en 
fr 
es 
Executive Chef Pascal Bernou
France
Maison Rougié
Crispy smoked salmon ventrèche, steamed potatoes, and radish condiment
A crispy salmon ventrèche, tender steamed potatoes, and a marinated radish condiment for a touch of freshness and zest. A perfect balance between textures and flavors!
4 pers.
35 min
Ingredients
- Smoked Salmon Ventrèche 200g
- Roseval potato 300g
- Red meat radish 100g
- Crème fleurette 150g
- Fine mustard 50g
- Apple cider vinegar 1DL
- Shizo leaf
4 pers.
35 min
Related Products
Preparation
1
Prepare the potatoes: Steam the Roseval potatoes. Peel them, then slice them into rounds.
2
Make the vinaigrette: Mix the crème fraîche, pepper, mild mustard, and a dash of vinegar to get a tangy vinaigrette.
3
Cook the salmon ventrèche: Slice the belly. In a pan with a drizzle of olive oil, sear them skin-side down until crispy.
4
Prepare the radish: Finely slice the Red Meat radish and let it marinate for 15 minutes in vinegar.
5
Plate the dish: Arrange the potatoes, crispy salmon belly, and marinated radish harmoniously. Season with vinaigrette and serve.
Chef's Tip
For even more contrast and freshness, add some fresh herbs like dill or finely chopped chives at the time of plating.
Share this recipe
