MAGIMIX C 3200 Instructions For Use Manual

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MAGIMIX C 3200 Instructions For Use Manual Manual pdf 73 page image

1. Steam the salmon steaks for 10 minutes.2. During this time, wash and peel the cucumber. Cut into three sections. Fit thedicing kit in the midi bowl, switch the processor on and dice the cucumbersections one at a time, exerting a steady pressure on the pusher with bothhands. If you do not having the dicing kit, cut the cucumber into large diceby hand. Transfer to a colander and sprinkle with salt to drain out the excessliquid.3. Put the fresh dill in the main bowl with the metal blade and pulse a few times.4. Add the cooked salmon, broken up into large flakes, followed by the smokedsalmon, cut into pieces, and the cream. Blend for 30 seconds.5. Open the lid and add the juice of the freshly-squeezed lemon, together with thesnipped chives. Season to taste.6. Blend for a further 30 seconds. Check the seasoning.7. Divide the diced cucumber between glasses and top with the salmon mixture.Scatter with toasted pine nuts and a sprig of dill.8. Chill in the fridge for 2 hours before serving.Salmon rillettesSERVES 2 4-6 6-8 8 +FOOD PROCESSOR 3200 3200 4200 5200/PatissierPREPARATION 15 min 15 min 15 min 15 minRESTING 2 hr 2 hr 2 hr 2 hrBAKING 5-10 min 5-10 min 5-10 min 5-10 minFresh salmon steaks 100g 200g 300g 400gSmoked salmon 50g 100g 150g 200gThick crème fraîche 50g 100g 150g 200gLemon ½ ½ 1 1Cucumber ½ ½ 1 1Chive leaves 3 5 7 10Sprigs dill 1 2 2 3Pine nuts (optional)Salt & pepper73STARTERS