Salmon Rolls with Fresh Salmon "Caviar"
Frivolites de Saumon Fumeaux Oefs de Saumon
1. Place a small mixing bowl in the refrigerator to chill.
2. Prepare the salmon: Trim each slice to a 3 x 6 1/2-inch rectangle. Reserve the trimmings for the mousse. Set aside.
3. Prepare the mousse: In a food processor, combine the salmon trimmings and butter, and process just until blended. Do not overmix or the machine may heat up the salmon. Set aside.
4. In a small saucepan, warm the bouillon over low heat. Add the gelatin and stir to dissolve. Add the bouillon to the butter mixture in the food processor, along with the Tabasco and Worcestershire sauces. Turn the machine on and off, 2 to 3 times, to just blend. Transfer to a large bowl.
5. In the chilled bowl, whip the cream until it holds stiff peaks. Add one third of the cream to the salmon mixture. With a spatula, fold the two mixtures gently but thoroughly. Gently fold in the remaining cream.
6. To assemble: Place a piece of plastic wrap
slightly larger than a salmon slice on a flat work surface. Place
a slice of salmon on the plastic wrap. Spoon about 3 tablespoons
of the salmon mousse in a thin line, lengthwise, in the center of the salmon.
Using the plastic wrap to help you push, roll the salmon up lengthwise,
cigar-style, to enclose the mousse. The two long edges of the salmon
salmon rectangle should just meet. Gently twist the ends of the plastic
to secure. Repeat for the remaining salmon rectangles,
arranging them in a single layer on a dish. Refrigerate the salmon rolls for at least 2 hours, but not more than 24 hours.
7. To serve: Remove the plastic wrap. With a sharp knife, cut the salmon rolls in half at an angle. Place two rolls, seam side up, on each of 6 chilled plates, arranging them in a "V" formation. Place a thin line of salmon roe along the top of each roll, covering the seam. Place 1 lemon slice on each plate, and serve immediately.
Yield: 6 servings
Aromatic Shrimp Bouillon
Bouillon de Crevettes
1. In a medium saucepan, combine the shrimp, bouquet garni, and 1 quart water over moderately high heat. Bring to a boil and skim any impurities that may rise to the surface. Reduce the heat to low and simmer for 20 minutes, skimming, occasionally.
2. Remove the pan from the heat, cover, and set aside to infuse for 15 minutes.
3. Line a sieve with moistened cheesecloth, place the sieve over a large bowl, and ladle - do not pour - the bouillon into the prepared sieve. The bouillon may be refrigerated in a sealed container for 2 to 3 days, or frozen for up to 1 month.
Yield: About 3 cups shrimp bouillon