Seared Salmon Puree

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Seared salmon puree is something that requires a few key tools, like olive oil, salt and pepper. Make seared salmon puree with help from an experienced personal chef in this free video clip.

Part of the Video Series: Food, Glorious Food
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Video Transcript

Hi, I'm Kristin Koury, and I'm a personal chef. We're going to make seared salmon puree today. I have the end of the salmon fillet because I bought a big filler. I made really nice steaks with them. But I didn't want to serve this with all those really thick steaks. So, this is a really good use for the end. I've got my pan nice and hot. I'm going to add a little bit of olive oil. I've already seasoned the salmon with salt and pepper, always, always season. And I'm going to carefully place this in my hot oil, always away from you, ooh, we like that sound. And we're going to sear this, which since it's the end, it's not going to take very long. Now it looks like our salmon is done. So, we're going to start the process. the first thing we want to do is, chop up the salmon. So, I'm going to take this right into our processor. And I'm just going to pulse it a few times. Now that that's chopped up nicely, I'm going to add four ounces of room temperature cream cheese. This will make it nice and creamy and good. Then we need a liquid to really get this smooth. I'm using heavy cream, about three tablespoons. And dill always goes well with salmon, so just a tad bit of dill. And a little more salt and pepper because we haven't seasoned the cream cheese yet. And we're going to puree that. Keep an eye on it to make sure it's piecey kind of consistency. You don't want it too runny, you want it to hold its shape. Oh, it's looking good, yeah, it's a pretty pink color with little flecks of green. So, now I'm going to put it in a piping bag that I put a pretty rosette tip in it. Because we're going to pipe it on some crackers, but you could pipe it on cucumbers, other vegetables, it's a really nice appetizers. I used this big cup also to make this easier to fill the pastry bag. So, I'm just going to put some in here. So, now that we've got it in a piping bag. At this point, you could tie this up, put it in the refrigerator for later. And do this right before your guests come, or you could do it right now. Pipe it up just like that, oh, that looks really nice. And that's how you make salmon puree.


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