Connemara Smokehouse Wild Smoked Salmon Tartare with Goatsbridge trout caviar, white chocolate and toasted pistachios… by Dermot Gannon of The Old Convent.
225g/8oz Connemara Smokehouse Smoked Wild Salmon diced
1 1/2 tsp chives, finely chopped
175g/8oz White Chocolate (Valrhona)
1 dsp Milk
1 tsp Lemon Juice
225ml/8fl oz Double Cream
25g/1oz Goatsbridge Trout Caviar
2 tsp Olive Oil
3 tsp Pistachio Nuts (de-shelled & coarsely crushed)
1 tsp butter (melted)
Add Chocolate to the milk, melt over a love head and set aside.
Whip egg whites together with lemon juice until soft peaks form. Whip cream to soft peaks. Fold egg whites and cream into chocolate mixture and chill for 6 hours.
Preheat the oven to 160ºC/325ºF/Gas Mark 3.
Coat the pistachio nuts in butter and roast in the oven for 10 minutes.
Toss diced Connemara Smokehouse wild smoked salmon with finely chopped chives and olive oil. Chill until ready to serve. Fill shot glasses in alternate layers with the salmon, white chocolate and pistachios.
Garnish with trout caviar. Serve with toast.