BK-DO
Our BK-DO (bocado, Spanish for bite) of Imperial Beluga caviar, salmon and cream of citrus fruits with EVOO Dehesa El Molinillo Tradición.
- 2 slices English farmhouse bread
- 2 slices very fresh natural salmon
- Finely chopped dill
- 20 g Imperial Beluga caviar
- 1 tablespoon of EVOO Dehesa El Molinillo Reserva Familia
- The juice of 1/2 lemon
- Salt and freshly ground black pepper
- Whipping cream with a minimum of 35% fat
- Make the cream of citrus fruits with EVOO Dehesa El Molinillo.
- Put the cream into a dish, add the lemon juice and let it stand for 20 minutes. Then whip the mixture with a whisk while incorporating our EVOO until you have a creamy texture. The higher the fat content, the quicker the cream will whip. Set aside in the refrigerator and season with salt and black pepper.
- Start to put your BK-DO together by coating the two sides of the bread with a few drops of our EVOO Dehesa El Molinillo Tradición, sprinkle with a pinch of dill and spread the natural salmon out over the base.
- Then add the Imperial Beluga caviar, spreading it evenly, and finish by closing your BK-DO.
Use a non-stick frying pan with a few drops of our EVOO Dehesa El Molinillo, add your BK-DO and fry until it is evenly toasted.
Finally, present as you like with the citrus cream quenelle and finish with a garnish of sweet basil and fresh salad leaves.
Presentation of our SMALL CRAFTS that we will be preparing with our personal touch, always alongside our EVOO Dehesa El Molinillo.
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