Salmon Delight - Salmon Balls, Sponge, Yoghurt Spheres and Cuttlefish Ink Sauce Recipe

Create this Salmon Delight recipe using Special Ingredients products and impress your customers, family and friends with modern Gastronomy.

Salmon Delight - Salmon Balls, Sponge, Yoghurt Spheres and Cuttlefish Ink Sauce Recipe

Rated 4.6 stars by 14 users

Category

Molecular Gastronomy

Cuisine

Molecular Gastronomy Appetiser

Servings

2

Prep Time

30 minutes

Cook Time

0 minutes

Create this Salmon Delight recipe using Special Ingredients products and impress your customers, family and friends with modern Gastronomy.

Author:

Special Ingredients Ltd

Image of Salmon Delight - Salmon Balls, Sponge, Yoghurt Spheres and Cuttlefish Ink Sauce Recipe

Ingredients

Salmon Balls

100g Smoked Salmon
100g Philadelphia Cheese
500g Mandarin Juice
500g Special Ingredients Carrageenan Iota

Yoghurt Spheres

Whole Yoghurt
1 Litre of Water
5g Special Ingredients Sodium Alginate

Sponge

300g Whole Eggs
30g Egg Yolk
140g Flour
1g Special Ingredients Easy Whip®
4g salt

Cuttlefish Ink Sauce

Special Ingredients Ultratex
Water
Cuttlefish Ink
Special Ingredients Hickory Liquid Smoke
Salt

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Directions

Salmon Balls

Blend the salmon with the philadelphia, make into small balls and put in the freezer
Blend the Mandarin juice with Carrageenan and bring to a boil then allow to cool to approx 60°C.
Skewer the frozen salmon balls with a toothpick and dip several times in the Mandarin Juice Solution until the desired result is obtained.

For The Reverse Spherification Of Yogurt

Blend the water with Sodium Alginate, degas the mixture by resting it overnight or filtering it with a muslin. Another option is to bring the boil then allow to completely cool.
Add the Yoghurt Mixture into moulds and freeze overnight.
Heat the Sodium Alginate bath to approx 50°C and add the frozen yoghurt spheres and stir then remove and refresh in cold water.

Sponge

Mix all the ingredients and put them in a siphon, load with two charges of N2O and siphon in a glass cup.
Microwave at 900W for 40 seconds and unmould.
Once cold, cut into disks and toast them in a pan.

Cuttlefish Ink Sauce

Mix the ingredients apart from the Ultratex to taste until you get the desired taste, then gradually add the Ultratex until you get the desired consistency.

Filed in: Carrageenan Iota, Easy Whip, Hickory Liquid Smoke, Molecular Gastronomy, Reverse Spherification, Sodium Alginate, Ultratex

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