- 0.25 tsp. salt
- a little pepper
- 100 g crème fraîche
- 2 eggs, whisked
- 1 dl water
- 60 g white flour
- 1.5 dl cream
- 1 tsp. lemon juice
- 25 g butter
- 20 g cress
- 2 tsp. wasabi paste
- 1 leaf gelatine, soaked for approx. 5 mins in cold water, pressed
- 100 g Irish smoked salmon, cut into slices
Bring the water to the boil with the butter, salt and pepper. Reduce the heat. Add all of the flour at once, stir with a ladle for approx. 1 1/2 mins. until a smooth dough is formed which separates from the base of the pan. Remove the pan from the heat. Stir in only as many eggs as needed, one by one, until the dough is soft but not runny. Using 2 tsp, distribute the dough into 12 small and sufficiently well-spaced mounds on an oven tray lined with baking paper.
Baking/drying: bake for approx. 35 mins. in the lower half of an oven preheated to 180°C. Don't open the oven at all! Then switch the oven off and leave in the oven to dry off for approx. 15 mins., using the handle of a ladle to prop the oven open slightly. Remove from the oven, cool on a cooling rack and halve lengthways.
Combine the crème fraîche, wasabi, lemon juice and salt in a pan, mix well and heat. Stir the gelatine into the hot mixture. Pour through a sieve into a bowl. Chill until the mixture is slightly firm at the edges, stir until smooth. Beat the cream until stiff, fold in carefully. Spoon the mixture into a piping bag (without a nozzle) and chill for approx. 1 hour.
Slice the salmon into 12 pieces. Shortly before serving, squirt the wasabi foam over the oven cake bases. Distribute the salmon over the cakes and garnish with a little cress. Top with the lids and serve immediately.
- Mini Bites / Finger Food
- 2h 30 Preparation/cooking time: ca. 40m + Bake/dry 50m + Refrigerate: ca. 60m
- Servings For 12 pieces
- Nutrition 126 Kcal