CHRISTMAS : THE FRENCH CLASSIC DECONSTRUCTED - PART 6 - SMOKED TROUT AND CHESTNUT YULE LOG

SMOKED TROUT AND CHESTNUT YULE LOG LOLLIPOPS

To be honest with you, it's in London that I have cooked with smoked trout for the first time! Life is very ironic sometimes isn't it... Yule log is an institution at Christmas. It is normally baked with a terrible heavy buttery stuffing I always disliked... More and more you can see salted yule log, and for the French classic I have decided to create a log yule with smoked Trout and my favorite, I have named the CHESTNUT.... You know how I loved these (click here)... I have lots from France (obviously) but I have found some Clement Faugier whole chestnuts' tin in large supermarket, so go for them! 
To present this yummy log, I had served it to my friends as lollipops. It will have a terrible effect on your Christmas table !!

If you have missed the 5 previous "special Christmas" recipes it's here :

* Salmon papillote with tapenade and Tomato Sorbet (click here)
* Cepes and Walnut madeleines (click here)
* Sauternes bonbons (click here)
* Armagnac and Roquefort ice-cream (click here)
* Crab with chantilly-dill eclairs (click here)

SMOKED TROUT AND CHESTNUT YULE LOG
A quick glance in your kitchen...

In your fridge
Crème fraîche
Butter
Eggs
White wine
Emmental
Smoked trout
Philadelphia cheese
Lime

In your cupboard
Flour
Baking powder
Chestnuts

SMOKED TROUT AND CHESTNUT YULE LOG 

Serves 6

4 eggs 
150g of grated Emmental 
100g of melted butter 
40g of white wine 
100g of sift flour 
4g of baking powder 
200g of cooked chestnuts, roughly cut
100g of smoked trout
100g of Philadelphia cheese 
40g of crème fraiche 
The juice of 2 limes

Pre-heat your oven to 180°.

In a bowl, whisk the eggs. Add the Emmental, butter and wine. Combine well.

Add the flour and baking powder to the bowl.

Grease and line a rectangular tin with baking paper.

Spread the batter evenly into the lined tin.

Cook for 10 minutes.

Meanwhile, in a little bowl, mix the crème together with the Philadelphia. Set aside.

Leave the cake to cool.

When it has cooled, spread with the Philadelphia mixture.   
Place over the trout, the chestnuts crumbs and the lime juice.

Carefully roll the cake, peeling off the baking paper as you roll.

Cover and chill in the fridge.

Just before serving, slice carefully the log. 

Insert longs cocktail sticks and enjoy !

Pour ce MMM de Noël, j'ai choisi la Bûche version salée avec de la truite (pourquoi pas) et des châtaignes. Ne sachant trop comment servir ce plat, qui pour nous français est un peu basique, Je trouvais l’idée des sucettes sympathique. De facto, je me suis lancée à la recherche de grands cocktails sticks et mes invités étaient ravis ! En fait, d’après certaines amies anglaises, cette buche se rapprocherait fortement de la « roulade » anglaise. La roulade EST une Bûche mais sans garniture extérieure. C’est parfait, je fais malgré moi quelques anglicismes culinaires… Et comme Noël cette année est arrivé particulièrement vite, je vous propose une chanson de la chanteuse Izia que j’apprécie beaucoup avec un clip qui défile à toute allure.

Joyeux Noël !