Rollo De Salmon Ahumado Con Salsa Tartar Y Lentejas Smoked Salmon Roll With Tartar Sauce And Lentils Recipes

ROLLO DE SALMON AHUMADO CON SALSA TARTAR Y LENTEJAS (SMOKED SALMON ROLL WITH TARTAR SAUCE AND LENTILS)

Steps:

• Put the lentils in a bowl. Then add in half the gherkins, capers, chives, parsley and spring onions. Dress with the olive oil, mustard and salt and pepper to taste. Set aside.
• Put the mayonnaise in a bowl. Then add in the remaining half gherkins, capers, chives, parsley and spring onions. Set aside.
• Lay some plastic wrap on a cutting board, which will help to form the roll. Start to layer the sheets of smoked salmon on top, overlapping the slices, so that none of the filling escapes when you roll it up.
• Using an offset spatula (commonly used for frosting cakes), spread a thin layer of the tartar sauce right on the salmon, all the way to the outer edges of the salmon. Next, spoon on a layer of the prepared lentils over the tartar sauce layer.
• Using the plastic wrap to help, lift the salmon away from you and form it into a log form. (The plastic wrap helps to lift the delicate salmon. The plastic wrap should not get rolled into the salmon.) Once the roll is formed, use a very sharp knife to very gently slice the delicate roll into pieces, like a Japanese maki or sushi roll. Serve immediately on individual spoons or on top warm toasted baguette slices drizzled with a little olive oil.

SPICY SALMON ROLL

Steps:

• For the spicy mayo: In a small bowl, mix the mayonnaise, gochujang and fish sauce until thoroughly combined.
• For the sushi roll: On a sushi mat lay down the nori. Spread the sushi rice over the nori in an even layer. Place the salmon horizontally over the bottom third of the sheet, about 1 inch from the edge. Top with some scallions. Roll up tightly and cut into 4 pieces. Garnish with the spicy mayo.

SALMON TARTAR

Steps:

• Cut salmon in small pieces, about 1/4-inch thick. Set aside or cover and refrigerate until ready to serve.
• Slice cucumber into very thin (almost transparent) rounds and set aside.
• In a medium bowl, mix together the shallots, dill, chives, capers, lemon juice, and mayonnaise. Cover and refrigerate if not using immediately. Just before serving, add the tomatoes to the mayonnaise mixture and stir to combine.
• On a serving plate, spread the cucumber to cover 2/3 of the plate, leaving a space in the center of the plate. Spread the mayonnaise mixture in the center of the plate and then arrange the salmon over the cucumber. Garnish with endive pieces around the edges.

SMOKED SALMON TARTARE

Steps:

• Put the salmon on a flat surface and chop it finely with a knife. Do not use a food processor or blender. You do not want to make a smooth paste. There should be about one cup or slightly less, closely packed.
• Put the salmon in a mixing bowl and add the onions, lemon juice, capers, dill, oil and pepper. Blend thoroughly. Serve in small portions garnished with a dill sprig. Serve with dill and mustard sauce on the side and buttered toast triangles.