Smoked salmon cucumber with eggplant in wild mushroom freezer

Ingredients for Smoked salmon cucumber with eggplant in wild mushroom freezer

Instructions for Smoked salmon cucumber with eggplant in wild mushroom freezer

To prepare the Smoked salmon cucumber with eggplant in wild mushroom freezer recipe, please follow these instructions:

Cushion: The salmon is seasoned with salt and pepper. Put in a greased deep form. The eggplant is divided into the middle and the cut in the meat.

The garlic cloves are cut in half and poured over the eggplant with the olive oil and baked for approx. 25 minutes at 200 degrees. Remove the skin from the eggplant and chop with the baked garlic. Seasoned with lime, salt and pepper. The mass is filled in shape and turned out, lunes can be a little bit.

Freezer: Tractor and pigs are brushed. The parsley leaves are washed and dried. Onions and parsley sauce are added, the mushrooms are added.

Cognac flambées and white wine are added. Boil down and mix with butter. Taste with sage, gingerbread, salt and pepper.

Frittered parsley leaves: Wash the leaves in cold water and dry completely. Olive oil approx. 1/2 l is heated to 150 degrees.

Leaking sprinkles in the oil when they do not sew more are taken up and put on the greasy soap paper and sprinkle with salt.

Aim: The freezer is poured into the bottom of a large plate. Place the salmon pad. The plate is sprinkled with parsley sprouts (rasp and parsley blended and sieved).

The parsley fritter is arranged on top of the salmon cushion