Brioche toast with eel, dill-tarragon cream, cucumber gel, and furikake

Name: Brioche toast with eel, dill-tarragon cream, cucumber gel, and furikake
Ingredients: Olive oil; Brioche; Sushi vinegar; 60 g Egg white; Tarragon vinegar; 300 ml Dill oil; 100 g Yogurt; 400 ml Cucumber vinegar; 50 g Granulated sugar; Smoked eel; 12 g Agar; 400 ml Cucumber juice; Furikake; Smoke oil

Brioche with creamy dill-tarragon mayonnaise, smoked eel and fresh cucumber gel, finished with furikake.

Bites, finger food, amuse-bouches... call it what you will. One thing is certain: this is how you start dinner in style.

Ingredients

Olive oil

Brioche

Sushi vinegar

60gEgg white

Tarragon vinegar

300mlDill oil

100gYogurt

400mlCucumber vinegar

50gGranulated sugar

12gAgar

400mlCucumber juice

Smoke oil

Smoked eel

Furikake

Preparation

Portion the bread to the desired size, drizzle with olive oil, and bake for 6 minutes at 180°C.
Briefly torch with a blowtorch afterwards, this gives a nice flavor.

Mix the sushi vinegar and tarragon vinegar with the egg white and yogurt.
Slowly add the dill oil and blend with an immersion blender until a light cream forms.

Process the cucumber into juice in the food processor and strain it.
Mix the juice with the vinegar, sugar, and agar.
Heat the mixture and gently bring to a boil for about 1 minute, then strain again.
Let cool into a gel and blend smooth with a little smoked oil until creamy.
Pipe the gel on.