades Recipe
Trimming the salmon for this dish is not an exact science. In a perfect world, you would have all the
salmon roll rectangles exactly the same size, but in fact you may need to patch the
rectangles to approximate the size specified. The finished rolls will
still look good. (If the salmon pieces are thick, you can pound them
gently with a meat mallet or rolling pin to make them thinner and
larger.) As you trim, reserve a few good-size pieces of fish to use for
patching, but set aside about 1/4 cup of the smaller pieces for the salmon mousse.
Yields: about 20 to 25 smoked salmon roulades
Prep time: 20 min
About 14 to 16 ounces thinly-sliced
Smoked Salmon, trimmed on waxed paper into 4 to 6
rectangles (each 6 1/2 by 3 1/2 inches), trimmings reserved*
2 teaspoons butter, room temperature
1/4 cup bottled clam juice or fish broth
1 1/2 teaspoon powdered
2 drops Tabasco or other hot-pepper sauce
1 drop Worcestershire sauce
1/2 cup chilled heavy
3 tablespoon wasabi tobiko, salmon roe, or
* Number of rectangles
will depend on how many smoked salmon slices you have.
In a food processor, combine 1/4 cup of the salmon trimmings and the
butter. Process just until blended, scraping down the sides of the bowl; set aside.
In a small saucepan, combine the clam juice and gelatin. Let stand for 5
minutes. Place the pan over low heat and stir just until the gelatin
dissolves. Remove from the heat and stir in the Tabasco and
Worcestershire sauces. Pour into the food processor with the salmon
mixture and pulse 3 or 4 times, just to blend. Transfer to a large bowl.
Whip the cream until stiff peaks form. Add 1/2 of the whipped
cream to the salmon mixture and gently fold together. Gently fold in the
remaining whipped cream just until no streaks remain. Cover and refrigerate for
10 minutes to allow the gelatin to begin setting.
Place a piece of plastic wrap slightly larger than a salmon rectangle on
a work surface, and form the salmon rectangle with the salmon slices on top, long side facing you.
If necessary, patch with trimmings to make the correct-size rectangle.
Don’t worry if there are a few gaps; these may be concealed with the caviar garnish.)
Spoon approximately 3 tablespoons of the prepared salmon mousse lengthwise across the center of the salmon.
Using the plastic wrap, pull
the edge of the salmon nearest you up and over the mousse and down in the back to meet the other edge.
Twist the ends of the plastic to seal and pat into an even log. Repeat with the remaining ingredients to make additional rolls.
Place all the rolls in the freezer for about 2 hours to set.
Remove from the freezer and let stand for 10 minutes. After 10 minutes, remove the plastic
and trim off the untidy ends.
Slice the salmon rolls into rounds 3/4
inch thick and place on a serving platter.
Let stand for 5 to 10 minutes to
Place a generous 1/4 teaspoon of the wasabi tobiko, salmon roe, or caviar on top of each round and serve.
Makes about 20 to 25 smoked salmon roulades.