Monday, 6 February 2012

Smoked Salmon Parfait


What is the difference between a parfait and a pâté? This is typically the kind of question, I will ask myself at the most inappropriate of moments, eg: I am in scintillating company, in a great restaurant, the menu is enticing and suddenly a word jumps out.

In that case "parfait", I have cooked parfaits, I have prepared pâtés but until this very moment, I never asked myself what the difference was between the two, and of course the question is going to niggle me until I find the answer.
Back home, I refer to Stephane Reynaud's book "Terrine". The glossary offers a definition of parfait: "....a dish similar to pâté." It is now obvious, that the answer is not going to be easy to find.

The Internet doesn't propose a better description. So after a game of deductions, my personal definition is: "A parfait is a smooth pâté, sometimes pushed through a sieve to give it its typical silky texture"

Now that this is cleared for a lovely recipe created in Pebble Soup HQ, strongly inspired by the salmon parfait I had the pleasure to taste at Odette's.

Salmon Parfait

Ingredients: 
100 g smoked salmon
100ml of creme fraiche or thick cream
Juice of 1 lemon
1/2 teaspoon mustard
pepper
chives

Method:
No cooking is required
In a food processor, add the smoked salmon, the lemon juice, mustard, a few chives. Mix until smooth

Tansfer to a bowl with a fork whip  the cream lightly, add the pepper

Fill in individual serving glasses or ramekins with the mixture or use two spoons to make quenelles, decorate as you wish. Put in the fridge for a couple of hours or until ready to serve. Serve chilled. chilled.

My lunch companion were @VanessaKimbell  @FionaMaclean @KarenBurnsBooth @atriflerushed @turquoiselemons @FussFreeFlavour   @RenBehan @GoFreeCakes

No comments:

LinkWithin

Related Posts with Thumbnails