Salmon and Broccoli Log Recipe

Silicone log mold: Capacity: 140 cl – Depth: 7 cm Length: 28.2 cm – Width: 8.5 cm If you do not have a silicone log mold, a lined loaf pan will work.

Cook the broccoli in a pot of salted water until it remains crunchy. Steam 400 g of monkfish (or another white fish) cut into cubes for 5-8 minutes. Rehydrate the gelatin in a large volume of cold water. Warm the milk and dissolve the gelatin in it.

Blend the monkfish and add it to the cream cheese, chopped dill, and gelatin. Mix well. Add the lemon zest to the mixture along with the smoked salmon cubes. Mix again. Whip the liquid cream and fold it into the previous mixture.

Lining the sides of the mold with slices of smoked salmon. Pour half of the mousse into the mold. Then, arrange cooked broccoli florets harmoniously (making sure they are upside down since the log will be assembled upside down). Finish by covering with the remaining fish mousse. Place in the freezer for several hours.

To finish, let it thaw for 4 hours or overnight in the refrigerator, as I prefer. Decorate the log to your liking with dill, pink berries, and lemon slices. I served this log with slices of beetroot gravlax. A delicious holiday starter.