Salmon custard

Method of salmon cream jelly:

Ingredients for making salmon custard:

1 pound salmon fillet without bone, 5 tbsp sour cream, 1 lemon juice, 1 medium potato, 3 tbsp caviar, 1 tbsp mustard salt and pepper.

Steps for making salmon custard:

1. Cook potatoes in salt water. Fry salmon fillets in a pan.

2. Mash potatoes and salmon slices together to make them muddy.

3. In an electric blender, add salmon fillets, potatoes, cheese, lemon juice, mustard, 3 teaspoons caviar, salt and pepper. Stir for two minutes to mix well.

4. Inject the fruit cake enzyme and freeze it in the refrigerator for at least 3 hours.

Salmon custard

This paper introduces in detail the making method and category of salmon custard, the making technology, the main and auxiliary materials, various raw materials, cooking methods, recipe nutrition introduction, the method and various nutrients of salmon custard.

Introduction and food materials

Country: France

Cuisine: French cuisine fish

Main ingredients:

1 pound salmon fillet without bone

Accessories:

1 medium potato, 1 teaspoon mustard

Seasoning marinade:

5 tbsp sour cream, 1 lemon juice, 3 tbsp caviar, salt, pepper

Production process

1. Cook potatoes in salt water. Fry salmon fillets in a pan.

2. Mash potatoes and salmon slices together to make them muddy.

3. In an electric blender, add salmon fillets, potatoes, cheese, lemon juice, mustard, 3 teaspoons caviar, salt and pepper. Stir for two minutes to mix well.

4. Pour mold into the fruit cake and freeze in the refrigerator for at least 3 hours.

Core tips

Ingredients: 1 pound salmon fillets without bones accessories: 1 medium potato, 1 teaspoon mustard seasoning / marinade: 5 teaspoons sour cream, 1 lemon juice, 3 teaspoons caviar, salt, pepper production process 1. Cook the potato in salt water. Fry salmon fillets in a pan. 2. Mash the potato and salmon slices together to make them muddy. 3. In an electric blender, add salmon fillets, mashed potatoes, cheese, lemon juice, mustard, 3 teaspoons caviar, salt and pepper. Stir for two minutes to mix well. 4. Pour mold into the fruit cake and freeze in the refrigerator for at least 3 hours.

Longitude: 104.06573486

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