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 <a href="/us/culinary/recipes/detail" title="" data-content="<div class="ce-textpic ce-center ce-above"><div class="row"><div class="col-50"><div class="ce-gallery" data-ce-columns="1" data-ce-images="1"><div class="ce-outer"><div class="ce-inner"><div class="ce-row"><div class="ce-column"><figure class="image"><img class="image-embed-item mw-ui-100 h-auto" src="/fileadmin/_processed_/6/f/csm_RapidInfusionBGWhiteSquared_61d06dfb9e.png" width="330" height="239" alt="" /></figure></div></div></div></div></div></div></div><div class="row"><div class="col-50"><div class="ce-bodytext"><p>Hardly any other accessory gives you so many possibilities: Flavor liquids such as alcohol, oils or vinegar in just a few minutes.</p><p><strong><a href="https://www.isi.com/us/culinary/products/detail/product/rapid-infusion/" target="_blank">>> More Info</a></strong></p></div></div></div></div>">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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