Smoked Fish Cream Slices from Oliver Scheiblauer

Appetizer
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Recipe Image
Ingredients for 4 portions
  • For the base
  • 100 g Fresh savoury shortcrust pastry
  • For the smoked fish cream
  • 150 g QimiQ Whip Pastry Cream, chilled
  • 150 g QimiQ Classic, chilled
  • 2 Smoked trout fillets 100 g each, finely diced
  • 25 g Smoked salmon, finely diced
  • 20 g Smoked mackerel(s), finely diced
  • Salt and pepper
  • Lemon peel
  • 60 ml Lime vinegar
  • For the pumpkin cannelloni
  • 500 g Hokkaido Pumpkin, cored
  • 125 ml Vegetable stock
  • 0.5 g Xanthan
Method
1.
For the base: roll out the pastry and use to line a greased square baking form approx. 15 x 15 cm (not up the rim). Bake blind in a preheated oven at 200° C for 6 minutes.
2.
For the cream: blend the ingredients together until smooth. Place into a mixing bowl and whip.
3.
Put aside 100 g of the cream for the pumpkin cannelloni. Spread the remaining cream onto the base and allow to chill for approx. 4 hours.
4.

For the pumpkin cannelloni: cook the pumpkin (with peel) in the vegetable stock until tender. Blend the pumpkin and xanthan until smooth. Spread the mixture evenly onto cling film and bake in a preheated oven at 60 °C for approx. 60 minutes. Remove from the film and roll whilst warm. Allow to cool and fill with the fish cream. Serve with the smoked fish cream slices.