{"id":12431,"date":"2015-11-27T12:00:46","date_gmt":"2015-11-27T11:00:46","guid":{"rendered":"http:\/\/test.theeatculture.com\/en\/?p=12431"},"modified":"2015-11-27T13:48:50","modified_gmt":"2015-11-27T12:48:50","slug":"christmas-menu-1-salmon-sushi-with-green-peas-cream","status":"publish","type":"post","link":"https:\/\/test.theeatculture.com\/en\/christmas-menu-1-salmon-sushi-with-green-peas-cream\/","title":{"rendered":"CHRISTMAS MENU #1: SALMON SUSHI WITH GREEN PEAS CREAM"},"content":{"rendered":"<p><strong><span style=\"font-weight: 400;\">Is there anything more beautiful than a festively decorated home, the smell of pumpkin bread (I have it in the oven here and now), the blinking lights that have begun to emerge along the city streets, the wreaths on the doors, the desire to catch a glimpse of the window the first flakes of snow&#8230; Is there anything more beautiful of Christmas? To you the answer. I think you&#8217;ve already guessed mine. This year &#8211; believe it or not &#8211; I played in advance. So Sara and I have decided to offer every week a different course, from aperitif to dessert, to accompany you to the stove in a sort of menu of Advent. Small ideas for quick meals, original, delicious and affordable dishes for everyone, to really get into your Christmas. So, let&#8217;s start!<\/span><\/strong><\/p>\n<p>&nbsp;<\/p>\n<h5><span style=\"font-weight: 400;\">INGREDIENTS (Serves 8, easily multipliable)<\/span><\/h5>\n<ul>\n<li><span style=\"font-weight: 400;\">8 slices of smoked salmon carpaccio<\/span><\/li>\n<li><span style=\"font-weight: 400;\">200 gr. of Philadelphia cream cheese<\/span><\/li>\n<li><span style=\"font-weight: 400;\">A quarter of avocado<\/span><\/li>\n<li><span style=\"font-weight: 400;\">500 gr. of frozen green peas (I used the Findus one that in my humble opinion are the most delicious and sweet)<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Half a shallot (or a small onion)<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Grated zest of an orange<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Sesame seeds q.s.<\/span><\/li>\n<li><span style=\"font-weight: 400;\">Sweet paprika, salt, olive oil q.s.<\/span><\/li>\n<\/ul>\n<h5><\/h5>\n<p>&nbsp;<\/p>\n<p style=\"text-align: right;\"><span style=\"font-weight: 400;\"><strong>Matching soundtrack:<\/strong>\u00a0<em>Strangers in the night &#8211; Frank Sinatra<\/em><\/span><\/p>\n<p><a href=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/11\/Sushi-al-salmone-su-crema-di-piselli_1.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-12421\" src=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/11\/Sushi-al-salmone-su-crema-di-piselli_1.jpg\" alt=\"Sushi al salmone su crema di piselli_1\" width=\"850\" height=\"639\" srcset=\"https:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/11\/Sushi-al-salmone-su-crema-di-piselli_1.jpg 850w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/11\/Sushi-al-salmone-su-crema-di-piselli_1-300x225.jpg 300w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/11\/Sushi-al-salmone-su-crema-di-piselli_1-330x248.jpg 330w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/11\/Sushi-al-salmone-su-crema-di-piselli_1-690x518.jpg 690w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/11\/Sushi-al-salmone-su-crema-di-piselli_1-771x580.jpg 771w\" sizes=\"(max-width: 850px) 100vw, 850px\" \/><\/a><\/p>\n<p>&nbsp;<\/p>\n<h5>PROCESS<\/h5>\n<p><strong><span style=\"font-weight: 400;\">Started preparing the peas cream. Quick and easy: chopped shallots and saut\u00e9 lightly with some olive oil, then add in the frozen peas and let go covered for 15 minutes after which add salt and cover with water. Simmer with lid for another half an hour, adding water if it become too dry.<\/span><\/strong><\/p>\n<p><strong><span style=\"font-weight: 400;\">Now let us dedicate ourselves to the filling of our &#8220;roll&#8221;, mix the cream cheese with a dribble of olive oil, a pinch of salt, parika and orange zest (keep aside a few pinches to decorate the plate). Take the salmon and sprinkle it with Philadelphia cream cheese without skimping, you have to stuff it well, taking care to save only the ends that will close our sushi (to avoid the \u201cgetting out\u201d effect).<\/span><\/strong><\/p>\n<p><strong><span style=\"font-weight: 400;\">So we just put that in the middle of \u00a0the slice two sticks of avocado, roll up the carpaccio and pass on sesame seeds (previously seared with a few drops of oil, they are more aromatic if roasted in a pan). Treat yourself to some well-deserved moment to please the great results obtained with your hands and compose your appetizer. In a small bowl or in a glass pour a few tablespoons of warm peas cream, place in the center \u00a0of it the sushi roll, sprinkle with some grated orange (I assure you that combine with peas is a fairy tale) and a few drops of oil. Now your Amuse Bouche is amazing and ready to be served!<\/span><\/strong><\/p>\n<p><strong><span style=\"font-weight: 400;\">Good to know: instead of smoked salmon you can also use tuna or swordfish at your leisure, or pick any trying all three combinations. As for the peas cream you can prepare in advance and freeze it safely, so that it will be easier and faster arrange the dish when necessary!<\/span><\/strong><\/p>\n<p><a href=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/11\/Sushi-al-salmone-su-crema-di-piselli_3.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-12423\" src=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/11\/Sushi-al-salmone-su-crema-di-piselli_3.jpg\" alt=\"Sushi al salmone su crema di piselli_3\" width=\"850\" height=\"567\" srcset=\"https:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/11\/Sushi-al-salmone-su-crema-di-piselli_3.jpg 850w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/11\/Sushi-al-salmone-su-crema-di-piselli_3-300x200.jpg 300w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/11\/Sushi-al-salmone-su-crema-di-piselli_3-330x220.jpg 330w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/11\/Sushi-al-salmone-su-crema-di-piselli_3-296x197.jpg 296w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/11\/Sushi-al-salmone-su-crema-di-piselli_3-690x460.jpg 690w\" sizes=\"(max-width: 850px) 100vw, 850px\" \/><\/a><\/p>\n<p><a href=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/11\/Sushi-al-salmone-su-crema-di-piselli_4.jpg\"><img decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-12425\" src=\"http:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/11\/Sushi-al-salmone-su-crema-di-piselli_4.jpg\" alt=\"Sushi al salmone su crema di piselli_4\" width=\"850\" height=\"1246\" srcset=\"https:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/11\/Sushi-al-salmone-su-crema-di-piselli_4.jpg 850w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/11\/Sushi-al-salmone-su-crema-di-piselli_4-204x300.jpg 204w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/11\/Sushi-al-salmone-su-crema-di-piselli_4-698x1024.jpg 698w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/11\/Sushi-al-salmone-su-crema-di-piselli_4-330x483.jpg 330w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/11\/Sushi-al-salmone-su-crema-di-piselli_4-690x1011.jpg 690w, https:\/\/test.theeatculture.com\/wp-content\/uploads\/2015\/11\/Sushi-al-salmone-su-crema-di-piselli_4-395x580.jpg 395w\" sizes=\"(max-width: 850px) 100vw, 850px\" \/><\/a><\/p>\n<p><em>Photography: Sara Cartelli.<br \/>\n<\/em><em>\u00a9 The Eat Culture.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Is there anything more beautiful than a festively decorated home, the smell of pumpkin bread (I have it in the oven here and now),&#8230;<\/p>\n","protected":false},"author":213,"featured_media":12428,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[909],"tags":[1056,1059,1057,1367,1058,1052],"_links":{"self":[{"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/posts\/12431"}],"collection":[{"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/users\/213"}],"replies":[{"embeddable":true,"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/comments?post=12431"}],"version-history":[{"count":1,"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/posts\/12431\/revisions"}],"predecessor-version":[{"id":12432,"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/posts\/12431\/revisions\/12432"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/media\/12428"}],"wp:attachment":[{"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/media?parent=12431"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/categories?post=12431"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test.theeatculture.com\/en\/wp-json\/wp\/v2\/tags?post=12431"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}