Smoked Salmon Mousse Lollipops With Wasabi Creme Fraiche And Baked Wonton Flakes Food

BLINIS WITH CREME FRAICHE AND SMOKED SALMON

Steps:

• Preheat the oven to 350 degrees F.
• Place the blinis on a sheet pan covered with parchment paper and heat in the oven for 5 minutes. Allow to cool.
• Top each blini with a piece of smoked salmon. Add a dollop of creme fraiche and a sprig of dill.

SMOKED SALMON TIMBALE WITH GINGER, CUCUMBER, CREME FRAICHE AND WATERCRESS OIL

Steps:

• Bring a small pot of salty water to boil. Blanch the watercress until the stems are very soft to the touch. Shock in ice water. Remove watercress from the shocking bath. Squeeze as much water out of the watercress by hand, and then by wrapping up in a kitchen towel. Chop the watercress as finely as possible by hand. Place the chopped watercress in a blender, and slowly add the canola oil. Remove the watercress oil from the blender and refrigerate.
• Combine the smoked salmon, shallots, ginger, chives, cucumber and Ginger Vinaigrette in a mixing bowl. Season to taste with salt and pepper. Place a mold of your choice on the plate of your choice, and pack 2 ounces of the smoked salmon mixture into the mold. Top with 1 tablespoon of the creme fraiche. Garnish, if so desired, with 1 teaspoon of the optional caviar. Repeat 3 times. Garnish each plate with a few decorative squiggles of the watercress oil.
• Place the ginger and canola oil in a small pot. Bring to a simmer over low heat. Remove from heat and let stand 12 hours. Strain the oil through a cheesecloth lined strainer. (The ginger oil may be kept in the refrigerator for 3 months.) Combine the ginger oil with as much vinegar and mix well.

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 SOUFFLéS

Steps:

• Put the butter, flour and milk in a pan and cook, stirring over the heat until thickened. Stir in the cheese, in small spoonfuls, and the dill; season to taste, then beat to incorporate.
• Heat oven to 200C/180C fan/gas 6. Butter 6 x 150ml soufflé dishes and line the base with baking paper. Stir the egg yolks into the sauce, add the chopped salmon and lemon. Whisk the egg whites until stiff, then carefully fold into the salmon mix. Spoon into the dishes and bake in a tin half-filled with cold water for 15 mins until risen and golden. Cool; don't worry if they sink.
• To freeze, cool completely, then overwrap the dishes with baking paper and foil. They will keep in the freezer for 6 weeks. Thaw for 5 hrs in the fridge.
• When ready to serve, very carefully turn the soufflés out of their dishes, peel off the lining paper and place on squares of baking paper. Top with the crème fraîche and bake for 10-15 mins at 200C/180C fan/gas 6 until the soufflés start to puff up. Quickly top each with a frill of salmon and a dill sprig. Serve on their own or with some dressed salad leaves.

SALMON MOUSSE

Steps:

• Place 3 tablespoons cold water in a small saucepan, and sprinkle with gelatin; let soften, 5 minutes. Gently heat over low, stirring, just until gelatin dissolves; set aside.
• In the bowl of a food processor, combine salmon, sour cream, and lemon juice. Puree until smooth; season with salt. With motor running, add slightly cooled gelatin mixture, and blend until combined.
• Pour into two 8-ounce ramekins or bowls. Without touching surface, cover container with plastic wrap, and refrigerate until firm but spreadable, about 2 hours or up to overnight. Garnish mousse with dill, if desired, and serve with crackers or baguette slices.