New Year’s Eve


One of my presents at Christmas was a cookbook. The new book by Lea Linster. Foodies will know she is the chef of her own restaurant in Luxemburg and has had a Michelin star for over 20 years. The book is different from many other cookbooks, inasfar as it is cookable. The recipes are not hard, they just rely on best ingredients.
Leafing through the book for the first time, this recipe caught my eye right away. I imagined the way the flavors would interact and was already wondering with what I would replace the chive-flowers.
The original recipe is decorated with chervil, a lone chive sticking straight up and a lavender chive flower.
The avocado filling is a variation of a guacamole without tomatoes. It has a 1/2 chopped shallot, 1 tsp. chopped garlic, 1 ripe avocado, 2 tbsp. lime juice, salt, pepper, 2 tbsp. sour cream, and grated fresh horseradish (about 1 tsp.). The original recipe suggests either smoked or cured salmon, I got some Sockeye with a very nice dry meat and an excellent taste. The individual slices are laid on a piece of cellophane, overlapping one another. Then the smooth avocado mixture (which has been strained through a fine sieve in order to remove small, bothersome objects) is placed in a line at the start of the roll. Lea Linster suggests using a pastry bag, but for just one roll, I used a spoon, with excellent results. The rest is surprisingly easy: Start rolling the salmon by tugging on the cellophane and helping the roll find it’s course. Once rolled, seal the ends and place in the freezer for 30-40 minutes. cut into slices, decorate (I added late-year chanterelles and lambsbreath salad). There were lots of ooooooooooooohs and aaaaaaaaaaaaahs, so I thought a picture might be in order.

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