RECIPE N°8: Fillet of smoked salmon with pink peppercorns, warm potato and a velvety courgette and sesame sauce with a touch of freshness of dill

Whether fresh or smoked, served as an appetiser, starter or a main, salmon is a firm favourite and it is hard to imagine a festive menu that lacks this dish. This fresh melt-in-the-mouth recipe is the perfect way to kick off your festivities.

In this recipe, Christian LE SQUER has opted to preserve the classic marriage of salmon and dill; and then he uses cream, zucchini paste and ratte potato to add freshness and a creamy texture. He then elevates this dish by adding a hint of acidity with cider vinegar and brings in notes of toast bread, almond and hazelnut with the toasted sesame seed oil.

A real delight that you simply must try.

 

 

Fillet of smoked salmon with pink peppercorns, warm potato and a velvety courgette and sesame sauce with a touch of freshness of dill

 

Preparation time: 20 minutes / Cooking time: 15 minutes

Ingredients – 4 servings:

– Sauce

• 4 tablespoons of Organic virgin toasted sesame oil
• 2 tablespoons of dill infused olive oil
• 2 tablespoons of Organic cider vinegar
• 4 tablespoons of zucchini paste

The four main ingredients used in this recipe have been curated in an A L’Olivier branded gift box

• 400 g smoked salmon fillet
• 8 ratte potatoes
• 50 g fresh cream
• 1 tablespoon crushed pink peppercorns
• Chopped dill
• Optional: sorrel leaves and marigold blossoms or a salad of dried flowers (roses, cornflowers, marigolds)

 

Method:

– Sauce

In a mixing bowl, combine the zucchini paste with the Organic cider vinegar, then add the Organic toasted sesame virgin oil and the dill infused olive oil

– Dish

Cook the potatoes in salted water.
Peel and cut into round slices.
Slice the salmon fillet in 12 even portions.
Crush the pink peppercorns.
Warm the sauce for 5 seconds in the microwave (or 30 seconds in a bain-marie).

 

Dressing:

Arrange 3 salmon slices on a plate.
Top one end of each salmon slice with a potato round.
Top the salmon slice in the middle with a quenelle of fresh cream.
Coat the salmon slice in the warm sauce and sprinkle with dill, pink peppercorns and flowers blossoms.

 

Enjoy!

 

Download the recipe sheet, click here: