WHAT'S GOOD UNDER THE HOOD
Salmon Mi-cuit, Avocado, Green Apples, Pomegranate, Ikura
Slow cooked and gently shredded, the melt-in-your-mouth texture of the salmon pairs well with crisp green apples and the salty burst of roe. The puff pastry adds a final layer of texture to the delightful starter.
Makes 4 portions
Prep time 30 minutes
Cook time 1 hour
• 160g salmon fillet
1. To prepare the mi-cuit, finely trim, skin, and de-bone the salmon fillet.
2. Heat an immersion cooker or sous vide to 40°C. Cook the salmon for 1 hour.
3. When done, gently break the salmon into bite-sized pieces
avocado cream
• 1 avocado
• 1 lime
1. Peel the avocado and remove the seed. Add the juice of one lime.
2. Blend them into a fine crème. Transfer into a piping bag with a small tip.
assembly
• 1 green apple
• 60g crème fraiche or sour cream
• 4 puff pastry tart shells
• 80g smoked salmon
• 30g pomegranate seeds
• 40g ikura
• microgreens (dill, nasturtium, oxalis, chervil)
1. Slice the green apple into thin slices.
2. Season the crème fraiche
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