Jayani
04/23/15

SMOKED SALMON WITH KORAJ CREAM CHEESE MILLE FEUILLE

Recipe by Reinolf Moessl & Wilai Tangprasertsuk of Shangri-La Hotel Bangkok – Gold winner Dilmah Real High Tea Challenge Thailand

Smoked Salmon

600g Norwegian salmon fillet

30g Dilmah The First Ceylon

Souchong Tea

 

Smoked Koraj cream Cheese

100g cream cheese (from Koraji)

20g Dilmah The First Ceylon Souchong Tea

 

Focaccia

200g bread flour

150ml water

2g fresh yeast

3g sea salt

25g bread flour for dusting

 

Mille Feuille

10g salmon roe

4 edible flowers form the Royal

Project

4 portions micro greens

Salt and pepper to taste

 

Smoked Salmon

To smoke the salmon, first dry the salmon by either using an oven or an industrial smoker. (Dried at 23°C for 5 hours.)

Heat some coals and place on a deep tray and scatter 30g of Ceylon Souchong tea leaves over it.

Insert a rack into the tray for the salmon to lie on so that it is not touching the coals.

Put the salmon on the rack and cover with a stainless steel tray for one hour.

Remove tray and take out the salmon.

Place the salmon on a tray, wrap with cling-film and place in the freezer.

 

Smoked Koraj cream Cheese

To cold smoke the cream cheese, heat some coals and place on a deep tray with 20g of Ceylon Souchong tea leaves on top.

Insert a rack into the deep tray and then place the cream cheese that is on a stainless steel tray on top so that it is not touching the coals.

Cover with a stainless steel tray for one hour. Remove tray and take out the cream cheese.

Refrigerate until needed.

 

Focaccia

Place all the ingredients in a mixing bowl.

Mix at low speed for 2 minutes and 9 minutes at high speed.

The dough should have a maximum temperature of 25°C.

Take a plastic bowl and grease it lightly with olive oil.

Give a bulk fermentation of 60 minutes.

Place the dough on a ‘bed’ of flour and get some of the air out of the dough.

Place the dough in a deep baking tray which is greased with olive oil.

Prove for 90 minutes.

Bake at 230°C for about 30 – 35 minutes.

 

Mille Feuille

To assemble the mille feuille take the smoked salmon out of the freezer and slice very thin. On a piece of cling-film lay the first slice of salmon.

Pipe a small amount of the cream cheese on the salmon spreading thinly and evenly using a spatula.

Repeat this process five more times with the final layer being salmon as this will be the top of your mille feuille.

Freeze for 24 hours. Remove from the freezer and cut into 4cm long and 2.5cm wide rectangles and place on the toasted focaccia.

Garnish with salmon roe, edible flower and micro greens.

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