This is another one my of my client's favorite recipe of all time back in 2003 when I was making gastronomical events. I am excited to share this exquisite salmon recipe. I learned this famous recipe at Le Caveau, a 50 year French Cuisine Restaurant back in Montreal in 1999. It will be a success as an entry for your dining event, I guarantee! The wine pairing is below as well.
20 minutes / 4 persons
12 slices smoked salmon
15 ml (1 tbsp) of chopped capers
5 small sour pickles chopped
5 ml (1 tsp) of sweet pickle relish
Lemon zest and juice of half a lemon
Zest of half an orange
1 shallot, finely chopped
A handful of chopped parsley
30 ml (2 tbsp) of chopped dill
15 ml (1 tbsp) of cold-pressed extra-virgin olive oil
15 ml (1 tbsp) MCHEF® THAILAND
125 ml (1/2 cup) crème fraiche or sour cream
Decoration of alfalfa and 4 purple orchids
Chop the smoked salmon slices and place in bowl. Add chopped capers, chopped pickles, relish, MCHEF® THAILAND, lemon and orange zest and lemon juice. Add chopped shallots, parsley and dill. Drizzle with olive oil. Season with black pepper.
2. On small plates, place tartar with a ice cream scooper to hold form. Add tiny handfuls of alfalfa for decoration and a pretty flower if you have some. Spoon crème fraiche or sour cream on the side. A real treat! Enjoy!
For the wine pairing, I recommend a full bodied white wines: As a general rule, rich oily fish like salmon pair wonderfully with full-bodied white wines like oak-aged Chardonnay, Viognier, Marsanne, White Rioja, White Burgundy and White Pinot Noir. No red please! Bon appétit!