The smoked salmon with filling is a delight that combines a variety of flavors and textures, creating a unique experience on the palate. It's a spectacular option to serve as an appetizer at parties or banquets.
This is a recipe that combines the freshness of salmon with the spiciness of chili in a dish full of contrasts.
This preparation has its roots in the culinary tradition of the region, where smoking and the use of chili are highly appreciated techniques and flavors.
Smoked Salmon with Filling
Ingredients
800 grams of Smoked Salmon
1 Avocado
¾ cup of Cream
2 Garlic cloves
2 ½ Gelatin leaves
2 tablespoons of Lemon juice
1 tablespoon of Chopped cilantro
1 cup of Tomato sauce
4 tablespoons of Merquén
½ cup of Sugar
3 Unflavored gelatin sheets
Chives for decoration
Preparation
Step 1 : Slice the salmon into thin strips
Step 2 : For the mousse, blend the avocado and add a few drops of lemon to prevent oxidation
Step 3 : Whip the cream until it reaches a light, airy consistency, but do not turn it into chantilly
Step 4 : Gently incorporate the whipped cream into the avocado using folding motions and season with salt and pepper
Step 5 : Finally, add the dissolved gelatin in water and the chopped cilantro
Step 6 : Place in molds and refrigerate
Step 7 : Next, wrap with the salmon and set aside
Step 8 : For the Merquén dressing, put a cup of water with the tomato sauce, Merquén, sugar, salt, and pepper in a pot over medium heat for 15 minutes
Step 9 : Soak the gelatin leaves in cold water, drain them once hydrated, and add to the hot mixture
Step 10 : Pour into a mold and let cool
Step 11 : Finally, to serve, place some Merquén dressing on a plate, top with the salmon, and garnish with alfalfa sprouts, parsley, cilantro, and chives cut into one-centimeter sticks
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