{"id":5063,"date":"2019-07-11T10:00:01","date_gmt":"2019-07-11T10:00:01","guid":{"rendered":"https:\/\/nova.elfornerdealella.com\/?p=5063"},"modified":"2024-04-15T18:01:40","modified_gmt":"2024-04-15T16:01:40","slug":"pastis-de-salmo","status":"publish","type":"post","link":"https:\/\/elfornerdealella.com\/ca\/pastel-de-salmon\/","title":{"rendered":"Past\u00eds de Salm\u00f3"},"content":{"rendered":"<p>Com fa calor que millor que un Past\u00eds de Salm\u00f3. Un primer plat que podem deixar preparat per quan tornem a casa i poder degustar-lo ben fresquet i acabat de treure del frigor\u00edfic. Un ric Past\u00eds de Salm\u00f3 farcit amb un formatge crema, nous, enciam, surimi, maionesa i altres ingredients que us encantaran. <\/p>\n\n\n\n<figure class=\"wp-block-embed-youtube wp-block-embed is-type-video is-provider-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe title=\"Past\u00eds de salm\u00f3\" width=\"500\" height=\"281\" src=\"https:\/\/www.youtube.com\/embed\/1V5jnROyv9g?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">INGREDIENTS:<\/h2>\n\n\n\n<p>Per a un motlle de 30 cm. llarg x 12 cm. ample<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>400 grs. Salm\u00f3 Fumat<\/li><li>200 grs. Surimi ratllat (Palets Cranc)<\/li><li>2 Cogombrets a Vinagre<\/li><li>12 Cebetes a Vinagre<\/li><li>Enciam tallat<\/li><li>300 grs. Formatge Crema (tipus Philadelphia)<\/li><li>100 grs. Nous pelades<\/li><li>9 Llesques Pa de Motlle (aprox.)<\/li><li>5 Cullerades soperes <a href=\"https:\/\/elfornerdealella.com\/ca\/salsa-maionesa\/\">salsa maionesa<\/a><\/li><\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">ELABORACI\u00d3:<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>Rentarem i tallarem a juliana les fulles d&#039;enciam. Tallarem ben petitetes les cebetes i els cogombrets. Ho passarem tot a un bol, hi afegirem el surimi ratllat i unes 3 cullerades soperes de salsa maionesa.<\/li><li>Posarem les nous en una bossa de pl\u00e0stic i amb un pal de morter les aixafarem fins que quedin ben petites.<\/li><li>En un bol barrejarem el formatge crema amb les nous picades.<\/li><li>Utilitzarem un motlle rectangular que folrarem amb paper film per desemmotllar amb m\u00e9s facilitat. Cobrirem el fons i els laterals del motlle amb les l\u00e0mines de salm\u00f3 fumat, procurant que sobresurtin una mica per poder tapar el past\u00eds.<\/li><li>Amb un pinzell distribuirem dues cullerades soperes de salsa maionesa per sobre del salm\u00f3.<\/li><li>A sobre farem una capa amb les llesques de pa de motlle, al qual haurem tallat l&#039;escor\u00e7a. Ha de cobrir tot el fons.<\/li><li>A continuaci\u00f3 cobrirem amb la barreja de surimi, enciam i cogombrets i el distribuirem b\u00e9 procurant que quedi llis.<\/li><li>Farem una altra capa de pa de motlle i per sobre ho cobrirem amb la crema de formatge i nous.<\/li><li>Finalment taparem amb una altra capa de pa de motlle i aplanarem fortament amb les mans.<\/li><li>Taparem amb els trossets del salm\u00f3 que sobresortien del motlle. Tancarem el past\u00eds amb el paper film i el deixarem al frigor\u00edfic durant unes 3 o 4 hores perqu\u00e8 estigui ben fresquet<\/li><li>Per desemmotllar-lo obrirem primer la capa de paper film que cobria el motlle, despr\u00e9s farem la volta al motlle i el dipositarem en una plata per servir. Traurem la resta del paper film.<\/li><li>Decorarem el nostre past\u00eds amb rodanxes de cogombret.<\/li><\/ul>\n\n\n\n<h3 class=\"wp-block-heading\">Us aconsello que veieu el nostre v\u00eddeo de Past\u00eds de Salm\u00f3 per a una millor comprensi\u00f3 de tot all\u00f2 explicat.<\/b><\/p>","protected":false},"excerpt":{"rendered":"<p>Como hace calor que mejor que un Pastel de Salm\u00f3n. Un primer plato que podemos dejar preparado para cuando volvamos a casa y poder degustarlo bien fresquito y reci\u00e9n sacado del frigor\u00edfico. Un rico Pastel de Salm\u00f3n relleno con un queso crema, nueces, lechuga, surimi, mayonesa y otros ingredientes que te encantar\u00e1n. INGREDIENTES: Para un [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":9355,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[92],"tags":[3718,3719,3720,3721,3722,3723],"class_list":["post-5063","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-segundos-platos-caseros","tag-pastel-de-salmon","tag-pastel-fresco-de-salmon","tag-receta-de-salmon","tag-receta-refresacnte","tag-recetas-para-el-verano","tag-video-receta-pastel-salmon"],"_links":{"self":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/5063","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/comments?post=5063"}],"version-history":[{"count":3,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/5063\/revisions"}],"predecessor-version":[{"id":9358,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/posts\/5063\/revisions\/9358"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media\/9355"}],"wp:attachment":[{"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/media?parent=5063"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/categories?post=5063"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/elfornerdealella.com\/ca\/wp-json\/wp\/v2\/tags?post=5063"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}