Serves: approximately 12
Temperature: Stove top
- ¼ cup of reduced-fat ricotta
- 1 tablespoon chopped fresh dill
- ¼ cup low fat Greek yogurt
- 2 slices of Lavash bread, or any large (approx. 6'' x 8") thin unleavened flat bread, trimmed into a rectangular shape
- one English cucumber, unpeeled but seeds removed, cut into 6 inch strips
- 4 oz. "J Willy Krauch" smoked salmon (or "J Willy Krauch" smoked mackerel)
- 1 teaspoon lemon juice
- ⅛ teaspoon white pepper
- ¼ teaspoon sea salt
- ½ teaspoon olive/canola oil for lightly frying rolls
- Whip ricotta together with the yogurt.
- Season with the chopped dill, lemon juice, salt and pepper.
- Spread this mixture evenly over the flat bread.
- Spread smoked fish evenly at the end of each flat bread.
- Place two to four cucumber sticks over the smoked fish.
- Roll each flat bread as tightly as possible into a spiral.
- Heat a non-stick frying pan (skillet) over high heat with olive/canola oil. Cook each roll for 1-2 minutes, turning to brown evenly on all sides.
- When browned, set aside to cool, then cut into even-sized spirals.
- Arrange spirals on serving platter and serve while still warm.
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Temperature: Oven 350
- ¾ cup of fresh (or frozen, thawed) scallops
- 2 eggs
- ½ cup of ''J Willy Krauch'' smoked salmon, finely chopped
- pinch each of sea salt and white pepper
- unsalted butter, for greasing baking dish
- 1 cup of whipping cream
- 2 chives, finely chopped as garnish
- balsamic vinaigrette
- 2 tablespoons of extra-virgin olive oil
- 1 tablespoon of fine balsamic vinegar
- sea salt and freshly ground pepper to taste
- Parmesan Crisp (optional)
- ½ cup of grated fresh parmesan cheese
- Rinse scallops and remove small ''hinge'' on side, if still attached. Pat scallops dry with paper towels. Place in food processor with egg, ''J Willy Krauch'' smoked salmon, salt and pepper. Pulse, ingredients until smooth, using a spatula to scrape down sides of the food processor as necessary. Cover mousse with plastic wrap and refrigerate for about 30 minutes.
- Meanwhile, butter 6 ramekins (1/3 cup each). Cut parchment paper to fit the bottoms of the ramekins and butter the paper. About 15 minutes before serving time, pre-heat the oven to 350°F.
- Blend cream into the scallop mixture, then scoop into the ramekins, Set ramekins in one or two baking pans, and pour in boiling water until about ¾ of the way up the sides of the ramekins. This is called a ''Bain-Marie'' (water bath). Bake for 10 to 15 minutes, until a knife inserted into the middle of the mousse, comes out clean.
- In the meantime, prepare balsamic vinaigrette: In a cup, combine oil with balsamic vinegar. Beat in sea salt and white pepper to taste.
- Prepare Parmesan Crisps if using. Place grated parmesan in thin pile on parchment paper on baking sheet. Place parchment paper over this and then another baking pan on top. This is to keep crisp from curling. Bake in 350°F for about ten minutes. Remove from oven, let cool and cut into desired shapes for garnish.
- Remove pan from oven and remove ramekins from the pan. Loosen mousse from ramekins by sliding a knife around the edges then unmold onto 6 serving plates.
- Serve with drizzle of vinaigrette and parmesan crisp garnish (if using).
- Top with a few chopped chives.
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