Sweet Citrus Potato And Smoked Salmon Roll
Serving: Not Specified
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Directions
- Heat up a saucepan to a moderate heat
- Add the cumin, onions, ginger, garlic and orange zest.
- Steam for 5 minutes.
- Then add the orange juice and cream.
- Cook for 10 minutes.
- Blitz the orange mixture until smooth, and fold through the potato purée*.
- Mix the egg yolks with the orange potato mixture.
- Meanwhile, whisk the egg whites to stiff peaks, adding salt gradually to stabilise the egg mixture.
- Fold stiff egg whites through the potato orange mixture.
- Layer on silicon paper and bake at 200°C for 20 minutes.
- Leave to cool down to room temperature.
- Layer the smoked salmon over the potato sheet and roll tightly together.
- * Potato purée: French term for mashed potato.
Ingredients
- 2 oranges (zest and juice)
- 3 tbsp cumin and salt
- 250 g mashed potato
- 200 ml fresh cream
- 4 eggs (separated)
- 150 g smoked salmon
- an onion (chopped)
- 2 cloves garlic (chopped)
- 1 thumb ginger (chopped)
- thinly sliced potato for the wrap