Filet of Salmon Topped with a Smoked Salmon Mousse On Cucumber Salad

Chef Robert Barral
New England Culinary Institute
Recipe for 4 people

Ingredients:

• Filet of Salmon 4x5oz
• Smoked salmon ½ #
• Heavy Cream ½ Qrt
• Salt/ Pepper/ Nutmeg To taste
• Chopped dill 1 cup
• Bread crumbs 4 cups
• Olive Oil 2 oz
• Butter 2 oz

Cucumber Salad

• Cucumber 1 each
• Sour cream 1 cup
• Lemon juice 1 each
• Dill (Chopped) ¼ cup
• Red bell pepper (diced) 1 each
• Olive oil ½ cup

Procedure:

1. Make the Smoked Salmon Mousse:
In cuisinard place the smoked salmon, the salt, pepper. Start to pulse and gradually add the cream until it is all completely incorporated with the smoked Salmon. Add the chopped dill and taste for seasoning. Remove the Smoked Salmon mousse from the bowl and place it on top of the filets of salmon making sure that it covers all the top part. Dip the side covered with the Smoked Salmon mousse in the breadcrumbs, and then place that same side in a hot pan with oil and butter to start the cooking process. Flip the filet of salmon on the other side when golden brown and finish in the oven until ready to serve. (Keep the center of the salmon pink).

2. Make the cucumber Salad:
Use seedless cucumbers. Peel and slice the cucumbers then in a bowl mix them with the diced red peppers, the chopped dill, the lemon juice and the seasoning.

3. Finish the plate:
Place the cucumber salad on the center of the plate, the hot filet of salmon on top and optional, place some Mesclun greens all around the plate dressed with lemon juice and olive oil. Serve the salmon hot.

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