Smoked Salmon

Author: Bernadette Eriksen

Keyword: pureed protein, Level 4 pureed dysphagia diet

Servings: 1000 g

Ingredients

▢ 1000 g Smoked Salmon cooked
▢ 625 mL Water
▢ 15 g Shape It Powder or use Shape It Scoop, see notes
▢ 13.8 g Thickplus Powder

Equipment

Robot Coupe Blixer 3 or 4 or Stick Blender / Food Processor
Rubber Spatulas Small or Medium
Rolling Pin

Ingredients

▢ 1000 g Smoked Salmon cooked
▢ 625 mL Water
▢ 15 g Shape It Powder or use Shape It Scoop, see notes
▢ 13.8 g Thickplus Powder

Instructions

Cook & Puree Food

Weigh all ingredients.
Chop the smoked salmon into 1cm pieces and place it into a blender or food processor. Puree until smooth, scraping down sides as required.

Activate Shape It Powder

In a saucepan, combine Shape It Powder and water. Bring to the boil over medium heat.
Reduce heat and simmer gently for 2 minutes, stirring as required.
Pour the hot Shape It mixture over the smoked salmon and add Thickplus Powder. Puree until smooth and combined, scraping down the sides as required.

Pour into Mould & Set

Place the smoked salmon mixture between two sheets of cling wrap. Roll to your desired shape and thickness.
Refrigerate until set.

Store or Serve

Store in fridge or freezer and prepare to serve.
To reheat, refer to the Shape It Reheating Guide.
Before serving, test for IDDSI Level 4 Pureed: To test, use the Spoon Tilt Test and Fork Drip Test. It should be smooth and free of lumps. For more information on IDDSI testing, click here.

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