500g smoked halibut
5 dl crème fraiche 38%
250 g lumpfish roe
Salt and pepper
2 egg whites
2 egg yolks
4 dl buttermilk
1 teaspoon sugar
1 teaspoon salt
250g wheat flour
1 teaspoon baking powder
Coarsely chop the smoked halibut and mix it with the finely diced apples, 2 dl of fresh cream, salt and pepper and grated lemon rind.
To make the apple dumplings, whip the egg whites until stiff. In another bowl, beat together the egg yolks, butter milk, sugar and salt. Add the flour, baking powder and the grated lemon peel to the egg yolks. Next, gently fold the stiffened egg whites into the mix.
Cook the apple dumplings in a dumpling pan with the butter. Before turning the apple dumplings, add a small soup spoon of the halibut garnish and turn to finish cooking.
Mix the remaining crème fraiche with the lumpfish roe and season with salt and pepper.
The warm apple dumplings should be served right away with the lumpfish roe cream.
A new and surprising way of serving a French Christmas classic.