Smoked Salmon

Smoked Salmon Bonbons

Ingredients

Carpaccio Tray of Smoked Salmon Carpaccio, lemon and pepper 150g

1 Lemon

1 Cream cheese

250g

Boiled egg

1 Sesame

5g

Poppy seeds

5g

Teaspoons of mustard

2 Pickles: Gherkin, spring onion, dried tomato...

40g

Fresh dill

5g

NORWEGIAN SALMON CARPACCIO WITH PEPPER AND LEMON OIL 150 G

Preparation time: 20 minutes

Rations: 4

Type of dish: Starter/Appetizer

See Videoreception

Prepared by

Chop the pickles and set aside. Chop the boiled egg.
Mix the egg with the pickles and 50g of cream cheese. Add lemon zest.

Spread 1 slice of salmon on plastic wrap. Fill with the mixture. Roll into a bonbon. Chill for 2 hours.

To make the accompanying cream, mix the remaining cream cheese with the dill and mustard.

Plate finish

Unroll the chocolates from the plastic wrap, place them on paper capsules. Decorate with sesame seeds, poppy seeds and salmon roe. Serve with the sauce.

Tricks

Make the chocolates small enough to be bite-size.

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