Our recipe for this issue is felicia roulades with oriental taboule.
2 cups of wheat semolina (couscous)
2 cups of water
1 teaspoon of salt
pepper to taste
2 tablespoons of raspberry vinegar
2 tablespoons of olive oil
1 red pepper
1 orange pepper
1 green pepper
2 garlic cloves
1 or 2 shallots
half a bouquet of mint (minced)
The juice of 2 lemons
- Place the couscous in a bowl.
- Heat the water with the salt, when boiling, pour the water on the couscous and let it hydrate for 5 minutes, then fluff it with a fork.
- Add the olive oil, vinegar, lemon juice and the minced mint to the bowl and mix well.
- Put all of the vegetables in a food processor to mince them. Be careful not to process them too long. Add the still crunchy veggies to your couscous and add pepper to taste.
1 pound of fresh salmon
1 tablespoon olive oil
4 slices of smoked salmon
3.5 ounces creamy style goat cheese; I use the "Chavrie" goat cheese
1/2 a packet of plain gelatin (1 ounce packets)
- Slowly cook the fresh salmon in a pan with the olive oil. Salt and pepper to taste.
- When cooked, put it in the food processor with the cheese and mix until smooth.
- Add the gelatin (see how to prepare it on the package) and stir. Place the mixture in the refrigerator for at least 3 hours.
- When ready to serve, put a spoonful of the salmon mousse on a slice of smoked salmon and form a little roulade. Garnish with minced dill on top and creamy vinaigrette around.
For the gelatin, I use white wine instead of water to prepare it; it gives more taste to the mousse.
Mix one teaspoon of French Dijon mustard with four tablespoons of red wine vinegar, 8 tablespoons of olive oil, and at the end, the juice of one lemon and 3 tablespoons of Greek yogurt, pepper and salt.
Tip: If you don't have Greek yogurt, use the rest of the Chavrie goat cheese.