Salmon delight with sponge, yoghurt spheres and squid ink sauce

Directions

Salmon bites

1. Blend the salmon with the Philadelphia, shape into small balls and freeze.

2. Blend the iota carrageenan with the mandarin juice, bring to the boil and leave to cool to approximately 60°C.

3. Skewer the frozen salmon balls with a toothpick and dip repeatedly into the mandarin mixture until the desired coating is achieved.

Reverse spherification of yoghurt

1. Blend the water with the sodium alginate. Remove bubbles by resting overnight or straining through muslin. Alternatively, bring to the boil and leave to cool completely.

2. Pour the yoghurt into moulds and freeze overnight.

3. Heat the alginate bath to approximately 50°C, immerse the frozen spheres and move gently. Remove and rinse in cold water.

Sponge

1. Mix all the sponge ingredients and pour into a siphon of adequate capacity. This preparation uses 2 N₂O cartridges, subject to the instructions for your model. Dispense into a microwave-safe glass cup.

2. Microwave at 900W for 40 seconds and remove from the cup.

3. Once cool, cut the sponge into discs and toast in a frying pan.

Squid ink sauce

1. Mix the sauce ingredients, except Ultratex, adjusting the flavour. Then gradually add Ultratex to the desired consistency.