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Check
out more of Linda's
Appetizer Recipes.
Check
out
What's
Cooking America's Caviar Specials.
More Great Recipes Using Caviar:
Caviar/Dip Spread
Caviar Egg
Salad
Caviar
Plate
Caviar
Torte
Cucumber-Caviar
Salad
Cucumber-Caviar Sauce
Smoked Salmon and Caviar Pizza
Smoked Salmon Roulades
Stuffed
"Deviled" Eggs with Caviar
Caviar
Canapes
Twice Baked
Potatoes with Caviar
Uptown Deviled Eggs
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Recipe
adapted
from Williams-Sonoma Collection Series, Hors d'Oeuvre, by
Brigit L. Binns (Simon & Schuster, 2001).
Trimming the salmon for this
dish is not an exact science. In a perfect world, you would have six (6)
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.
Check
out more of Linda's
Appetizer Recipes
.
Learn
all about
American Caviar
Smoked
Salmon Roulades
About
14 ounces thinly sliced smoked salmon, trimmed on waxed paper into 6
rectangles, each 6 1/2 by
3 1/2 inches, trimmings reserved
2 teaspoons butter, at room temperature
1/4 cup bottled clam juice or fish broth
1 1/2 teaspoon powdered
gelatin
2 drops Tabasco or other hot-pepper sauce
1 drop Worcestershire sauce
1/2 cup chilled heavy
cream
3 tablespoon wasabi tobiko, salmon roe, or
American Caviar
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.
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 one-third of the whipped
cream to the salmon mixture and gently fold together. Gently fold in the
remaining 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 place a salmon rectangle 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 about 3 Tbs. of the 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
5 more rolls. Place all the rolls in the freezer for about 2 hours.
Remove from the freezer and let stand for 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 platter. Let stand for 5 to 10 minutes to
finish thawing.
Place a generous 1/4 teaspoon of the wasabi tobiko, salmon roe, or caviar near the edge of each round and
serve.
Makes
about 32 appetizers.
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