Ingredients (For 6 to 8 people)
Base of the Yule Log:
200 g of crab meat (fresh or well-drained canned)
150 g of smoked salmon, cut into small pieces
250 g of cream cheese (mascarpone or Philadelphia)
3 eggs, separated (yolks and whites)
10 cl of liquid cream
1 tablespoon of mustard
1 tablespoon of chopped chives (or dill, according to taste)
Salt, pepper to taste
Decoration:
6 prawns (peeled)
1 yellow lemon (zest for the mixture and wedges for decoration)
Step-by-Step Preparation:
Step 1: Preparing the Base of the Yule Log
1. Preheat your oven to 180°C (356°F).
2. Separate the egg whites from the yolks into two separate bowls.
3. In the bowl with the yolks, add the cream cheese, mustard, and liquid cream. Whisk until you get a smooth and homogeneous consistency.
4. Beat the egg whites until stiff with a pinch of salt, then gently fold them into the previous mixture using a spatula, lifting the mixture to keep it airy.
Step 2: Adding the Seafood Ingredients
5. Gently fold the crab meat and smoked salmon pieces into the mixture, stirring carefully to maintain the airy texture.
6. Line a yule log mold or a rectangular mold with parchment paper, then pour the mixture in, smoothing the top with a spatula.
Step 3: Baking
7. Bake for 30 minutes, or until the log is golden and firm to the touch.
8. Let it cool completely in the mold before unmolding to ensure a good hold.
Step 4: Decoration and Serving
9. Once cooled, carefully unmold the yule log onto a serving plate.
10. Decorate with peeled prawns, arrange lemon wedges around, and sprinkle with chopped chives or dill.
Tips and Variations:
Freshness Tip: For even more flavor, add a touch of lemon zest directly into the base before baking.
Variation: You can replace the crab with shredded surimi for a more budget-friendly version or swap the prawns for pink shrimp.
Storage: This yule log can be stored in the refrigerator for 24 hours, making it ideal for preparing in advance.