{"id":2414,"date":"2015-07-27T16:52:46","date_gmt":"2015-07-27T16:52:46","guid":{"rendered":"http:\/\/awaywego-origin.carnival.com\/?p=2414"},"modified":"2017-10-05T14:24:35","modified_gmt":"2017-10-05T14:24:35","slug":"the-easiest-salmon-cornet-recipe","status":"publish","type":"post","link":"https:\/\/www.carnival.com\/awaywego\/lifestyle\/food-drink\/the-easiest-salmon-cornet-recipe","title":{"rendered":"The Easiest Salmon Cornet Recipe"},"content":{"rendered":"

Today I am going to show you an easy cheat for making these delicious salmon cornets.<\/p>\n

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But first, I want to tell you what inspired this recipe.<\/p>\n

On our last Caribbean cruise<\/a>, Jacinda and I had the pleasure of experiencing the Carnival Chef\u2019s Table<\/a> dinner.<\/p>\n

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It was an 8-course extravaganza featuring a tour of the kitchens, one-on-one time with the head chef, and plate after plate of delectable delicacies.<\/p>\n

Check out the behind-the-scenes cruise ship fun and get my easy cheat Salmon Cornet Recipe<\/strong> after the jump\u2026<\/p>\n

So the chef\u2019s table dinner on the Carnival Glory was amazing. The head chef, Frank, greeted us with champagne\u2026<\/p>\n

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\u2026and scrumptious appetizers like the salmon tartar cornets that inspired my recipe.<\/p>\n

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My favorite appetizer was this mango sphere on a rosemary biscuit. It popped in my mouth like a bubble!<\/p>\n

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Jacinda and I love anything made out of shelled sea creatures, so this crab stack with corn custard, polenta cracker, tangerine, and passion caviar was right up our alley.<\/p>\n

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Jacinda loved this beef carpaccio air pillow with chocolate bacon and apple ribbons. Amazing.<\/p>\n

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Frank showed us the attention the chefs give to the plating of each course as he topped this double cooked lamb with tapioca. Did you know that all the cooking on cruise ships is done entirely without fire? Most of the meats are cooked in a sort of sous vide type pressure cooker that was especially developed for cruise ships. I wish I could tell you more than that, but I didn\u2019t understand it very well. All I know is it was delicious.<\/p>\n

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At dinner we enjoyed so many courses like this combination of two different types of tomato bisque with crisped brioche and a garlic crisp.<\/p>\n

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The wagyu beef with bone marrow souffl\u00e9, scallion and garlic panisse, and gremolata crisp was so tender and savory.<\/p>\n

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But this sea bass with chorizo crust, fried pop corn pudding, lemon macaroon, and lobster foam was my personal favorite.<\/p>\n

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Well, it was my second favorite. My favorite thing about the chef\u2019s table experience was meeting these guys\u2026<\/p>\n

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If you are ever on a Carnival cruise ship, I highly recommend the chef\u2019s table experience. All of this, and a magician too! Yes, there was MAGIC at our dinner. You guys must know by now how much I love magic. So, now to make a little magic of our own. Let\u2019s see all the shortcuts I took to make our own not-quite-as-fancy, yet-still-delicious, salmon cornets.<\/p>\n

The Easiest Salmon Cornet Recipe<\/strong><\/p>\n

Ingredients<\/strong>
\n(adjust amounts for the quantity you would like to make, these amounts make 1 cornet):<\/p>\n