I was invited – along with several other journalists, travel writers, and food critics – to lunch in the Italian restaurant at the Regal Hong Kong Hotel, Causeway Bay, on Hong Kong Island.
A guest chef had been brought in from Italy – too bad I didn’t get his name card – and he prepared a mouth watering lunch for us.
Everything that we were served was yummy, but – if truth be told – I can’t remember most of the dishes that I ate that day. One course, however, stood out – the Carpaccio of Smoked Salmon with Chantilly of Asparagus. I can’t stop thinking about it.
I liked that soup so much, in fact, that I asked the hotel for the recipe, and the hotel’s public relations department obliged, sending me the ingredients, which I am going to share with you now. The recipe did not include directions on how to prepare the soup, so I’m having to wing it in terms of method.
I think that what I liked most was the presentation. A shallow soup bowl was lined with smoked salmon! Edible flowers were also scattered atop the soup – a nice touch, but I’m sure that the soup would be equally delicious without them.
- Smoked salmon – 120 grams.
- Salmon roe – 4 grams.
- Cooked asparagus – 160 grams.
- Cooked shallots – 20 grams.
- Juice from one lemon.
- Olive oil – 20 mils.
- Cream – 20 grams.
- Chicken broth – 10 grams.
- Cooked Garlic – 2 grams.
- Ciabatta – 80 grams.
- Pistachio oil – 2 grams.
- Lightly cook the asparagus, shallots, and garlic.
- Combine the other ingredients and add to the asparagus shallots, and garlic.
- Chill in the refrigerator.
- Line two shallow soup bowls with smoked salmon.
- Label the other ingredients into the bowls.
- Serve – and enjoy!