Instructor, Blogger, Author, Personal Chef, bringing tradition and authenticity of regional Italian, Spanish, Portuguese, French, Tunisian, Greek, Turkish, and Moroccan cuisine to the table. I blend traditional recipes with new and innovative ingredients to create flavorful and aromatic foods, all prepared to your tastes and desires.
Member of: Les Dames d'Escoffier and IACP (International Association of Culinary Professionals)
mold with plastic wrap, making sure that it overlaps so that the mold can be
completely covered after adding filling. Place the salmon over the wrap to
conform to the shape of the mold.
In a bowl,
mix the mascarpone, Gorgonzola, nuts, zest, and pepper. Add this mixture over
the salmon in the mold and level the top with a spatula. Cut the brie to the
shape of the mold, or cut in strips to fit the mold. Place on top of the cheese
mixture. First fold the overlapping salmon over the brie. Next, fold the
plastic wrap over the mold pressing down gently.
for at last 4 hours before using. When ready to serve, remove the plastic wrap
from the bottom of mold; transfer the mold onto a plate so that the brie is on
the plate. Serve with crusty bread or crackers.
I like to add a drizzle of blood orange olive oil and freshly cracked
pepper on top of each portion!
recipe that can be prepared a day ahead. It’s elegant and unique. It can be
placed in individual smaller molds or one large mold. Serves 4-6.