Crackling Salmon With Truffles Recipes

SMOKED SALMON RICOTTA TRUFFLES

Smoked Salmon Ricotta Truffles image

I thought this recipe sounded really good. Instead of your usual cheese ball, I thought the presentation of this would be really unique-salmon truffles?! I found this recipe in our weekly grocery flyer. The recipes it posts are always great!

Provided by um-um-good

Categories Cheese

Time 1h

Yield 24 serving(s)

Number Of Ingredients 6

Ingredients

250 g mascarpone cheese
1/4 cup ricotta cheese
1 tablespoon capers, drained and chopped
1/4 cup smoked salmon, chopped into small pieces
1/2 cup grated parmesan cheese
1/2 cup fresh dill, chopped

Steps:

stir together the mascarpone, ricotta, capers, salmon and 1/4 cup each of the parmesan and dill.
refrigerate for 20 minutes.
using two spoons, form the mixture into 1 inch balls and roll half in the remaining parmesan and the other half in the remaining dill.
chill until firm, approximately 10-15 minutes.
serve.
prep time includes all the chilling time.

"CRACKLING" SALMON WITH TRUFFLES

Categories Fish Appetizer Fry Sauté Cocktail Party Wedding Seafood Salmon Fall Pan-Fry Engagement Party Party Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free

Yield Makes 8 (first course) servings

Number Of Ingredients 8

Ingredients

2 oz fresh or canned black truffles, very thinly sliced
1 (2-lb) center-cut salmon fillet, skinned and cut crosswise into 8 pieces
2 teaspoons fine sea salt
1 teaspoon freshly ground mixed or black peppercorns
8 (8-inch) rice-paper rounds
8 fresh chives, trimmed to 4 inches
3 tablespoons extra-virgin olive oil
Truffle oil to taste

Steps:

Reserve 8 of the best-looking truffle slices.
Butterfly each salmon piece horizontally with a sharp knife. Arrange 1 layer of truffle slices on bottom halves and replace tops to cover truffles. Sprinkle with sea salt and pepper.
Spread a kitchen towel on a work surface and fill a large bowl with warm water. Soak 1 rice-paper round (make sure there are no holes) in warm water until pliable, 1 to 1 1/2 minutes, then transfer to towel. Arrange 1 chive and 1 reserved truffle slice in center of round and top with 1 salmon piece, rounded side down. Fold rice paper over short sides of salmon, then over long sides to enclose salmon, trimming excess with scissors if necessary. (Truffle slice and chive will show through.) Transfer, seam sides down, to a tray and keep covered with plastic wrap. Wrap and cover remaining salmon in same manner.
Heat 1 1/2 tablespoons olive oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté 4 salmon packages, seam sides up, until golden brown, about 3 minutes. Turn salmon over and reduce heat to moderate. Cook until sides of salmon are firm to the touch, 4 to 6 minutes more, then transfer with a spatula to plates. Cook remaining salmon in same manner.
Lightly brush with some truffle oil.

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