Smoked Trout Rose – Whipped Cream Infused with Melissa Cress – Toasted Bread – Paztizz Top & Sakura Cress

Ingredients (serves 4)

• 200 g thinly sliced smoked trout
• 200 ml very cold double cream
• 1 punnet of Melissa Cress
• 4 slices of country bread
• Paztizz Top
• Sakura Cress
• Lemon balls

Preparation

• Infuse the cream with Melissa Cress
  • Infuse a punnet of Melissa Cress in the cold cream
  • Blend to obtain a slightly green, fragrant cream
  • Whip until you obtain a soft, airy texture
• Plating
  • Place the toast on a plate
  • Add a spoonful of whipped cream with Melissa Cress
  • Carefully place the smoked trout rose on top
  • Garnish with Paztizz Top, Sakura Cress and a few lemon balls

Chef: Clemence Tallon