0
Print
0
Print

Salmon Parcels

with Aalmousse on broccoli puree

Salmon Parcels
481
calories
Calories
40 min.
Preparation
moderate
Difficulty

Ingredients

for 4 servings
200 grams Smoked eel fillet (Substitute smoked trout fillet)
100 grams soft Butter
freshly ground pepper
dash Lemon juice
400 grams Broccoli
Salt
100 milliliters Whipping cream
1 pinch ground ginger
4 large Smoked salmon slices
6 Chopped leek stalks
Diced tomato (to garnish)
print shopping list

Preparation steps

1

Cut the smoked eel (or trout) into pieces and process taking care not to puree. Mix with the butter, season with pepper and lemon juice and chill.

2

Rinse the broccoli and cook about 8 minutes in salted water. After 1 minute, remove some of the small florets with a slotted spoon and rinse with cold water. Set aside. Drain the broccoli and place in food processor. Add the cream and puree. Season with salt, pepper and ginger powder. Keep warm.

3

Lay flat the salmon slices and dollap some eel mousse onto each. Gather edges of the salmon slices together to form a bag and twist gently. Blanch the chives briefly in hot water and use to secure the salmon pouches. 

4

Place the broccoli puree on plates and place salmon parcels on it. Garnish with the broccoli florets and diced tomatoes.