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Alaska Wild Salmon omelette in deconstruction
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Course
Aperitif/Tapa
Alaska Product
Wild Salmon Roe (Ikura)
Servings
4
Ingredients
240
g
Wild Sockeye Salmon roe
For the potato foam:
800
g
peeled Mona Lisa potatoes
400
ml
liquid cream
320
ml
water from cooking the potatoes
100
g
virgin olive oil
4
g
salt
beaten egg
600
ml
pasteurised egg yolk
4
g
salt
100
ml
water
4
siphon flask
8
air cartridges
Instructions
Cut up and boil the potatoes, they must be very well cooked. Drain and reserve 80 ml of the cooking water.
Process the potatoes, warm cream, cooking water and oil, season and strain.
Fill a siphon flask, charge it and put it in a bain-marie at 70ºC.
Beat the egg yolk with salt and water in a bain-marie as for a Hollandaise sauce.