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SALMON & AVOCADO PETIT FOUR SENSATION

Food : Main Courses

SALMON & AVOCADO PETIT FOUR SENSATION

Ingredients

Savory Breton
  • 170g butter
  • 150g icing sugar
  • 6g salt
  • 72g egg yolk
  • 230g plain flour
  • 22g baking powder
  • 3g pepper (black)
  • 2.5g thyme (fresh)
Avocado Mixture
  • 1 whole avocado
  • 1 cucumber (seedless)
  • 5g dill (finely chopped)
  • 5g fennel (finely chopped)
  • 2 gelatin sheets
  • Salt & Pepper to taste
Tasmanian Atlantic Raw Salmon
  • 300g salmon
  • 5g dill
  • 5g fennel
  • Salt & pepper to taste
Mayonnaise
  • 500ml oil
  • 1 tbsp Dijon mustard
  • 15ml white vinegar
  • 3 egg yolks
  • Salt & pepper to taste
Salmon Skin Ring
  • 100g salmon skin
  • 10g oil
  • Salt & pepper pinch

MethodSavory Breton 

  • Cream the butter, sugar and salt to combine and smooth.
  • Add egg till all is combined together.
  • Add all dry ingredients together.
  • Roll to 4mm thickness over the baking paper and freeze for 10 minutes.
  • Bake at 180C for 8 minutes.
Avocado Mixture
  • Combine grated cucumber, diced small cubes of avocado, dill and fennel.
  • Add salt and pepper to taste.
  • Add melted gelatin into the mixture.
  • Pack mixture into rectangular ring and blast freeze for 1 hour.
  • Cut to 3cm x 3cm, 4mm thickness.
Tasmanian Atlantic Raw Salmon 
  • Debone the salmon.
  • Season the salmon with dill, fennel, salt, pepper and olive oil.
  • Cut into 3cm x 3cm squares of 4mm thickness.
Mayonnaise
  • Mix egg yolk, Dijon mustard, and white vinegar together in the bowl thoroughly.
  • Add the oil gradually, whisking continually.
  • Once fully combined, adjust the seasoning.
Salmon Skin Ring 
  • Cut the skin into desired length and width.
  • Season the skin with oil, salt and pepper.
  • Tie both ends with butcher string and tie around the ring.
  • Bake the skin at 180C for 20 minutes or till crispy and gold in colour.

Created by : Roy Chin