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Gourmet bite of smoked salmon, wasabi whipped cream, fennel salad

Tapas, Salted

A crunchy bite of crouton, a delicate fennel salad and wasabi whipped cream topped with a fine slice of smoked salmon.

L'idée déco

Smoked salmon can be replaced by gravlax salmon for a delicious variation. You can change the type of bread to get a variety of textures and tastes.

Ingredients

Recipe for Tapas

Crouton

4 Slice(s)
Country bread
6 Slice(s)
Smoked salmon
150 Ml
35% whipping cream
50 Ml
Sour cream
0.50 Unit(s)
Lemon juice
2 Gr
Fleur de sel
4 Turn(s)
White pepper
1.50 Gr
Wasabi powder

Fenel salad

1 Unit(s)
Fennel
8 Sprig(s)
Chives
1 Sprig(s)
Fresh cilantro
0.50 Unit(s)
Lemon
3 Gr
Fleur de sel
4 Turn(s)
White pepper
75 Gr
Capers
5 Ml
Rice vinegar
10 Ml
Olive oil
  • Salt and pepper

Preparation time: 20.00 min

  • Preparation

    Toast the bread slice on both sides. Finely chop the chive and pull the leaves off cilantro. Zest and juice the citrus. Wash, peel and finely mince the fennel.

  • Cream for salmon

    In a bowl, whisk the heavy cream with the wasabi until you reach a whipped cream consistency. Afterwards, add the sour cream, lemon juice and zest and follow in delicately. Season with salt and pepper.

  • Fennel salad

    In a bowl, pour the rice vinegar, salt, pepper and lemon juice. Roughly chop the capers and add to the preparation. Add the fennel, olive oil, cilantro leaves and mix to combine. Rectify the seasoning with salt and pepper.

  • Dressing

    On your toasted bread, add a little bit of cream and place two slices of smoked salmon on top. At the last minute, when you are ready to serve, add the fennel salad and serve immediately. If you are serving this as a tapas, cut the slices of bread in three and add a smaller piece of smoked salmon.

Smoked salmon can be replaced by gravlax salmon for a delicious variation. You can change the type of bread to get a variety of textures and tastes.

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