Slow cooked and gently shredded, the melt-in-your-mouth texture of the salmon pairs well with crisp green apples and the salty burst of roe. The puff pastry adds a final layer of texture to the delightful starter.
Makes 4 portions
Prep time 30 minutes
Cook time 1 hour
• 160g salmon fillet
1. To prepare the mi-cuit, finely trim, skin, and de-bone the salmon fillet.
2. Heat an immersion cooker or sous vide to 40°C. Cook the salmon for 1 hour.
3. When done, gently break the salmon into bite-sized pieces.
avocado cream
• 1 avocado
• 1 lime
1. Peel the avocado and remove the seed. Add the juice of one lime.
2. Blend them into a fine crème. Transfer into a piping bag with a small tip.
assembly
• 1 green apple
• 60g crème fraiche or sour cream
• 4 puff pastry tart shells
• 80g smoked salmon
• 30g pomegranate seeds
• 40g ikura
• microgreens (dill, nasturtium, oxalis, chervil)
1. Slice the green apple into thin slices.
2. Season the crème fraiche with salt and pepper. Plate the puff pastry tarts, and add 15g of crème fraiche to each.
3. Atop the crème layer, add the salmon mi-cuit. Arrange the smoked salmon slices on top.
4. With the piping bag, add dots of the avocado cream on top of the salmon.
5. Garnish the tart with the green apple slices, pomegranate seeds, ikura and microgreens.