Smoked Wild Scottish Salmon, Beetroot jelly, fresh lime, rye bread toast

Recipe by Kenny Chen & Ellen Dong of MGM Macau – Dilmah Real High Tea Global Challenge Gold Medal Winners


750g bread flour
750g dark rye flour
30g dry yeast
90g sugar
90g butter
30g himalaya rock salt
70g cream (35% fat content)
500g aqua fresh water
2pcs organic egg


Combine all ingredients together in the dough mixer
Mixing time: 5 Minutes on slow and 10 minutes on high speed. Check the consistency
Give a table rest for 30 minutes
Form it in a round shape and place in the Toast mold
Proof for ca. 90 minutes at 28 C. with a humidity of 85%
Bake at 200 C. with 20 seconds steam
Lower the temperature of the oven to 180 C. and bake for ca. 60 minutes

Beetroot Jelly
500g fresh organic beetroot
6g agar agar powder
1g himalaya rock salt


Combine all ingredients and brings slowly to boil
Boil for 2 minutes and whisk constantly
Remove from the heat and pour it slowly into the required mold
Set side

Chamomile Salt
50g maldon salt
5g chamomile tea leaves


Use a robot coupe and blend ingredients together


Slice the toast in 2.5 & 9 cm rectangular.

Pan fry the toast at low heat with some butter

Cool down and remove the excess butter.

Place the beetroot jelly on top and arrange the smoked wild Scottish Salmon on top.

Use a Microplate and zest a fresh lime skin on top

Place the toast in the center of the plate.

Sprinkle the Chamomile-Salt around and decorate with beetroot jelly and Organic micro cress

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