There is this amazing deli near where we settle for the December holiday. You can pick up really tasty meat and magical cheese, all sorts of goodness. We bought a few packs of really sweet salmon trout to use for a starter for our family Christmas dinner.
I used canelés molds to set out some lovely little salmon cups for our starter. It’s so hot around December we didn’t want anything to filling or stodgy. This little dish is small and tasty and refreshing for a nice summer starter.
I have altered this recipe from a magazine recipe I found I’m unsure which magazine as it was cut out and filed in my mother black hole of a recipe collection, but it may have been an Idees.
The recipe below for the filling, beefs up 8 canelés molds, with a little to spare, work around that if you are using other molds or one big mold or half skulls or leather shoes or whatever.
What you’ll need
- 8 Canelés molds
- cling wrap
- ±200g Salmon trout (enough to lay the inside of your molds)
- 250g smooth cream cheese
- 5ml tabasco
- 10g capers rinsed and finely chopped
- 1 ripe avocado
- 1 spring onion rinsed and finely chopped
- a positive attitude
Soundtrack: I was listening to a touch of The Amity Affliction,This Could Be Heartbreak Album, really nice.
Okay I hope you have your salmon shoes on! No I don’t really…if you had salmon shoes that would be strange. Also what are salmon shoes?
- Firstly! you need to set our your molds and you need to line them with some cling wrap, this must be nice and smooth if you want you end product to look fancy. What I like to do is rub a teeny weeny bit of olive oil inside the mold this helps the cling wrap stick and prevents it flapping about like a crazy old woman. Make sure there is enough wrap to fold over the bottom of your end product.
- Now get out your beautiful salmon trout and slice it into strips width the same as your mold and long enough so that it has a little hang over each side to fold over after you put your mousse in. It needs to cover the inside of your mold and have enough hanging over the edge to cover over the mouse once it’s filled, make sense?
- Don’t be shy, add enough salmon into your molds until you are happy they are covered enough, just leave space for your filling!
- Now in a standing mixer, place your cream cheese and mix until smooth.
- Then add your avo which you have just skinned, and chopped, your Tabasco, capers, and mix.
- Add half of your spring onions and mix through. Spoon into your salmon lined molds, fold over the salmon flaps and then the cling wrap flaps.
- Place all of your little cups in a cake tin or tray to keep the together and place in the fridge for 4-6 hours. Or if you’re in a hurry freezer for 1-2 (Don’t leave them in longer than that they’ll freeze and you’ll have salmon avo ice creams not as nice)
- When they are ready you can pull them out by the plastic wrap, and plate them with a sprinkling of spring onions and some tasty tasty watercress and a drizzle of balsamic reduction.Really yum!
The family loved this one, I ended up doing it a couple times. I don’t suggest skipping the Tabasco even if you aren’t a lover of hot things it really makes it. It’s a really easy dish and you can make it way in advance which is nice so you can get it out of the way if you’ve got shit to do. Especially if you’re planning an amazing dessert and we all know what that’s like amiright. #dedonyourefeet
Well thanks for reading this was fun!