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Graved Salmon, Dill and Mustard Espuma

Graved Salmon, Dill and Mustard Espuma
  • 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

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
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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

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