Smoked crème fraîche labneh
The crème fraîche is imbued with a deep and rich flavour when smoked. Makes 500g.
Ingredients
| 500 g | crème fraîche |
| as needed | salt |
Instructions
- Use oak woodchips for smoking.
- Place the crème fraîche in a shallow 1/4 GN container and then place in the smoker.
- Keep everything as cool as possible, and smoke for 10 minutes.
- Stir the crème fraîche well and hang it up in a cheesecloth over a bowl.
- Strain for 24 hours and season to taste with a little salt.
Serving suggestions:
- Delicious with components of trout, hibiscus, and shallot.
- Combines well with pumpkin seeds, raw beef, and rocket.
- Especially delicious with tuna, radish, and soy sauce.