Truffle and Cauliflower Balik Salmon, Toasted Almonds, Truffle Caviar

30 Nov 2011

Get Pierchic's sophisticated take with this recipe


Cauliflower Veloute
600g cauliflower
10ml Perigo truffle oil
60ml cream
80g onions
200ml milk
100g butter
400ml vegetable stock
25g thyme

Balic Salmon Tian
100g Balik salmon or smoked salmon
50g creme fraiche
10g dill
50g almonds

Serves: 4


Cauliflower veloute
Saute the onions with the cauliflower without giving any colour to the vegetables. After add the milk, vegetable stock and thyme. Cook all the ingredients until they are soft. Blend everything in a blender and add the cream until you get a smooth consistency; season it with salt and white pepper. Before serving add the butter and blend again.

Balik salmon tian
Cut the salmon into even cubes. Add the chopped dill and shape it into a ring. Press it down and spoon the creme fraiche on top. Remove the ring and place it in the middle of a soup bowl. Garnish with some toasted almond quarters.

INFO: This recipe was provided courtesy of Pierchic at Madinat Jumeirah