Saturday, January 31, 2009

Smoked salmon roses, ol' fashion': Saumon fumé rosette

I like these little roses because the color is so beautiful. The color is, well, salmon.

4 ounces Scottish style, thin sliced smoked salmon
Dill or parsley sprigs.
Extra virgin olive oil or walnut or almond oil
Rose or mixed peppercorns in a grinder
[optional: and capers]

  1. If necessary (and it usually isn't) cut the salmon into long strips.
  2. Starting at one end, roll the strips into a rose shape, by rolling one side more tightly than the other.
  3. Drizzle with oil and garnish with herbs and [optional] capers.

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