Parmesan Cream, Smoked Salmon with Dill, Tomato Coulis
Parmesan cheese if one of my favourite cheese. It is a hard granular cheeses, cooked but not pressed, named after the producing areas near Parma, Reggio Emilia, Modena, Bologna and Mantova in Italy. Only cheese produced in these provinces may be labelled Parmigiano-Reggiano, which is the Italian name of Parmesan cheese.
I thought it would great to try paring parmesan cheese with smoked salmon and perhaps add some of tomato coulis too. So, that’s how the idea of putting this dish together came about. As part of the Royal Selangor – Get Your Jelly On– 30-day Challenge, I use Royal Selangor Pewter Jelly Mould to make into a cone shape starter. This is great to be shared by 2 persons. Another option is you could also put this together using small individual shot glasses, layer each ingredient.
It is best to serve this slightly chilled and it’s great to serve for a dinner party!
If you are interested to try out my recipes so far and would like to get your hands on the mould, you get could the jelly mould here, proceeds from the sale of the jelly mould go towards the Breast Cancer Welfare Association in aid of their continuous efforts to raise awareness and support for breast cancer. You can also check out other 9 bloggers creations here!
For the Parmesan Cream, Smoked Salmon with Dill, Tomato Coulis:
For the parmesan cream:
100ml double cream
5 tbsp grated parmesan cheese
1g agar agar
salt and pepper to taste
For the tomato coulis:
2 tomatoes, skinned, deseeded and chopped
1 tbsp extra virgin olive oil
salt and pepper, to taste
For the salmon:
100g smoked salmon, cut into strips
2 sprigs dill, finely chopped
1 tsp lime juice
1. To make the parmesan cream, put the milk and double cream in a saucepan over medium heat. Bring to a boil, then add the parmesan cheese, stir to combine. Add in the agar agar, stir until it dissolves. Season with salt and pepper.
2. Meanwhile, in a bowl, mix the salmon with chopped dill, add the lime juice and mix until combine. Use a tablespoon, put 2-3 tablespoon of the mixture into the jelly mould. Spoon the parmesan mixture into the jelly mould until 80% full. Put in the fridge to set.
3. To make the tomato coulis, put the chopped tomato in a saucepan over medium-low heat and add the olive oil. Cook for about 10 minutes or until the tomato has become very soft and the sauce has thickened. Season with salt and pepper. Remove from the heat.
4. Once the parmesan cream is set, layer the rest of the mould with more salmon. Carefully remove from the mould. Serve with the tomato coulis.