Salmon Balls, Sponge, Yoghurt Spheres and Cuttlefish Ink Sauce
A modernist tasting plate: smoked salmon and cream cheese balls glazed in a mandarin-carrageenan gel, reverse-spherified yogurt, a siphon-cooked savoury sponge, and a cuttlefish-ink sauce.
⏱️ Prep: 90 min🍳 Cook: 20 min
Nutrition
per per 300 g portion300
Calories
20g
Protein
15g
Carbs
15g
Fat
Ingredients
| 100 g | smoked salmon |
| 100 g | Philadelphia cream cheese |
| 500 g | mandarin juice |
| 500 g | carrageenan iota |
| — | whole yogurt |
| 1 litre | water |
| 5 g | sodium alginate |
| 300 g | whole eggs |
| 30 g | egg yolk |
| 140 g | flour |
| 1 g | Easy Whip |
| 4 g | salt |
| — | Ultratex |
| — | water |
| — | cuttlefish ink |
| — | hickory liquid smoke |
| — | salt |
Instructions
Salmon Balls
- Blend the smoked salmon with the cream cheese, shape into small balls and freeze.
- Blend the mandarin juice with the carrageenan iota and bring to a boil, then cool to about 60°C.
- Skewer the frozen salmon balls with a toothpick and dip repeatedly in the mandarin-carrageenan solution until the desired coating is achieved.
Reverse-Spherified Yogurt
- Blend the water with the sodium alginate; degas by resting overnight or filtering through muslin (or bring to a boil then cool completely).
- Pour the yogurt-honey mixture into moulds and freeze overnight.
- Heat the sodium alginate bath to about 50°C, add the frozen yogurt spheres, stir, then remove and rinse in cold water.
Sponge
- Mix all the sponge ingredients and load into a siphon with two charges of N2O; dispense into a glass cup.
- Microwave at 900W for 40 seconds and unmould.
- Once cold, cut into discs and toast them in a pan.
Cuttlefish Ink Sauce
- Mix all ingredients except the ultratex to taste, then gradually whisk in the ultratex until the desired consistency is reached.