Salmon Delight - Salmon Balls, Sponge, Yoghurt Spheres and Cuttlefish Ink Sauce Recipe
Equipment
Ingredients
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
Instructions
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.
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