SALMON & AVOCADO PETIT FOUR SENSATION

Methods and Directions

• Cream the butter, sugar and salt to combine and smooth.
• Add egg till all is combined together.
• Add all dry ingredients together.
• Roll to 4mm thickness over the baking paper and freeze for 10 minutes.
• Bake at 180C for 8 minutes.

• Combine grated cucumber, diced small cubes of avocado, dill and fennel.
• Add salt and pepper to taste.
• Add melted gelatin into the mixture.
• Pack mixture into rectangular ring and blast freeze for 1 hour.
• Cut to 3cm x 3cm, 4mm thickness.

• Debone the salmon.
• Season the salmon with dill, fennel, salt, pepper and olive oil.
• Cut into 3cm x 3cm squares of 4mm thickness.

• Mix egg yolk, Dijon mustard, and white vinegar together in the bowl thoroughly.
• Add the oil gradually, whisking continually.
• Once fully combined, adjust the seasoning.

• Cut the skin into desired length and width.
• Season the skin with oil, salt and pepper.
• Tie both ends with butcher string and tie around the ring.
• Bake the skin at 180C for 20 minutes or till crispy and gold in colour.