- 4 x 70g pieces of salmon
For the radish pickles
- 200g of water
- 100g of rice vinegar
- 50g of sugar
- 10 radishes of varying sizes and colour
For the horseradish foam
- 160g of mayonnaise
- 320g of cream
- 70g of horseradish pulp
For the celery and apple sauce
- 2 Granny Smith apples
- 4 stalks of celery
- 1 lime
- 30g of white balsamic vinegar
1Steam the salmon pieces at 42C for 20 minutes, then allow to cool.
2To make the radish pickles, boil the water, vinegar and sugar, cool and dip the finely chopped radishes into it. It is best to do this step a few days before.
3Mix the horseradish foam ingredients together and put in a Chantilly siphon and gas twice. Keep in the fridge.
4Put the apples and celery in a food processor or juicer to extract the juice. Add the juice of the lime and the white balsamic vinegar.
5Season the salmon with a little lemon, olive oil and salt, arrange the radish pickles of radish on the side, put a little horseradish foam over it and pour on the cold sauce. Decorate with a few flowers.