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Smoked Trout Foam

Smoked Trout Foam

by Kai Ellmann
  • 150g Smoked Trout (filleted)
  • 150ml Fish stock (made with the addition of smoked trout bones)
  • 150ml Cream
  • 10ml Vermouth
  • 20ml White wine
  • 1g Sea salt
  • 1g White pepper ground
  • Place smoked trout and fish stock into a blender and pulse until smooth.
  • Add cream, vermouth, wine and seasoning, pulse then pass through a fine drum sieve.
  • Pour into a 0.5 litre cream dispenser, screw on one cream charger and shake vigorously.
  • Refrigerate for 1 - 2 hours.
  • Shake and pipe onto plates, garnish with trout roe, baby herbs or edible flowers and a dusting of fennel powder.
  • Serve with rice crackers.