Smoked Salmon Espuma

3/4 cup heavy cream
3/4 cup smoked salmon
3/4 cup fish stock
1.25 tbsp white wine
1 pinch salt
1 pinch pepper
1.25 tbsp vermouth

Puree the fish stock and the finely sliced smoked salmon in a blender until smooth. Add the cream and season with the vermouth, white wine and spices. Pass through the iSi funnel & sieve directly into the 1 Pint dispenser, screw on 1 N20 cream charger and shake vigorously. Refrigerate for 1-2 hours.

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