John Myers
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Label Rouge Salmon Made from Red Kampot Pepper and Kampot Pepper Daiquiri
The perfect label rouge salmon made from red kampot pepper and kampot pepper daiquiri recipe with a picture and simple step-by-step instructions.
Kampot Pepper Daiquiri
- 2 cl Sugar syrup
- 3 cl Lime juice
- 5 cl Rum
- 2 piece Tonka beans
- 1 piece Lemon
- 2 g Pepper White
- 4 piece Ice cubes
Pickled salmon
- 600 g Salmon fresh
- 2 piece Lemons
- 15 g Berry pepper red
- 1 piece Orange
- 30 g Salt
- 15 g Sugar
Chervil crème fraîche
- 250 g Creme fraiche Cheese
- 0,5 piece Lemon
- 0,5 bunch Chervil fresh
- 1 pinch Salt
- 1 pinch Pepper
Rievkooche
- 500 g Potato
- 2 Msp Freshly grated nutmeg
- 1 tbsp Flour
- 2 piece Eggs
- 60 g Shallots
- 0,5 bunch Chervil chopped
Crispy salad
- 1 piece Frize salad
- 1 piece Lollo rosso
- 100 g Lamb’S lettuce
- 100 g Arugula
- 50 g Blossoms
- 40 g Pine nuts
- 5 piece White bread toast
- 100 ml Vinaigrette
Kampot Pepper Daiquiri
- Grind the clay beans and let them steep in rum for 1 day. Mix the syrup, lime, rum, ice and crushed pepper in a shaker. Then strain and pour into the cocktail glass. It is best to put the glasses briefly in the freezer in advance. Decorate with lemon.
Pickled salmon
- Wash salmon and pat dry. Then sprinkle pepper, salt, sugar, chervil, lemon and orange zest over the salmon. Cover with cling film, put in the refrigerator and let sit in the stain for between 34 and 36 hours. Then wash off the stain, dry the salmon and refrigerate. To serve, cut into approx. 0.4 cm thick pieces and sprinkle with red pepper.
Creme fraiche Cheese
- Beat the crème fraîche with a whisk until stiff. Mix in a pinch of salt, zest half a lemon, chopped chervil and white pepper. Form small cams with the spoon to serve. To do this, hold the spoon in warm water before molding.
Rievkooche
- Peel and grate the potato and squeeze it out well. Knead in with salt, nutmeg, pepper, flour, egg yolk, shallot cubes and chopped chervil. Shape into round molds in the pan and fry
salad
- Mix the salad, trap it and pour the vinaigrette over it. Fry bread croutons in butter and oil with salt, then drain on kitchen crepes. Roast pine nuts and add to the salad with the croutons.
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