Tuesday 24th October 2017
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Serves 4
Preparation time: 15 minutes
Cooking Time: 15 minutes

Ingredients
12 slices of smoked salmon
1 small onion, sliced
50g butter
½ teaspoon of onion seeds
100g cream cheese
Salt and ground white pepper to taste
200g sour cream
1 tablespoon of grated fresh horseradish root
The juice of 1 lemon

Ingredients for the wasabi jelly:
20g of wasabi paste
The juice and zest of 2 limes
1 tablespoon of Demerara sugar
100ml water
2 leafs gelatine, Silver strength
Salt to taste

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Recipe by Ivano de Serio, Head chef of The Old Bakery

Smoked salmon and onion seeds parcel with wasabi jelly and horseradish sour cream

Method:
To make the wasabi jelly, place all the ingredients apart from the gelatine in a pan and cook on low for 5 minutes. Add the gelatine leaves that have soaked in cold water for 5 minutes and then squeezed. Strain the liquid through a fine sieve.
Place in a shallow container and chill to set.
Whisk the sour cream with the
grated horseradish and lemon juice and set aside.
Melt the butter in a pan and add the sliced onion. Cook on low for 8-10 minutes then add the seeds and season with salt and white pepper. Let this mixture cool down completely before adding the cream cheese.
Make 12 small parcels with the smoked salmon and fill with the cream cheese. Refrigerate for at least 2 hours before serving.

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