Pickled Pink / by Cam

Our March Kitschen Ckaos recipe is Salmon Mousse with Pickled Cucumber Salad. Our 2016 calendar combines our love of food, photography and design. This year our mouthwatering recipes focus on the delicious world of Hors d’Oeuvre, so join us on our gastronomic journey of discovery!

Salmon Mousse with Pickled Cucumber Salad

Makes 32

Ingredients
400g dense rye bread or pumpernickel bread  
1 cup fish or vegetable stock
200g fresh skinless salmon fillet
1 tablespoon gelatine
1/3 cup water
250g cream cheese, softened and cubed
1 teaspoon horseradish cream
2 tablespoons finely chopped dill
1 cup cream, lightly whipped
200g fresh skinless salmon fillet, extra, thinly sliced
1 tablespoon white vinegar
2 teaspoons sugar
½ teaspoon sea salt
2 mini cucumbers, thinly sliced
dill or parsley seed, to garnish

Trim crusts from the bread and cut to fit the base of a 20cm square baking paper lined pan. Heat the fish stock in a small saucepan to just below boiling point. Add the salmon fillet and poach over low hat for 5 minutes or until barely cooked. Remove salmon from the cooking liquid.

Process the salmon, cream cheese, horseradish cream and dill with a stab blender or food processor until smooth. Season to taste. Sprinkle gelatine over cold water in a small bowl and allow to stand for 5 minutes to ‘sponge’. Microwave on HIGH in 10 second burst until dissolved. Stir in gelatine and gently fold in whipped cream. Season well to taste. Spoon mixture over bread and refrigerated for 1-2 hours or until set. Top mousse with thin slices of salmon. Using a sharp knife, cut the mousse into 5 x 2.5  pieces. In a separate bowl, combine vinegar, sugar and salt. Add sliced cucumbers and stand for 5 minutes.

To serve: Top mousse with slices of cucumber and dill. Serve.


A MODERN TAKE
Laura and Emma recently visited the NGV Andy Warhol Ai Weiwei exhibition. Presenting the work of both artists, the exhibition explores modern and  contemporary art, life and cultural politics through the activities of two exemplary figures – one of whom represents twentieth century modernity and the ‘American century’; and the other contemporary life in the twenty-first century and what has been heralded as the ‘Chinese century’ to come. This exhibition is on at the National Gallery of Victoria until the 24th April 2016.

TIME TO PLAY
Jessica Walsh recently gave a talk about the benefits of play.  In her talk, Play by Your Own Rules, Jessica spoke about the value of play, and its biological and historical significance. She discussed how play lies at the heart of any creative process which requires innovation, and how one can enter this state mind. “Every great game has a strict set of rules, and I think the same goes for design. I think limitations help creativity thrive. It’s difficult to do something great when the possibilities are endless,” Jessica explains. So we took Jessica’s advice….

CHEESE FEST
It’s been a busy start to the year at Ckaos with the team visiting a number of exhibitions around town, and we even managed to squeeze in a Friday Arvo Cheesefest!