Ingredients
- 10 wakame crackers
- 100 grams smoked mackerel
- 5 grams Bresc horseradish purée
- 50 grams crème fraîche
- 100 grams Bresc Alioli limón
- 30 grams Wasabi pearls
- Furikake
Used bresc products
Ingredients
Preparation method
Blend the mackerel, horseradish and crème fraîche into a smooth cream. Pipe the mackerel cream à la minute into a wakame cracker and finish with the alioli limón. Garnish with suitable cress, furikake and wasabi pearls.
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