Salmon bavarois
Instructions
Put in a bowl with cold water the isinglass.
Meanwhile, heat milk 250 g and meanwhile, in a small saucepan, mix the flour with the butter.
Softened the roux with the hot milk, sent down to the wire and where you first dissolved isinglass well squeezed.
Keep the mixture on the stove to simmer for about 5 minutes, mixing it often, then pass into the Blender jar and add the three egg yolks and salmon, chopped.
Start the appliance and blend at maximum speed for about a minute, then transfer the mixture into a bowl.
Insaporitelo with a pinch of salt and a splash of Worcester.
Mix, let it cool and when will start to pull (i.
e.
when a spoon dipped in the mixture out thinly-veiled) add the cream, firmly mounted.
Divide among 8 ramekins the Bavarian Unidose containers and put them in the refrigerator for at least 4 hours.
Just before serving, softened the yoghurt with three tablespoons of mayonnaise and two of cold milk.
Pour this sauce on bottom of 8 individual saucers and each put a small Bavarian.
Complete with squiggles of ketchup, made out of a croissant to decorate it with half a peeled pistachio, placed in the center of each.
Serve immediately, or keep in the refrigerator until the Bavarians time to bring them to the table.
I am an exquisite appetizer and you can accompany with triangles of bread, toasted and warm.
Ingredients and dosing for 8 persons
- 250 g of milk
- 250 g of whipping cream
- 250 g of yoghurt
- 80 g of smoked salmon
- 15 g of flour
- 15 g of butter
- 8 g of isinglass
- 3 egg yolks
- 3 tablespoons of mayonnaise
- Spray 1 of worcester sauce
- Ketchup sauce
- Pistachios
- 1 pinch of salt
- To dissolve:
- 2 tablespoons of milk