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.

Ingredients
  • 150 ml heavy cream
  • 1 g salt
  • 1 g pepper
  • 20 ml white wine
  • 50 g Dijon mustard
  • 100 ml fish stock
  • 20 ml noilly Prat vermouth
  • 50 ml crème fraîche
  • 30 g dill
  • 1 g cane sugar
  • 150 g gravlax fermented

Preparation

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, www.port-culinaire.de

iSi Recipes

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In our database, you will find a host of scrumptious recipes that you can prepare quickly and easily with our whippers. Browse through numerous espumas, soups, desserts and cocktails and serve exciting concoctions to your guests on every occasion.

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