Salmon Delight – Salmon Balls, Sponge, Yoghurt Spheres and Cuttlefish Ink Sauce

Salmon Delight – Salmon Balls, Sponge, Yoghurt Spheres and Cuttlefish Ink Sauce

Introducing our latest creation – Salmon Delight! This unique recipe combines the rich flavors of smoked salmon, creamy Philadelphia cheese, and tangy mandarin juice with our special ingredient, Carrageenan Iota, to create a delicious and visually stunning dish. But that’s not all – we’ve also included instructions for making delicate yoghurt spheres using our Sodium Alginate, as well as a sponge made with our Easy Whip® and a savory cuttlefish ink sauce. With a perfect balance of textures and flavors, this dish is sure to impress even the most discerning palates. So gather your ingredients and get ready to delight your taste buds with this mouth-watering creation.

Happy cooking!

Salmon Delight – Salmon Balls, Sponge, Yoghurt Spheres and Cuttlefish Ink Sauce Recipe

Special Ingredients Europe

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Prep time 30 minutes min

Course Appetizer

Cuisine Molecular

Servings 2

Equipment

• Precision Scale

Ingredients

  

1x2x3x

Salmon Balls

• 100 gr Smoked salmon
• 100 gr Philadelphia cheese
• 500 gr Mandarin juice
• 500 gr Carrageenan Iota

Yoghurt Spheres

• 500 gr Whole yoghurt
• 1 liter Water
• 5 gr Sodium Alginate

Sponge

• 300 gr Whole eggs
• 30 gr Egg yolk
• 140 gr Flour
• 1 gr Easy Whip
• 4 gr salt

Cuttlefish Ink Sauce

• Ultratex
• Water
• Cuttlefish ink
• Hickory Liquid Smoke
• Salt

Directions

 

Salmon Balls

• Blend the salmon with the philadelphia, make into small balls and put in the freezer.
• Blend the mandarin juice with Carrageenan and bring to a boil then allow to cool to app. 60°C.
• Skewer the frozen salmon balls with a toothpick and dip several times in the Mandarin Juice Solution until the desired result is obtained.

Reverse Spherification Of Yogurt

• Blend the water with Sodium Alginate, degas the mixture by resting it overnight or filtering it with a muslin. Another option is to bring to the boil and then allow to completely cool.
• Add the Yoghurt Mixture into moulds and freeze overnight.
• Heat the Sodium Alginate bath to approx 50°C and add the frozen yoghurt spheres and stir then remove and refresh in cold water.

Sponge

• Mix all the ingredients and put them in a siphon, load with two charges of N2O and siphon in a glass cup.
• Microwave at 900W for 40 seconds and unmould.
• Once cold, cut into disks and toast them in a pan.

Cuttlefish Ink Sauce

• Mix the ingredients apart from the Ultratex to taste until you get the desired taste, then gradually add the Ultratex until you get the desired consistency.

Keywords Carrageenan Iota, Cuttlefish Ink, Easy Whip®, Egg Yolk, Flour, Hickory Liquid Smoke, Large eggs, Mandarin Juice, Philadelphia Cheese, Smoked Salmon, Sodium Alginate, Ultratex, Whole Yoghurt

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