09-24-2004, 01:22 PM
[font "arial"]Servings: 8
[/font] [font "arial"]Ingredients:[/font][font "arial"]2 cups fish stock, chilled
2 oz. gelatin powder
7 oz. sour cream
2/3 tsp. salt
1 lb. plus
1 oz. smoked salmon belly
black sesame seeds, as needed[/font]
[font "arial"]
[/font] [font "arial"]Instructions:[/font][font "arial"]Bloom gelatin in chilled fish stock. Place over hot water bath; whisk in sour cream. Cover; let gelatin dissolve. Dip salmon belly into sauce to coat; coating should be about 1/8-in. thick. Refrigerate belly until chilled. Brush thin layer of sauce over chilled belly; roll in sesame seeds. Wrap in plastic wrap; refrigerate until chilled. Cut into 24 thin, tear drop-shaped slices[/font]
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[/font] [font "arial"]Ingredients:[/font][font "arial"]2 cups fish stock, chilled
2 oz. gelatin powder
7 oz. sour cream
2/3 tsp. salt
1 lb. plus
1 oz. smoked salmon belly
black sesame seeds, as needed[/font]
[font "arial"]
[/font] [font "arial"]Instructions:[/font][font "arial"]Bloom gelatin in chilled fish stock. Place over hot water bath; whisk in sour cream. Cover; let gelatin dissolve. Dip salmon belly into sauce to coat; coating should be about 1/8-in. thick. Refrigerate belly until chilled. Brush thin layer of sauce over chilled belly; roll in sesame seeds. Wrap in plastic wrap; refrigerate until chilled. Cut into 24 thin, tear drop-shaped slices[/font]
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