Esta receta también se presentó en nuestro stand de Big Garlic, en la feria Fruit Attraction 2015. Propusimos una presentación en rollitos de salmón, y hemos adaptado la receta a una cantidad de 30 unidades por bandeja, en el caso de que os apetezca preparar este aperitivo para un evento. Esperamos que os guste y […]
40 min
15 pax
Easy
In a small saucepan, we confit the garlic in the oil over low heat, until they are very tender, but almost white, without taking on any color over the heat.
We let them cool, drain the oil, and with the help of a fork, make a puree as smooth as possible. We set it aside.
We cut a rectangle of cling film stretched on a flat surface. Approximately 25 cm by 15 cm.
We stretch out the salmon slices, without leaving gaps, but without overlapping them, and place a line of cream cheese lengthwise in the center of the salmon.
We place the confit garlic puree on top of the cheese in the same way as the cheese, but in much less quantity, since it has a lot of flavor.
We sprinkle with the fresh chives, which we will have finely chopped, and add half of the finely chopped almonds.
Using cling film, roll up the salmon, making sure the film is always on the outside, and place it in the freezer for about 10 minutes to firm up.
We take it out of the freezer, remove the film and cut it into bite-sized portions.
We cut the peel of half a lime into thin strips and set aside.
FINISHED DISH:
On a serving tray, place the salmon rolls in neat rows and, using a squeeze bottle with aioli, place a dollop of aioli on each roll, and on top of this place a strip of lime and a cube of almond.
– We must ensure that the salmon is properly defrosted and at room temperature before serving.
– We can keep the roll frozen until the day we are going to use it, saving us time on the day of preparation.
– We can use lime juice to lightly drizzle over the salmon rolls.
– We will store the oil used to confit the garlic in a cold, covered jar and we can use it for different preparations with the flavor of garlic.
