John Myers
Smoked Wild Salmon with Wasabi Espuma
The perfect smoked wild salmon with wasabi espuma recipe with a picture and simple step-by-step instructions.
- 5 Pc. Wild salmon steaks
- 150 ml Whipped cream
- 1 Pc. Large cucumber
- 1 Pc. Radish
- 1 cups Beetroot seedlings
- 1 Pc. Carrot
- 5 Pc. Fresh oysters
- Fresh dill
- Rosemary fresh
- Chives fresh
- 5 Pc. Physalis
- 1 Pc. Lime
- 1 Pc. Lemon
- Spices
- Balsamic syrup light
- Fig balsamic syrup dark
- First smoke the fish steaks in the charcoal grill. To do this, smoke them with soaked smoking chips (apple and hickory) for 60 minutes at around 60 – 80 degrees.
- Cut five slices lengthways from the cucumber, then roll them up to make a turret. Mix the cream with salt, pepper, chilli sauce and wasabi (1 teaspoon) into a mixture and pour into a siphon. Then pour the mixture into the cucumber towers and garnish with chives.
- Slice the radish into small pieces, drizzle with light balsamic syrup, season with salt and arrange on the plate with some beetroot seedlings and after removing the skin, arrange the wild salmon steaks on this bed of radish. Grate the carrots, drizzle with fig-flavored balsamic syrup and arrange on the plate. Pierce the raspberry from below, pull in a sprig of rosemary and serve. Decorate the plate with physalis.
- Open the oyster, drizzle with the lemons, season with salt and arrange on the plate. Cut with lemon and lime zest and sprinkle on the fish. Decorate the plate with dill and serve.
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