Salmon carpaccio with asparagus panna cotta | Recipe | Kitchen Stories

Ingredients

• 10.5 oz salmon
• 5.5 oz green asparagus
• 10.5 oz white asparagus
• 1 onion
• 4 tbsp butter
• 0.25 cup white wine
• 1.25 cups cream
• 0.5 cup milk
• 1 oz dill
• 4 sheets gelatin
• 0.35 oz fresh yeast
• 0.75 cup lukewarm water
• 2.5 cups flour
• 2 tbsp olive oil (divided)
• 0.5 tsp salt
• 1 egg yolk
• 2 limes (juice and zest)
• 0.25 cup mineral water
• 1 tbsp sugar
• 0.5 tsp vinegar
• cold water
• oil for greasing
• salmon caviar for serving
• chili flakes for serving
• dill for serving
• sugar
• salt
• pepper