Lightly salted salmon can be served without additives, but it will be much more interesting to make it a component of the original appetizer. This type of fish can be a component of salads, canapes, and can also be served separately - with lemon and green salad.
Salmon and pasta salad
You will need:
- 225 g of lightly salted salmon;
- 200 g of pasta farfalle;
- 1 medium cucumber;
- 2 tbsp. extra virgin olive oil;
- 1 large tomato;
- 1 small green bell pepper;
- 50 g of emmental cheese;
- 4 tablespoons mayonnaise;
- 3 tbsp. medium fat sour cream;
- 1 clove of garlic;
- a sprig of parsley;
- 1 tsp lemon juice;
- 1 tsp vinegar;
- 50 g of blue cheese (for example, roquefort);
- salt and freshly ground black pepper.
The cucumbers in the recipe can be substituted for avocados.
Start making the sauce. Transfer the mayonnaise to a bowl, peel the garlic and chop finely. Grate Roquefort or simply mash with a fork. Wash and chop the parsley. Add sour cream, vinegar, lemon juice, garlic and herbs to mayonnaise, mix everything and refrigerate for an hour. If you have paprika, you can also add a pinch of this spice.
In a saucepan, bring salted water to a boil, add the farfalle and cook until aldente - 8-10 minutes. Then discard the noodles in a colander and rinse with cold water. Place the farfalle in a salad bowl and season with vegetable oil. Cover the bowl and refrigerate for half an hour.
Peel the cucumber and cut into thin semicircles. Scald the tomatoes with boiling water, peel them off and chop the flesh. Grind the salmon into thin slices, like bell peppers. Mix all the ingredients with the pasta, salt, pepper and season with a pre-prepared sauce.
Eclairs with salmon and mascarpone cheese
This delicious and original recipe is perfect for a buffet table.
You will need:
- 100 g of butter;
- 50 ml of milk;
- 200 ml of water;
- 150 g flour;
- 5 eggs;
- 250 ml heavy cream;
- 2 tbsp. lemon juice;
- 1 tsp ground ginger;
- 1 tsp salt;
- 2 tbsp. mascarpone cheese;
- 150 g lightly salted salmon;
- a few feathers of green onions;
- vegetable oil.
For additional flavors, add a mixture of Provencal herbs to the eclairs filling.
Cut the butter into pieces. Pour milk and water into a saucepan, heat, add oil and bring to a boil, then reduce the temperature. Pour all the flour into the liquid and stir to avoid clumping. Add 4 eggs to the dough and cook, stirring, until the dough is smooth.
Transfer the finished dough into a cream envelope. Grease a baking sheet with vegetable oil. Form future eclairs from the dough using a cream dispenser - they should be elongated - and place them on a baking sheet. Separate the white from the yolk of the remaining egg, beat the yolk and grease the eclairs with it. Bake the snack cakes in the preheated oven for 20 minutes. Remove the finished eclairs from the baking sheet, cool and cut in half lengthwise.
For the filling, whisk the cream into an airy mass, add chopped salmon, green onions, mascarpone cheese, nutmeg, lemon juice and salt to it. Mix everything thoroughly. Place the filling between the two eclair halves and refrigerate the appetizer before serving. Additionally, you can decorate eclairs with sesame seeds.
