Trion of Salmon

Trion of Salmon

Trion of Salmon

Ingredients     
For the Salmon Roulade
smoked salmon
fresh dill leaves
mascarpone cheese
feta cheese
salt
pepper
For the Salmon Tartare
salmon fillet
lemon
shallot
french mustard
caper
parsley
For the Salmon Mousse
smoked salmon
cream cheese
parsley
salt
pepper
lemon
dill leaves
french mustard
caper
parsley
For the Salmon Mousse
smoked salmon
cream cheese
parsley
salt
pepper
lemon
dill leaves

Qty

150 gms
10 gms
50 gms
50 gms
10 gms
5 gms

70 gms
1 nos
10 gms
5 gms
10 gms
10 gms

100 gms
50 gms
10 gms
10 gms
5 gms
1 nos
5 gms
5 gms
10 gms
10 gms

100 gms
50 gms
10 gms
10 gms
5 gms
1 nos
5 gms


Instructions

  1. For the roulade, marinate the smoked salmon with lemon zest, salt and dill leaves. Roll the salmon in a mixture of feta and mascarpone cheese and freeze it for 10 minutes.
  2. For the tartare, cut the salmon fillets into small pieces and add the finely chopped shallot, caper, French mustard, chopped parsley and lemon juice.
  3. For the mousse, make a paste of smoked salmon, cream cheese, salt, pepper, parsley and lemon juice and garnish with dill leaves.

Rosemary Infused Lamb Chop with Onion Stuffed Cous Cous

Ingredients
imported lamb chop
olive oil
fresh rosemary
salt
pepper
green peas
onion
bell pepper
parsley
garlic
cous cous
butter
Qty
200 gms
20 ml
5 gms
10 gms
5 gms
100 gms
200 gms
50 gms
10 gms
10 gms
100 gms
50 gms


Instructions

  1. Marinate the lamb chop with salt, pepper, olive oil, and rosemary. Grill it in a griddle pan. Sauté onion and garlic with butter and add green peas, and puree it finely. Soak the cous cous in hot water with butter and salt.
  2. Sauté onion and garlic and bell pepper. Add the cous cous, salt, and parsley in it. Roast the onion with oil and salt and remove the skin. Stuff the cous cous inside the onion. Serve with lamb chop.