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Smokey bowl



Preparation time



Stephan Ihrman

Recipe created by :

Stephan Ihrman, Baker Expert Netherlands


Moments of consumption :

Aperitif Dinner Breakfast Brunch Snack Lunch

Recipe made with :

Picto_ingredients.svg List of ingredients

  • 5 Bun'n'Rolls 
  • 5 smoked eels 
  • 3 white asparagus 
  • 100ml vegetable stock 
  • 75g bacon 
  • 5g dill 
  • 5g hazelnuts
  • 50g green asparagus 
  • 17g egg yolk 
  • 75ml cream 

Picto_preparation.svg Preparation steps

  • Asparagus mousse: cook white asparagus in vegetable stock for 10 mins.
  • Blend until smooth.
  • Add cream, yolks and black pepper and heat to 85ºC.
  • Strain and pour into a siphon. Refrigerate for at least 90 minutes.
  • Thaw the Bun'n’Roll. Dress with chia seeds and place on top of an upside down baking mould.
  • Bake for 18 minutes at 170ºC then leave to cool for 15 mins.
  • Cook bacon rashers. Blanch green asparagus.
  • Use the siphon to pour asparagus mousse onto the Bun'n'Roll.
  • Create a ring of smoked eel and place the blanched green asparagus in the middle.
  • Sprinkle with bacon bits and dill.