![](https://skandiaahumados.es/wp-content/uploads/2022/10/cabecera-carpaccio-bacalao-ahumado-skandia.jpg)
RECIPES SKANDIA SMOKED
Smoked cod carpaccio on tomato jam, beet mayonnaise, seaweed emulsion and Skandia mustard and dill sauce.
INGREDIENTS
- 1 blister pack of Skandia smoked codfish
- 40 g tomato jam (50 g skinned and seedless tomato and 40 g sugar)
- 50 g mayonnaise
- 25 g cooked beets
- 50 g liquid cream
- 1 sheet of gelatin
- 10 g spirulina powder
- 20 g sea lettuce seaweed
- salt and pepper
- micromézclum (sprouts of different vegetables)
- Skandia mustard and dill sauce to taste
- salt crystals
PREPARATION
Remove the smoked cod blister pack from the refrigerator and allow to stand at room temperature for 30 minutes before opening.
For the tomato jam
Fry the tomato cubes without skin and seeds. Once they begin to release their moisture, add the sugar. Cook until it reaches the point of jam and reserve.
For the beet mayonnaise
Blend the beets together with the mayonnaise until a smooth and fine texture is reached. Season to taste with salt and pepper.
For the seaweed emulsion
Desalt the sea lettuce and drain it. Place the spirulina in a ladle with the cream and cook for 7 minutes. Before the end of cooking, add the previously rehydrated gelatin sheet. Season with salt and pepper, grind and strain. Allow to cool and emulsify with the blender.
ASSEMBLY
Spread the tomato jam on the plate drawing a rectangle. Arrange the slices of smoked cod on top, covering the marmalade. Place alternating dots of beet mayonnaise and seaweed emulsion in an attractive way, and add sprouts on top with the help of tongs.
Add a few salt crystals to add salt to taste. We sauce around the whole with the Skandia mustard and dill sauce.
Ingredients that may interest you
Other Skandia Recipes
Subscribe now to the Skandia Newsletter to receive information straight to your inbox, including all our news, delicious recipes and promotions.