Truffle-scented smoked salmon block
Cream of white asparagus, salmon roe
1 block of truffle-scented smoked salmon, 200 g
Benfumat salmon roe
1 bunch fresh or 1 jar preserved white asparagus
300 ml chicken broth or water
1 large potato
100 ml cream
1. Cut the salmon into a rectangular block.
For the cream of asparagus:
1. Cut the asparagus and potato into small pieces, cover with the chicken broth or water and boil for 20 minutes.
2. Add the cream and boil for 5 more minutes.
3. Remove from heat, blend, season with salt to taste and strain with a chinois. Let cool.