Jacques Pépin: Salmon Timbales

Jacques Pépin makes Smoked Salmon Timbales at the 2008 F&W Classic in Aspen.

Jacques Pépin makes Smoked Salmon Timbales at the 2008 F&W Classic in Aspen.

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[MUSIC] All right, you know what we're going to do next of starting with the fish. So here I have beautiful red onion. I have goat cheese. I have some chives, some apple. And we're going to do a little salmon thimble. To make it even easier, you can do it in bigger container than what we have here. But those are nice, so we put plastic wrap in the bottom. Oops, sorry. So, like that, it's very easy to unmold. So here we do Put a little of chive in the bottom of this. We have a pressed caviar here. This is called a [FOREIGN] in Russian and it used to be very common. For some strange reason, it disappeared. From the market for at least 20 years. Now it's back and we've done. And [FOREIGN]. California caviar, we're doing a [FOREIGN] like this. It's very contrary. You need almost two pound of caviar to make a pound of this because you use from the broken eggs, overripe from the ripe, and you put salt. Press it. So it's like a gourmage, very croissant ready. So I have the chives in there, goat cheese, red onion, anything which goes and you're right there with smoked salmon. So we have smoked salmon here. That you buy this way. I'm gonna cut that in four piece. Put a piece there, fold it a little bit. Put it in there. So maybe a little bit of onion on top of this. [BLANK_AUDIO] I think I'll put a bit of pepper on top of this here. [BLANK_AUDIO] Now, is my cucumber, which goes in there. Here's some apple. Okay. Okay, more salmon because, after all, it's salmon, right? This is nice and thick. Okay, I'm putting a little more onion. So you can do that ahead, because you can really wrap it even in the plastic wrap that you have in there. I mean actually you know you could do one at a time, put it in there and keep that in your refrigerator. So what I'm going to do is a little bit of the garnish here and the garnish is onion. I have cucumber. Onion, cucumber. [BLANK_AUDIO] And then capers. Caper will go well with it. Put a lot of caper here. Or anything you like. Only put a little bit of Olive oil, good olive oil on top here. And then, to get the [UNKNOWN] we can put some with caviar on top. So I can just cut it like that into a very thin wafer. [UNKNOWN] almost like a truffle, see. [BLANK_AUDIO] I mean I don't know where. [INAUDIBLE] is here. Probably teaching next door. You move to his restaurant. One of those will cost you $45. [LAUGH] [APPLAUSE]
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Jacques Pépin: Salmon Timbales


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