Recipe Garlic Foam, Cheese, Salmon and Raspberry
This recipe was presented at our Big Garlic stand at the Fruit Attraction Fair 2015.
We presented this canapé on small plates in the form of a leaf, and here we have adapted the recipe to an amount of 20 small plates per tray, if you fancy preparing this canapé for an event.
We hope you like it and you find it easy to make. :)
Method
Sweeten the garlic in the cream in a small saucepan at a low heat until tender but without changing colour or the cream burning. Leave to cool. Separate a quarter and place the rest in a siphon, closing it and loading two gas cartridges and set aside.
Work the cream cheese a little at room temperature using a whisk until it is lighter then put it into a pastry bag with a fine, smooth nozzle.
Cut the salmon into small strips and roll up.
Place the aioli in a squeeze bottle and set aside.
FINISHING THE DISH:
On a canapé plate, prepare as shown in the photo. Put a large dollop of cream cheese at the front, add a small dot of aioli on top of this, and then an almond slice on top of that.
Place a freeze-dried raspberry on one side and a roll of salmon on the other with a slice of spring onion and lime at the back. Then place the garlic foam on the dish.
Decorate with a flower petal and cover lightly with the cream cheese.
CHEF'S TIPS:
- This canapé can be eaten in one bite and all the ingredients can be savoured at once.
- It offers very distinct flavours, with the end result being very fine and surprising.
- If, instead of smoked salmon, a slice of persimmon is used, a very pleasant and innovative mix of flavours and textures will be achieved.