Asparagus tartare with smoked hollandaise sauce and teriyaki salmon

Name: Asparagus tartare with smoked hollandaise sauce and teriyaki salmon
Ingredients: Kidde; Pepper; Olive oil; 10 units.items asparagus; 5 g smoke aroma; Salt; dehydrator; 200 g Salmon fillet; 1 units.items Shallot; Pepper; Chardonnay vinegar; Salt; golden egg cups; 20 units.items Chive stems; 800 ml hollandaise sauce; 50 ml Teriyaki sauce

Fine asparagus tartare served in an egg cup, finished with a smoked hollandaise sauce and a teriyaki salmon crumble.

Ingredients

Pepper

Olive oil

10units.itemsasparagus

1units.itemsShallot

Chardonnay vinegar

Salt

20units.itemsChive stems

Kidde

5gsmoke aroma

800mlhollandaise sauce

Salt

dehydrator

200gSalmon fillet

Pepper

50mlTeriyaki sauce

golden egg cups

Preparation

Peel the asparagus.
Place them in cold, salted water and bring to a boil.
Let boil for 1 minute and remove from the heat. Then let the asparagus cook for another 10 minutes in the water.
Remove the asparagus from the water and cool them.
Once cooled, cut the asparagus into a fine brunoise.
Finely chop the shallot and chives and combine everything.
Season the asparagus tartare with olive oil, pepper, salt, and a little chardonnay vinegar.

Mix the smoke powder with the Hollandaise.
Put in a siphon and charge with two cream cartridges.
The smoked Hollandaise can be served both cold and lukewarm.

Cut the salmon into small cubes and fry them in a pan.
When the salmon is cooked, add the teriyaki sauce and let it caramelize.
Place the caramelized salmon on a tray and put it in the dehydrator for 3 hours at 70°C.
When ready, crumble into a crispy crumble.