with red beetroot
- 20 g salt
- 20 g sugar
- 70 ml Beets juice
- 400 g salmon
Cut the salmon into slices, stir the remaining ingredients so that the salt and sugar dissolve and then pour all the ingredients into a 0.5L Gourmet Whip.
Attach the Rapid Infusion accessories to the iSi Gourmet Whip as per the instructions. Screw on an iSi Professional Charger and let it rest for at least 30 minutes.
Then quickly de-aerate the iSi Gourmet Whip by pressing the lever.
Get creative: other liquids, such as fish stock or herbs, can also be used instead of the beetroot juice.
This recipe is suitable for the following products
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