Cigar
At first glance, these tapas bear a striking resemblance to spring rolls. But the moment your diners pop these in their mouths, they'll be hit by a kaleidoscope of tastes and flavours—from the seabass rilette to the special dashi mayonnaise.

Ingredients
Cigar
-
Brick Pastry 20 pc
-
Maple Syrup 50 g
Seabass Rilette
-
Seabass, baked and shredded 300 g
-
Tobiko 50 g
-
Chervil, chopped 10 g
-
Celery, brunoised 30 g
-
Best Foods Real Mayonnaise 80 ml
-
Extra Virgin Oil 5 ml
-
Salt 5 g
-
White Pepper Powder 2 g
Dashi Mayonnaise
-
Dashi Powder 20 g
-
Bonito Flakes 5 g
-
Best Foods Real Mayonnaise
-
Water 20 ml
-
Salt 2 g
-
White Pepper Powder 4 g
-
Sugar 2 g
Garnish
-
Edible Potato Flakes to garnish
-
Beetroot Crumble 50 g
-
Red Garnet Cress 2 g
-
Coriander Cress 2 g
Preparation
-
Cigar
- Brush maple syrup on brick pastry.
- Combine two pieces and trim to desired size.
- Use a cylinder tube mould and bake at 150°C for 5 mins.
- Remove from mould and cool.
-
Seabass Rilette
- Combine all ingredients together.
- Transfer to piping bag.
- Pipe into cigar brick pastry and coat with beetroot crumble.
-
Dashi Mayonnaise
- Combine water, dashi, bonito flakes, salt, sugar and white pepper powder and bring to a gentle boil for 30 seconds.
- Set aside to cool.
- Fold in Best Foods Real Mayonnaise with Knorr Concentrated Chicken Stock and transfer to piping bag.
-
Garnish
- Pipe dashi mayonnaise onto cigar.
- Garnish with red garnet cress and coriander cress.