Preview

Fresh and smoked salmon rillette, mujjol caviar, korean-style marinated daikon |

Salted

Salmon spread with aromas of smoked paprika, served on croutons and garnished with fried capers.

Note

You can replace the fried capers with a julienne of fried leek.

Ingredients

Recipe for 12 Tapas

Croutons

24 Thin slice(s)

Baguette

Salmon rillettes

300 Gr

Salmon steak

75 Gr

Shallot

10 Gr

Fresh ginger

5 Ml

Grainy mustard

0.50 Unit(s)

Lemon

50 Gr

Smoked salmon

75 Gr

Cream cheese

200 Gr

Daïkon

100 Ml

Rice vinegar

15 Gr

Sugar

100 Ml

Water

5 Gr

Salt

Toppings

10 Sprig(s)

Chives

30 Gr

Mujjol caviar

Preparation time: 45 min

Preheat your oven at 400 °F

General preparation

Finely chop the chives, shallot and zest the lemon. Pat the capers dry using absorbant paper.
For the salmon rillettes

Place the salmon on a baking tray. Drizzle with olive oil salt and pepper. Bake in the oven 10 minutes. Cool down in the fridge. In a bowl, combine the cream cheese, mustard, shallot, chives, smoke paprika and dash of lemon juice and zest. Add in the salmon and mix with a fork or electric mixer until smooth. Season with salt and pepper.
For the croutons

Slice the baguette at an angle to get your croutons. Place them on a baking sheet and drizzle with olive oil. Season with salt and pepper. Bake for about 10 minutes until crisp.
To serve your tapas

Spread the salmon rillettes on the crouton and garnish with the fried capers.

You can replace the fried capers with a julienne of fried leek.

Cooking schedule

Class with similar recipe

Friday, November 14th 18:00 to 21:30

Time Out Market

115 $ / pers.

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More information

14 / 14

115 $ / pers.

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