Smoked Salmon Rolls
A cold appetizer of salmon mousse wrapped in thin slices of smoked salmon and rolled into a cigar shape.
Ingredients
smoked salmon (shredded or pureed)
about 70 g
shrimp stock (hot)
50 ml
gelatin (soaked in cold water)
to taste
heavy cream (whipped)
100 ml
salt
to taste
pepper
to taste
hot soy sauce (optional)
to taste
Worcestershire sauce (optional)
to taste
Instructions
1
Prepare the salmon
Cut the smoked salmon into 5 cm wide strips with even thickness, then chill thoroughly in the refrigerator.
2
Slice thinly
Cut the chilled smoked salmon into 8 thin slices measuring 10 cm × 5 cm and 1 mm thick.
3
Make the mousse
Press 70 g of salmon through a fine sieve into the hot shrimp stock and mix; gently fold the whipped cream into the salmon purée, then season with salt and pepper, and optionally add hot soy sauce and Worcestershire sauce.
4
Roll up
Pipe the salmon mousse onto the rectangular salmon slices using a piping bag, then roll each one into a 10 cm long cigar shape using plastic wrap.
5
Chill
Refrigerate until set.
