我只是简单翻译
Mousses - Smoked Salmon Mousse
慕斯-烟熏三文鱼慕斯
Pacojet produces a puree of very fine and smooth consistency, regardless of the foodstuff that is frozen and processed in a beaker. In principle, anything edible that can be frozen to -8°F/-22°C can subsequently be processed or 'pacotized' into a mousse or puree to the same fine consistency.
PACOJET能够很好的将食物处理的柔滑，不管食物是否冰冻，按照规律，任何食物都可以冰冻到-22摄氏度，接着就可以将其用PACOJET处理。
Consequently the procedure for making a finely textured, light and airy mousse, be it sweet (as in chocolate mousse) or savoury (as in smoked salmon mousse), is the same. This is what makes Pacojet so versatile. One minute a chef can process a frozen dessert, the next a fish, cheese, vegetable or chicken liver mousse for canapés, or appetizers/hors d’oeuvre. Again, the following savoury recipes of popular 'starters” are intended to serve only as examples to demonstrate this application. A chef will readily see the possibilities for many more.
Ingredients to make 1 liter (1.2 quart) = to pipe approx. 80 canapés
350g / 13oz smoked salmon trimmings 350克烟熏三文鱼碎料
50g / 1.5oz white bread (without crust) 无皮白面包
150ml / 5fl.oz milk150ML牛奶
250ml / 9fl.oz heavy cream 35% 250奶油
20g / 0.65oz shallots 20克葱
10g / 0.33oz butter 10G黄油
1cl / 1tbls lemon juice 1TBL柠檬汁
1x / 1x season with salt & pepper 少量盐胡椒
Preparation
1.-3. Cut salmon trimmings in small pieces and put in beaker; remove crust
将三文鱼切成小丁然后放入容器中。
from bread and cut in small pieces; saute shallots in butter. Add the bread, milk, 将面包去除皮后和葱，黄油，奶油，牛奶一起放入容器中，
cream and shallots to the salmon, season with salt and pepper, mix well.
很好的混合。
4. Place in freezer at -8°F/-22°C for at least 24 hours.
将食品放入冰箱24小时。-22摄氏度。
5. When the beaker is frozen solid, attach it directly to the Pacojet, and process ('pacotize”) the desired amount. For smoothest consistency, pacotize twice in succession.
当食物冰冻之后，直接PACO处理，为了得到更好的口感，PACO处理两次。
6. Serve as desired, for example on canapés, or use as a stuffing or filling.
Note: to make a terrine of salmon and broccoli with minor variations on this recipe, click on farces & terrines
Mousses - Smoked Salmon Mousse
慕斯-烟熏三文鱼慕斯
Pacojet produces a puree of very fine and smooth consistency, regardless of the foodstuff that is frozen and processed in a beaker. In principle, anything edible that can be frozen to -8°F/-22°C can subsequently be processed or 'pacotized' into a mousse or puree to the same fine consistency.
PACOJET能够很好的将食物处理的柔滑，不管食物是否冰冻，按照规律，任何食物都可以冰冻到-22摄氏度，接着就可以将其用PACOJET处理。
Consequently the procedure for making a finely textured, light and airy mousse, be it sweet (as in chocolate mousse) or savoury (as in smoked salmon mousse), is the same. This is what makes Pacojet so versatile. One minute a chef can process a frozen dessert, the next a fish, cheese, vegetable or chicken liver mousse for canapés, or appetizers/hors d’oeuvre. Again, the following savoury recipes of popular 'starters” are intended to serve only as examples to demonstrate this application. A chef will readily see the possibilities for many more.
Ingredients to make 1 liter (1.2 quart) = to pipe approx. 80 canapés
350g / 13oz smoked salmon trimmings 350克烟熏三文鱼碎料
50g / 1.5oz white bread (without crust) 无皮白面包
150ml / 5fl.oz milk150ML牛奶
250ml / 9fl.oz heavy cream 35% 250奶油
20g / 0.65oz shallots 20克葱
10g / 0.33oz butter 10G黄油
1cl / 1tbls lemon juice 1TBL柠檬汁
1x / 1x season with salt & pepper 少量盐胡椒
Preparation
1.-3. Cut salmon trimmings in small pieces and put in beaker; remove crust
将三文鱼切成小丁然后放入容器中。
from bread and cut in small pieces; saute shallots in butter. Add the bread, milk, 将面包去除皮后和葱，黄油，奶油，牛奶一起放入容器中，
cream and shallots to the salmon, season with salt and pepper, mix well.
很好的混合。
4. Place in freezer at -8°F/-22°C for at least 24 hours.
将食品放入冰箱24小时。-22摄氏度。
5. When the beaker is frozen solid, attach it directly to the Pacojet, and process ('pacotize”) the desired amount. For smoothest consistency, pacotize twice in succession.
当食物冰冻之后，直接PACO处理，为了得到更好的口感，PACO处理两次。
6. Serve as desired, for example on canapés, or use as a stuffing or filling.
Note: to make a terrine of salmon and broccoli with minor variations on this recipe, click on farces & terrines
