27 Jul Asian Smoked Salmon and Wasabi Panna Cottas with Pistachio Crust and fresh Green Asparagus

Posted at 09:51h in Courses, Fish, Main Ingredient, Mains, Recipes, Seafood by

Asian Smoked Salmon and Wasabi Panna Cottas with Pistachio Crust and fresh Green Asparagus
Asian Smoked Salmon and Wasabi Panna Cottas with Pistachio Crust and fresh Green Asparagus
Print Recipe
Servings Prep Time
6-8 people 25 minutes
Cook Time
4 hours or overnight
Servings Prep Time
6-8 people 25 minutes
Cook Time
4 hours or overnight
Asian Smoked Salmon and Wasabi Panna Cottas with Pistachio Crust and fresh Green Asparagus
Asian Smoked Salmon and Wasabi Panna Cottas with Pistachio Crust and fresh Green Asparagus
Print Recipe
Servings Prep Time
6-8 people 25 minutes
Cook Time
4 hours or overnight
Servings Prep Time
6-8 people 25 minutes
Cook Time
4 hours or overnight
Ingredients
  • 3 gelatine leaves
  • 250 ml thick cream
  • A handful of chopped coriander and basil leaves
  • 250 ml crème fraiche
  • 50 ml pink pickled ginger, chopped
  • 15 ml Soy sauce
  • Zest and juice of 1 lemon
  • 10 ml wasabi paste
  • 500 g smoked salmon or smoked salmon offcuts
  • 500 g blanched fresh asparagus
  • Fresh rose petals to serve
Instructions
  1. Soak the gelatine leaves in cold water for about 5 minutes.
  2. Heat the cream gently till just below boiling point.
  3. Squeeze out the water from the gelatine and melt into the warmed cream.
  4. Using a stick blender or a food processor blend the warm cream mixture with the chopped herbs, crème fraîche, ginger, soy sauce, lemon zest and juice, wasabi paste and the smoked salmon until smooth.
  5. Divide into 6 - 8 panna cotta moulds and place in the fridge for 4 hours or overnight.
  6. Un-mould the panna cottas by dunking the moulds into hot water for 2 seconds, serve with fresh green asparagus, lime flavoured olive oil, fresh rose petals and salmon ribbons.