Savoury brioche flan with salmon and soy foam

Ingredients

750 g brioche loaf
625 g pasteurised egg yolk
315 g hot-smoked salmon
315 g manufacturing cream
40 g Bresc Lemongrass puree
40 g Bresc Ginger puree
25 g dill, chopped
pepper
5 dl soy sauce
100 g Palatinose
100 g egg-white powder
50 g Bresc Wasabi dip
10 Bresc Cherry tomatoes garlic lemongrass
cress

Preparation method

Cut the bread into small cubes. Tear the hot-smoked salmon. Mix the bread and salmon together, add the egg yolks and cream. Knead the mixture to make a moist batter. Season with lemongrass puree, ginger puree, dill and pepper. Cook the batter in a baking tin in the oven at 165 °C for 10 minutes.

Mix the soy sauce, Palatinose and egg-white powder together and leave to rest overnight. Whisk it with a whisk to make a firm batter. Pipe the batter onto a silicon baking mat and allow to dry in the oven at 100 °C for one hour.
Cut the bread pudding into wedges. Garnish with the soy foam, wasabi dip, cherry tomatoes and cress