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Salmon Paupiette Stuffed

by taste2016 May 7, 2018
MEZZE

SALMON PAUPIETTE STUFFED CRAB & CREAM CHEESE

BY CHEF JOE BARZA
Serves 4 | Prep/cooking 30 mins
INGREDIENTS
  • 400g sliced marinated salmon
  • 75g finely chopped crab sticks
  • 75g Philadelphia cream cheese
  • 25g chopped spring onions
  • Pinch of chopped chives
  • 5 chives stalks
  • 4g white pepper
  • 30 ml lemon juice
  • Salt to taste
PREPARATION

1. Mix the Philadelphia cream cheese and lemon, chopped chives, chopped spring onions, salt and white pepper.

2. Using plastic wrap roll the mixture into a round shape and freeze until it hardens.

3. Remove from freezer and discard the wrapping.

4. Place the long chives on a sheet of plastic wrap, add the slices of salmon on top of each stalk, then add the cheese mix on the side and roll to form a round shape. Tighten and keep in fridge.

5. To serve, halve the salmon and serve with noodle salad.

Chef Joe BarzaChivesCrab Sticksjoe barzaMezzeonionsPhiladelphiaSalmonSalmon recipes
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Taste & Flavors
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      • Chicken & Poultry
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Taste & Flavors
  • WHAT’S NEW
    • Column1
      • NEWS
      • GOURMET AGENDA
  • EAT & DRINK
    • Column1
      • EGYPT
      • JORDAN
      • KUWAIT
      • LEBANON
      • OMAN
      • QATAR
      • SAUDI ARABIA
      • UAE
      • Others
    • Column2
      • T&F’S PICKS
  • People
    • Chefs
    • Experts
    • T&F’s friends
  • ART DE VIVRE
    • Health & Wellbeing
    • Tips
    • Table setting
    • Savoir Vivre
    • Garden Flavors
  • Recipes
    • Column1
      • Chicken & Poultry
      • Meat
      • Seafood
      • Salads
      • Sauces
    • Column2
      • Lebanese
      • Gourmet
      • Quick & Easy
      • Step by Step
      • In Season
      • Compilations
    • Column3
      • Vegetarian
      • Healthy
      • Gluten Free
      • Sugar Free
    • Column 4
      • Desserts
      • Drinks
      • Special Occasion
      • Holidays
      • Kid’s Corner
      • Videos
  • ON THE MARKET
    • Products
    • Books