Lentil and salmon timbale
preparation of recipe
Put 100g of lentils in a pan of cold unsalted water (about 1/2l of water).
Put to cook. After about 10 minutes, add the stock cube and cook for about 5 minutes longer. The lentils should still be slightly crisp.
Prepare the lentil water juice:
Drain in a colander, reserving the cooking water, and set aside in a cool place.
Return 250g of cooking water to the pan. Mix 1g of agar-agar (I put a little more than 1g to make sure it jelled well) in 2 tablespoons of cold water then stir the agar-agar into the pan. Bring to a boil for 2 minutes while stirring.
Pour into a rectangular dish covered with baking paper (the juice should be 2-3 minutes thick).
Place in the refrigerator to set (or in the freezer for 5 minutes if you want to save time).
Prepare the potato rosettes:
Peel the potatoes and cut them into thin strips. Arrange them in rosettes on a baking sheet and brush them with melted butter. Salt.
Bake at 200° for about 15-20 minutes, keeping an eye on the cooking time.
Prepare the cream cheese:
In the bowl of a small blender, place the cream cheese with the lemon and spices or herbs of your choice. Blend to a smooth cream. Put this cream in a piping bag and keep in a cool place.
Dressage:
Place one rosette of potatoes on each plate.
Line a pastry circle with smoked salmon cut into strips the height of the circle.
Place the circle in the middle of the potato rosette. Using a piping bag, pipe some cream on the salmon.
Fill the hole with cooled lentils.
Carefully decant and do the same in the other plates.
Cut out frozen lentil water discs with round cookie cutters of different sizes and place 3 discs per plate.
Garnish with arugula leaves and cherry tomatoes.
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