Smoked Salmon Frivolité with Radish, Strawberry Chips and Rosé Vinaigrette

Nov 3, 2015

Smoked Salmon Frivolité with Radish, Strawberry Chips and Rosé Vinaigrette

Nov 3, 2015

To be paired with Creation Whale Pod Rosé

Smoked Salmon Frivolité with Radish, Strawberry Chips and Rosé Vinaigrette

Ingredients

Smoked Salmon Frivolité with Radish

  • 100 g smoked salmon
  • 10 ml light vegetable stock
  • 125 ml cream
  • 1 and half gelatine leaves
  • 2 ml lemon juice
  • 4 whole radishes
  • Salt to taste

Strawberry Chips

  • 2 strawberries

Rosé Vinaigrette

  • 50 ml Whale Pod Spyhopping Rosé
  • 10 ml sugar
  • 50 ml olive oil
  • 1 ml salt

Method

  1. Dissolve gelatine in the stock by warming the stock to a simmer and cool slightly.
  2. Blend the salmon, butter and lemon juice adding the veg stock slowly.
  3. Pass the mixture through a fine sieve.
  4. Whip cream until soft peaks form and fold in the cream with the salmon mixture.
  5. Leave to set for an hour in the fridge.
  6. Arrange the radish overlapping each other on top of smoked salmon mixture and roll it up sushi style – place in the fridge.
  7. Cut strawberries lengthwise into thick slices.
  8. Lay flat on baking paper and dust strawberries lightly with icing sugar and place in the oven.
  9. Set to 65° C and cook until dry and crispy.
  10. Reduce the Rosé and sugar until 1/3 is left and cool down.
  11. Add olive oil and salt and mix well.20 (Adjusted)

 

Creation News