RSJ's 30th anniversary: 1980-2010

2010 was a very special year for us as the RSJ Restaurant celebrated its 30th year. We held a number of special events through the year to mark our 30th birthday.

36th Year: 1980-2016

Another milestone with events happening during our 36th anniversary year.

Wednesday, September 30, 2009

Chef's recipe: smoked salmom mousse

Smoked salmon mousse

Ingredients for one mousse

4 leaves of gelatine
Hot water
12ozs salmon trout
Smoked salmon slices
½ cup (200g) melted butter
8oz sour cream
8oz cream cheese
Juice of one large lemon
Plenty of freshly ground or cracked black pepper

Soak the four leaves of gelatine in hot water until soft
Squeeze dry
Melt butter in a saucepan, then stir in the gelatine and incorporate
Place salmon trout, sour cream, cream cheese, lemon juice and pepper in a blender/magimix. Blend together. Then slowly pour in the butter and gelatine.

Line a terrine with cling film and line with slices of smoked salmon. Pour in the mixture. Cover with cling film. Place in fridge and allow to set overnight.

Sauce gibiche
Chopped dill
Red onions
Boiled eggs, chopped
Capers, chopped

Bind above ingredients with mayonnaise until of quenelle consistency
Serve with crackers

No comments:

Post a Comment