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Smoked salmon dome

Written by FDM

Anthony Bossel opened the Tony Hall at the beginning of the year in Casablanca, an elegant and intimate address, like a female boudoir. Here’s a taste of his flavorful semi-gastronomic cuisine.

Ingredients (for 4 people)

–  400 g of ricotta

–  10 g of fresh cream

–  1/2 mango

–  1/2 avocado

–  3 cl of lemon juice

–  6 cl of olive oil

–  200 g of smoked salmon

Preparation

Make a vinaigrette with olive oil and lemon, salt and pepper.

Cut the mango and avocado into small squares.

In a bowl, combine the ricotta and sour cream and stir well with a whisk to obtain a firm but smooth ganache. Add the diced mango and avocado. Season with the vinaigrette, salt, and pepper.

In a semi-sphere shaped silicone mold, line the bottom with the slices of smoked salmon. Garnish 3/4 with the cream, then gently close off with the smoked salmon tips protruding from the mold. Leave to set in the refrigerator for at least 1 hour.

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