RECIPE

Truffle-scented smoked salmon block

Cream of white asparagus, salmon roe

SERVINGS:

4

PREP TIME:

30’

DIFFICULTY:

Easy

INGREDIENTS:

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
Salt

INSTRUCTIONS:

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.

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