When I posted a photo of Salmon Tiramisu, or tiramisu au saumon, to Facebook, I received some interesting comments from my American friends. They simply could not imagine eating this as an entre with salmon.
First of all, salmon tiramisu is heavenly. And there’s nothing sweet and sugary about it. The French don’t eat sugar before a meal (as in never; it’s a sacrilege). They eat something salty, and salmon tiramisu satisfies that taste.
The Italian dessert tiramisu is made with mascarpone cheese, egg yolks and sugar. The cake-like ladyfingers layer are dipped coffee.
Salmon tiramisu is also made with mascarpone cheese and egg yolks, but rather than adding sugar, salt is added.
Tiramisu literally means “pick me up” in Italian and has the idea of something that makes you happy. There are several legends floating around about the origin of the Italian dessert. One refers to Venetian women who ate the dessert to give them energy for a long night of lovemaking.
Salmon tiramisu definitely makes me happy. It’s my new favorite entre.
Recipe for Salmon Tiramisu:
250g mascarpone cheese
4 slices smoked salmon
2 tablespoons olive oil
2 tablespoons chopped chives
4 sprigs chives
Chop salmon into small pieces, about 1/2 inch thin. Lightly saute in olive oil. Add salt and pepper, and let it cool. Separate the yolks from the egg whites. Beat the egg yolks and add to mascarpone with a little salt and pepper and chives. Beat and fold in the egg whites. Place cooled salmon pieces in the bottom of a glass dessert dish. Drizzle a little lemon juice. Top with mascarpone mixture. Garnish with slivered almonds and a few sprigs of chives. Refrigerate for 12 hours. Serve cold.
Alternatively, you could use the same recipe with blinis. Toast blinis and spread mascarpone mixture on top. Garnish with smoked salmon and chives. Makes a great appetizer.