Easter: Starters between spring freshness and refined indulgence

Kaempff-Kohler caterer Easter
Starters between spring freshness and refined indulgence

The “Easter Pearl” with pea and tarragon cream is refined with a scallop tartare in hazelnut oil and garnished with a tangy finger lime setting. This culinary creation plays on herbaceous, sweet notes and a striking acidity.

The scallop tartare, naturally sweet and briny, melting in the mouth, is enhanced by the smoothness of hazelnut oil, which brings a woody and indulgent roundness. The pea cream offers a sweet, gentle vegetal flavor, perfectly balanced by the anise and liveliness of tarragon. The lemon pearls, granular and bursting, act as little bombs of acidity, contrasting with the sweetness of the nut.

The Mousseline of gravlax salmon”, accompanied by green asparagus and a mimosa egg set on a savory wild garlic pancake, may seem more classic at first glance.

This more structured dish plays on contrasts of melt-in-the-mouth and crunch, with a highly aromatic base.
The marinated gravlax salmon is melt-in-the-mouth, lightly smoked and briny. The mousseline suggests an airy and rich texture. The green asparagus brings a pronounced vegetal taste and a lightly sweet spring note.

The wild garlic pancake adds a gentle garlicky and herbaceous flavor, also reminiscent of spring, while the mimosa egg supports this combination of flavors and textures with its creamy and smooth richness.

This very interesting combination of textures brings together the soft and melt-in-the-mouth pancake, the crunch of asparagus and the crumbly mimosa egg.

Here are two culinary creations that should please you. On sale in Kaempff-Kohler shops and in the Click & Collect e-shop.

To be ordered before April 2.