Smoked Salmon Beignets / Fennel Grape Coleslaw

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Ingredients for 10 portions
  • 50 g Smoked Salmon, pro Portion
  • For the Savoury Beignets
  • 250 g QimiQ Cream Base
  • 100 ml Whole egg(s)
  • 6 g Salt
  • 200 g Flour
  • 30 g Tapioca starch
  • 20 g Herb powder
  • 50 ml Vermouth
  • For the Fennel Grape Coleslaw
  • 125 g QimiQ Classic
  • 200 g Mayonnaise 80 % fat
  • 30 ml Trebbiano vinegar
  • 5 ml Lemon juice
  • 10 g Salt
  • 5 g Sugar
  • 1 g Piment d’Espelette
  • 300 g White cabbage, julienne
  • 300 g Fennel, julienne
  • 150 g White grapes, seedless, julienne, kernlos
  • 5 g Parsley, julienne
Method
1.

For the smoked salmon beignets

1. Mix all the ingredients well and pour into an iSi bottle. Screw on two capsules and shake well.

2. Allow to rest in the cold store overnight.

3. Preheat a neutral tasting oil to 175 °C and temper a suitable stainless steel ladle in the oil.

4. Half fill the ladle with the dough, place the salmon

in the middle and cover it with another layer of dough.

5. Fry in the hot oil until golden and drain on kitchen paper.

6. Serve with the fennel and grape coleslaw.

2.

For the fennel and grape coleslaw

1. Whisk the QimiQ Classic until smooth.

2. Add the remaining ingredients and mix well.

3. Mix the fennel, cabbage, grapes and parsley with the marinade and allow to marinate for at least 30 minutes