Smoked Salmon Mousse With Caviar Recipes

BLINIS WITH SMOKED SALMON AND CAVIAR

Steps:

• First, preheat the oven to gas mark 6, 400ºF, 200ºC. Arrange the blinis on 2 baking trays and pop them in the oven on a high shelf for 4 minutes - this somehow seems to liven them up. Then let them cool while you cut the salmon into 16 even-sized pieces. Now put about 1⁄2 teaspoon of the crème fraîche on to 16 of the cooled blinis, then take the pieces of salmon and fold them loosely, to create some height, and place one on each of the crème fraîche-topped blinis. Now place 1⁄2 teaspoon of the crème fraîche on each of the rest of the blinis, followed by 1 teaspoon of the Avruga. Finally, garnish each one with a tiny sprig of dill. The canapés can be made 2 hours in advance if you keep them in a lidded container in the fridge. But don't use clingfilm, as it squashes them. Remove them from the fridge 30 minutes before serving.

SMOKED SALMON MOUSSE

Steps:

• Place smoked salmon in a blender or food processor, and blend until smooth. Mix in heavy cream, cream cheese, juice of half of a lemon, dried dill weed, salt and pepper. Blend to desired consistency. Transfer to a medium serving dish, and garnish with salmon roe.

FRESH CHUM SALMON CAVIAR

Steps:

• In a large glass or stainless steel container, mix salt into water, stirring thoroughly until dissolved. With wire-mesh deep frying basket or other 1/4-inch metal screen, gently separate eggs from egg sack over bowl, by rubbing sack along screen. Take care not to scrape membrane from the egg sack, even if it means leaving some eggs behind. Pour brine mixture over eggs and allow to soak 12 minutes, stirring occasionally. (Soaking times for other salmon species: Sockeye or Red: 6 minutes; Pink or Humpy: 8 minutes; Coho or Silver: 10 minutes; King or Chinook: 14 minutes). While eggs soak, use tweezers to remove bits of membrane and broken eggshells. When soaking is complete, pour eggs into colander to drain. Rinse eggs quickly with cold water and drain for a few minutes. Cover colander with plastic wrap, place over bowl, allowing it to continue draining in refrigerator.
• After 8 to 12 hours, transfer the now-sticky eggs into glass bowl. Gently fold in just enough olive oil to make the individual eggs shiny and slick.
• Serving Suggestions: Salmon or ?red? caviar prepared this way is much less salty than the commercial variety, allowing the sweet flavor of the fresh roe to emerge. Because of the lower salt levels however, it should be refrigerated and consumed within 3 to 4 days. Its mild flavor lends itself to serving with cream cheese and crackers. A traditional favorite is salmon caviar atop celery sticks stuffed with cream cheese. Salmon caviar is delightful when added to salads with creamy herb or ranch-style dressing. This mild version of salmon caviar will be a welcome alternative to the more strongly flavored ?ikura? salmon eggs used in Japanese sushi or sashimi.

SMOKED-SALMON MOUSSE WITH BLACK- BREAD TOASTS AND SALMON CAVIAR

Steps:

• Puree the salmon in a food processor while slowly adding the softened butter and creme fraiche.
• When these ingredients are combined, add the herbs and lemon juice and freshly ground pepper to taste, or about four grinds of the pepper mill. Remove the mixture from the processor, place it in a bowl and refrigerate for 15 minutes before serving. The mousse will harden quickly in the refrigerator, so remove it as soon as it will hold its shape but is still spreadable.
• Cut the black bread into small triangles, rectangles or circles and toast at 350 degrees until dry on both sides. When the toast is cool, top each piece with a dollop of mousse. Garnish with salmon caviar and a sprig of dill.

SMOKED SALMON MOUSSE

Steps:

• Cut the butter into cubes and melt it in a saucepan over low heat. Remove from the heat and set aside for a few minutes to cool and to allow the milky solids to sink to the bottom. Carefully pour off the oily part, or clarified butter, leaving the milky solids behind. Let the clarified butter cool to room temperature.
• In 2 or three batches, put the salmon cubes, clarified butter, and cream in the bowl of a food processor, and puree until fluffy and completely smooth. Transfer the salmon puree to a large bowl and stir in the herbs and lemon juice to taste. Chill before serving.

SMOKED SALMON MOUSSE WITH CAVIAR

Steps:

• In the bowl of a food processor fitted with a steel blade, combine the smoked salmon, cream, cream cheese, sour cream, onion, and lemon juice. Process until very smooth, about 1 1/2 minutes. Add the dill and white pepper and pulse to combine. Fill a pastry bag half full with mousse and pipe using 1M star tip onto the cucumbers. (Will need two bags) Top with the caviar and small sprig of dill. Serve at once.

SMOKED SALMON AND CAVIAR SALAD

Steps:

• Boil, steam or microwave potatoes until just tender; drain.
• Preheat oven to very hot.
• Halve potatoes, place, cut-side up on lightly oiled oven tray, drizzle with oil, bake for 15 minutes or until crisp and brown, turning occasionally.
• Boil, steam or microwave asparagus until just tender, drain, cut spears in half crossways.
• Cut salmon into strips.
• AVOCADO PUREE.
• Halve avocado, discard stone, scoop out flesh, blend or process avocado and remaining ingredients until smooth.
• Divide avocado puree among serving plates, top with potatoes, mesclun, asparagus, smoked salmon and a good dollop of caviar.

SMOKED SALMON OR RED CAVIAR APPETIZER

Steps:

• Place the cheese on any plate and press the finely chopped scallion greens thickly on it.
• Put the plate you're serving it on on top of the scallions and cheese and invert onto the serving plate.
• Spoon the caviar or press the chopped smoked salmon on top of the cream cheese.
• Can refrigerate a few hours or serve immediately.