10 Cold Smoked King Salmon from NZ slices
100mls Thick Greek Yoghurt
50mls Crème Fraiche
1 tsp Honey
1 Lemon Fine Zest Only
1tsp Fresh Cut Dill tips
15 Medium Kebab Skewers
Flaky Sea Salt season to taste
Roll plastic food wrap out on to a flat surface, lay the cold smoked salmon side by side, slightly overlapping to achieve a rectangle shape approx 150mm x 100mm. Cover the salmon with some more plastic wrap & using a rolling pin lightly roll over the top of the salmon to achieve a smooth uniform thickness & shape. Place on a flat tray & in a chiller to allow the salmon to chill back down.
In a mixing bowl place yoghurt, crème fraiche, lemon zest, honey & dill. Mix all ingredients well.
Remove the plastic off the top of the salmon & spread the yoghurt mixture on top of the salmon leaving a 10-20mm gap at the top edge of the salmon.
Using the bottom plastic wrap, roll up the salmon with the yoghurt mixture in the middle forming a rolled cigar shape, approx 30mm diameter. Twist & tie the ends of the plastic & place the roll into the freezer. Allow the roll to freeze completely.
Once frozen remove & slice rounds approx 3-5mm thick & push the skewer into the edge of the frozen salmon round, making sure it goes all the way into the yoghurt mixture. This process needs to be done quickly & place the popsicles back on to a flat tray with plastic on it to stop them sticking to the tray. Briefly return them back to the freezer in case any have begun to defrost.
To present, place the popsicles into the serving dish (rock salt in a glass works well) & just prior to service quickly brush over each one with a kitchen gas/butane torch to slightly soften & take the hard edge off them.
Chefs Note: the popsicles require a lot of care & attention just prior to service, they need to be served slightly defrosted however if they are let to go to soft they will quickly fall apart.
These canapés are a bit of fun & will go well with at a cocktail party possibly with vodka based mixes.
Recipe prepared by chef Andrew Brown, of The George Hotel, Christchurch