Ingredients
For 4 portions
For the base
100g
Fresh savoury shortcrust pastry
For the smoked fish cream
150g
QimiQ Whip, chilled
150g
QimiQ Classic, chilled
2
Smoked trout fillets 100 g each, finely diced
25g
Smoked salmon, finely diced
20g
Smoked mackerel(s), finely diced
Salt and pepper
Lemon peel
60ml
Lime vinegar
For the pumpkin cannelloni
500g
Hokkaido Pumpkin, cored
125ml
Vegetable stock
0.5g
Xanthan
Preparation
- 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 400° F for 6 minutes.
- For the cream: blend the ingredients together until smooth. Place into a mixing bowl and whip.
- 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.
- For the pumpkin cannelloni: cook the pumpkin (with peel) in 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 120 °F 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.
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