Print PDF
Favorite
Email
Step 7Assemble and eat
Assembly is easy: a dollop of each ingredient, presented like an ice cream cone. They recommend serving them in a lucite holder, but I got lazy and it wouldn't have worked anyway (see below). If you can't get at a laser cutter or machine tools, you could wedge the cones in rock salt, peppercorns, or the like for a snazzy presentation.
First, scoop a bit of the creme fraiche into the top of the coronet. Pipe it in with a pastry bag for bonus points. Apparently if you prepared it properly, it will be thick enough to stick at the top of the cone; mine chose to be too runny for this to work. Thus, the horizontal cone trick: I poured the creme fraiche in, then kept it as close to level as possible while adding the salmon, and served it lying on a plate.
You can use a melonballer to create cute little salmon scoops, or just do it quickly with a small spoon and/or clean fingers. Stick a chive tip out the top of the salmon ball to look extra classy, or possibly more like a Teletubby. Eat immediately if not sooner.
Either way, they were fantastically tasty. If I do this again, I'd probably skip the cones and just plop the half-baked coronet rounds into mini-muffin pans to make non-leaky shells to hold my ingredients. I'd probably substitute a mix of cream cheese with either sour cream or yogurt for the creme fraiche, as it's a lot cheaper, and it mainly provides a fatty foil for the salmon. Could be made lower-fat if you care about these things.
Certainly worthy of a repeat, though.
This made approximately 20 coronets.
First, scoop a bit of the creme fraiche into the top of the coronet. Pipe it in with a pastry bag for bonus points. Apparently if you prepared it properly, it will be thick enough to stick at the top of the cone; mine chose to be too runny for this to work. Thus, the horizontal cone trick: I poured the creme fraiche in, then kept it as close to level as possible while adding the salmon, and served it lying on a plate.
You can use a melonballer to create cute little salmon scoops, or just do it quickly with a small spoon and/or clean fingers. Stick a chive tip out the top of the salmon ball to look extra classy, or possibly more like a Teletubby. Eat immediately if not sooner.
Either way, they were fantastically tasty. If I do this again, I'd probably skip the cones and just plop the half-baked coronet rounds into mini-muffin pans to make non-leaky shells to hold my ingredients. I'd probably substitute a mix of cream cheese with either sour cream or yogurt for the creme fraiche, as it's a lot cheaper, and it mainly provides a fatty foil for the salmon. Could be made lower-fat if you care about these things.
Certainly worthy of a repeat, though.
This made approximately 20 coronets.
| « Previous Step | Download PDFView All Steps | Next Step » |
 |
Add Comment
|
