Apple Mayo
Apple Jelly
Ingredients
Apple sauce (see recipe below)
Ready made mayo
Ingredients
300ml cloudy apple juice
14g gelatine
Method
1. Mix together equal quantities apple
sauce and mayo
2. Place in piping bag
Method
1. Dissolve the soaked gelatine in the juice
and set. The cut into small squares of
1cm x 1cm
Apple Sauce
To Garnish
Viola flowers
Blue borage flower
Dill / chervil / tarragon / chives
Ingredients
3 Granny Smith apples
1 juiced lemon
1 tblsp sugar
25ml sparkling water
Method
1. Peel and de-core the apples.
2. Freeze the peel and finely slice the
apple flesh.
3. Season the flesh with the sugar and
lemon juice.
4. Microwave for 7 to 9 minutes and chill
5. Blitz the peel and flesh together with
enough water to combine.
Method
1. Wash and pat dry salmon filet
2. Place onto a chopping board and slice
thinly across the fillet
3. When sliced fully place in fridge
4. To plate, take some of the sliced salmon
and arrange a single layer on a plate into
a circle
5. Spread a thin layer of white crab meat
over the sliced salmon
6. On top of the salmon and crab start
dotting brown crab and apple mayo
keeping it all on top of the fish
7. Carefully arrange 7 squares of apple jelly
amongst the crab and apple mayo
8. Place pickled herb over the top to cover
and arrange flowers on top
9. Drizzle with rapeseed oil
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