Dilmah Seven Star Tea

Lemon Poppy Seed Macaron, Salmon & Goat’s Cheese Smoke

Food : Appetisers

Lemon Poppy Seed Macaron, Salmon & Goat’s Cheese Smoke


Lemon & poppy seed macaron
  • 150g ground almond
  • 150g icing sugar
  • 55g egg whites
  • 8 lemon zest
  • 150g sugar
  • 75g egg whites
Goat cheese
  • 300g Gruff Junction goats’ cheese
Smoked caviar
  • 235g water
  • 2g salt
  • 6.6g agar
  • 6g gelatin
  • 5g smoke powder
Compressed cucumber
  • 10g mirin
  • 10ml sushi vinegar
  • 2g salt
  • 5g sugar
  • 50g cucumber peeled and sliced
  • 10g wood chippings
Dill tuile
  • 150g potato, cooked
  • 95g egg whites
  • 65g butter
  • 10g dill
  • 50g flour
  • Pinch of salt

MethodLemon & poppy seed macaron 

  • Mix ground almonds, icing sugar and egg whites in thermo mix until smooth.
  • Make Italian meringue.
  • Add zest to ground almonds, icing sugar and whites.
  • Fold both mix together until combined.
  • Pipe onto mats and rest for 1 hour.
  • Bake t 130°C for 19 minutes.
  • Leave to cool and store in air-tight container.
Goat cheese 
  • Whip the cheese
  • Boil water, salt and agar until cooked.
  • Add gelatin and smoke powder.
  • Drop into cold oil
Compressed cucumber 
  • Put everything into a vac pack bag for 50 seconds. Rest for seven hours.
  • Into the cold smoke gun

Dill tuile

  • Mix everything together. Bake, roll and dry.

Created by : Chris Webb