- Phyllo dough
- Kiwi coulis, 3 tablespoons
- Balsamic caramel, 3 tablespoons
- Avruga (or salmon roe), 10 g
- Clarified butter, 30 g
- Plain whipped cream, 200 g
- Tarama, 120 g
- Small slices of smoked trout, 2
- Using a round cutter, cut 12 circles from the phyllo dough. Brush with clarified butter and bake in the oven at thermostat 6 until golden brown. Cool on a wire rack.
- Place a dollop of tarama in the center of each plate. Top with a dough disk, spread with more tarama, and add small pieces of smoked trout. Layer with another disk and repeat. Finish with a plain disk.
- Pipe whipped cream on top and garnish with Avruga pearls.
- Surround with balsamic caramel and kiwi coulis.
Kiwi coulis: Blend kiwi flesh with a light syrup.
Balsamic caramel: Make a caramel and deglaze with balsamic vinegar.
This sophisticated appetizer is a creation of Chef Hubert, showcasing layers of creamy tarama, delicate smoked trout, and luxurious Avruga pearls.
