Salmon Shrimp Spirals Recipes

Steps:

• In a large saucepan, melt 3 tablespoons butter. Stir in flour until smooth; gradually add cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Add 1 cup cheese, salt, mustard, dill and cayenne; stir until cheese is melted. Remove from the heat; stir in shrimp., Pat salmon dry; place in a greased 13x9-in. baking dish. Pour shrimp mixture over salmon. Top with remaining cheese. Bake, uncovered, at 400° for 25-30 minutes or until fish flakes easily with a fork and shrimp turn pink., Meanwhile, in a saucepan, saute garlic in remaining butter until tender. Add rice; cook and stir for 2 minutes. Stir in broth; bring to a boil. Reduce heat; cover and cook for 15 minutes or until rice is tender. Serve with the salmon and shrimp mixture.

Steps:

• Equipment:
• A steaming rack
• 4-inch circle or biscuit cutter
• 3-inch circle or biscuit cutter
• Season salmon fillets with salt and pepper. Place a steaming rack in a saucepan or pot and fill with a couple of inches of water. Cover and let salmon steam until the fish flakes. Then set aside to cool.
• Begin the lobster bisque sauce. Melt the butter over medium heat in a saucepan, add the shallot saute and saute until translucent. Whisk in the flour to make a roux. Add the brandy and gradually whisk in the stock. Let reduce by half. Whisk in heavy cream and remove from heat.
• While the lobster bisque sauce is reducing, make the vol-au-vent.
• Preheat oven to 375 degrees F.
• Roll out puff pastry dough, and using a 4-inch circle or biscuit cutter, cut out 8 dough rounds. Place 4 of the dough rounds on a lightly greased baking sheet. Using a 3 inch circle or biscuit cutter, cut a concentric circle in the middle of the remaining 4 inch dough rounds to create a half-inch wide circle of dough. These half-inch wide circles of dough are to be used without the 3- inch pieces from the center. Place 1 of these half-inch wide circles of dough on top of each of the rounds already on the baking sheet, matching up the edges. Brush egg wash over the surface of each of the paired dough circles and rounds. Then use a fork to prick through the dough around the perimeter (that is, through each dough circle and into the accompanying round beneath it). Place in the oven and bake until golden brown, about 6 to 8 minutes. The center of each will rise. Remove pastry shells from oven and allow to cool slightly.
• Flake the now cooled salmon into chunks and fold sauce into the salmon. (Do not feel compelled to use all of the sauce. The filling should not be too liquid.) Spoon some into each of the pastry shells. Sprinkle with fresh dill and top with 1/4 teaspoon caviar.

Steps:

• Lay some plastic wrap on your work surface and arrange the salmon on top in a 12 x 8 inch rectangle.
• Mix cheese with dill and spread over salmon.
• Press row of capers into cheese along one long edge.
• Beginning at edge with capers, roll up jelly roll style to enclose capers in center.
• Wrap in plastic wrap, squeezing to form smooth cylinder, and twist ends closed.
• Freeze for at least 4 hours or up to 1 month.
• To serve, thaw roll for 10 minutes, slice thinly, and arrange on cucumber slices.
• Garnish with onion and dill.
• Let stand for 10 minutes at room temperature.