Salmon, dill and mustard: a combination that works! Combine everything in an Espuma with the iSi Gourmet Whip.
Ingredients
- 150 mlheavy cream
- 1 gsalt
- 1 gpepper
- 20 mlwhite wine
- 50 gDijon mustard
- 100 mlfish stock
- 20 mlnoilly Prat vermouth
- 50 mlcrème fraîche
- 30 gdill
- 1 gcane sugar
- 150 ggravlax fermented
1
Finely puree the fish stock, white wine, vermouth, Dijon mustard, dill and chopped smoked salmon in a blender.
2
Add the heavy cream and crème fraîche and season with spices.
3
Pour the mixture through the iSi Funnel & Sieve directly into a 0.5 l iSi Whipper, screw on 1 iSi Cream Charger and shake vigorously. Before serving, cool in the refrigerator for 1-2 hours.
Image source: Thomas Ruhl, www.port-culinaire.de
