Smoked Wild Alaska Sockeye Salmon Cannelloni Filled with Russian Salad and Wasabi Caviar
Ingredients
For the cannelloni
- 400 g smoked wild Alaska sockeye salmon
For the Russian salad
- 300 g peeled and cooked carrots
- 300 g peeled and cooked potatoes
- 50 g chopped capers
- 2 cans of tuna
- 40 g chopped olives
For the mayonnaise
- 2 eggs
- 200 ml sunflower oil
- Salt and pepper to taste
For the garlic lactonnaise
- 100 ml milk
- 1 garlic clove
- 1 tablespoon spirulina
- Sunflower oil as needed
For garnish
- Edible flowers
- Wasabi pearls
- Mixed microgreens
Instructions
- Grate the cooked carrots and potatoes and place them in a bowl.
- Add the flaked tuna, capers, chopped olives, and part of the mayonnaise. Mix well until a smooth Russian salad is obtained.
- Prepare the mayonnaise by placing the eggs in a blender cup, seasoning with salt and pepper, and blending while slowly drizzling in the sunflower oil until creamy.
- Slice the smoked salmon into thin sheets.
- Lay several salmon slices on plastic wrap to form a base, place the Russian salad in the center, and roll into a cannelloni shape. Press lightly to compact it.
- Refrigerate for at least 2 hours so it holds its shape.
- Prepare the lactonnaise by blending the milk with the garlic clove (germ removed) and slowly adding sunflower oil until emulsified.
- Divide the lactonnaise into two equal parts and add spirulina to one half, mixing well.
- Place both sauces into piping bags for easier decoration.
- To serve, slice the cannelloni if desired and place it on the plate. Decorate with dots of white and green lactonnaise, then add microgreens, wasabi pearls, and edible flowers.