Monday, December 7, 2009

Smoked Salmon in the works Pt 1

Well... It takes a few days to make the smoked salmon gnocchi dish. Today I made the chicken stock for the gnocchi and the chive oil which has to refrigerate for a day. BUT I found the smoked salmon and I procured all my veggies for the brunoise, so we are set to roll tomorrow.

Chive Oil requires you to rinse the chives in hot water for two minutes to remove the chlorophyll taste. I am not sure what cholorphyll tastes like.. are you? Then you mix in a blender with canola oil, taking care not to let it heat up and refrigerate overnight.

Tomorrow I will allow the chive oil to drip through a sieve and cheesecloth.. all this for plating, mind you.
The salmon will be warmed in milk at a temperature not to exceed 115. The gnocchi will be mixed and rolled and since the recipe makes 20 dozen!!! I will be halving it. And thank goodness they freeze well.
Also tomorrow I will be making the brunoise.. a 1/16th in dice of a few vegetables. It's times like this that I am grateful my main career was in banking.

Meanwhile... after our walk I bought 2 new lamps for our 2 guest rooms should anyone want to come visit,

See you soon.

1 comment:

  1. No way im going to visit someone who keeps a butcher knife next to a lamp lol j/k.