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Salade de betterave et Tzatziki Fromagerie le Bédouin

Beet salad with herbs and pecan oil, salmon gravlax and tzatziki

(10 portions)

Ingredients

Preparing gravlax salmon with beet (Brine)

  • 700 g salmon
  • 220 g Kosher salt
  • 110 g brown sugar
  • 60 ml vodka
  • 75 g horseradish fresh or potted
  • 300 g fresh beetroot, finely grated (cut with the food processor)
  • 1 fennel bulb, finely grated (cut wuth the food processor)
  • zest and juice of 1 lemon
  • zest and juice of 1 orange
  • 60 ml crushed coriander seeds

Accompaniment :

  • 240 ml Tzatziki
  • 250 g baby spinach
  • 50 ml olive oil
  • Fleur de sel, black pepper
  • 500 g of pickled beets (homemade or purchased) diced
  • Chives and parsley finely chopped
  • 50 ml pecan oil
  • Micro cilantro

Preparation

  1. Place salmon on a baking sheet
  2. Combine all brine ingredients and pour over salmon
  3. Marinate salmon in the refrigerator for 48 hours, placing a plate and a weight on top to put pressure on the brine so that it penetrates well into the salmon
  4. Remove the brine and remove the salmon skin with a sharp knife
  5. Slice and serve on a bed of spinach, accompanied with tzatziki and beet tartar with herb and pecan oil. Decorate the whole micro cilantro

Visit www.confortchef.ca for more ideas

Bon appetit!

Chef Manuel Lamarre and his team

Manuel Lamarre – 514 743-3614 – info@confortchef.ca