Salmon, Stuffed artichokes and Zucchini roses appetizer Recipe

Salmon with homemade mayonnaise sauce

Ingredients for 12 people:

2kg salmon fillet, 2 Japanese cucumbers (the same size sliced ​​with thin peel on mandolin)

oil to grease the fish

fish stock: 1 piece of fish, 1 large onion, 1 carrot, 2 celery stems, 1 leek, parsley, chopped coarsely. Salt, 1 tablespoon vinegar and 3 liters of water)

Shine gel

Mayonnaise:

2 whole eggs

1 teaspoon vinegar

1 1/2 cup of oil (I used sunflower)

salt and pepper to taste

optional: 1 tablespoon washed and chopped capers; 1 tablespoon washed and chopped green olives; 1 small crushed garlic clove; 2 teaspoons of mustard

Procedures to prepare it:

Prepare the fish stock: put the vegetables, fish and parsley to sauté with olive oil. Add water, vinegar and salt. Cover and leave for 30 minutes cooking over medium heat. Strain and reserve. Clean the fish fillet, place on a baking sheet and cover with the prepared broth. Close the pan with aluminum foil and place in a preheated oven at 180C for 20 minutes.

Remove the fillet from the pan, place it on the serving plate and let it cool. Clean the sides of the dish and over the fish with paper towels. Grease the top of the fish with olive oil and make the thin slices of cucumber look like scales. Brush glitter gel over the cucumber and take it to the refrigerator until serving.

Homemade mayonnaise: place a bowl on top of a pan with slightly boiling water (the bowl should not touch the water) and place the 2 WHOLE eggs and a pinch of salt in this bowl. Beat with fouet vigorously until creamy (approx 5 minutes). Remove from heat and immediately add vinegar and continue beating. Then add the oil in wire without stopping until it turns into mayonnaise.

Add salt and pepper to taste. Add olives, capers, mustard, garlic. Or do not add and leave only this delicious mayonnaise with dill for example. Vary according to your taste. A️ the difference of this mayonnaise for blending is that it is lighter, smoother because the egg is steamed (without risk of salmonella).

Stuffed artichokes because they are in season and delicious!

Ingredients for 12 artichokes:

12 fresh artichokes

600ml whole milk

1 chopped onion

2 tablespoons of butter

4 tablespoons of flour, 100g thinly sliced ​​leeks

100g raw ham cut into strips and then in squares

4 tablespoons of catupiry cheese

2 tablespoons of parsley

salt and pepper to taste

Roof:

140g breadcrumbs

100g fine grated Parmesan cheese

2 tablespoons of melted butter

Procedures to prepare it:

Preheat the oven to 180C. Cook the artichokes in pots of water for approximately 1 hour or until the leaves come off easily. Remove the leaves and clean until there is only the crumb. Reserve the brains. Place the leeks in boiling water for 3 minutes, drain and reserve.

Sauté the onion in butter. As soon as it becomes transparent, add the wheat flour and stir until it forms a paste. With the fouet, gradually add the cold milk and stir until it thickens. Continue over low heat, stirring continuously for another 5 minutes. Turn off the heat and set aside.

Add leek, catupiry, raw ham, parsley, salt and pepper to taste in the cream. Reserve. Prepare the topping: with your fingertips mix the ingredients and reserve. Line a baking sheet with parchment paper, stuff each artichoke with 1 1/2 tablespoon of the filling and place on the baking sheet. Sprinkle all with the icing and place in the preheated oven for 15 minutes.

Zucchini roses appetizer with salmon, a charm!

Ingredients for 16 medium size roses:

1 packet Arosa laminated puff pastry

2 mini zucchinis

120g frozen smoked salmon

80g cream cheese

Procedures to prepare it:

Preheat the oven to 160C degrees. Put the zucchinis on the mandolin very thin. Reserve. Allow the salmon to thaw and cut into 1 cm wide strips. Reserve. Open the puff pastry on the counter while it is still defrosting (otherwise it is too soft to work). Pass the roll gently and spread the dough a little more to make it thinner. Cut 6cm wide strips and divide them in half. Spread cream cheese over the top half of each piece of dough. Over the cream cheese, insert the zucchini slices. Place a slice of salmon on top of the zucchini.

Roll up the roses and place them in a muffin tin (or pie tin or whatever you have). Take to the freezer for 15 minutes. (You can leave it frozen and make the day you want). Bake in a preheated oven at 160C for 30 minutes or until the dough is golden brown. It cannot be too high or the zucchini will burn before the dough is baked. Take out and serve.