Cured Salmon, Whipped Brie, Rye and Avocado
- 1/2 a side of cured
- 150g brie cheese
- 80ml cream
- 1 loaf black rye sour
- Garlic infused olive
- 2 avocados
- 1 lemon, juiced
- 1 tsp cayenne pepper
- 5 tsp good sea salt
- 4 sheets brik pastry
- Clarified butter (for
- Organic flowers
- Pea leaf
- Salmon roe
- Slice the salmon
horizontally into thin slices and lay on fridge’s cold tray. Set aside.
- Using a very sharp
knife or scissors, cut the brik pastry into desired sizes. Brush both sides
generously with clarified butter, wrap around steel cannelloni tubes and bake
at 170°C until just golden. Remove from oven and leave to cool on the steel
tubes until needed.
- Use a spoon to scoop
the brie from its rind and place in a large bowl. Whip the brie with a whisk
- Slowly add the cream
to the brie until incorporated, whipping continuously until light and airy. Keep
- Cut avocado in half,
remove skin and seed. Cut the avocado flesh into uniformly sized pieces.
- Place avocado in
blender with lemon juice, cayenne pepper and salt. Puree until smooth and
creamy. Place in piping bag and chill.
- Remove the crust from
the rye bread. Tear the bread into bite-sized pieces.
- Put a pan on low heat
with garlic oil (just enough to cover the base). When hot but not smoking, add
bread pieces and reduce heat to low.
- Toss bread in the
garlic oil until it is just beginning to dry. Remove from pan, place on paper
towels and store somewhere warm until needed.
- Roll the sliced salmon
into tight wheels and arrange around the plate.
- Use a hot teaspoon to
make quenelles of the whipped brie, arrange with the salmon.
- Pipe the avocado into
the brik pastry and place around the plate with the toasted rye to fill the
- Once you have a nice
balance of ingredients, scatter the salmon roe around the rolled salmon and
finish with organic flowers and pea leaves.
- If brik pastry is not
available for the steel cannelloni tubes, substitute with spring roll pastry
and roll around the handle of a well-oiled wooden spoon.
- A good seafood
supplier should be able to help source for whole cured salmon. Alternatively you
could try curing one yourself, it is not difficult and well worth the effort.
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