Miso smoked soy espuma with roasted salmon skewers

Name: Miso smoked soy espuma with roasted salmon skewers
Ingredients: 50 ml Smoked tamari; 10 g Salmon roe; 50 ml Ponzu; 400 ml Debic Culinair Original 20%; 5 g Furikake; 50 g Miso; 400 ml Dashi; Siphon

Umami-rich miso espuma with smoked tamari and dashi, light from the siphon. Served with roasted salmon skewers, furikake, and salmon roe.

Sharing recipe for 2 to 4 people. Recipe for 1 liter siphon.

Speed is crucial to serve your guests smoothly, without compromising on quality. With a siphon and Debic cooking cream, you can make airy variations on classic dips, for example. You prepare the foams in advance and serve them à la minute. Fast, tasty, and with perfect texture. This way, you keep control over your mise-en-place, work more efficiently, and make optimal use of your ingredients. Ideal for chefs who want to surprise with creative, shareable dishes even during peak moments. Efficient, distinctive, and margin-increasing!

Ingredients

50mlSmoked tamari

10gSalmon roe

50mlPonzu

400mlDebic Culinair Original 20%

5gFurikake

50gMiso

400mlDashi

Siphon

Preparation

Mix all ingredients in the blender.
Pour into a siphon, shake well, and charge with two gas cartridges.
Dispense à la minute into small bowls.
Toast the salmon skewers on one side with a blowtorch for a lightly smoked effect.
Garnish with furikake and salmon roe.