Smoked Salmon Sauce
- 30 g Onion, finely diced
- 20 g butter
- 250 g QimiQ Sauce Base
- 50 ml heavy cream
- 100 g smoked salmon
- 10 ml lemon juice
- 170 ml vegetable or fish stock
Finely dice the onion and sweat lightly in the butter.
Add the QimiQ Sauce Base, stock, cream and the diced smoked salmon and briefly bring to the boil. Season well with salt and pepper and the lemon juice.
Mix finely in a blender and pass through the iSi funnel and sieve directly into a 0.5l iSi Whip. Screw on 1 iSi Professional Charger and <a href="/us/culinary/recipes/detail" title="" data-content="<div class="ce-bodytext"><p>With each shake, the consistency of the mass becomes a little firmer. Therefore, the whip should not be shaken again as soon as the foam has reached the desired strength - in this way you always achieve optimal results and avoid a residual amount in the whip!</p></div>">shake 16-18 times.
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