MetroPrime's Smoked Salmon Napoleon - ABC 33/40 - Birmingham News, Weather, Sports

MetroPrime's Smoked Salmon Napoleon

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Step One:

Fromage Blanc:

2 Pounds Cream Cheese – Softened

Zest and Juice of Two Lemons

½ Cup Minced Chives

¼ Cup Chopped Baby Dill

¼ Cup Chopped Parsley

2 Finely Minced Shallots

Kosher Salt, Fresh Cracked Pepper and Ground Hot Chile to taste

 

Mix all ingredients and leave at room temperature.

 

Step Two:

You will need:

One 3"x3"x10" Rectangular Terrine Mold (I prefer Le Creuset)

2.5 lbs. Sliced, Cold Smoked Salmon

Fromage Blanc from Step One

Plastic Wrap

Spray Food Release

 

Spray the inside of the Chilled Terrine Mold with the food release and line the mold with a single sheet of the plastic wrap leaving the excess overhanging the mold. Begin building alternating layers of smoked salmon then fromage blanc to the top of the mold. Use an offset spatula to spread a smooth layer of the fromage blanc.  Keep all layers as flat as possible. Build the layers just past the top of the mold and then fold the excess plastic wrap over the terrine and weight slightly with anything heavy.  Refrigerate overnight. Un-mold and slice just before serving.

Serve with toast points or crostini, red wine vinegar shaved and marinated red onion, arugula and fried capers.

Black and Blue Chopped Salad

Serves 4 guests

 

Step One:

2 Cleaned and Trimmed Beef Tenderloin Heads (Ask your trusted butcher for these)

Kosher Salt

Cracked Black Pepper

¼ Cup Canola Oil

 

Season the well chilled Beef Tender Loin Heads aggressively with kosher salt and roll them in the cracked black pepper. Then add the canola oil into an extremely hot 8 inch cast Iron skillet. Immeadie3tly follow in with the seasoned beef.  Caramelize the meat well on all sides and place on a chilled plate and put into the refrigerator to cool for four hours.

 

Step Two:

1 Head Iceberg lettuce

½ Red onion sliced extremely thin and marinated in Grenache vinegar and one sugar cube

1 Ripe Red Tomato Small Diced

4 Slices white bread, crusts cut off, small diced and sautéed in salted butter till golden brown

½ Cup Crumbled Point Reyes Blue Cheese

Chive Batons to Garnish

8 oz. Buttermilk Herb Ranch

Kosher Salt, Fresh Cracked Black Pepper, Extra Virgin Olive Oil to taste

 

Chop the Iceberg lettuce into one inch bite sized squares.  Place into a mixing bowl and season with Kosher Salt and Fresh Cracked Pepper.  Toss with the Buttermilk Her Ranch.  Portion onto four Chilled Dinner Plates.  Garnish with the diced tomatoes, blue cheese, marinated red onions, croutons and chive batons.  Slice the Chilled beef very thin with a sharp knife and fan out the beef over the salads. Season the beef with kosher salt and a drizzle of olive oil.