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Name: Smoked Salmon Claudine
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 6 oz Swedish Mustard Dressing; 10 oz Heavy cream; 6 oz Smoked salmon; 6 oz Smoked trout; 1 Head bibb lettuce leaves; 1 Gelatin leaf; Lemon juice to taste; Salt and pepper as needed; 20 sl Plum tomato; 10 Wedges lemon; 10 Sprigs dill; 10 oz Smoked salmon slices; 1 tb Tomato puree; 20 Wedges hard boiled egg; Worcestershire as needed; 2 oz Capers; Tobasco sauce as needed; 10 oz Marinated cucumber relish

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INGREDIENTS

6 oz Swedish Mustard Dressing
10 oz Heavy cream
6 oz Smoked salmon
6 oz Smoked trout
1 Head bibb lettuce leaves
1 Gelatin leaf
Lemon juice to taste
Salt and pepper as needed
20 sl Plum tomato
10 Wedges lemon
FOR MOUSSE
10 Sprigs dill
10 oz Smoked salmon slices
1 tb Tomato puree
FOR GARNISH
20 Wedges hard boiled egg
Worcestershire as needed
2 oz Capers
Tobasco sauce as needed
10 oz Marinated cucumber relish

Servings

INSTRUCTIONS

Pass salmon and trout through the finest blade of the meat grinder. Put in the food processor and while its running add the heavy cream slowly . For Garnish: Soak the gelatin leaves in cold water strain, and heat lightly to liquify. Then slowly add to the mousse. Season with the rest of the ingredients. Then pipe the mousse into the pre-prepared molds lined with smoked salmon slices. Fold over edges of sliced smoked salmon to make a envelope. Serve with garnish. NOTES : Recipes adopted from Apollo Standard Recipe Recipe by: IN FOOD TODAY SHOW #INJ168

NOTES

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Smoked Salmon Claudine

6 oz Swedish Mustard Dressing
10 oz Heavy cream
6 oz Smoked salmon
6 oz Smoked trout
1 Head bibb lettuce leaves
1 Gelatin leaf
 Lemon juice to taste
 Salt and pepper as needed
20 sl Plum tomato
10 Wedges lemon
 FOR MOUSSE
10 Sprigs dill
10 oz Smoked salmon slices
1 tb Tomato puree
 FOR GARNISH
20 Wedges hard boiled egg
 Worcestershire as needed
2 oz Capers
 Tobasco sauce as needed
10 oz Marinated cucumber relish

Pass salmon and trout through the finest blade of the meat grinder. Put in  the food processor and while its running add the heavy cream slowly .    For Garnish:    Soak the gelatin leaves in cold water strain, and heat lightly to liquify.  Then slowly add to the mousse. Season with the rest of the ingredients.  Then pipe the mousse into the pre-prepared molds lined with smoked salmon  slices. Fold over edges of sliced smoked salmon to make a envelope. Serve  with garnish.        NOTES : Recipes adopted from Apollo Standard Recipe    Recipe by: IN FOOD TODAY SHOW #INJ168

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Nutrition

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Serving Size: 1 Serving (1474g)
Recipe Makes: 1 servings

Calories: 1882
Calories from Fat: 1269 (67%)

Amt Per Serving		% DV

	Total Fat 141.1g	188 %
	Saturated Fat 74.9g	375 %
	Monounsaturated Fat 44.1g
	Polyunsanturated Fat 12.7g
Cholesterol 766.4mg		236 %
Sodium 1957.6mg		68 %
Potassium 2571.4mg		68 %
Total Carbohydrate 14.4g		4 %
	Dietary Fiber 2.2g	9 %
	Sugars, other 12.2g
Protein 145g		207 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1882

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