Rainbow Appetizer with Salmon Jelly

To prepare this delicious appetizer with colorful layers and salmon jelly, you will need a little time and simple ingredients, but the result will surely be impressive. Start by preparing the three bowls, where you will sift the flour together with the baking powder, according to the specific quantities for each composition. In one bowl, add black pepper, and in the other two, white pepper, then mix well to evenly distribute the spices.

In a glass bowl, whisk the egg yolks with a pinch of salt, then start incorporating the oil, using a whisk to achieve a fine emulsion. Add the sour cream and continue beating until the mixture becomes homogeneous and creamy. Divide the mixture into three equal parts, adding grated cheese to the first part, finely chopped spinach to the second part, and a combination of tomato paste, beetroot, and paprika to the third part. Mix each composition well to ensure an even distribution of ingredients.

After combining each mixture with the corresponding flour and pepper, it’s time to beat the egg whites with a pinch of salt until they form stiff peaks. Add one-third of the egg whites to each of the three colored compositions, being careful to gently fold them in with a spatula, using bottom-to-top folding motions. This will help maintain the air in the egg whites, ensuring a fluffy texture for the layers.

Now, prepare a large baking tray lined with parchment paper. Pour the batter compositions diagonally into the tray, alternating colors to create an attractive visual effect. Once finished, place the tray in a preheated oven at 180 degrees Celsius and let it bake for 20-25 minutes or until the layer is baked and passes the toothpick test, meaning it comes out clean.

After the layer is baked, carefully remove the parchment paper and let it cool on a rack. Meanwhile, you can prepare the salmon jelly. Start by hydrating the gelatin in 5-6 tablespoons of cold water. In another bowl, mix the cream cheese with the smoked salmon, lemon juice, crème fraîche or sour cream, and garlic flakes until you achieve a homogeneous mixture. Gently heat the hydrated gelatin, being careful not to let it boil, and pour it over the cheese and salmon mixture. Mix well until everything is well combined, then refrigerate for 1-2 hours until the cream sets.

Once the layer has completely cooled, cut it into four lengthwise, overlapping two strips to form mini layers. Between two mini layers, add a generous layer of salmon jelly, ensuring that every bite will be full of flavor. Keep the appetizers cool until serving, and when the time comes, you will have a delicious and elegant dish, perfect for any occasion.

 Ingredients: Yellow composition: -2 tablespoons flour -½ teaspoon baking powder -1 white pepper powder, ground -2 eggs -2 tablespoons oil -1 tablespoon sour cream -4 tablespoons grated cheese - salt Green composition: -4 tablespoons flour -½ teaspoon baking powder -1 black pepper powder, ground -2 eggs -2 tablespoons oil -2 tablespoons sour cream -2 tablespoons spinach (thawed) - salt Red composition: -2 tablespoons flour -½ teaspoon baking powder -1 white pepper powder, ground -2 eggs -2 tablespoons oil -1 tablespoon sour cream -2 tablespoons tomato paste / ketchup, thick -2 tablespoons red beets, boiled and mashed -1 paprika powder -salt Salmon Jelly: -3 tsp gelatin -100 g cream cheese (like Philadelphia) -200 g smoked salmon, cut into small pieces -2 tsp lemon juice or to taste -4 tbsp creme fraiche or sour cream -½ tsp garlic flakes

 Tags:  eggs greenness cheese garlic tomatoes broth flour oil sour cream cheese lemon