Smoked marinated
salmon tartar,
butter air and chili crunch
Salmon Marinade
Ingredients
- 500g. Greek yogurt
- 5g.Ahumal – smoke powder Ingredíssimo (ref.100090)
- 1 Cucumber (skin only)
- 40ml Lime juice
- 10g. Pickled grain mustard
- 2g. Grated ginger
Process
Gather and mix all the ingredients with rods and reserve.
Cured Salmon
Ingredients
- 1 kg. Salt
- 1 kg. Sugar
- 100g. Nori seaweed powder
- 1 Salmon fillet of 4-5kg without skin
Process
- Mix the salt, sugar and nori seaweed powder with a whisk.
- Cover the salmon on all sides with the mixture and let it cure for 2 hours.
Noisette butter air
Ingredients
- 300g. Noisette butter
- 3g. Lecithin Ingredíssimo (ref.608710)
Process
- Heat the Noisette butter to 50ºC and add the Lecithin. Raise the temperature to 60ºC and reserve.
- Aerate with a mixer or fish tank aerator at the time of service at a temperature of 40-50ºC.
Crispy chili fibers
Ingredients
- 1 pkg. Phyllo pasta
- 200g. Clarified butter
- 100ml Pasteurized liquid egg yolk
- 20g.Chili Fibers Ingredíssimo (ref.608651)
- 10g.Trisol - Dextrin Ingredíssimo (ref.656712)
Process
- Put a layer of clarified butter, add a sheet of filo pastry, spread with the egg yolk, add the Chili Fibers and sift the Dextrin with a sieve to form a thin layer.
- Add another thin layer of egg yolk and cover with another layer of filo pastry. Put a parchment paper on top and pass a roller to remove the remaining air.
- Punch or cut to desired shape once cool.
- Bake at 155ºC for 10-15 minutes. It is important to bake between trays so that it does not swell and separate the layers.
