Hot Smoked Salmon and Crème Fraiche Bruchetta


Ingredients:

10 ounces of hot smoked salmon (skin removed)
200 ml crème fraiche
1 Tbsp of dill (chopped)
1 cornichon, finely diced
Juice of 1/2 lemon
Freshly ground black pepper
1 baguette, cut into 30 half-inch slices
1/2 cup olive oil

Method:

In a large bowl flake the salmon into small chunks and mix with the crème fraiche, dill and chopped cornichon.  Add the lemon juice and season with freshly ground black pepper. Drizzle the sliced baguette with the olive oil and fry in a sauté pan until lightly browned (can also be placed under a broiler). Spoon a heaping teaspoon of mixture onto each toast and serve.

en francais:
Bruchetta au saumon fumé et a la creme fraiche.

Ingredients:

10 once de saumon fumé frais(enlevé la peau)
200 ml de crème fraiche
1 cuille a table de épice aneth (dill) (coupé fin)
1 cornichon, coupé fin
jus de 1/2 citron
du poivre frais
1 baguette de pain coupé en 30 tranches de 1/2 pces
1/2 taisse de huile d'olive  

comment faire

Dans un grand bol, mettre le saumon en petit flocon et ajouter la creme fraiche l,aneth et le cornichon.

Ajouter le jus de citron et le poivre frais au gout.

badigeonner les tranches de pain de l'huile d'olive et faire frire dans un poele jusqu,a ce qu,il soit legerement brun, grillé. Vous pouvez ausi els mettre sou le broil du fourneau quelques minutes.

Prendre une cuire a soupe ronde du mélange pleine et la mettre sur la tranche de pain grillé et servire.

--Message edité par Arseno le 2006-12-20 20:53:19--

Seafood Paella

Serves 4

Ingredients:

¼ cup/50 ml olive oil
3 shallots, finely diced
3 garlic cloves, minced
3 sprigs fresh thyme
2 bay leaves
1/2 teaspoon/1.3 g Persian saffron powder
2 cups/375 g long grain white rice
1/2 cup/100 ml dry white wine
1 teaspoon/6 g salt
4 cups/900 ml chicken stock, warmed
1 tomato, seeded, diced
8 black mussels, scrubbed, debearded
8 Manila clams, scrubbed
4 colossal shrimp, halved lengthwise, deveined (with shells)
4 sea scallops
1 tablespoon/about 3 g roughly chopped fresh flat leaf parsley
1 tablespoon/15 ml extra virgin olive oil
1 lemon, halved


Method:

Preheat the oven to 425°F/220°C. Heat ¼ cup/50 ml of olive oil in a 12-inch/30-cm-diameter paella pan (a broad, shallow pan with two handles) over medium heat.  Add the shallots and sauté for 2 minutes.  Add the garlic, thyme and bay leaves, and sauté until the shallots are tender and translucent, about 1 minute.

Sprinkle the saffron powder over the shallot mixture and sauté for 1 minute. Add the rice and stir for 2 minutes or until the pan is quite dry and the rice is coated with oil. Stir in the wine and salt then the warm chicken stock. Stir the rice to distribute it evenly in the pan.

Bring to a simmer over high heat then remove the pan from the heat. Sprinkle the tomatoes over the rice mixture. Nestle the mussels, clams, shrimp and scallops into the rice mixture.Carefully transfer the pan to the oven and bake the paella uncovered for about 35 minutes, or until the rice is tender and the seafood is cooked (discard any mussels and clams that do not open).

Remove the paella from the oven. Sprinkle with the chopped parsley and drizzle with the extra virgin olive oil. Squeeze the lemon juice over the paella and serve.