Wednesday, March 18, 2015

Pate a Choux Video Part 2 (Piping and Baking)

YouTube Link: Pate a Choux Part 2 (Piping and Baking)
More Videos: Helen's Kitchen Channel

Equipment Used in This Video

Salmon Salad

1 cup dry white wine
1 cup water
1 Lb salmon fillet with or without skin
4 oz smoked salmon, finely chopped
1 shallot, minced
1 Tbsp capers, drained and chopped
2 Tbsp chopped dill, chives, and/or parsley
4 Tbsp unsalted butter, softened (or whipped cream cheese)
2 Tbsp mayo
1 Tbsp Dijon mustard
2 tsp lemon juice
2 tsp lemon zest
Black pepper
  1. Remove butter from the fridge to make sure it softens by the time salmon is ready. 
  2. Bring wine and water to a boil in a medium skillet that is just large enough to hold your salmon fillet. Season salmon with salt and pepper on both sides and add to the skillet skin side down. As soon as the liquid returns to a simmer, reduce heat to low, partially cover the skillet and poach salmon at a bare simmer for 8 minutes per inch of thickness. To test for doneness, separate the flakes in the thickest part with a fork and peek inside. Salmon is done when the flakes separate, but are still translucent in the center. Remove salmon to a plate and cool completely. 
  3. Peel off the skin (it should come off very easily after salmon is cooked). Flake poached salmon and mix it with the rest of the ingredients. Season with black pepper to taste and refrigerate at least 2 hours or up to 2 days.  Serve in puff shells or on baguette.

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