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1/4 pound |
fresh salmon, skinned, boned, well-cleaned, minced |
2 tablespoons |
freshly-squeezed grapefruit juice |
1 tablespoon |
olive oil |
1/8 pound |
smoked salmon, minced |
1 tablespoon |
minced parsley |
1 teaspoon |
finely minced shallots |
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salt and freshly ground pepper |
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1. |
Combine fresh salmon, grapefruit juice and oil. Set aside for 15 minutes. |
2. |
Add remaining ingredients, mix well and set aside for an additional hour. |
3. |
Arrange on serving dishes and serve. |
Note: arrange in a cylindrical shape on blanched snap peas, snow peas, or other garniture. Use a 7 cm ring mold to shape salmon. Serve each serving with 2 toasted baguette slices brushed with olive oil. |
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Yield: 2 servings. |
Source: adapted from a suggestion from Jean-Pierre Silva, Hostellerie du Vieux Moulin, Bouilland, France, 1997. |
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| ©1999 Peter Hertzmann, Inc. All rights reserved. |