Description
Came up with something new, the dish is perfect as an appetizer; delicate taste of salmon with cream sauce and the spiciness of tarragon adds an unexpected taste.
Ingredients
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Salmon
60 g
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Olive oil
3 g
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Sauce
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Tarragon
-
Avocado
15 g
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Allspice
-
Cream
30 g
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Lemon
-
Caviar
10 g
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Broth
20 g
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Salt
3 g
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Shrimp
3 piece
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Bay leaf
1 piece
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Water
150 g
Cooking
Ingredients
Pour into a small saucepan the broth and bring to a boil
Add the cream and tarragon, bring to a boil
Add the pepper rose
Add avocados, eggs and Tabasco
Mix everything together and bring to a boil, remove from heat
Fry the salmon on parchment on both sides
Prepared salmon cut into 6 cubes and spread on a profound molds for canapés (I used miso spoons)
Pour the sauce and decorate with lemon wedges
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