Argan wood smoke salmon & Caviar on whole-wheat blinis, Beldi lemon confit cream

Attilus recipe

INGREDIENTS

Whole-wheat blinis

Whole wheat flour 300gr
Flour  100gr
Baking powder 7gr
Whip egg white 3
Milk  500gr
Pinchsalt

Lemon Beldi confit cream

Double cream 100ml
Beldi lemon confit 10gr
Salt  5gr

Cucumber gel

Cairoucumber juice 500ml
Agar-agar 4gr
Pm green lemon zest
Pinch salt

Garnish

Argan wood smoke salmon 500gr
Royal Oscietra Caviar 100gr
Cucumber ribbon 1pcs
Baby rocket leaves

METHOD

Whole wheat blinis
Mix gentle all the ingredient together, leaves it to rest for 1 hour before cook it in a pan

Lemon Beldi Confit cream
Whisk the cream with the lemon confit, salt and pepper to taste, until it has thickened.

Cucumber gel:
Bring the agar agar and 0.5 litre cucumber juices to the boil, season with salt, lime zest and pour on flat oven trays.
Mix in a food procedure and sieve.
Reserved into a squeezing bottle and refrigerate

Dress:
Cover the top of the blinis with the lemon Beldi confit cream, dress on top the argan wood smoke salmon, add some drop of cucumber gel, cucumber ribbon and the caviar
Gold leave to garnish with some baby rocket leave

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