New Zealand King Salmon served in a savoury cone with lemon chive goats cheese whip
Makes approx 24 cones
Ingredients
| 600gms (21oz) | New Zealand King Salmon - cold smoked (diced) |
| 100gms (3.5oz) | New Zealand King Salmon skin off and bones removed - pre-frozen |
| 24 | Savoury Canapé Cone (see chef’s note) |
| 350gms (12oz) | Fromage de chèvre (quality French goats cheese) |
| 12 spears | Fresh Chives – finely chopped |
| 1 | Fresh Lemon – fine zest & juice |
| 1 teaspoon | Dill – chopped |
| 150gms (5oz) | Flaky sea salt |
Chef's note:
Savoury cones can be purchased through specialty ingredient distributors or alternatively can be produced using tortilla wraps or mountain bread by cutting them out & reshaping & baking in cornet moulds.
Savoury cones can be purchased through specialty ingredient distributors or alternatively can be produced using tortilla wraps or mountain bread by cutting them out & reshaping & baking in cornet moulds.
Method - Dill Salt
- Combine the dill & salt together in a plastic bag & shake to mix, then pour out onto a tray & allow time to dry.
Method - Salmon Cones
- Mix the diced smoked salmon with 1/2 of the chopped chives & fill each cone with the mixture.
- In a food processor mix the Fromage de chèvre with the rest of the chives & lemon zest & 1/2 of the juice from the lemon. Place in a container & allow to chill down & set.
- Place the cones in a holder to hold upright, scoop or roll the Fromage de chèvre mix to form small balls & place on top of the cones
- Take the frozen salmon & using a fine microplane to shave salmon over the cones, finish by placing a pinch of dill salt on each & serve.