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My recipe
Green pea panna cotta with smoked salmon
PANNA COTTA
- 400 g green peas (fresh, frozen)
- 600 ml of water
- 1 tablespoon sugar
- 2 tsp salt
- 100 ml milk
- 150 ml low-fat cream
- 1 sprig of dill
- salt and black pepper
- 3-4 g of gelatin (2 - 2.5 sheets)
- 150 g smoked salmon
MUSTARD SAUCE
- 6 tablespoons vegetable oil
- 1 tablespoon Whole-grain mustard (sweet Scandinavian mustard)
- 1 tablespoon water
- 1 tablespoon lemon juice
- 2 tsp honey (to taste)
- black pepper
- Soak gelatin in the cold water. Blanch peas in the boiled water until tender (about 3-5 minutes).
- Drain the peas and put in a blender, add a sprig of dill, milk and make a puree. Strain mixture through a fine sieve, season with salt and pepper.
- Squeeze the gelatine from the water and dissolve in warm cream. Pour the cream into the puree and mix thoroughly.
- Spoon the batter into the portion cups filling it by 2/3 and cool in refrigerator at least 3 hours.
- Cut the salmon into small pieces. Mix all the ingredients for the sauce and beat with a fork.
- Mix all the ingredients for the sauce and beat with a fork. Spoon prepared sauce over panna cotta, add the pieces of salmon, garnish with dill and serve.
Thoughts and Ideas
To serve, allow the panna cotta to come to room temperature for 30 minutes before serving. Coffee sauce can be made 2 days ahead. Cover and refrigerate. You can add more gelatin if you like your panna cotta to be firmer.
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