01 Feb Canape of smoked Alaska Wild King Salmon foam with Wild Salmon Caviar
Canape of smoked Alaska Wild King Salmon foam with Wild Salmon Caviar
- 4 slice Bimbo bread
- 800 g Wild Salmon caviar
- 400 g smoked Coho Salmon
- l water
- 12 leaves of gelatine
- Process the shredded Wild Salmon with water, add the gelatine, already softened, strain and put into a siphon flask. Charge and reserve.
- Preparing the bread shell: First put the slice of bread in the freezer.
- When it is frozen, cut it very fine in the meat slicer; put into a steel mould and toast in the oven at 180º for 4 minutes. Reserve.