Difficile
4 people
• 50g sugar
• 100g coarse grey salt
• 10g pepper
• 5g Jamaican pepper
• 5g fennel flower
• 320g salmon
• 53cl cider vinegar
• 1 organic lemon
• 1/2 bunch red radish
• 1 carrot
• 1 Roscoff pink onion
• Honey
• 2 thin baguettes
• 50g Bordier Espelette Pepper Butter
• 50g Bordier Seaweed Butter
• 50g Yuzu Bordier Butter
• 1/2 bunch coriander
To make the gravlax : The day before, prepare the salmon gravlax. Mix the sugar, coarse salt and crushed spices and cover the salmon with this mixture (on the skin side of the fillet). Place in the fridge for 8 to 10 hours.
To make the pickles: Cut the radishes into quarters, peel the carrots and core them using an apple corer. Slice finely with a mandolin and chop the onion. Boil each vegetable separately in cider vinegar, correcting the acidity with a little honey.
To make the salmon: Remove the dry marinade from the fish and rinse with cider vinegar. Sprinkle the salmon with lemon zest and cut into 1.5cm cubes.
For the dressing : Slice the baguettes thinly, then arrange the croquants. Butter each baguette slice, alternating the different butters. Add fish cubes and pickles: carrot with Beurre Bordier au Piment d’Espelette, onion with Beurre Bordier aux Algues and radish with Beurre Bordier au Yuzu. Finish with a coriander leaf.
Artisan Butter Maker & Cheese Ripener,
in our workshops, we cultivate a taste for the finest raw materials, inspired by the best that nature has to offer.
The House’s primary expertise: selecting and caring for the finest cheeses.
A selection of the finest creamery products made by passionate farmers and craftsmen.
Gourmet recipes with Beurre Bordier, the ingredient that changes everything!
