THE RIVER
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Ellen Dong
Kenny Chen
Smoked wild Scottish salmon served with beetroot jelly, fresh lime, and rye bread toast
- Sub Category Name
Food
Main Courses
- Recipe Source Name
Dilmah Real High Tea Global Challenge 2015
Ingredients
Dough- 750g Bread Flour
- 750g Dark Rye Flour
- 30g Dry Yeast
- 90g Sugar
- 90g Butter
- 30g Himalaya Rock Salt
- 70g Cream (35% fat content)
- 500g Water
- 2 Organic Eggs
- 500g Fresh Organic Beetroot
- 6g Agar Agar Powder
- 1g Himalaya Rock Salt
- 50g Maldon Salt
- 5g Chamomile Tea Leaves
Methods and Directions
Dough- 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 into a round shape and place in the toast mould. 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.
- Combine all ingredients and bring slowly to a boil. Boil for 2 minutes and whisk constantly. Remove from the heat and pour it slowly into the required mould. Set aside.
- Use a robot coupe and blend ingredients together.
ALL RIGHTS RESERVED © 2024 Dilmah Recipes| Dilmah Ceylon Tea Company PLC Printed From teainspired.com/dilmah-recipes 23/12/2024
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