Gastronomixs

Smoked crème fraîche labneh

The crème fraîche is imbued with a deep and rich flavour when smoked.

Makes 500g.

Smoked crème fraîche labneh

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Ingredients

500

g

crème fraîche

As needed:

 

salt

Preparation method

  • Use oak woodchips for smoking.
  • Place the crème fraîche in a shallow 1/4 GN container and then place in the smoker.
  • Keep everything as cool as possible, and smoke for 10 minutes.
  • Stir the crème fraîche well and hang it up in a cheesecloth over a bowl.
  • Strain for 24 hours and season to taste with a little salt.

Serving suggestions

  • Delicious with components of trout, hibiscus, and shallot.
  • Combines well with pumpkin seeds, raw beef, and rocket.
  • Especially delicious with tuna, radish, and soy sauce.

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