Starters · Gluten-free

Smoked Salmon Floating Islands

Name: Smoked Salmon Floating Islands
Prep time: 15 min
Cook time: 8 min
Total time: 83 min
Yield: 4 servings
Ingredients: 500 ml (2 cups) milk; 1 level tbsp cornflour (cornstarch); 4 egg yolks; 20 ml (4 tsp) vodka; 150 g (5 oz) smoked salmon; 3 egg whites; 1 pinch salt; 70 g (2 1/2 oz) salmon or trout roe

A savoury take on the French dessert: a smoked salmon custard topped with poached meringue and salmon roe, served cold as a festive starter. Both the custard and the egg whites cook in the MicroCook Pitcher 1 l in a few minutes, with no pan of simmering water.

In brief Smoked Salmon Floating Islands is a starters recipe cooked in the Tupperware MicroCook Pitcher. It takes 83 minutes in total and serves 4 servings.

Total time: 83 min
Prep: 15 min
Cook: 8 min
Rest: 60 min

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Product usedTupperware MicroCook Pitcher

Tupperware MicroCook Pitcher recipes (152)See the product ↗

+ Tupperware Speedy Chef, Tupperware SuperSonic Chopper

Method

Whisk the milk and cornflour together in the Tupperware MicroCook Pitcher 1 l and microwave for about 6 minutes at 600 W, stirring halfway, until boiling.
Whisk the egg yolks with the vodka in the Tupperware Speedy Chef until doubled in volume. Pour onto the boiling milk while whisking: the custard thickens at once. For a thicker cream, heat it in 1-minute bursts at 600 W, stirring after each.
Trim any dark brown flesh from the smoked salmon, chop it coarsely in the Tupperware SuperSonic Chopper Compact and stir it into the warm custard. Divide among 4 small bowls and chill.
Whisk the egg whites with the salt to firm peaks in the clean Speedy Chef. Spoon them into the clean, dry pitcher, smooth the top, cover and microwave for about 1 minute at 600 W. Turn out onto kitchen paper.
Top each bowl of salmon custard with pieces of the cooked egg white and the salmon roe. Serve well chilled.