Camilan
oleh CookWhatHK0 tersimpan
Gigitan mousse salmon asap: salmon, krim, dan gelatin dibekukan jadi cakram di atas blinis, dihias dill dan telur ikan.
SIAPKAN MOUSSE SEHARI SEBELUMNYA: Rendam 2 lembar gelatin dalam mangkuk berisi air dingin selama 10 menit hingga lunak.
PREPARE THE MOUSSE THE DAY BEFORE: Soak the 2 sheets of gelatin in a bowl filled with cold water for 10 minutes to let them soften.
Dalam panci kecil, panaskan 1/2 gelas krim kental (125 gram). Begitu mulai mendidih, kecilkan api seminimal mungkin. Peras lembaran gelatin untuk menghilangkan air berlebih, lalu kocok ke dalam krim panas hingga benar-benar larut.
In a small saucepan, gently heat the 1/2 cup (125 grams) of heavy cream. The moment it begins to boil, reduce the heat to its lowest setting. Squeeze out any excess water from the softened gelatin sheets, then whisk them into the warm cream until they are completely dissolved. It's important not to boil the cream once the gelatin has been added.
Tuangkan campuran ini ke dalam blender bersama 200 gram salmon asap yang dipotong sekitar 2,5 cm, ditambah 1 sendok teh dill cincang dan beberapa gilingan lada hitam. Blender beberapa detik hingga campuran sangat halus dan rata.
Transfer this cream and gelatin mixture into a blender. Add the 7 ounces (200 grams) of smoked salmon, which should be cut into roughly 1-inch pieces, along with 1 teaspoon of chopped dill and a few grinds of black pepper. Blend for just a few seconds until the mixture becomes very smooth and uniform.
Gunakan satu atau dua cetakan silikon dengan 25 hingga 30 rongga. Bilas cetakan dengan air dingin. Sendokkan mousse ke dalam cetakan hingga kedalaman sekitar 3 mm, haluskan permukaannya. Letakkan cetakan di freezer minimal 4 jam.
Prepare one or two silicone molds that have 25 to 30 cavities, each about 1 1/2 inches wide and 1/4 inch deep. Rinse the mold with cold water. Carefully spoon the mousse into the cavities, filling them to a depth of about 1/8 inch (3 mm), and smooth the tops. Place the mold in the freezer for a minimum of 4 hours; leaving it overnight is ideal.
RAKIT GIGITAN (2 jam 30 menit sebelum disajikan): Panggang semua blinis di pemanggang roti. Biarkan benar-benar dingin minimal 15 menit.
ASSEMBLE THE BITES (2 hours and 30 minutes before serving): Toast all the blinis in a toaster. Once toasted, carefully remove them and arrange them on a cooling rack. Let them cool completely for at least 15 minutes.
Setelah benar-benar dingin, susun blinis di piring saji. Keluarkan cakram mousse beku dari cetakan dan letakkan satu di setiap blini saat masih beku. Simpan piring di kulkas minimal 2 jam sebelum disajikan.
Once the blinis have fully cooled, arrange them on your serving platters. Gently unmold the frozen mousse disks and place one disk on top of each blini while they are still frozen. Refrigerate the platters for a minimum of 2 hours before you plan to serve.
Sesaat sebelum disajikan, hias setiap gigitan dengan sepotong kecil salmon asap (atau sedikit telur lumpfish) dan setangkai kecil dill.
Right before serving, add a small piece of smoked salmon (or a little lumpfish roe) and a tiny sprig of fresh dill to garnish each bite.
Tips: Bekukan tangkai dill yang tersisa dalam wadah tahan freezer untuk resep berikutnya. Sangat praktis dan membantu mengurangi pemborosan!
Tip: Don't discard any leftover dill sprigs! You can freeze them in a freezer-safe container to use in future recipes. This is a very convenient way to prevent waste.
