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Tartelette with crab, sea buckthorn berry and salmon roe — image

Tartelette with crab, sea buckthorn berry and salmon roe

A savory tartelette with crab salad, fresh sea buckthorn berry gel and salty salmon roe.

Ingredients

Pepper and salt
Dill
Crème fraîche
Chives
454gCrab leg meat pot
Kewpie mayonnaise
600gBasic surimi salad
Lime zest

8gAgar
700gBoiron sea buckthorn
100gSugar water 1:1

Dill
Tartelette
Salmon roe

Preparation

  1. Mix the basic surimi salad with the crab leg meat.
  2. Season further with lime zest, Kewpie mayonnaise, crème fraîche, fresh dill and chives.
  3. Season well with salt and pepper.

  1. Bring the sea buckthorn berry, sugar water and agar to a boil while stirring.
  2. Pour onto a tray.
  3. Let cool completely in the refrigerator.
  4. Blend in the Thermomix until smooth gel.
  5. Put the gel in a piping bag.

  1. Put the crab salad in the tartelette.
  2. Pipe a nice dot of sea buckthorn berry gel on top.
  3. Garnish with salmon roe and a sprig of dill.