Sliced with good bread, in strips on casserole eggs, in salad with avocado, smoked salmon is also a great addition to spring dishes.
Choosing the right salmon
There are several things to consider when buying smoked salmon. Whether wild or farmed, originating in Norway, Scotland, Ireland or Alaska, use the words "salted with dry salt" and "wood smoked", in order to avoid injection treatment. of brine and liquid smoke. Other interesting details: "guaranteed never frozen" and "sliced by hand".
Products stamped with Label Rouge or AB comply with strict breeding and processing criteria, guaranteeing quality smoked salmon.
- Discover all our salmon-based recipes
Smoked salmon tiramisu, avocado, grapefruit
For 4 people:
4 slices of Delpeyrat smoked salmon, 125 g of mascarpone, 100 g of whipped cream, 2 eggs, ½ grapefruit, 1 lawyer, 4 blinis, 1 tbsp. lemon zest, chive, salt pepper.
Peel the grapefruit segments raw. Reserve them and strain the juice. Peel and pit the avocado, mash it with a fork, salt and pepper, add grapefruit juice to prevent oxidation. Cut the blinis to the right size and place them at the bottom of the verrines. Add the avocado cream, the smoked salmon cut into strips and the grapefruit segments. Whisk the mascarpone and eggs. When mounted, gently fold in the whipped cream and salt. Fill a pastry bag with this preparation and decorate the top of the verrines. Add a few peppercorns, chives and lemon zest. Enjoy very fresh.
Cold Greek yogurt and smoked salmon soup
For 4 people:
2 cucumbers, 400 g Greek yogurt, 250 g Delpeyrat smoked salmon, 2 tomatoes, 2 tsp. lemon juice, 2 tbsp. tablespoons of olive oil, 10 leaves of mint, ½ bunch of parsley, salt pepper.
Dice the flesh of a ½ tomato, cut the salmon into strips, save a few pieces for garnish. In a blender bowl, mix the rest of the tomatoes, the peeled and seeded cucumbers, the rest of the salmon, the mint and parsley leaves, the lemon juice, the olive oil, the yogurt, the salt and the pepper. . Change to Chinese and reserve in the refrigerator for 6 hours. Pour into soup plates and decorate with the salmon strips and diced tomato.
Image credit: © Franck Moneger - Delpeyrat