5 Canapes, 1 recipe

By

Different Presentation Different Experience.

Presentation can completely change the way we experience food.

Sometimes, to change the way you experience a dish, all you have to do is play around with presentation. You will be surprised that a dish you are very familiar with can become way more interesting when you change its look and add/remove a few pieces. This is what Chef Russell Impiazzi is demonstrating in today’s video. He is showing us that depending on the occasion, we can choose to serve the same recipe in different ways eventually changing the whole experience for ourselves and our guests. These few changes will always make your food shine in new ways.

In this episode, Russell shows us 5 different presentations for this Smoked Salmon and Avocado relish recipe. These presentations are of course designed for entertaining and work well for both Buffets and pass around style. These canapés taste and look fantastic, your guests are going to love them.
watch as Chef Russell takes you through how he picks his plates, decides themes and adds a few touches that transform the food to gorgeousness… Then meet “His super cute Little One” and listen to Russell’s ultimate food advice 😉

I have included below are 25 links for 25 Main Course Ramadan dishes as per your requests (including some recipes in Arabic) 🙂

Ingredients

80g Smoked salmon (Chef recommends Al fumo smoked salmon)

For Avocado relish

1 whole avocado, finely chopped
1 small shallot, finely chopped
Juice of ½ unwaxed lemon
Zest of Kaffir lime
100 ml extra virgin olive oil
Maldon sea salt, season to taste

For Baguette chips

Thinly sliced baguettes
Olive oil
Maldon sea salt
Black pepper

To make chef Russell’s Smoked Salmon with Avocado Relish, Kaffir Lime and crème fraiche

Combine all the avocado relish ingredients together and chill before using.

Arrange the baguette chips on baking tray, drizzle the olive oil over the top and season with the salt and pepper.

Bake at 180 for approximately 10 minutes until golden and crisp

To plate

Roll the smoked salmon up into small cylinders and arrange on the plate with two spoons, attempt to ‘quenelle’ the avocado relish, if using 3 smoked salmon rolls, use 3 small quenelles of smoked salmon.

Arrange the baguette chips on the avocado relish.

Place the crème fraiche in a squeeze bottle or piping bag with the smallest nozzle and dot the crème around the plate. Otherwise use pureed avocado instead.

Garnish with mixed baby cress and edible flowers.

Chef Russell Impiazzi is the Culinary Director, Galeries Lafayette, Lafayette gourmet, Dubai. Having started working in kitchens at the age of 14, it’s been a lifelong passion for food and the industry with over twenty years experience as a chef.

Russell’s career allowed him to travel extensively from New York, South Africa, South America, Indonesia, India, Europe, Caribbean and the Middle East. Finally landing him in Dubai, which he calls home! Over the years Russell had opened more than 20 award winning restaurants, an experience which he describes as:

“I had met some fantastic people and experienced some amazing food all of which continue to inspire me….”

 

Website: Galeries Lafayette, Lafayette Gourmet
Facebook: Lafayette Gourmet

Ramadan Mubarak
Appreciate, love & give back a little this Ramadan 🙂

Links for Ramadan Main Course Recipes

You may also like…