Salmon tzatziki

Name: Salmon tzatziki
Ingredients: 600 ml Cucumber juice; 20 g transparent soy sauce; 400 ml Cream; 4.5 g Iota; 40 g Sushi vinegar; 30 g egg white powder; 1 g Agar; 200 g Sour cream; 20 g Whole milk; 2 Algae powder; 1 units.items Furikake salmon; Salt; 90 g Icing sugar; 500 ml Grape seed oil; 40 g Egg white; Icing sugar; 10 g Creamy gel; 45 g Full-fat yogurt; 65 g bunch of tarragon; sweet and sour radish; 1 units.items clove of smoked garlic; Smoked salmon; Sushi vinegar; 40 g baby spinach; 140 g Water

A salmon tzatziki mini snack with all the elements of a tzatziki incorporated.This gastrobite consists of a soy meringue, cucumber-garlic slice, slice of sour cream, smoked salmon, sweet and sour radish flower, and a cream of tarragon and yuzu.

Ingredients

20gtransparent soy sauce

40gSushi vinegar

30gegg white powder

1units.itemsFurikake salmon

90gIcing sugar

140gWater

600mlCucumber juice

400mlCream

4.5gIota

1gAgar

2Algae powder

Salt

Icing sugar

1units.itemsclove of smoked garlic

200gSour cream

20gWhole milk

10gCreamy gel

500mlGrape seed oil

40gEgg white

45gFull-fat yogurt

65gbunch of tarragon

40gbaby spinach

sweet and sour radish

Smoked salmon

Sushi vinegar

Preparation

Mix the egg white powder with the powdered sugar.
Whisk in the liquids using a whisk.
Whip this in the KitchenAid with a whisk attachment until airy.
Pipe this onto silicone drying sheets and sprinkle the furikake over it.
Dry in an oven at 50°C for about 6 hours.

Mix everything with a whisk.
Bring to a boil while stirring.
Pour out onto 'plates' to about 1 cm thickness.
Let cool and cut out rounds (the same size as the soy meringue).

Mix everything together using a whisk.
Pour out thinly onto a tray.
Let cool and cut out shapes.

Mix the tarragon, baby spinach, and grapeseed oil in a thermoblender and blend for 4 minutes at 75°C. No thermoblender? First blanch the herbs and blend in a food processor with the oil.
Pour through a coffee filter to obtain a green oil.
Season with salt.
Mix the egg white and yogurt using an immersion blender.
While blending, add about 180 grams of green oil until it reaches a mayonnaise-like thickness.

Slice the radish thinly, cut out in a flower shape, and marinate in sushi vinegar.
Place a slice of sour cream on the meringue and then a cucumber-garlic slice on top.
Place a slice of salmon on top.
Finish with the tarragon cream and a flower of sweet and sour radish.