CHRISTMAS MENU #1: SALMON SUSHI WITH GREEN PEAS CREAM

Is there anything more beautiful than a festively decorated home, the smell of pumpkin bread (I have it in the oven here and now), the blinking lights that have begun to emerge along the city streets, the wreaths on the doors, the desire to catch a glimpse of the window the first flakes of snow… Is there anything more beautiful of Christmas? To you the answer. I think you’ve already guessed mine. This year – believe it or not – I played in advance. So Sara and I have decided to offer every week a different course, from aperitif to dessert, to accompany you to the stove in a sort of menu of Advent. Small ideas for quick meals, original, delicious and affordable dishes for everyone, to really get into your Christmas. So, let’s start!

INGREDIENTS (Serves 8, easily multipliable)

• 8 slices of smoked salmon carpaccio
• 200 gr. of Philadelphia cream cheese
• A quarter of avocado
• 500 gr. of frozen green peas (I used the Findus one that in my humble opinion are the most delicious and sweet)
• Half a shallot (or a small onion)
• Grated zest of an orange
• Sesame seeds q.s.
• Sweet paprika, salt, olive oil q.s.

Matching soundtrack: Strangers in the night – Frank Sinatra

PROCESS

Started preparing the peas cream. Quick and easy: chopped shallots and sauté lightly with some olive oil, then add in the frozen peas and let go covered for 15 minutes after which add salt and cover with water. Simmer with lid for another half an hour, adding water if it become too dry.

Now let us dedicate ourselves to the filling of our “roll”, mix the cream cheese with a dribble of olive oil, a pinch of salt, parika and orange zest (keep aside a few pinches to decorate the plate). Take the salmon and sprinkle it with Philadelphia cream cheese without skimping, you have to stuff it well, taking care to save only the ends that will close our sushi (to avoid the “getting out” effect).

So we just put that in the middle of  the slice two sticks of avocado, roll up the carpaccio and pass on sesame seeds (previously seared with a few drops of oil, they are more aromatic if roasted in a pan). Treat yourself to some well-deserved moment to please the great results obtained with your hands and compose your appetizer. In a small bowl or in a glass pour a few tablespoons of warm peas cream, place in the center  of it the sushi roll, sprinkle with some grated orange (I assure you that combine with peas is a fairy tale) and a few drops of oil. Now your Amuse Bouche is amazing and ready to be served!

Good to know: instead of smoked salmon you can also use tuna or swordfish at your leisure, or pick any trying all three combinations. As for the peas cream you can prepare in advance and freeze it safely, so that it will be easier and faster arrange the dish when necessary!

Photography: Sara Cartelli.
© The Eat Culture.