Mini Puff Pastry Christmas Tree & Star Shell Japanese Style
Prep: 20 minutes
Servings: 1 box of 320 pieces
Ingredients
- 320 Mini puff pastry Christmas trees
- 3.2 kg raw salmon
- 2.6 kg whipped cream
- 27 limes
- 2.6 kg coarse salt
- 2.6 kg caster sugar
- Timut pepper
- 267 dill
- 267 g nori seaweed
- 267 g black sesame
- Rose petals
- Salt & Pepper
Preparation
-
1
Start by preparing the salmon gravlax tartare by mixing coarse salt, timut pepper and sugar. Then place the salmon in the fridge for 6 hours in the mixture. Then desalt with clear water. Finally, cut the salmon into cubes of about 5 mm.
-
2
To make the raw dill cream, whip the cream in a food processor, then add the chopped dill and season with salt and pepper. Then put in a piping bag with a smooth tip.
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3
To assemble, garnish the puff pastry bases with the dill cream. Then add the salmon tartare, zest a lime, then add the black sesame and the nori seaweed previously cut. Finally, finish with the rose petals.
