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Smoked Salmon Custard with Poached Meringue
This festive starter turns the familiar dessert into a savoury dish, with a silky smoked salmon custard topped with poached egg white and a scattering of salmon roe. The MicroCook Pitcher cooks both the custard and the egg whites in minutes, with no simmering water bath to watch.
- Total time
- 83 min
- Prep
- 15 min
- Cook
- 8 min
- Rest
- 60 min
Ingredients
Method
Whisk the milk and cornflour together in the Tupperware MicroCook Pitcher 1 l, then microwave for about 6 minutes at 600 W, stirring halfway, until it boils.
In the Tupperware Speedy Chef, whisk the yolks with the vodka until doubled in volume, then pour them onto the boiling milk while whisking: the custard thickens straight away. For a firmer set, heat it in 1-minute bursts at 600 W, stirring between each.
Trim away the dark flesh from the smoked salmon, chop it coarsely in the Tupperware SuperSonic Chopper Compact and stir it into the still-warm custard. Divide among 4 small bowls and chill.
Whisk the egg whites to firm peaks with the salt in the clean Speedy Chef. Spoon them into the clean, dry pitcher, smooth the surface, cover and microwave for about 1 minute at 600 W, then turn out onto kitchen paper.
Top each custard with a few pieces of the cooked egg white and a spoonful of salmon roe, then serve very cold.
