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Eclair with salmon, paprika-chili hummus, crispy garnish and ponzu gel — image

Eclair with salmon, paprika-chili hummus, crispy garnish and ponzu gel

Eclair filled with paprika-chili hummus, topped with salmon and finished with citrus vinaigrette, fresh ponzu gel, crispy tuille and spinach powder.

Ingredients

200mlWater
1lPonzu
Eclair
Paprika chili hummus
Spinach vegetable powder
Smoked salmon
Savory tuille mix
Citrus vinaigrette
17gAgar

Preparation

  1. Mix the ponzu with the water and agar. Bring to a boil while stirring, let it boil briefly, pour into a tray and let it set.
  2. Blend the set mixture in a blender until you have a smooth ponzu gel.
  3. For the crispy garnish, bake the savory tuille mix according to the instructions on the package.
  4. Fill the éclair with the paprika chili hummus, top with a slice of Dutch salmon and brush with citrus vinaigrette.
  5. Finish with a dot of ponzu gel, a crispy garnish and a little spinach powder.