Gastronomixs

Surprise eggs with smoked mackerel; a fine cucumber, fennel, and apple apple salad; and warm potato foam

This golden egg looks fabulous and represents the ultimate in luxury. In this recipe, it is filled with mackerel and suitable garnishes but you can create endless variations on it. How about a version with green asparagus salad, salmon, and an egg cream?

Amuse-bouche or starter, serves 10

 

Surprise eggs with smoked mackerel; a fine cucumber, fennel, and apple apple salad; and warm potato foam

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Ingredients

300

g

potatoes, floury

150

g

single cream

150

g

potato cooking liquid

50

g

butter, unsalted

 

 

salt, pepper, and nutmeg

View this component

250

g

mackerel meat, smoked

1

tbsp

crème fraîche

2

tbsp

mayonnaise

½

tsp

sesame oil

1

 

lemon, grated

2

 

shallots, finely chopped

As needed:

 

Maldon salt and black pepper

100

g

cucumber

100

g

fennel bulb

100

g

apple, Granny Smith

50

ml

sushi vinegar

Preparation method: mackerel
  • Mix the mackerel with the finely chopped shallot, crème fraîche, mayonnaise, sesame oil, and lemon zest and juice, and season to taste with salt and pepper.
  • Transfer the mixture to a piping bag with a smooth nozzle and keep in the refrigerator until use.
Preparation method: fine salad
  • Cut the fennel, apple, and cucumber into 0.5cm cubes.
  • Season to taste with the sushi vinegar and salt and pepper.
Preparation method: potato foam
  • Boil the potatoes in salted water until tender.
  • Pour off the potatoes, reserving the liquid.
  • Rub the potatoes through a sieve and mix with the single cream, the cooking liquid, and the butter.
  • Season with salt and nutmeg, and transfer to the siphon while still warm.
  • Place a cartridge in the siphon and serve immediately, or keep warm in a bain marie or thermo bath of max. 70°C. 
Finishing & presentation
  • Buy ready-made golden egg shells or make them yourself using an egg topper and a can of gold spray paint.
  • Fill the eggs with the salad, mackerel, and, just before serving, the potato foam.
  • Garnish with fennel leaves.

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