Seriously Scandinavian: Smoked Salmon With Sunchoke Paté

Name: Seriously Scandinavian: Smoked Salmon With Sunchoke Paté
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 4 slices good, thin crisp bread; 170 grams cream cheese; 12 sprigs dill; 3 Tbsps extra virgin olive oil; 2 gelatine leaves; 118 milliliters heavy cream; 4 servings Kosher salt & freshly ground white pepper; 118 milliliters milk; 302 grams wild smoked salmon (preferrable sliced fresh by hand into thin slices); 151 grams sunchokes

Seriously Scandinavian: Smoked Salmon With Sunchoke Paté is a pescatarian main course. One portion of this dish contains approximately 23g of protein, 43g of fat, and a total of 572 calories. This recipe serves 4. This recipe covers 21% of your daily requirements of vitamins and minerals. A mixture of milk, cream cheese, salmon, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the cream cheese you could follow this main course with the Cream Cheese Dessert Wedges as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Peel sunchokes.

Ingredients you will need

Jerusalem Artichoke

Add to large saucepan with cream and milk. Bring to a boil over medium heat and cook until tender, about 20 minutes. Meanwhile, soak gelatin leaves in cold water until softened, about 5 minutes.

Ingredients you will need

Sheet Gelatin

Cream

Water

Milk

Equipment you will use

Sauce Pan

Using hand-blender, blend sunchokes, milk, and cream to desired level of smoothness.

Ingredients you will need

Jerusalem Artichoke

Cream

Milk

Equipment you will use

Blender

Add cream cheese and mix with sunchokes. Season with salt and white pepper to taste.

Ingredients you will need

Cream Cheese

White Pepper

Jerusalem Artichoke

Salt

Squeeze water from gelatin leaves and add to sunchoke and cream cheese mixture while still warm. Stir until gelatin has dissolved completely.

Ingredients you will need

Sheet Gelatin

Cream Cheese

Jerusalem Artichoke

Gelatin

Water

Pour mixture into a 9 by 13 baking dish (mixture should come about 1 inch up sides) lined with plastic wrap.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Baking Pan

Place in refrigerator until stiffened, about 3 hours.

Cut salmon into thin slices, and paté into 1x1 inch squares.

Ingredients you will need

Salmon

Place 4 to 5 slices smoked salmon and 5 to 7 squares sunchoke paté each onto chilled plates together with 5 to 6 pieces of crisp bread, a few sprigs of dill and a slice of lemon.

Ingredients you will need

Smoked Salmon

Crispbread

Jerusalem Artichoke

Lemon

Dill

Drizzle olive oil around plate.

Ingredients you will need

Olive Oil

Equipment

Ingredients

Servings:

4slices

good, thin crisp bread 170grams

cream cheese 12sprigs

dill 3Tbsps

extra virgin olive oil 2

gelatine leaves 118milliliters

heavy cream 4servings

Kosher salt & freshly ground white pepper 118milliliters

milk 302grams

wild smoked salmon (preferrable sliced fresh by hand into thin slices)151grams

sunchokes

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Stonestreet Estate Chardonnay. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 36 dollars per bottle.