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Cauliflower Cream with Smoked Salmon Caviar

From the one star french chef Patrick Asfaux

Prepare time :
Cooking time :
Total time :
For 6 guests
  1. 400 gr of cooked cauliflower
  2. 30 cl of dairy cream
  3. 15 gr of powdered gelatin
  4. 60 gr of smoked salmon eggs
  5. salt, freshly ground pepper
  6. dill
Cauliflower Cream with Smoked Salmon Caviar
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Set aside 6 tiny cauliflower tops.
Mix the gelatin with the cream and put it on slow heat while mixing. Put the cream in a blender, add the cauliflower and som salt and pepper and blend for 1 min.
Important: Pour the warm mixture halfway into nice looking glasses or smal bowls and leave these in the regfrigerator for 2 hours. Next, decorate placing some smoked salmon eggs in the middle of each cauliflower cream and some tiny cauliflower tops on the edges of each glass. Sprinkle with some dill.

PS: one of our greatest French cooks had the brilliant idea of combining the taste of the cauliflower with that of caviar. It is simply delicious. You may substitute the salmon eggs with these small black coloured eggs…
credits photo : © Couet Ivan - A.F.Touch-cuisine

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With aftouch-cuisine.com, we invite you to pull off the éCommunication Superhighwayé for a moment and roam the back roads of the French countryside to discover the regional French food, French recipes cuisine and the wonderful people of the past and of the present who are behind French cooking world-wide reputation. A.F.Touch cuisine will offer you all the specialties of the French food. Each specialty is presented within its regional context accompanied by a list of traditional producers, guardians of tradition and expertise which have been handed down from generation to generation

The team

Couet ivan
Webmaster, developpeur and designer. Couet Ivan
Asfaux Patrick
French staring chef, sharing his recipes and his passion for cooking. Asfaux Patrick
Dubarry Stéphane
Dubarry stéphane


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