Cold consommé of smoked Alaska Wild Sockeye Salmon, salmon roe and green apple sorbet

Cubiertos: 4

800 g fresh Alaska Sockeye Salmon
8 dl water
special smoker sawdust
4 leaf of gelatine - 2 g.
4 egg white
4 Granny Smith apple
16 coffeespoons Alaska Sockeye Salmon roe
16 branches dill

Preparation

Set up the smoker with the sawdust and apply to the Alaska Wild Salmon fillet for about 20 minutes.

After smoking, put it in a pan and cover with cold water, bring to the boil slowly, simmer for 5 minutes and strain very carefully so as not to make it cloudy. If it is cloudy, half-beat a white of egg and clarify the stock over the heat little by little, stopping it with ice so as not to break the surface layer of egg-white.

Take off the heat, decant and filter through a tammy.

Add a sheet of gelatine, softened in cold water, and dilute over heat.

Season and put into little glass cups.

Peel the apples, core them, cut into segments and freeze. When frozen, crush or put into the processor to make the sorbet.