Christmas Salmon panini with basil creamChristmas Salmon panini with basil creamDeliciuos and very fantasticMakes 24Ingredients of Christmas Salmon panini with basil cream1 cup firmly packed basil leaves2 cornichons*, coarsely chopped2 tsp finely chopped eschalot or green onion1 tbs capers, rinsed, dried200g creme fraiche or sour cream2 x 200g pieces salmon, skinned, pin-boned, cut into 24 pieces1 cup baby mizuna or rocketMini panini1 1/2 tsp (half 7g sachet) dried yeast2 tbs olive oil, plus 2 tsp extra for cooking salmon1 tsp caster sugar1 1/2 cups (225g) plain flour, plus extra for dustingDescription of Christmas Salmon panini with basil creamFor the panini, place 150ml lukewarm water in a jug. Add yeast, oil and sugar, then stir to combine. Sift flour and 1 tsp salt into a large bowl. Pour in yeast mixture and stir until mixture comes together. Turn on to a floured surface and knead for 5 minutes or until smooth and elastic. Place in a clean bowl, cover with plastic wrap and leave in a draught-free place for 1 hour or until doubled in size.Meanwhile, place basil in a heatproof bowl. Pour over boiling water to cover. Drain immediately and refresh under cold running water. Drain very well, then finely chop. Process basil, cornichons, eschalots and capers in a food processor until finely chopped. Add creme fraiche and process until combined, then season with salt and pepper. Refrigerate until ready to use.Preheat oven to 200°C. Roll dough into 24 balls and place on a baking-paper-lined oven tray. Dust with extra flour, then set aside for 15 minutes. Bake in oven for 15-17 minutes or until pale golden.Toss salmon with 2 tsp extra oil and season. Heat a heavy-based frying pan over high heat and cook salmon, in batches, for 20 seconds each side or until still pink in the middle. To serve, split panini in half. Spread bases with teaspoonfuls of basil cream, top with mizuna and salmon, then replace lids. Serve.Notes & tips for Christmas Salmon panini with basil cream* Originating in France, cornichons are small pickled cucumbers. Look for the Always Fresh brand in supermarkets or French brands in delicatessens.You can make this recipe up to 4 hours ahead. If you prefer, smoked salmon can be used in place of the seared salmon.Source - taste.com.au
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Tuesday, December 8, 2009
Christmas Salmon panini with basil cream
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