HOW TO make IT?
Ingredients and recipe
– 80g smoked Alaska salmon
– 50g heavy cream
– 1/2 tsp horseradish
– 3 or 4 pink peppercorns
– 1 pink radish
– 1 black radish
– 1 purple radish
– 1 pinch of salt
– 2 grinds of black pepper
– Some lemon zest
Thinly slice the radishes using a mandoline.
Whip the cream to about 80% (important: the cream must be cold).
Add 1/2 teaspoon of horseradish, lemon zest, and crushed pink peppercorns, adjusting the seasoning as needed.
Refrigerate the mixture.
Form small rosettes with the salmon slices, interspersing the radish slices to add volume to your plate.
Using two spoons, form three small quenelles of whipped cream to place around the salmon slices.
You can finish with a drizzle of good olive oil and a sprinkle of fleur de sel before serving.
