Salmon And Caviar Timbale |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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An elegant yet easy starter. Ingredients:
200 grams sushi-grade salmon |
1/2 avocado, peeled and diced |
1/4 - 1/2 teaspoon wasabi powder (to taste) |
1/2 teaspoon yuzu juice (to taste) |
salmon caviar |
Directions:
1. Place the avocado into a bowl and mash using the back of a fork. Add the 1/4 teaspoon wasabi powder and 1/4 teaspoon yuzu juice and mix until well combined. Taste and adjust adding more wasabi powder and yuzu juice to suit your palette.
2. Don't go over board and make it too hot or you won't enjoy the salmon. You want to be able to taste the three distinct elements - it needs to be in balance.
3. Next, finely dice the salmon. Do this only when you are ready to serve the dish.
4. Place a ring mould onto the centre of each place and half fill each mould - pressing down to compress the salmon.Top with a spoonful of the avocado puree - then top with the remaining salmon.
5. Use the back of a spoon to press down again. Keep the spoon against the centre of each timbale as you ease the mould upwards - revealing an intact timbale.
6. Spoon a little more of the avocado over the top of each and then a generous mounding of salmon caviar.
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