PREPARATION TIME
60 min
DIFFICULTY
MEDIO
RECIPES SKANDIA SMOKED
Salmon tartar on vichyssoise, grilled melon and Skandia caviar substitute topping
INGREDIENTS
- 1 pack of Skandia salmon tartare
- 1 coffee spoon of mayonnaise
- 50 g melon
- 1 jar black caviar substitute (50 g) Skandia
- 1 jar red caviar substitute (50 g) Skandia
For the vichyssoise:
- 20 g butter
- 180 g leeks (white part only)
- 180 g potatoes
- 350 ml chicken broth
- 75 ml of liquid cream
- salt and pepper
PREPARATION
Mix the Skandia salmon tartar in a bowl with a spoonful of mayonnaise and place it inside a cylindrical mold 7 cm in diameter and 5 cm high. Reserve in the refrigerator.
For the vichyssoise:
Cut the white part of the leeks and chop it into slices or small pieces. We also wash, peel and chop the potatoes into small pieces.
Sauté the leek with butter over very low heat so that it does not take any color. When it is soft, add the potatoes and the broth, turn up the heat and cook for 30 minutes until the potatoes are tender. Then we blend it with the mixer and when it cools down a little, we add the liquid cream.
To finish our cream, we strain it through a fine sieve to remove the remaining strands and let it cool. Cut the melon into 2×2 cm cubes.
ASSEMBLY
Place the two types of caviar substitute on top of the tartar without mixing. Do the same with the chopped chives (optional), transfer to the plate and carefully unmold. Pour the cold leek cream around it. We sear the melon cubes on all four sides in a frying pan and place them on the plate around the tartar. Garnish with some sprouts and serve.
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