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DECONSTRUCTED SMOKED SALMON & CRISPY BRIOCHE WITH SAFFRON AND PASSION FRUIT EMULSION, CAPER POPPERS

Food : Main Courses

DECONSTRUCTED SMOKED SALMON & CRISPY BRIOCHE WITH SAFFRON AND PASSION FRUIT EMULSION, CAPER POPPERS

Ingredients

  • 20g smoked salmon
  • 15g brichoe bread
  • 30ml mayonaise
  • 0.1g saffron
  • 2g capers
  • 2g mix cress
  • 20ml passion fruit juice
  • 20ml olive oil
  • Salt & pepper, to taste

Method

  • Trim the brioche bread to the required shape.
  • Wrap the smoked salmon with bread to make cannelloni.
  • To make the sauce emulsion add the reduced passion fruit juice and mayonnaise. Check the seasoning.
  • Fry the capers in hot oil to make popper for garnish.

Created by : Andreas Andersson