"Smoked Salmon" Fondants
Potatoes are my all time favorite starch, since I was a child. Fondant potatoes are slow cooked in layers of fat and flavor, creating a golden rich flavored packed potato - full on yum especially with the truffle mushroom duxelle! Perfectly paired with balsamic marinated tofu steaks and greens to offset the richness, with a smoky note from the vegan lox. All around flavor.
We want to thank www.savedasea.com for partnering with us on this dish with their delicious Vegan Smoked Salmon.
Follow timing on MANNA package, this time varies by +/- 3 minutes depending on the level of your simmer and how cold your fridge is. You want to ensure that the internal food temperature reaches about 165°F/74°C, piping hot. Place desired amount of greens in the centre of the plate, place the fondant with duxelle on one side of the plate and top with lox. On the other side of the place the tofu steaks and pour any extra sauce from the bag on top, sprinkle with crispy shallots.
This dish is rich in protein, fibre, vitamins (A & B complex), and iron.