Smoked Salmon Espuma

Fancy some fish?

Smoked Salmon Espuma

Serve the Espuma at a luxury brunch or as an amuse-bouche!

  • 150 mlheavy cream
  • 1 gsalt
  • 1 gpepper
  • 20 mlwhite wine
  • 150 mlfish stock
  • 150 gsmoked salmon
  • 20 mlvermouth


Finely puree the fish, capers and finely-chopped smoked salmon in a blender. Add the heavy cream and season with vermouth, white wine and spices. Pass the mixture through the iSi Funnel & Sieve and pour into a 0.5 l iSi Whipper, screw on 1 iSi Cream Charger and shake vigorously. Cool the filled Whipper in the refrigerator for 1-2 hours.

Serve on degustation spoons with keta caviar and parsley.

Double the ingredients for a 1 l iSi Whipper. Screw on 2 iSi Cream Chargers, one after the other. Shake vigorously after attaching each Charger. Halve the ingredients if using a 0.25 l iSi Whipper.

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