Apple vichyssoise, salmon trout, goat’s feta

Name: Apple vichyssoise, salmon trout, goat’s feta
Yield: Serves 8 Starter Portions
Ingredients: salt and pepper – if needed; 2 salmon trout fillets – deboned and skinned (reserve skin for ‘Salmon skin crisp’); 10 ml white wine vinegar; 40 ml sparkling wine; 8 walnuts; ice water; 40 apple skins; boiling water; lime zest; 280 ml yoghurt; ice bath – to chill; 2 Granny Smith apples; 40 ml freshly squeezed lemon juice; 10 golden delicious apples; 8 fronds dried dill* – 1 per serving; 8 shards salmon trout skin crisp – 1 per serving; 4 g salt; salt; 16 g goat’s milk feta – 2g per serving – crumbled; dill powder – to sprinkle

Preparation info

Serves
8
Starter Portions

Difficulty
Medium

Appears in

Mile 8

By David Higgs

Published 2018

About

This really is a great dish for summer. Easy, clean flavours and very refreshing. But don’t be intimidated by rolling salmon trout or making dill powder or compressing apples. Just steam a piece of trout and chop some apple. The flavour won’t be compromised. Also remember that you can just buy the smoked salmon trout and use that as well. No issue.

Ingredients

Starter
Summer
Gluten-free
Sous vide

Ingredients

Method