From Evernote: |
Carol's Birthday MenuClipped from: http://www.epicurious.com/recipes/food/views/Smoked-Bluefish-Pate-355882 |
Carol's Birthday Menu
Friday 13, May
Grilled salmon on cedar boards
Grilled Marinated Flank steak
Grill corn
Roasted red peppers
Tortillas
Dad's salsa and Guacamole
Smoked Salmon mousse
Sean' mousse
Grilled salmon on cedar boards
Soak cedar boards for a few hours prior to cooking
Place celery,carrots, lovage and cilantro stalks on boards (to keep from sticking)
Place salmon on celery carrot mixture
Season with oil, salt, pepper and maybe lemon
Top with thin sliced onions
Put on Grill for 30-45 mins. At very low heat
Grilled marinated flank steak
Marinade - lime juice, cilantro, lovage, salt and pepper
Before putting on grill, top with a little coffee and paprika
Roasted red peppers
Roast 3 peppers on grill whole (not cut) until charred on the outside
Let stand for 10 mins (to continue steaming)
Peel and cut into slices
Place slices,some of the pepper juice, finely diced garlic (1 medium sized clove) and oil into a bowl
Mix and let stand for 20-30 mins.
Smoked salmon mousse
This is a variation on the below recipe, substituting salmon for blue fish and adding heavy cream to lighten it.
From the "Legal Seafoods Cookbook"
1 pound smoked bluefish fillets (Salmon)
8 ounces cream cheese
1/4 cup butter (No butter)
2 tablespoons Cognac
3 tablespoons minced onion (shallots)
1/2 teaspoon Worcestershire sauce
2 tablespoons fresh lemon juice
Salt (no salt, smoked salmon was salty enough)
Freshly milled black pepper
Chopped toasted walnuts or hazelnuts (optional)(Nope)
Puree the bluefish, cream cheese, butter, and Cognac in a food processor. Add the onion, Worcestershire sauce, and lemon juice. Pulse the machine on and off until the ingredients are combined. Season with salt and pepper to taste.
