Esta receta se presentó en nuestro stand de Big Garlic, en la feria Fruit Attraction 2015. Propusimos una presentación en platitos pequeños en forma de hoja, y hemos adaptado la receta a una cantidad de 20 platitos por bandeja, en el caso de que os apetezca preparar este aperitivo para una fiesta. Esperamos que os […]
60 min
20 pax
Difficult
In a small saucepan, gently cook the garlic in the cream over low heat until very tender, being careful not to let it brown or burn the cream. Let it cool. Set aside a quarter of the mixture and strain the rest into a siphon, sealing it and charging it with two gas cartridges. Refrigerate.
We work the cream cheese a little to make it lighter with the help of a whisk at room temperature and put it in a piping bag with a smooth and fine nozzle.
We cut the salmon into small strips and roll them up on themselves.
We put the aioli in a squeeze bottle and set it aside.
FINISHED DISH:
On a small appetizer plate, we placed, as shown in the photo, a large button of cream cheese in front, a small button of aioli on top, and a sliced almond on top of it.
On one side we placed a freeze-dried raspberry, on the other a salmon roll with a strip of chive and a strip of lime, and on the back, we placed the garlic foam.
We decorate with a flower petal and cover it lightly with the cream cheese.
– It's an appetizer meant to be eaten in one bite, allowing you to savor the whole experience at once.
– They are very different flavors, in a bite-sized dish, which is very elegant and surprising because of the overall effect and final result.
– If instead of smoked salmon, we add a piece of persimmon (or kaki), we will achieve a very pleasant and novel mix of flavors and textures.
