If you want to surprise your supper guests with something truly elegant and scrumptious, try this recipe. Take into account that you will need a bit more time and attention.
INGREDIENTS
For the pâté:
| 1 tin of KAIGO lightly salted wild salmon |
| 10 g capers |
| ½ red onion |
| 12 g KAIGO salmon roe |
| 30 ml heavy cream |
| Salt, pepper, nutmeg (according to taste) |
For the cornets:
| 60 g flour |
| 15 g sugar |
| 4 g salt |
| 80 g butter |
| 45 g egg whites |
| 4 cornet moulds |
PREPARATION (30–45 min)
- First, we must prepare the cornets. Whip the butter in one bowl, mix the other cornet ingredients in another. Mix them together. On an oven pan that's covered with baking paper form thin circles from the dough – roughly 6 cm in diameter. Bake them at 180 °C for approximately 2–3 minutes. Remove them from the oven and roll on the cornet moulds while they are still hot. Put them back on the pan and bake in the oven for additional 2–3 minutes. Remove them from the oven and leave to cool.
- Put all ingredients for the pâté in the blender and mix until the mass becomes smooth and homogeneous.
- Fill the now cool cornets with the pâté and decorate with KAIGO salmon roe.
CHEF'S TIP
- You can make the cornets a day or two in advance.
- You can also smear the pâté on some bread or fill it in pastry canapés.