Sapphire Chelsea with Smoked Salmon Rosti & Caviar

Courtesy of Bombay Sapphire and Chef François Martin from Académie Culinaire, MontrealCourtesy of Bombay Sapphire and Chef François Martin from Académie Culinaire, Montreal

Who needs champagne and caviar, when you’ve got gin? This tasty duo combines a sweet, sparkling, acidic drink with a creamy, salty canapé.

Number of servings : 1

Prep time:

Cooking time: Ready in under 30 minutes

Type of meal : | Beverages/Cocktails | Beverages/Cocktails

Special diet :

Ingredients

1 oz Gin
Sapphire Chelsea  
1/2 oz lemon juice
1 oz pomegranate juice
Prosecco
 
Smoked Salmon Rosti and Caviar
3 potatoes, grated
Salt and pepper, to taste
2 eggs, beaten
250 g smoked salmon
Sour cream
Chive, freshly chopped
Flying fish roe

Directions

Sapphire Chelsea   
  1. To a champagneflute, add 1 oz Gin, 1/2 oz lemon juice and 1 oz pomegranate juice.
  2. Top with Prosecco and garnish with a fresh raspberry.

Smoked Salmon Rosti and Caviar

  1. In a mixing bowl, combine the potato, salt, pepper and eggs.
  2. In a pan, heat oil and fry the potato mixture.
  3. Combine the sour cream with chives. 
  4. Garnish the Rosti with smoke salmon.
  5. Decorate with a teaspoon of sour cream on top of Rosti and garnish with flying fish roe.

Nutritional information: