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Aumônière de Saumon

by taste2016 August 3, 2017
FISH & SEAFOOD

AUMÔNIÈRE DE SAUMON AU CAVIAR

BY CHEF GUILLAUME GOMEZ
Serves 6
INGREDIENTS
  • 7 slices of smoked salmon (80g each)
  • 120g caviar
  • 1 cucumber
  • 150g double cream
  • 1 bunch of mint
  • Chives
  • 2 bread slices
  • Salt and freshly ground pepper
PREPARATION

1. Dice the cucumber and pour the cream on top. Season and add the chopped mint.

2. Create an aumônière with a slice of salmon and garnish it with the creamy cucumbers. Add the caviar and a bit of minced smoked salmon.

3. Boil water in a pot. Blanch the chives by soaking them in boiling water for a few seconds and using them to tie the preparation.

4. How to serve: create a base with the remaining pieces of cucumber using an aluminum circle and put the aumônière on it. Put the slices of bread cut in half on a plate, sprinkle with caviar.

caviarChef Guillaume GomezChivesSaumonStar Chefs Favorites
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Taste & Flavors
  • WHAT’S NEW
    • Column1
      • NEWS
      • GOURMET AGENDA
  • EAT & DRINK
    • Column1
      • EGYPT
      • JORDAN
      • KUWAIT
      • LEBANON
      • OMAN
      • QATAR
      • SAUDI ARABIA
      • UAE
      • Others
    • Column2
      • T&F’S PICKS
  • People
    • Chefs
    • Experts
    • T&F’s friends
  • ART DE VIVRE
    • Health & Wellbeing
    • Tips
    • Table setting
    • Savoir Vivre
    • Garden Flavors
  • Recipes
    • Column1
      • Chicken & Poultry
      • Meat
      • Seafood
      • Salads
      • Sauces
    • Column2
      • Lebanese
      • Gourmet
      • Quick & Easy
      • Step by Step
      • In Season
      • Compilations
    • Column3
      • Vegetarian
      • Healthy
      • Gluten Free
      • Sugar Free
    • Column 4
      • Desserts
      • Drinks
      • Special Occasion
      • Holidays
      • Kid’s Corner
      • Videos
  • ON THE MARKET
    • Products
    • Books