Salmon dices and eggs, dill flavoured milk with almonds

Serves 4 – 10 min preparation – 5 min cooling.

• Blend 10 dill leaves in 20cl of milk.
• Add 1g of xantha and mix thoroughly, avoiding incorporating too much air.
• Add 20g of roasted sliced almonds.
• Allow to rest for 5 minutes.
• Divide 200g of diced salmon into four verrines (dessert glasses).
• Top them with the dill flavoured milk.
• Decorate with the salmon eggs and serve.

You can also serve this dish hot, heating it for 5 minutes at 180°C in the preheated oven.