Smoked Salmon on Artichoke Crown – 19th Century Classic French Recipe

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Welcome again to cooking in finland in this episode i’m demonstrating a real old-school french recipe for smoked salmon or trout with artichoke poached egg and caviar this goes back over 100 years but it’s still elegant and delicious the ingredients are pretty basic and there’s only minimal technique involved

Your only obstacle may be turning the artichoke as it’s called to trim away everything but the crown in restaurants we can buy bags of trimmed artichoke crowns for far less money than the whole artichokes cost but for some reason these are never sold to the general public unfortunately

If you have a really fresh artichoke the stem will snap off neatly and easily and if you live in finland where the artichoke took two or three weeks to arrive it’s a bit of a wrestling match but still this must be done don’t cut it with a knife

As you complete the trimming of each artichoke bottom put it in a pot with cold water and lemon juice to keep it from rusting as it’s called that is turning brown from auto oxidation when you’re done with these you’re going to heat that water to a boil adding the herbs black peppercorns

Bay leaf garlic cloves and some salt put the artichoke bottoms in adding more water if necessary to cover them cook at a vigorous simmer for about 25 minutes then remove and cool then you can scoop the choke part out leaving a cup shape like this one shown

Use a ring mold to cut discs from the larger slices of smoked salmon or trout the remainder of the fish will go to making the mousse in the next step put the circles of fish between parchment paper and refrigerate to protect them until they are needed

Now blend the fish scraps with the egg yolks the mascarpone a tablespoon of lemon juice and the white wine rub this through a sieve to make a smooth mousse remember to scrape the bottom of the sieve where nearly all of the most will be sticky place a small dollop of the mousse on

Each artichoke crown to help secure the egg then place the egg on and smear the mousse around in a cone as evenly as possible dust with a little paprika roast this in a preheated oven for five to six minutes to set the mousse then take it out and put the smoked fish

Disks on top of each one return to the oven for another two minutes now place a canal of caviar on top of each you can certainly use fake caviar such as caviar here but naturally the taste will be better with the real thing and there you have it this is a step

Back in time for those knowledgeable about 19th century gourmet dining served as a first course with champagne this was the height of elegance at the time i have made this video quite abbreviated compared to most of what you find on youtube because i have high expectations

Of my fans to be able to follow a recipe without hand holding you every step of the way one of the things i find extremely annoying about most of the videos on youtube is the painfully slow explanations while you’re forced to watch mundane tasks like cutting vegetables i make shortened versions for serious

Cooks in the same way that i train cooks in my restaurants if you need more detailed explanations then look to my cookbook series as always a very heartfelt thank you to all of my loyal members and if you’ve joined and not yet received any of the member benefits please look at my videos

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