Smoked Salmon Panna Cotta

Jan 23, 20250 comments
Smoked Salmon Panna Cotta
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Salmon

Ingredients

  • 2 cans of Cole's Patagonian Smoked Salmon in olive oil
  • 1 gelatin sheet (or according to package instructions for 200 ml of liquid)
  • 200 ml liquid cream
  • Juice of 1/2 lemon
  • Fresh parsley and chives (for mixing and garnish)
  • Salt and pepper

Directions

 

  1. Crumble the smoked salmon.
  2. Soak the gelatin sheet in very cold water.
  3. Heat the cream in a saucepan over medium heat, avoiding boiling.
  4. Remove from heat and add the drained gelatin, stirring well until fully dissolved.
  5. Add salt, pepper, lemon juice, and finely chopped fresh parsley and chives.
  6. Mix well and fold in the crumbled salmon.
  7. Serve in small glasses or ramekins. Refrigerate for at least 2 hours.

Before serving, top with smoked salmon and garnish with more fresh parsley and chives.

Patagonian Smoked Salmon Fillet in Extra Virgin Olive Oil
Patagonian Smoked Salmon Fillet in Extra Virgin Olive Oil
Patagonian Smoked Salmon Fillet in Extra Virgin Olive Oil

Patagonian Smoked Salmon Fillet in Extra Virgin Olive Oil

$7.99
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$7.99
 

Cole's sustainably farm-raised, skinless, boneless, hand-packed Patagonian Salmon fillet has been carefully smoked using an aromatic Applewood blend, and processed in high-quality extra virgin olive oil with a touch of sea salt. This ready-to-eat salmon can be a great snack paired with crackers or can be added to any delicious meal for some extra protein!