TEST KITCHEN

Smoked Salmon Tortellini

Tortellini filled with Acme Smoked Fish smoked salmon trimmings, goat cheese and herbs served with veggies, lion’s mane mushrooms and a lemon beurre blanc. 

by Chef Mikel Anthony

This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Acme Smoked Fish.

Smoked Salmon Tortellini Filling

INGREDIENTS

  • 8 oz. Acme Smoked Salmon Trimmings
  • 8 oz. Goat cheese
  • 1/4 bunch Parsley
  • 1 tbsp. Olive oil approx.

METHOD

  1. Place ingredients in a food processor. Blend together.
  2. DO NOT ADD SALT. Taste the filling before deciding to add salt. I didn’t have to.

Tortellini Dough

INGREDIENTS

  • 8 oz. All purpose flour (important to weigh versus using measuring cups)
  • 6 ea. Large egg yolks
  • 1 ea. Large egg
  • 1-1/2 tsp. Olive oil
  • 1 tbsp. Milk

METHOD

  1. Form dough and knead for 10 minutes.
  2. Let rest. Roll out flat and fill with Smoked Salmon filling.

Lemon “Beurre Blanc”

INGREDIENTS

  • 2 sticks European butter
  • 1/2 cup White wine
  • 2 ea. Shallots, sliced
  • 4-5 cloves Garlic, sliced
  • 2 sprigs Thyme
  • 2 sprigs Rosemary
  • 1 tbsp. Limoncello
  • 1 pint Heavy cream

METHOD

  1. Sauté shallots and garlic.
  2. Deglaze with white wine.
  3. Reduce to Au sec.
  4. Add cream and reduce by half.
  5. Mount in your butter.
  6. Strain liquid through a fine mesh sieve.
  7. Add limoncello and season to taste.

 

 
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