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Method

 

Balsamic reduction

 

The balsamic reduction is prepared first.

 

Put the balsamic vinegar in a small non-stick pan on a low flame with the sugar and, stirring continuously, allow to boil until reduced.

 

While the reduction is on the stove, start to chop the onion and tomato in...

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Method

 

Balsamic reduction

 

The balsamic reduction is prepared first.

 

Put the balsamic vinegar in a small non-stick pan on a low flame with the sugar and, stirring continuously, allow to boil until reduced.

 

While the reduction is on the stove, start to chop the onion and tomato in brunoise.
 
 
 
Add in the lemon juice and crushed avocado, then mix the ingredients gently so they bind together.
 
 
 
Lastly, add in salt and pepper, then set aside.
 
 
 
Salmon rolls
 
 
 
Carefully remove the salmon strips and place them on cling film (they are the base for the roll).
 
 
 
Place a line of cream cheese along the edge of the salmon (to personal taste), ensuring not to use too much as it will then be difficult to roll up.
 
 
 
Alongside the cream cheese, add on the guacamole.
 
 
 
Lastly, with the help of the cling film, roll the salmon up (do not squeeze too hard).
 
 
 
To serve
 
 
Pour some balsamic reduction onto either a medium or large plate, creating an irregular thread-like pattern; on top, place the salmon roll and decorate with finely chopped parsley and/or edible flowers. 
 
 
 
Tips
 
 
How to tell if the balsamic reduction is ready: put some water and ice in a glass and put a few droplets of reduction into the water; if the reduction is too liquid, it will disappear, while if it is ready it will remain in the water. Do not make the reduction too thick or it will be difficult to pour.
 
 
Cold dish.
 

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Ingredients 4 persons
  • 1 large lemon
  • 2 oz onion
  • 4 oz tomato
  • 1 avocado
  • Coriander to taste
  • 8 oz cream cheese
  • 1 pack Smoked salmon large strips
  • 6 oz balsamic vinegar
  • 3 oz sugar
Recipes. The Cook & Chef Institute