WHAT'S GOOD UNDER THE HOOD

Salmon Mi-cuit, Avocado, Green Apples, Pomegranate, Ikura

Slow cooked and gently shredded, the melt-in-your-mouth texture of the salmon pairs well with crisp green apples and the salty burst of roe. The puff pastry adds a final layer of texture to the delightful starter.

Makes 4 portions

Prep time 30 minutes

Cook time 1 hour

• 160g salmon fillet

1. To prepare the mi-cuit, finely trim, skin, and de-bone the salmon fillet.

2. Heat an immersion cooker or sous vide to 40°C. Cook the salmon for 1 hour.

3. When done, gently break the salmon into bite-sized pieces

avocado cream

• 1 avocado
• 1 lime

1. Peel the avocado and remove the seed. Add the juice of one lime.

2. Blend them into a fine crème. Transfer into a piping bag with a small tip.

assembly

• 1 green apple
• 60g crème fraiche or sour cream
• 4 puff pastry tart shells
• 80g smoked salmon
• 30g pomegranate seeds
• 40g ikura
• microgreens (dill, nasturtium, oxalis, chervil)

1. Slice the green apple into thin slices.

2. Season the crème fraiche