Blinis de pomme de terre , rillette de saumon fumé, coulis de betteraves rouges et coco
Potato blinis, smoked salmon rillette, beetroot and coconut coulis
Ingrédients
Potato blinis
- 500 g cold mashed potatoes
- 3 tbsp flour
- 3 whole eggs
- 4 egg whites
- 3 tbsp fresh cream
Beetroot and coconut coulis
- 500 g cold mashed potatoes
- 200 g cooked and peeled beetroot
- 30 g CAP fruit grand cru coconut purée
- A little Espelette pepper
- Salt
Salmon rillette
- 300 g Sarrade smoked salmon
- 1/2 L jelly
- 1/2 L whipped cream
- 30 g green pepper juice
For garnish
- a slice of Sarrade salmon
Instructions
Salmon rillette
- Make the salmon rillette the day before.
- Blend the smoked salmon in a food processor with the cold jelly but no setting.
- Stir in the whipped cream and green pepper juice (drain). Chill overnight.
Potato blinis
- To make the blinis, add the flour, eggs and cream to the purée, then finish with the egg whites.
- Season with salt and pepper.
- Cook the blinis in clarified butter on a griddle or in a frying pan.
Beetroot and coconut coulis
- To make the beetroot and coconut coulis, blend all the ingredients together in the Thermomix.
Presentation
- Arrange the salmon rillettes in a circle on the blini, finishing with the slice of smoked salmon.
- Uncover and serve with the beetroot and coconut coulis.