RECIPES SKANDIA SMOKED

Wild salmon flower on beet gazpacho, yoghurt and dill emulsion and salicornia

PREPARATION TIME

80 min

DIFFICULTY

DIFFICULT

INGREDIENTS

1 blister of wild salmon Skandia
120 g cooked beets
1 small tomato without skin
1/4 small onion
20 g soaked bread
1/2 clove garlic
50 ml of extra virgin olive oil
1 teaspoon of apple cider vinegar
20 ml mineral water
125 g plain Greek yogurt
dill
lemon juice
50 g liquid cream
1 sheet of gelatin
30 g of salicornia
salt and pepper

PREPARATION

Unfold the salmon slices and place them in a line, mounting each slice 2 cm above the next. When we have about 15 cm long, we roll it up to give it the shape of a flower, whose base we cut to make it stable. We reserve.

For the beet gazpacho

Place the beet, tomato, onion and garlic in the food processor and add the bread and half of the oil. Grind at maximum speed. Add salt and pepper to taste and add the water gradually until the desired texture is achieved.

For yogurt and dill emulsion

Bring the cream to a boil with the dill, salt and pepper. Add the rehydrated gelatin sheet and stir until completely dissolved. Place the yogurt in the blender container, blend and add the boiled cream together with the dill and gelatine. Let cool and blend again, adding a few drops of oil and a little lemon juice as mayonnaise. Transfer to a cooking bottle and keep cold.

ASSEMBLY

Place the salmon flower in the center of a deep dish. Add around the beet gazpacho and put some dots of the yogurt and dill emulsion on top of the gazpacho. Arrange some salicornia stems in a harmonious way. We serve.