Amuse bouche of smoked salmon fashionable again

Nov 11, 2023

(June 9, 2023) The process of making a decision is based on calculated choices and personal preference. This progression is the foundation and criteria that determines one's level of success.

Chefs are no exception to the rule; they must question and examine each and every component of their work. This detailed and intellectual interest is what supports and defines creativity.

The art of entertaining encompasses the same scrutiny if perfection is to be achieved. Particulars are a key factor, and it is these intricate touches that ultimately distinguishes one host from another.

Appetizers, main courses, side dishes and desserts are part of the equation for a fabulous occasion. But let us not forget the almighty amuse bouche and all its splendor.

An amuse bouche is a bite-sized hors d’oeuvre which translates to "to please the mouth." It is a tempting appetizer that a chef presents at the beginning of a meal. This dish symbolizes a greeting from the chef, an acknowledgement of the diner's patronage, and is also a way for a chef to show off their ingenuity.

However, an amuse bouche should not be limited to professional chefs; it can also be a host's best friend. Home cooks should follow suite and become acquainted with these tempting little bites.

An amuse bouche came into being around the time when French chefs developed "nouvelle-cuisine," an era where fine dining became infamous for its smaller portions and whimsical presentations. The focus was on tasting the natural flavors while moving away from the traditional heavy sauces and marinades.

It was also a time where chefs started being competitive, striving to outdo each other in originality. The simplest form of food was deconstructed and reconstructed to new heights never believed possible.

However, amuse bouches became unfashionable during the 80s and were almost forgotten. But over the years, the tasty morsels have come back into the limelight and for good reason. They are a great way to incorporate an expensive item into your menu at an affordable price.

Their infamous small portions, literally are small enough to pop in your mouth. In fact, an amuse bouche can be small enough to be served on a spoon.

When preparing an amuse bouche, remember presentation is a vital part of the experience. Allow your imagination to guide you to the level of artistry where your plate is your canvass.

It is also a good idea to keep in mind the rules for plating. Height is the first thing your eyes notice when a course is being served. Color also stands out and should be a major consideration. Finally, incorporate texture into your offering. No matter how small your portions are, you want them to stimulate your palette and evoke wonderment.

A smoked salmon amuse bouche layered with smoked salmon tartar, smoked salmon mousse, and salmon caviar presented on a slice of cucumber is a delectable, sophisticated bite.

English cucumbers are preferred over the garden cucumbers because their skins are softer and the flesh has more moisture. One may ask, why is this important? The salmon is the star and you do not want the tough skins to take away from it.

Also, the moist flesh of the English cucumber is a more inviting foundation for the smoked salmon.

Summer is here and entertaining is in full swing. The first course sets the tone for the entire event. A smoked salmon amuse bouche is as impressive as it gets. Enjoy!

* It is difficult to pipe the salmon mousse on the salmon tartare. As a result, pipe the mouse on the cucumber and then place the tartar around the piped mousse. Kitchen tweezers facilitates this process.

Smoked Salmon Tartare

4 ounces smoked salmon, finely chopped (make sure the salmon is chopped evenly for presentation purposes)

1 teaspoon freshly chopped dill

1 teaspoon lemon zest

2 splashes fresh lemon juice

1 tablespoon extra-virgin olive oil

kosher salt to taste

1. In a small bowl, combine all the ingredients. Refrigerate until ready to plate.

Smoked Salmon Mousse

6 ounces smoked salmon

2 tablespoons heavy cream

8 ounces whipped cream cheese

½ teaspoon prepared horseradish

½ teaspoon onion powder

2 teaspoons fresh dill

kosher salt to taste

1 English cucumber

1 piping bag with piping tip

fresh dill, capers, and/or salmon caviar as a garnish

1. Using a handheld immersion blender, blend the ingredients thoroughly in a medium bowl. Refrigerate until ready to use.

Presentation

1. Place smoked salmon mousse in the freezer for 10 minutes before piping. This produces a more successful and a more defined piping.

2. Using a piping bag, pipe salmon mousse on the slice of cucumber.

3. Very carefully, place smoked salmon tartare around the mousse.

4. Garnish with salmon caviar, capers, and/or fresh dill.

5. Repeat this process for the remaining smoke salmon amuse bouches.

Secret Ingredient – Dreams "Dreams don't work unless you do."

— John C Maxwell

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Partly cloudy early followed by scattered thunderstorms this afternoon. Areas of smoke and haze are possible, reducing visibility at times. High 71F. Winds WSW at 5 to 10 mph. Chance of rain 40%.

Partly cloudy skies. Low 59F. Winds WSW at 5 to 10 mph.

Mainly sunny. High 76F. Winds WSW at 5 to 10 mph.

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