For Starters - Salmon-Chickpea Rolls in Lobster Reduction
Now if you have any of that yummy lobster stock left, here's what you can do!
Ingredients:
Now if you have any of that yummy lobster stock left, here's what you can do!
Ingredients:
- Smoked salmon slices (plain)
- Hummus
- Fresh dill
- Salmon roe
- Lobster broth
- Saffron
- To make the lobster reduction, take 2 cups of lobster broth and heat in a skillet
- Add 5-10 saffron threads, leave to simmer for 5 minutes, stirring occasionally
- Add just a little salt so that it ends up slightly saltier than the smoked salmon
- Dissolve 1 teaspoon corn flour in a bit of water, and add this to the broth. Stir frequently and simmer till 1/3 of the original volume is gone, then leave to cool.
- Lay a slice of smoked salmon on a surface board, and place a teaspoon-sized mound of hummus on the lower 1/3 of the slice. Roll it up so that the entire thing resembles a sushi, and stand it on the round end.
- Place a generous teaspoon of salmon roe on top, garnish with a small piece of fresh dill.
- To serve, arrange the rolls on a plate, pour in lobster reduction at the base, and chill for 30 minutes before serving.
