SALMON-DILL-MUSTARD ESPUMA

Blend the white wine, vermouth, fish stock, Dijon mustard, dill, and the chopped smoked salmon until smooth

Add the cream and crème fraîche and season to taste.

Pass through a funnel and sieve into a 0.5 L whipper (e.g., CREATIVE or PROFESSIONAL), charge with one cream charger, and shake vigorously 8 to 10 times. Refrigerate for 1–2 hours before serving.

Image source: Thomas Ruhl, www.port-culinaire.de

Using the Kisag Whipper results in a texture that is both luxuriously creamy and light as air. The fermented salmon and Noilly Prat lend the foam a distinctive depth of flavor.

Here are recommendations for the best ways to pair this espuma:

Classic Accompaniments for a Sophisticated Apéro
Since the espuma is served cold, it is excellent for fine finger foods.
- Freshly Baked Blinis: The slight sweetness of buckwheat pancakes harmonizes beautifully with the tang of the Dijon mustard.
- Potato Rösti Rounds: The contrast between the extremely crispy potato and the airy foam is a special culinary experience.
-Pumpernickel "Soil": Crumble dark pumpernickel bread and serve the espuma on top in small glasses, garnished with a sprig of fresh dill.

As an Elegant Appetizer Element
You can use the espuma as the centerpiece of a plated dish:
- Lukewarm Asparagus: Whether white or green—this espuma serves as a sophisticated alternative to a classic Hollandaise sauce.
-Arctic Char or Salmon Tartare: Place decorative dollops of espuma onto a fish tartare to complement it with a creamy component.
- Beetroot Carpaccio: The earthy notes of the beets and the acidity of the foam complement each other perfectly.

With Warm Main Courses
When adding the espuma to warm dishes, be sure to do so immediately before serving to maintain the stability of the foam.
- Pan-Seared Zander (Skin-on): The saline notes of the fermented salmon perfectly highlight the flavor of the freshwater fish.
- Pasta Variations: Add a few generous swirls of espuma over black tagliolini (squid ink pasta) to create a visually and tastefully impressive sauce.

Wine Pairings
Since the recipe already includes Noilly Prat and white wine, I recommend echoing these flavors in the glass:
- A Dry Riesling: The acidity cuts elegantly through the richness of the cream.
- A Chilled Pinot Blanc (Weissburgunder): It is subtle enough to let the complex aroma of the fermented salmon take center stage.
- A Classic Crémant or Champagne: The carbonation of the sparkling wine pairs ideally with the airy texture of the espuma.

A Culinary Note
If you wish to elevate the presentation further, you could garnish the espuma with a few trout caviar pearls or finely diced pickled cucumbers to add an extra textural accent.

Credit: isi.com