Graved Salmon, Dill and Mustard Espuma

Graved Salmon, Dill and Mustard Espuma

Salmon, dill and mustard: a combination that works! Combine everything in an Espuma with the iSi Gourmet Whip.

  • 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


Finely puree the fish stock, white wine, vermouth, Dijon mustard, dill and chopped smoked salmon in a blender.


Add the heavy cream and crème fraîche and season with spices.


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,

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