Smoked Salmon on Artichoke Crown - 19th Century Classic French Recipe

[@PetrichorAllegory]

Cool recipe, thanks chef, will be motivation to get me out of my perpetual fear of working with artichokes!

[@VagabondAnne]

That sounds awesome. I think I would skip the sieve step - surely it would be just as delicious! I happen to have artichoke plants in my garden and this looks like the perfect destination...

[@connor9024]

Wow! That’s a classic, looks magnificent! I think that’s a little rich for my palette but I’d love smoked fish and artichoke.

[@CookinginRussia]

It's probably not as rich as you imagine. Although tastes have changed over the decades. This was considered a light appetizer a century ago. :)

[@chancekehm4836]

@@CookinginRussiaLP poll o Pp

[@chancekehm4836]

@@CookinginRussia pll

[@CookinginRussia]

I don't understand these abbreviations.

[@connor9024]

@@CookinginRussia I think he is trying to cite a record playing chicken… lp long play pollo pp. 1-2 like APA format or something lol

[@757Poppy]

Looks delish.

[@MozartforDinner]

This one is a combination of everything I like. I've got some beautiful artichokes in the works and I swear to you I was gonna grind them down to a dip! Also, it's been a while since I've had real caviar. Is Cavi-art really a decent substitute taste-wise?

[@CookinginRussia]

It's decent, but there's no substitute for the real thing if we are talking about sturgeon caviar. The difference is that this costs about 4 euros for the same amount that would cost 500 euros of the real thing.

[@BravingTheOutDoors]

Perhaps you can continue with these oldies and demonstrate something with Foie gras? I like those sandwiches of corn pancakes with fig jam, aged balsamic and the works but I'm not sure how old that is. Anyway, I'm sure you know a few that are interesting.

[@CookinginRussia]

I'm focused mainly on finishing up this book by August, if at all possible. That's why I have been so slow on videos lately.

[@BigGrrr1]

What temperature should the oven be preheated to for setting the mousse and heating the fish discs?

[@CookinginRussia]

210°C -- it does say in the text there, but you didn't read it, did you? LOL

[@BigGrrr1]

@@CookinginRussia I will have to go back and look for it. I scanned through the video several times and missed it. It wasn't for lack of trying. Cheers!

[@CookinginRussia]

@@BigGrrr1 - It's not obvious, I realize. Look at the text at the top at 2:25.

[@BigGrrr1]

@@CookinginRussia I looked right at it and missed it. It blends into the background a bit and it's at the top. Ugh.

[@BravingTheOutDoors]

Never had that, never seen that. Looks good though.

[@CookinginRussia]

It's the sort of dish that you can pretty much only find now in old restaurants in France. It's probably at the Waterside as a special sometimes, too.

[@hylander9105]

trout roe instead of caviar is probably a no-no here?

[@CookinginRussia]

Right. In my opinion, and also in terms of the classic recipe.

[@BravingTheOutDoors]

I know you would never, unless you have all the ingredients and at their freshest but I still think your channel will not be complete until you've made a video on Bouillabaisse.

[@CookinginRussia]

I have friends in France who would take great offense at calling a soup Bouillabaisse without the correct ingredients. I could put up a video on a fish soup that is similar, but even then it would be very difficult because of the lack of variety of fish available here in Finland. The limited selection makes it impossible. We are a long, long way from the Mediterranean.