Ingredients
Instructions
- 8 oz salmon
- 1 oz powdered gelatin
- 16 fl oz heavy cream
- 1. Hot smoke salmon at 170F until an internal temperature of 135 is reached - about 45min to 1 hour
- 2. Finish in the oven until 145F internal temp
- 3. Combine salmon & veloute in a food processor. Process till smooth, push through fine sieve
- 4. In a separate bowl, bloom gelatin over simmering water in double broiler
- 5. Blend the gelatin into the salmon mixture
- 6. Fold in whipped cream, pipe