John Myers
Contents
show
Ingredients
Highland Focaccia:
- 500 g wheat flour
- 200 g rye flour
- 1 tsp sugar
- 1 tsp Salt
- 2 pcs yeast cubes
- 80 ml olive oil
- sea-salt
- 420 ml water lukewarm
- 3 sprigs of rosemary
Pumpkin Seed Butter:
- 100 g butter
- pumpkin seed oil
- 15 pumpkin seeds
Whiskey Smoked Salted Butter:
- 100 g butter
- Whiskey Smoked Salt
Herb butter:
- 100 g butter
- Salt
- pepper
- 2 chervil sprigs
- 2 sprigs of dill
- 2 tarragon sprigs
- 2 sprigs of parsley
Marinated Salmon:
- 1 kg Salmon
- 20 g peppercorns
- 30 ml Raitelberg Gin
- 50 ml lemon juice
- 50 ml lime juice
- 50 ml orange juice
- 1 tsp lemon zest
- 1 tsp lime zest
- 1 tsp orange zest
- 20 g coriander seed
- 80 g Salt
- 50 g sugar
- 5 sprigs of dill
- 3 allspice corns
Avocado foam:
- 30 ml milk
- sugar
- salt
- 85 g avocado
- 15 ml lemon juice
- 30 ml vegetable stock
- 70 g Natural yoghurt
- 10 g dill
- 20 g Parsely
- 1 cream charger
Salmon tartare:
- 500 g Salmon
- 3 spring onions
- 1.5 avocado
- Ginger
- 3 tsp lime juice
- 1.5 tbsp olive oil
- 1.5 tbsp chives
- salt
- pepper
- sugar
smoking egg:
- 5 eggs
- 20 g Hickory wood chips
Instructions
Focaccia:
- Mix wheat flour, rye flour, salt and sugar. Crumble the yeast over it and add the lukewarm water and the olive oil.
- Knead everything with the dough hook of the hand mixer for 5 minutes to a smooth dough. Cover the dough and let it rest for 45 minutes.
- After the resting time, place the dough on a baking sheet lined with baking paper, flatten it a little and sprinkle with olive oil, sea salt and chopped rosemary. Bake the dough at 200 ° C for about 25 minutes.
Pumpkin Butter:
- Put the butter, which is at room temperature, in a container and beat until creamy with the hand mixer. Add the pumpkin seed oil and stir in.
- To serve, divide the butter into five equal portions in small glass bowls and place 3 pumpkin seeds on top of each.
Whiskey smoked salt butter:
- Put the butter, which is at room temperature, in a container and beat until creamy with the hand mixer. Add the smoked whiskey salt and stir in. Divide the butter into five equal portions in small glass bowls.
Herb butter:
- Put the butter, which is at room temperature, in a container and beat until creamy with the hand mixer. Finely chop all herbs, add and stir in. Season to taste with salt and pepper. Divide the butter into five equal portions in small glass bowls.
Pickled salmon:
- Remove all bones and scales from the salmon, wash and pat dry.
- Make a marinade of crushing peppercorns, gin, lemon juice, lime juice, orange juice, lemon zest, lime zest, orange zest, coriander seeds, salt, sugar, chopped dill, crushing allspice grains and crushing cloves in a bowl.
- Put the salmon in a resealable bag and add the marinade. Now put the bag in the refrigerator for 48 hours and turn it every 12 hours.
- Shortly before serving, drain the marinade, wash the salmon briefly under running water and cut into small slices.
Avocado Espuma:
- Put all ingredients in a container and puree. Then pass the mixture through a sieve and pour it into an Espuma bottle.
- Screw in a cream charger and shake vigorously. Now divide the foam into 5 small glasses.
Salmon tartare:
- For the salmon tartare, remove the previously frozen salmon from the freezer and let it thaw slightly. Cut the salmon into small cubes while it is still half frozen.
- Finely chop the spring onions, avocado, ginger, garlic and chives and add to the salmon. Add lime juice, olive oil, salt, pepper and sugar and season to taste.
Smoke Egg:
- For the smoked eggs, hard-boil the eggs and let them cool. Then peel, cut into slices and serve on round cut-out foccacia slices.
- Smoke the bread and egg slices with hickory wood chips under a glass dome for 5 minutes.
Nutrition
Serving: 100gCalories: 243kcalCarbohydrates: 16.4gProtein: 10.3gFat: 15.1g
