Bouchee Bunny Salmon And Tarama

Preparation

1. 1

   To make the tarama, remove the crust from the sliced bread and soak it in milk. Squeeze out the excess, then blend. Add the egg yolk and blend again. Drizzle in the equivalent of 3 tablespoons of oil, then add the cod roe without the skin. Finish with the remaining oil and whip it like mayonnaise. Place it in a piping bag with a smooth nozzle and refrigerate.

2. 2

   Slice the beetroot with a mandoline to a 2 mm thickness and create harmonious shapes using a cutter. Save the trimmings. Start preparing the marinade for the tamago eggs. Blend the beetroot trimmings with soy sauce and mirin. Cook the quail eggs until hard-boiled, then peel them. Place the eggs in the marinade and let them sit in the fridge for at least one night.

3. 3

   To assemble the pieces, garnish the bouchées with the tarama. Add a halved egg, the beetroot pieces, some salmon roe, and top with a sprout.