Text 29671, 84 rader
Skriven 2012-09-16 23:56:00 av JIM WELLER (1:123/140)
Ärende: salmon 2
================
It looks like Danes stick salmon into just about everything...

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     Title: Lobster & Vegetable Salad - Hummer- Og Grontsagssalat
Categories: Danish, Lobster, Salads, Eggs, Shrimp
  Servings: 20

      6    carrots; cooked and diced
      1    cauliflower; cooked & cut up
      2 c  lima beans; cooked
      1 lb peas; cooked
      1 lb string beans 
      1 c  celery; diced
      1 c  radishes; diced
      1 c  cucumbers; peeled seeded
           diced
      6 md tomatoes; peeled & seeded
      3    hard-boiled eggs 
    1/2 ts dry mustard
      1 TB white vinegar 
      1 TB salt 
    1/4 ts white pepper
      2 TB olive oil 
      2 TB gelatin powder, unsweetened
      8 TB hot water 
    1/2 c  cream
      4    lobsters; 1 1/2 pound ea
           -boiled
      1 lb salmon; cooked
    1/2 lb soft butter
  3 1/2 TB cream; whipped
           Salt 
           White pepper 
      1 lb boiled shrimp; chilled
           Parsley 
           Radishes 
           Green olives; stuffed

Prepare vegetables as directed. Mix together in a very large bowl
and let chill until very cold. 

Mince the hard-boiled eggs fine in a second bowl. Add the mustard,
vinegar and oil mixture, beating well. Add the cream and blend well.
Fold in the vegetables in the larger bowl. Chill until set. Unmold
on a large serving platter. Top and garnish as follow:

Remove lobster meat from body, tail and claws of lobsters. Set aside
legs for use at another time. Save the head and tail shells. 

Skin, bone and put the cooked salmon through a meat grinder. Add
butter and whipped cream and season with salt and pepper to taste.
Cream these ingredients together thoroughly. Fill the empty
lobster-tail shells with the salmon mixture and set aside for the
moment.

This recipe must not only taste superb but look like a work of art.
Your aim is to make it appear that the lobsters are swimming over
the molded vegetables. To achieve this, turn the filled lobster
tails, filled side down, over the mold. Where the tails would
normally join the bodies of the lobsters, pile lobster meat to
simulate as best you can the shape of the mid-section of a lobster.
Add the empty head shells, empty side down, joining the lobster-meat
bodies.   

Peel the shrimp, place around the platter with sprigs of parsley,
radishes and stuffed olives. 

Serves a battalion.  

  From: Christian's Danish Recipes      
 
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Cheers

YK Jim


... I won't put chopped formed polymerized meat in my mouth.

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