Squid Ink crackers, salmon tartar, Granny Smith apple, Greek yogurt avocado mousse.

Christos Siomadis

Christos Siomadis

6th August 2018

Squid Ink crackers, salmon tartar, Granny Smith apple, Greek yogurt avocado mousse.

Salmon tartare, squid ink and tapioca cracker, compressed Granny Smith apple discs, avocado and Greek yogurt mousse.

Ingredients

  • For the squid ink crackers
  • ½ cup tapioca pearls
  • 1 tsp squid ink
  • For the Salmon tartare
  • 120 gr. of fresh salmon (skinless, pin-boned and diced)
  • 1 t. spoon extra virgin olive oil
  • 5 drops of sesame oil
  • 1 tb. spoon spring onion finely chopped
  • 1 t.sp of chives finely chopped
  • 1 t. sp of coriander finely chopped
  • 1 t.sp of soy sauce
  • ½ t. spoon of chilly finely chopped
  • ½ t. sp of grape must
  • 1 lime (zest and juice)
  • 1 tb. spoon Granny Smith apple brunoise
  • Salt and pepper
  • Method
  • For the compressed apple discs
  • 1 Granny Smith apple
  • 10 ml lime juice
  • 10 ml water
  • 10 gr. of caster sugar
  • For the avocado and Greek yoghurt puree
  • 600 gr. avocados (about 4)
  • 1 lime (only the juice)
  • 1.5 gr ascorbic acid
  • 80 gr. Greek yogurt
  • 6 gr. salt
  • 20 ml olive oil
  • To finish the plate
  • Dill tops or micro coriander cress
  • Equipment you need
  • Blender
  • Fine sieve
  • Vacuum sealer
  • Sous vide bags
  • Micro plane zester
  • Piping bags

Method

For the squid ink crackers
Bring a medium to large pot of water to the boil and add the tapioca pearls while stirring with a whisk. Bring to a simmer and cook for 20 minutes or until all the pearls become translucent. Add more cold water if it becomes too starchy and thick. Once cooked, strain the tapioca in a sieve and rinse under cold water to remove all of the starch. Transfer the tapioca in a bowl, add the squid ink and mix together. Line an oven tray with baking paper and using a fish slicer spread out the tapioca as thin as possible. Pop in the oven at 80 C degrees, until very dry and crisp about 3-4 hours. Fry the crackers at 190 C, till expanded and crisp.
For the Salmon tartare
Put the diced salmon in a mixing ball, add the olive oil and gently mix to coat the salmon with the oil. Then combine all the rest ingredients and season with salt and pepper to taste.
For the compressed apple discs
Put the lime juice, water and sugar in a mixing ball and whisk them making sure that the sugar is
dissolved. Using a sharp knife or a mandolin slice the apple into 2mm thickness and then using
a 1 cm diameter cutters, cut few discs. Place the discs in a small sous vide bag, adding the lime mixture and vacuum seal the bag in the highest pressure to make the compressed apple discs.
For the avocado and Greek yoghurt puree
Slice the avocado in half lengthwise. Remove the pit and using a spoon, scoop out the flesh. Place the avocado flesh in the blender and mix on low speed until the mixture is started to be pulped. Then add all the rest ingredients accept yoghurt and curry on blending on high speed until it gets nice and smooth texture. Add the Greek yogurt and mix again on low speed. Pass the purée through a fine sieve and then transfer it into a piping bag.