en 
fr 
es 
Executive Chef Pascal Bernou
France
Maison Rougié
Smoked salmon ventrèche, lemon whipped cream and radish salad
Enhance the smoked salmon belly with a lemon whipped cream and a crunchy radish salad. A combination of textures and refined flavors for an elegantly delicate starter.
4 pers.
30 min
Ingredients
- Smoked Salmon Ventrèche 200g
- Fresh cream 150g
- Lime 2 pieces
- Dill 1 bunch
- Daikon radish 100g
4 pers.
30 min
Related Products
Preparation
1
Whip the cream: Whip the fresh cream into whipped cream and season with salt and Espelette pepper.
2
Slice the salmon: Finely cut the salmon belly and arrange it harmoniously on the plate.
3
Place the cream: Form a quenelle of whipped cream and place it on the salmon.
4
Prepare the radish salad: Finely slice the daikon radish and let it marinate in a vinaigrette.
5
Chef's Tip
For extra freshness, add some lime zest to the whipped cream and serve with crispy bread tiles.
Share this recipe
