This is a great simple recipe that we have used at new years or dinner parties etc and everyone loves them..they are super easy and taste great..however not really a thx recipe as you only mix a few ingredients..no cooking involved.
Note - you can prepare the cheese filling mix the day or night before and keep in the fridge.
For 48 cones (they are small so 3 per person or do larger cones)
Prep 40 mins not including the few hours min cooling time in fridge.
Ingredients
800 g smoked salmon in slices (pre sliced or whatever) if you smoke your own or buy it whole just slice thinly (one slice makes two cones normally)
300ml sour cream or non sweet thickened cream but thick sour cream is best
125g fromage frais/fresh cheese (this is a soft natural cheese but if you dont have that maybe a philly cream cheese or something like that but most mild soft cheeses should do).. You could use a suitable flavoured philadelphia style cream cheese (in oz i just used philly)
50 g grilled pistachio nuts shelled
2 tbspns chives, finely chopped
48 or 100g baby spinach leaves
Method
First off chop the pistachios at around 5 to 10 secs spd 3... They just need to be finely chopped. Set aside.
Mix 100g of the smoked salmon until fine. About 5 secs spd 5 .. a little more if not finely chopped.
Add the sour cream & cream cheese. Mix until you obtain a smooth mixture. Up to 10 secs spd 4 should do it. Pour this mixturei to a salad bowl or large bowl and add the chopped pistachio nuts and finely chopped chives. Mix through thoroughly by hand. Leave to firm in the fridge. Its best to leave it firm up for a couple of hours minimum... Night before is best.
Cut the slices of salmon in two down the centre vertically so you have two large pieces ready to roll into a cone. Be careful as the salmon slices can break easily so do one at a time.
Place a baby spinach leaf on each slice or more if you like but no more than 2 or 3 then place 1 tsp of the cheese mix then roll the salmon in the form of a cone.
Place the cones on a serving plate. Leave two hours in refrigerateur.
Serve cold.
Voila!
Sorry only photo i had from 2010 😄😄 they look so much nicer on a round glass platter and more cone shaped.. But you get the idea.. Kicking myself i didnt take photos yesterday..
Note : you dont need to add stock or salt etc as with the cheese and grilled pistachios you get enough so dont add any!
Sorry forgot to take a photo.. Have one somewhere though from a previous dinner.. Will post one later
Source - recipe was from a Marabout cookbook.. The exact title escapes me and I am unable to check as my books are in storage.. Will also add at a later date.
