Buffer from pumpkin with smoked salmon
Time
Preparation time: 30 min.
Cooking or baking time: 30 min.
Total preparation time: 1 hr.
Extraordinary and Delicious: A Recipe for Hokkaido Pumpkin Buffer with Smoked Salmon and Pan-Tilted Tomatoes.
ingredients
- 1.5 kg pumpkin Hokkaido
- 100 g of flour
- 3 eggs
- 1 bunch of chives
- 1 pinch of nutmeg
- Salt, cayenne and black pepper to taste
- Gurnard by eye
- smoked salmon
- a few small tomatoes
preparation
- Cut the pumpkin into 4 pieces, scrape out the pumpkin's core with a spoonful including the fibers, then wash the pumpkin and cut into large pieces so that you / woman can grate it with the shell, which is edible on the Hokkaido ,
- Rinse the chives in running cold water, dry with kitchen paper and cut into fine rolls.
- To the pumpkin rasps comes the chives, the flour and the eggs without peel.
- Season the pumpkin mass with salt, pepper, cayenne and fresh grated nutmeg.
- Go through the pumpkin mass well, season it and maybe season with it.
- Now we set our stove to 60 ° C keep the temperature.
- Heat clarified butter in a frying pan and add a dash of squash into the pan with a tablespoon. With gentle circular movements, press the puff pastry smoothly. Bake the puff pastry for about 2-3 minutes from each side over medium heat until golden brown and keep warm in the oven.
finish
? Put some pumpkin purées on a plate, make smoked salmon into rolls, put them on top and add a few more tomatoes in the frying fat.
