Servings: 4 people
INGREDIENTS:
- 320g (11.3oz) gravlax salmon
- 53cl cider vinegar
- 1/2 bunch red radish
- 1 carrot
- 1 Roscoff pink onion
- Honey
- 2 thin baguettes
- 50g Bordier Espelette Pepper Butter
- 50g Bordier Seaweed Butter
- 50g Yuzu Bordier Butter
INSTRUCTIONS
STEP 1
To make the pickled vegetables: Quarter the radishes. Peel the carrots and remove their centers using an apple corer, then thinly slice them on a mandolin. Chop the onion. Working with one vegetable type at a time, bring cider vinegar to a boil and cook each vegetable separately. Taste and adjust the acidity by adding honey as needed.
STEP 2
To make the salmon: Open the bag and make rolls with each salmon slices.
STEP 3
For the dressing : Slice the baguettes thinly, then arrange the croquants. Butter each baguette slice, alternating the different butters. Add fish cubes and pickles: carrot with Beurre Bordier au Piment d’Espelette, onion with Beurre Bordier aux Algues and radish with Beurre Bordier au Yuzu. Finish with a coriander leaf.