NZ King Salmon & lemon dill yoghurt popsicles

Details

Serves: Makes approx 10 popsicles

Method

• Roll plastic food wrap out on to a flat surface, lay the cold smoked salmon side by side, slightly overlapping to achieve a rectangle shape approx 150mm x 100mm. Cover the salmon with some more plastic wrap & using a rolling pin lightly roll over the top of the salmon to achieve a smooth uniform thickness & shape. Place on a flat tray & in a chiller to allow the salmon to chill back down.
• In a mixing bowl place yoghurt, crème fraiche, lemon zest, honey & dill. Mix all ingredients well.
• Remove the plastic off the top of the salmon & spread the yoghurt mixture on top of the salmon leaving a 10-20mm gap at the top edge of the salmon.
• Using the bottom plastic wrap, roll up the salmon with the yoghurt mixture in the middle forming a rolled cigar shape, approx 30mm diameter. Twist & tie the ends of the plastic & place the roll into the freezer. Allow the roll to freeze completely.
• Once frozen remove & slice rounds approx 3-5mm thick & push the skewer into the edge of the frozen salmon round, making sure it goes all the way into the yoghurt mixture. This process needs to be done quickly & place the popsicles back on to a flat tray with plastic on it to stop them sticking to the tray. Briefly return them back to the freezer in case any have begun to defrost.

To Serve

• To present, place the popsicles into the serving dish (rock salt in a glass works well) & just prior to service quickly brush over each one with a kitchen gas/butane torch to slightly soften & take the hard edge off them.

Chefs Note:  the popsicles require a lot of care & attention just prior to service, they need to be served slightly defrosted however if they are let to go to soft they will quickly fall apart.
These canapés are a bit of fun & will go well with at a cocktail party possibly with vodka based mixes.

About the Chef

New Zealand King Salmon is renowned for its exceptional flavour and for being naturally high in the healthy Omega-3 oil. As a travelling ambassador for New Zealand cuisine I am proud to prepare and showcase our farmed salmon, which due to our isolation and rigorous farming practices is naturally free from ...
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