Salmon amuse
How a simple amuse can be a head turner!
Equipment
- Silicon fish bone mold
- Fine cheese grater
Ingredients
Topping
- 100 gram smoked wild salmon
- 2 tbsp mayonaise
- ½ tbsp truffle tapenade
- 4 quail eggs
- 8 springs affilla cress
Fish bone crisps
- 25 gram egg white
- 38 gram Parmigiano Reggiano
- 25 gram flower
- 20 gram water
- 20 gram soft butter
- pinch of salt
Instructions
Fish bones
- Preheat the oven to 170℃.
- Grate the Parmesan and then mix all the ingredients for the fish bone crisps until the mixture has a smooth substance.
- Use a knife or spatula to fill the fishbone mold with the dough. Make sure the upper part of the mold is clean and empty, only the fish bones are filled.
- Put the mold into the oven for 7 minutes. Watch it closely, it's ready when the fish bones start to become golden.
- Take to mold out of the oven and carefully remove the fish bone crisps from the mold.
Topping
- Cut the smoked salmon into long 1 cm wide strips and roll them up.
- Boil the quail eggs for 3 to 4 minutes and peel them. Cut them in half (long side).
- Mix the mayonaise and truffle tapenade.
- Put a salmon roll on each fishbone, add some truffle mayonaise, then half a quail egg and finish with the affilla cress on top.
Serving tip
- Put a tiny dot of mayonaise on each plate (or if you're not serving as an amuse, on each spot on your plate where you want to put a fishbone) and put a fishbone on it, to prevent the fish bones from sliding on your way from the kitchen to your guests!