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Smoked salmon roll with urda and endive

Smoked salmon roll with urda and endive



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Mix in a urda bowl with finely chopped onion, add the ground cumin, half a lemon peel, 3-4 tablespoons of oil, finely chopped dill, salt and pepper to taste.

Homogenize the composition well. Spread the urda mixture on the fish fillets and roll. Cut the right size rounds. Clean and wash the endives, then sprinkle with a mixture of remaining oil, lemon juice, chopped dill, salt and pepper. Serve the salmon roll with endive salad and slices of toast


Kulibiac salmon & # 8211 Russian recipe

Looking for some more special dishes, suitable for a special meal, for Valentine's Day, Dragobete or any other holiday you want, I stopped at a famous dish from Russian cuisine: salmon kulibiac. Kulibiac (or coulibiac) is a satiating dish, a seemingly unique combination of puff pastry, salmon, rice, hard-boiled eggs and spinach. All served with a sour and slightly spicy sauce made from sour cream, butter, lemon and dill. A little more meticulous to prepare, the kulibiac repeats itself through flavor and, I guarantee you, it will not leave any taster indifferent.

Some Russian kulibiac recipes also contain mushrooms, while the French versions (because, yes, the French quickly borrowed the dish) include marjoram and leeks, pancakes, sometimes dry white wine and a Dutch sauce or white butter sauce (& # 8220beurre white & # 8221). At first glance, kulibiac is an expensive and complicated dish, more suitable for & # 8220de fite & # 8221 restaurants. In reality, this is not the case. It's true that salmon is a bit more expensive, but you don't need too much. As for the complexity, I'll just tell you that it seems more complicated than it really is, although the guests will be convinced that you worked a day and a night in the kitchen: P.

Ingredients (for 10 servings):
& # 8211 puff pastry dough 500 g (a whole sheet + about 100 g from another sheet)
& # 8211 fresh salmon 350 g
& # 8211 frozen spinach 200 g
& # 8211 onion 1 pc. average
& # 8211 long grain rice 125 g
& # 8211 eggs 6 pcs.
& # 8211 butter 60 g
& # 8211 sour cream (20-25% fat) 175 g
& # 8211 dill 1 small link
& # 8211 lemon juice
& # 8211 hot pepper flakes
& # 8211 salt, pepper

Boil 5 hard-boiled eggs and, when they cool, peel them. Boil the rice in water with a little salt. When the rice is cooked, drain it, rinse it with a little cold water and let it drain. Heat 20 g butter in a pan and sauté the onion (cut rice grain). When the onion becomes translucent, add the frozen spinach. Lower the heat, cover with a lid and leave for a minute or two, until the spinach is dissolved. Stirring often, so as not to stick, leave it on the fire for another two minutes, then turn it off. Until the spinach cools, clean the salmon of the skin and any remaining bones. Then cut it into thin strips (like smoked salmon). Preheat the oven to 220 degrees Celsius. Roll out the sheet of dough. On one third of it, in the center, distribute evenly half of the amount of boiled rice. Attention, leave an edge of 1.5-2 cm up and down! Sprinkle with a little ground pepper and place over half of the salmon slices.

Distribute evenly and half of the spinach and onion mixture. Sprinkle a little salt and ground pepper, then put the 5 peeled eggs. Dress them in the rest of the spinach, and a little salt and pepper, then put the rest of the salmon slices.

The whole comes dressed in the rest of the boiled rice, after which it is given again with a drop of salt and pepper. Beat the sixth egg in a bowl. Grease the edges of the dough sheet well with a brush. Fold the top edges first, then spend the side edges. The idea is for the whole assembly to be well wrapped in dough, like in an envelope. Press the edges to stick well. Grease the assembly with beaten egg. From the second sheet, cut a strip with a width of 2-2.5 cm and glue it over the glued ends (ie in the middle), by pressing. Cut a few more thin strips (about half a cm wide) and place them diagonally over the & # 8220package & # 8221 (they have an aesthetic role, but also to hold together & # 8220construction & # 8221). Put again with beaten egg and move, carefully, in a tray lined with baking paper.

Put in the hot oven and leave for 20-25 minutes, then reduce the heat to 200 degrees Celsius. Leave for another 15-20 minutes or until the puff pastry, nicely raised, takes on a little color. In the meantime, get ready sour cream, lemon and dill sauce: Melt the remaining 40 g butter. Put the cream in a bowl and mix it (first at low speed, then high). Gradually incorporate, in a thin thread, the melted butter, mixing further. Squeeze half a lemon and gradually incorporate the lemon juice. Taste and, if necessary, add lemon juice. The sauce should be sour enough to make up for the salmon fat! Put the dill (washed, wiped and finely chopped), hot pepper flakes (depending on how spicy you like it) and a little pepper.

Remove the kulibiac on a plate, cut it into slices and serve immediately, with the lemon sauce next to it.


Flavors and Flavors

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Divide the sheets into four parts. Then mix the walnuts with the cinnamon powder and divide into 3 parts.

Take the first 3 sheets and place them in the tray, greasing each sheet after it has been placed in the tray and placing the next sheet on it.

Put the first part of the mixture of walnuts and cinnamon over the leaves.

Continue with the next 3 sheets that are placed over the nuts, repeating the previous procedure. Put sheet by sheet, adding melted butter over the sheets. Continue until the sheets and nuts are finished. The last layer of sheets is greased well with butter. Then divide the cake into horizontal and vertical cuts into equal square portions, or as desired.

After portioning, place the tray in the preheated oven at 180gC for 30 minutes

Check if it has browned then remove.

During this time, boil the water and sugar over low heat.

After boiling the water and sugar, reduce the heat, add the honey and let it boil again. Then turn off the heat and add the vanilla.

When the baklava is ready, take it out of the oven and pour the syrup prepared from honey, sugar and water over it, evenly and leave it in the oven until the syrup is absorbed.

Serve cold. And whoever prefers can add coconut or chopped pistachios.

Fair with soul at the seaside

We invite you to the first handmade fair in 2010, which will take place at the House of Culture in Constanta. The fair will take place between February 10-11, 2010 between 10:00 and 22:00.

LEEK WITH OLIVES

3-4 tablespoons olive oil

2 tablespoons tomato paste

1 bunch of fresh parsley

First clean the leek from the first sheet and cut it into 4-5 pieces, but only the white part. Put the oil in a saucepan and place it on the fire, when it is hot put the leek and let it brown a little, but be careful not to burn it. When it has browned, add water, wine, olives and a slice of lemon. Let the food boil, but do not reduce it too much, add the tomato paste and sugar. 3 boils and add the freshly chopped parsley.

Pork soup


1kg pork with bone (brine or ribs)

2-3 tomatoes (or a can of tomatoes in juice)

Cut the meat into pieces and together with the bone put it to boil in a pot with 2l of cold water. When it has made foam, clean it well with a foamer. pressure). After cooking the meat on three quarters, add the diced vegetables and salt to taste. Let it boil until the meat is well done, then add the tomatoes, let it boil for another 5-10 minutes and add the borscht. Whoever prefers can add a little noodles. It is straightened with egg and locust rags.

Medi Award

Vanilla cream tart

For the dough:
350g flour
100g old
250g cold butter
1 or
1 tablespoon cold water
a salt outlet
For the cream:
500ml milk
200ml liquid cream
8 yolks
3 sachets of vanilla sugar
8 tablespoons sugar
2 tablespoons flour
3 tablespoons cornstarch

For decoration:
6 apples
1 lemon, juice
300ml water
3 tablespoons sugar
& # 189 teaspoon cinnamon

Knead a suitable dough from all the ingredients. Form a ball and wrap it in plastic wrap and let it cool for 1 hour.
Grease a tart pan with a diameter of 26-28 cm with butter and lined with flour, spread the dough on the bottom of the mold and press well by hand on the walls of the mold and leave to cool.
Cut the apples into very thin slices. Boil water, sugar and bring to a boil in a saucepan, turn off the heat, then add the lemon juice and cinnamon, then put the apple slices. -3 minutes, remove and let it drain. But be careful not to break the slices.

Cream:
Mix all the ingredients, and pour the composition over the tart dough. Put the form in the preheated oven at 180gC, for 15-20 minutes. Then remove and place the apple slices in the shape of a flower, or as you like, and put in the oven for another 25 minutes on low heat.

MUSHROOM STEW

2-3 tablespoons olive oil

2 tablespoons tomato paste

Put the oil in a saucepan, then place it on the fire. Cut the sausages into rounds and cook.

Cut the onion into rounds and add it to the sausage over the sausages.

Season with allspice, salt and pepper and cook for 5 minutes.

Add 2 glasses of water, and let it boil until the onion melts well. Then add the chopped mushrooms, and let it cook for another 15-20 minutes. Add the tomato paste and the finely chopped garlic. Boil for 5 minutes, then add the freshly chopped dill.

Serve with polenta. Or, if you prefer, with baked chicken legs.

Eggplant bruschettas

2-3 tablespoons oil of sorrel seeds

Tomatoes are cut into small chunks. Eggplant is cleaned, cut into cubes and put with a little salt. Drain and fry in a little grape seed oil. (do not put much because eggplant takes a lot of oil). Cut the garlic into small pieces. Put in a bowl, all the ingredients together with olive oil, basil and oregano, leaving until they are served.

All this composition is placed on top of slices of toast.

Fresh trout with baked vegetables

The fish is also cleaned and washed. The vegetables are also washed and cut into rounds, the mushrooms are put whole. In a yena tray, place the fish. Sprinkle the fish with lemon juice and oil. Put some of the vegetables, including a few slices of lemon in the belly of the fish. The rest is spread evenly in the pan next to the fish. Season with special spices for fish. On the surface of the fish place a slice of lemon and slices of tomatoes. At the end put the greens. the wine and put it in the oven heated to 200gC for 20-30 minutes. The fish must be covered with aluminum foil. When the 20 minutes have passed, remove the foil and grill for about 10-15 minutes to Romanian.

For my birthday, 17.01.2010

Chocolate cake with 2 creams

I prepared this cake on January 17 for my birthday, when I had guests dear to my soul at the table.
Preparation:

1 teaspoon grated orange peel

For chocolate cream:

300ml liquid cream (29-35% fat)

2 tablespoons brandy, or chocolate liqueur

For white chocolate cream:

250ml liquid cream (29-35% fat)

For chocolate carillon decor:

2 glazed oranges, for which we need:

First grease a cake tray and cover it with parchment paper, 23 cm in diameter. Then preheat the oven to 180gC.

Melt the chocolate in a saucepan in a saucepan. Then let it cool.

Whisk the egg whites hard, then add 1 tablespoon of sugar and beat well like meringue.

Rub the butter well with the other spoonful of sugar, vanilla and salt powder until fluffy.


How to make spreads with cheese and smoked salmon

Bread baguette, will be cut into slices of approx 1 cm, greased with a very thin layer of butter and fried on a grill well heated, or in a stove tray, wallpapered with baking paper and sprinkled with a little oil (optional).

In a bowl, put: fresh cottage cheese with a cube of butter (or 1-2 tablespoons of sour cream to make it creamier), mixing with a tel (until a fine cheese paste is obtained), will finely chopped dill, chopped chives, paprika, a few tablespoons of lemon juice to taste, cumin powder, salt and pepper, everything mixing gently, until the ingredients are completely incorporated.

Cheese paste obtained, it will be greased on lightly toasted slices of bread, over which it will be placed smoked salmon cut into strips 2-3 cm (or broken into strips), sprinkled with lemon juice, then for the appetizing look will put a few slices of red radish.

Smoked salmon cheese spreads, will sit on the plateau decorated with fresh lettuce leaves and lemon slices next to it, then served at the table.

TRICKS AND IDEAS

Another suggestion to make spreads with ingredients at hand (especially if they are also in the refrigerator), there will be those that can be used: buttered butter with butter and dill, and smoked salmon, can be replaced with chopped tuna in canned vegetable oil , or according to everyone's imagination and desire.


Video: Laksetimbale med avocado og rejer (August 2022).