Sugar snap pea ice cream on smoked salmon

Sweet snap peas with salty salmon – that’s an unbeatable combination. When I saw snap peas on the farmers’ market the other day, I immediately decided to buy a pound. The season is quite short and for me, snap peas are epitome of summer.

Blend 200 g sugar snap peas, 100 g quark and a splash of milk seasoned with fleur de sel and black pepper until smooth. Freeze until firm.

Serve quenelles of ice cream on cold smoked salmon. Garnish with fresh sugar snap peas, trout roe and pea sprouts.

6 Comments Add yours

  1. Wow! What an unexpected and delightful flavor combination! Two questions: When I Google ‘quark’ (not an American ingredient I am familiar with) it indicated similar to cream cheese or ricotta. Recommendations? And would you consider dressing with salmon roe or is that to strong a flavor for this? Thanks for the great idea!

    Liked by 1 person

  2. An incredible idea… it must taste great!

    Liked by 1 person

  3. Mums! says:

    Thank you, dear Walter, for your kind comment šŸ™šŸ» Quark is quite low in fat (<1%) and rather acidic. I would recommend natural yoghurt as a substitute. Salmon roe will work well, I think, as it will emphasize the fish flavor in a nice way.
    Good luck šŸ€ and please feel free to share the outcome šŸŸ

    Liked by 1 person

  4. Mums! says:

    Thank you so much, cara! šŸ™šŸ»šŸŸšŸ˜˜

    Liked by 1 person

  5. Henrietta Dombrovskaya says:

    I do not think I will be brave enough to try, although I love all ingredients separately, but sounds great :))

    Liked by 1 person

  6. Mums! says:

    The dish works quite well, actually. You should give it a try! šŸ’š


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