Recipe Salmon with Cheese and Sweetened Garlic
This recipe was also presented at our Big Garlic stand at the Fruit Attraction Fair 2015.
We presented salmon rolls and we have adapted the recipe to an amount of 30 units per tray, if you fancy preparing this canapé for an event.
We hope you like it and you find it easy to make. :)
Method
Sweeten the garlic in the oil in a small saucepan on a low heat until very tender, but almost white. The garlic should not change colour from frying.
Leave to cool, drain the oil and, using a fork, mash into a fine purée. Set aside.Cut a rectangle of cling film stretched on a flat surface. It should be roughly 25 cm by 15 cm.
Stretch out the slices of salmon, ensuring no spaces are left between them but that they are not overlapping, and place a line of cream cheese in the centre of each salmon slice.Place the garlic purée on top of the cheese in the same manner, but using a much smaller amount given that it is very flavoursome.
Dust with the finely chopped, fresh spring onion and add half of the almonds (which should be well chopped).
With the help of the cling film, make a roll with the salmon. Ensure the cling film is always on the exterior and place in the freezer for 10 minutes so it can take shape.
Remove from the freezer, remove the cling film and cut into bite-sized portions.
Cut the skin of half a lime into thin strips and set aside.
FINISHING THE DISH:
On a presentation tray, place the salmon rolls in rows and, with the help of a squeeze bottle, place a button of aioli on each roll and, on top of this, place a slice of lime and a diced almond.
CHEF'S TIPS:
- Ensure that the salmon is well defrosted and at room temperature before serving.
- The roll can be kept frozen until the day it will be used, saving preparation time on the day.
- Juice from the lime can be used to lightly flavour the salmon rolls.
- Save the oil used to sweeten the garlic in a sealed container and somewhere cold. It can be used again for different recipes with its garlic flavour.