Profiterole, Smoked Salmon Cream, Trout Roe & Lemon Caviar
Ingredients
- 75 Pidy profiteroles
- 310 g smoked salmon
- 310 g raw salmon
- 625 g whipped cream
- 180 g dill
- 7 lemons
- 30 g pink peppercorns
- Trout roe
- 60 g lemon caviar
- Gold leaf
- Salt & Pepper
Preparation
-
1
Start by preheating the oven to 180°C. Season the raw salmon with olive oil, salt and pepper. Place in the oven for 20 minutes. Then let it rest in the fridge.
-
2
To prepare the smoked salmon cream, and to obtain a textured cream, mix the 2 salmons, with the whipped cream, dill, pink peppercorns, lemon zest and juice. Season with salt and pepper and piping with a fluted tip.
-
3
Cut out the tops of the profiteroles and top with the cream. On top, add a few caviar lemon seeds and then close the cabbage.
-
4
Finally, poach a pinch of cream, place the trout roe, a sprig of dill and a small gold leaf on it.
