- To complete the last phase of his scrumptious cured salmon recipe, chef Peter Kelly first places four of the corn pancakes on the beautifully decorated platter created by host Jeanne Benedict.
- Next, he spoons the cilantro cream into a pastry bag and places a small, neat dollop of the mixture on each pancake (figure A).
- After retrieving the chilled salmon from the refrigerator, he removes the layers of fronds and seasoning and cuts the salmon into 1" strips (figure B).
- Finally, he rolls four strips into small coils (figure C) and carefully places one on each cilantro cream-topped pancake (figure D).
The result? Hors d'oeuvres that not only look great but are sure to impress guests with their incredible flavor as well.
RESOURCES :
Great American Seafood Cookbook
Model: 0894805789
Author: Susan Herman Loomis
(1998)
Workman Publishing Co. Inc.
New York, NY 10003-9555
Phone: 212-254-5900
Fax: 212-254-8098
On the Grill : A Complete Guide to Hot-Smoking and Barbecuing Meat, Fish, and Game
Model: 1558218068
Author: A.D. Livingston
Cold Smoking and Salt Curing Meat, Fish and Game
Model: 1558214224
Author: A. D. Livingston
Marinades: Dry Rubs, Pastes and Marinades for Poultry, Meat, Seafood, Cheese and Vegetables
Model: 0895945312
Author: Jim Tarantino
(1992)
The Crossing Press
Watsonville, CA 95019
Phone: 408-722-0711
Fax: 408-772-2749
Website: www.crossingpress.com
Simply Shrimp, Salmon and (Fish) Steaks
Model: 0060193379
Author: Leslie Glover Pendleton
(2000)
HarperCollins
New York, NY 10022
Phone: 212-207-7000
Fax: 212-207-7145
Fish: The Complete Guide to Buying and Cooking
Model: 0028631528
Author: Dennis M. Gottlieb and Mark Bittman
(2000)
Ruminator Books
St. Paul, MN 55105
Phone: 651-699-7038
Fax: 651-699-7190
Email: books@ruminator.com
| 
)
)
)
)
