SMOKED SALMON PUFF WITH SOUR CREAM AND BLACK CAVIAR
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Chef Mohd. Firdaus bin Ismail
Nurul Shakira
Afternoon tea at OneSixFive at the InterContinental Kuala Lumpur is a delectable experience with exquisite afternoon tea specialities served with variations of teas. Represented by Nurul Shakira & Chef Mohd. Firdaus bin Ismail
- Sub Category Name
Combo
Desserts
- Recipe Source Name
Real High Tea 2014/15 Volume 1
Ingredients
Salmon Marinade- Salt
- Pepper
- Brown sugar
- Dill
- Apricot
- Fresh salmon (portioned as per requirement)
- 420ml water
- 168g butter
- 42g sugar
- 336g flour
- 8 eggs
- 20g brown sugar
- 2g paprika
Methods and Directions
Salmon Marinade- Season salmon with salt, pepper, brown sugar, dill and chopped apricot.
- Put on a tray and smoke for 25 minutes.
- Bring water to boil together with butter and sugar.
- Add in flour, a little at a time.
- Place dough into the mixer and add eggs. Mix until it becomes smooth.
- Pipe the batter on a tray and bake for 20 minutes at 190°C.
- Dust with paprika and brown sugar.
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ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 03/05/2024
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