Monday, August 5, 2013

Creamy Salmon and Wasabi Push Pops - from Kiwicakes test kitchen

Here's a novel way to use Push Pops, to house this stunning savoury smoked salmon treat. They look great for entertaining when propped up in our proudly kiwi made Push Pop Holder.

Make your cheesy sponge layer first, so you can prepare the other fillings while its cooking. 

Melt 50 grams of butter slowly in a heavy pan and stir in 1/3 cup flour. Cook for 2 minutes and then VERY gradually add 1 cup of milk (I start by adding just a teaspoon of milk at a time to loosen the mixture) until you have a thick sauce with no lumps. Take off the heat and stir in 1/2 cup of grated tasty cheese. Cool the mixture and mix in 5 large egg yolks. Beat the remaining 5 egg whites until stiff but not dry and fold into the batter. Pour evenly into a greased and lined 30 x 40cm sponge roll tin and bake at 190 degrees C for 20 minutes until golden. It smells and looks amazing whilst cooking.

I got 40 x 4 cm round discs out of my sponge, which comfortably made 10 push pops. There's no reason why you couldn't cut close to the edge though and this recipe would make a dozen pops. The leftover edge bits are great for snacking!

You can use the push pop container itself as a cutter, but I found that a regular cake decorating fondant cutter gave an even crisper result. We sell a pack of 4 round cutters that are reversible with scallop cutters on the reverse (one is pictured above). Great value at $8.95 for 8 versatile cutters that you will use time and time again. 

The cream cheese filling is simply the following 3 ingredients lightly whipped up together:

500g light cream cheese
1 teaspoon prepared wasabi
4 tablespoons of finely chopped parsley/chives or whatever is in your garden.

Spoon mixture into a piping bag with just a standard coupler on (no tip required!) 

Use your 4cm cutter again to cut rounds from 200g of sliced smoked salmon. You will need 36.

Then stack away to your heart's content. This is the easy, quickest and most satisfying part of the process. Once your stacks are completed, let them rest in the fridge until you are ready to serve. 

If you had capers or gherkins on hand, then a small handful finely diced would really enhance the cream cheese filling by providing a salty punch.

These push pops would go down well with a nice glass of crisp white wine. A cool and fresh party snack ready for the summer months ahead. 
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